Pickling method in sweet and sour cabbage
One. Practice 1
1. Wash the Chinese cabbage, tear it into strips (or cut it into sections), soak it in salt water for two hours, then take it out, squeeze out the water from the Chinese cabbage, put it in a pot, and cover it with ginger slices and shredded pickled peppers.
2. Boil salad oil, dried Chili noodles, sesame peppers, etc. Pour it on a plate, add sugar and vinegar and cover it for a few minutes.
Second, exercise two
1. Cut the Chinese cabbage into four pieces, wash and control the moisture;
2. Open the salt industry to the outside world with boiling water. Put the cabbage in plastic foam 12 hours, and the salt water does not need to be salty. The purpose is to soften Chinese cabbage.
3. Pick up the soaked Chinese cabbage and drain it slightly. Then, open the layer of pickles, which should be evenly spread to increase the yield of Chinese cabbage again.
4. After smearing salt, marinate for 8 hours, and when the Chinese cabbage is wilted, you can pick it up and squeeze out the water;
5. Radish and pear are cut into thin strips, ginger and garlic are chopped, and garlic is chopped;
6. Make Chili noodles into paste with warm water, and add shrimp sauce, fish sauce, minced ginger and garlic, minced garlic, monosodium glutamate and a small amount of sugar to make sauce;
7. Stir the radish, shredded pear and sauce evenly;
8. Open the pickled Chinese cabbage leaves, and smear the adjusted compound on the Chinese cabbage leaves layer by layer;
9. Finally, put the Chinese cabbage mixed with the sauce into a clean sealed jar, cover it and put it in the shade for 5-7 days, then serve.
Pickling method in sweet and sour cabbage
Third, exercise three
1. A Chinese cabbage, peeled off the surface, washed, evenly coated with salt inside and outside, and marinated for a long time. Note: Kimchi should not use any oil from beginning to end.
2. After pickling for more than half a day, drain the water.
Preparation: ginger, garlic, apples and pears.
4. Chop ginger, garlic, apples and pears, and use 1/3 or half of apples and pears.
5. The dosage of Chili powder, salt and chicken essence depends on how sweet you like, and also depends on the freshness of Chili powder.
6. Add an appropriate amount of cold water and mix the Chili powder, salt and chicken essence evenly.
7. Pour onion, ginger, apple and pear powder into Chili powder.
Pickling method in sweet and sour cabbage
Step 8 mix
9. Pickled sauerkraut has just begun! Starting from the innermost layer, put the prepared Chili noodles on the Chinese cabbage, both inside and outside.
10. Then wipe
1 1. The whole tree was plastered.
12. Take a container with a lid and pay attention to cleaning. There must be no oil. If there is no cover, just seal it with a fresh-keeping bag.
13.3-5 days later.