It turns out that pickled cabbage is so simple. You can eat it in 2 hours. You can cook 5 pounds at a time and keep it for half a month.

As the saying goes, "a hundred vegetables are not as good as cabbage." It is a compliment to cabbage, and it can also explain the nutritional value of cabbage. There are many ways to make cabbage. Most families just stir-fry or make soup. Today, I will share with you a new way to make pickled cabbage. It is very simple! It turns out that pickled cabbage is so simple. You can eat it in 2 hours. You can make 5 kilograms at a time and keep it for half a month. Cabbage can not only be pickled into sauerkraut, it can also be made into spicy cabbage. It tastes sour and spicy and is particularly delicious. Many people want to make spicy cabbage but don’t know the seasoning. Today let’s learn how to make pickled spicy cabbage. , easy to learn.

Pickled cabbage

Ingredients:

2000 grams of cabbage, 50 grams of glutinous rice flour, 1 white radish, 1 apple, 1 pear, appropriate amount of ginger, Appropriate amount of garlic, appropriate amount of chili powder, 15 grams of chicken essence, 25 grams of sugar

Cooking steps:

1. Clean the cabbage and divide it into two halves, put it in a large basin and marinate it with salt overnight. To remove moisture, take it out the next day, rinse with water, and squeeze dry.

2. Then shake it off and let it dry for an afternoon, dry the surface and set aside.

3. Take a pot and put an appropriate amount of glutinous rice flour into cold water in a ratio of 1:1. Turn on the heat and simmer slowly. It will easily stick to the pot. Stir constantly during the simmering process until big bubbles form in the pot and become slurry. The paste can hang on the chopsticks, stop the heat and set aside to cool.

4. Next prepare various ingredients, shred the white radish, cut the leek into sections, chop the garlic, remove the core of an apple and a pear and chop them into puree, and chop a large piece of ginger; prepare the ingredients The glutinous rice paste is basically not that hot anymore. Add an appropriate amount of chili powder, salt, chicken essence, and sugar. You can taste it and adjust it according to your own taste.

5. Stir evenly and pour into a large container, then add shredded white radish and leek segments

6. Finally, put on disposable gloves and find the cabbage prepared at the beginning, one leaf Spread chili sauce evenly on one leaf, then find a clean container and refrigerate.

7. It can be eaten after being refrigerated for twenty-four hours. You can eat it for many days after pickling it once.

Cooking tips:

1. Look at the color: cabbage can be divided into balling and non-balling. This article refers to the balling variety. When it comes to balled Chinese cabbage, white cabbage is generally chosen because white Chinese cabbage is sweeter and has a very good taste. If it is green cabbage, the taste will be different. In addition, even the Chinese cabbage with balls is not completely white, because the outer part will turn blue when the sun shines. Therefore, it is allowed to have a little green leaves on the outside. 2. Look at the size. If you don't buy it in a limited portion, try to choose a larger Chinese cabbage, because there will be more edible leaves and stems inside. For small Chinese cabbage, once you peel off the outer stems and leaves, not much of the inner stems and leaves are left, so it is relatively uneconomical. Therefore, it is recommended to choose a larger one. At the same time, larger cabbage accumulates more nutrients and grows well.