When it comes to how to pickle cabbage best? My home pickled sour cabbage taste is, slightly sour, slightly spicy and slightly sweet, crisp and refreshing, appetizing and unctuous, simple practice, when your appetite is not too good, from your own pickle jar out of a few slices of sour cabbage or pickled pickled carrots, as long as a mouthful, you can make you appetite, everyone down the line, if you also like to do hands-on food at home, then I'll tell you about the practice of pickling pickled cabbage:

1, Essential pickle altar, which is the most important tool for pickled sour cabbage, if not, then only to find a larger glass jar, instead of a little, but must find a way to do a good job of sealing;

2, pickled sour cabbage essential raw materials are: a cabbage, peppercorns in the right amount, millet chili can be prepared for a few more, garlic, ginger, high degree of white wine, etc.;

3, in order to make the Pickled pickled cabbage, taste better, I also went to the supermarket to buy a bottle of pickled pepper, pickling time, to the pickle jar to add an appropriate amount of wild pepper and pickled pepper juice, pickled pickled cabbage that taste, open the jar to smell a little bit on the appetite;

4, pickle jar processing is more important, pickling, you need to put boiling water into a pickle jar, disinfection, and then will pickle jar of water poured off, placed in the home of the balcony air-drying, pickle tank to be completely free of water Oh, otherwise it is easy to pickle failure;

5, cabbage cut in half, rinsed clean at the water, ginger sliced, garlic peeled into a grain, clean, these ingredients are required to dry, can not be with the raw water Oh;

6, the pot into the right amount of water, boiling over high heat, and then into the sugar about 4 tablespoons of, and cook until the sugar completely melted, and then the sugar will be melted, and then the sugar is melted. Cook until the sugar is completely melted;

7, turn off the heat, put in the appropriate amount of white vinegar, about half a bottle of the way, let cool and then made into our pickled cabbage with sweet and sour water;

8, the cooled sweet and sour water poured into the disinfected, and is dry kimchi altar, put in the cabbage that we have just prepared, ginger, garlic, peppercorns and salt, with clean oil-free chopsticks to mix evenly, put in the whole bottle of pickles, and then put in a bottle of pickle, and then put in a bottle of pickle. evenly, put the whole bottle of pickled peppers and pickled pepper juice, and finally put a little high white wine;

9, pickle altar juice must be diffused over the ingredients in the tank, if the water is not enough, you can add an appropriate amount of pure water and white vinegar, salt, cover the pickle altar glass cover, do a good job of sealing, placed in a cool place away from the sun;

10, generally sealed pickling 7-8 days can be, the middle of 2-3 days you can check whether it's good to see if it's not bad. 3 days when you can check to see if it is bad or hairy, if hairy or the flavor is not right, it is recommended that we do not pity which ingredients to their family's health as a great prerequisite, be sure to give up has been a problem of pickles;