Usually, when pickling pickled cabbage, you need to prepare one or two fresh cabbages, then prepare a proper amount of pepper, ginger and garlic slices, fennel, yellow wine and wild pepper, and then prepare pickle jars, clean water and edible salt.

Pickling method of pickled cabbage

1, put the prepared salt water and clear water into the pot, heat and boil, put pepper, fennel and other spices into the pot and cook for a while, turn off the fire after cooking, and then pour them into the prepared pickle jar after cooling, and add a proper amount of yellow wine.

2. Wash the ginger and garlic to remove water, cut them into pieces and put them in the jar, then wash the wild pepper and put it in. Finally, add a few pieces of rock sugar, mix them well with clean chopsticks, and then seal the jar and put it in the shade for fermentation.

3. After seven or eight days, bubbles will appear in the pickle soup in the jar, which means that the pickle soup is fermented. At this time, you can break the prepared cabbage into small pieces, cut the big ones with a knife, then wash them with clear water, soak them directly in the jar after removing water, and seal the jar.

4. After three to five days, the cabbage in the jar can be tasted, and it can be taken out when you want to eat it. The pickled vegetable soup made at one time can be used repeatedly, and an appropriate amount of edible salt, pepper and yellow wine can be added every time a new dish is put in.