Cabbage, also known as cabbage and cabbage, tastes crisp and tender, only 50 cents 1 kg, which is very popular among people. The most common pickling method is kimchi, but kimchi has been made several times before. Let's pickle cabbage in another way this time! Next, I will share this pickle practice with you. It will take 2 hours to make it. Friends who like pickles must not miss it!
Pickled cabbage
Nutrition of ingredients: Cabbage is flat and sweet, rich in vitamin C, vitamin B6, folic acid and potassium, and its nutritional value is almost the same as that of Chinese cabbage.
Taste characteristics: sour and refreshing, very suitable for friends who like heavy taste, no spicy and unpleasant.
Practice analysis: it is similar to the dried radish with red oil, but it does not need sun drying, and the production process is simpler than kimchi.
Ingredients: cabbage 1 tree, carrot 1 root, garlic10g, 20g of dried red pepper, 2 teaspoons of white vinegar, 3g of white sesame and about 4 teaspoons of salt.
————————— Selection of ingredients
★★★ Because pickles are very demanding, you must choose cabbage that looks full of water, tight and soft, and avoid using cabbage that is cracked, yellow, bitten by insects and rotten.
Other auxiliary ingredients should also choose fresh ingredients. It's best to peel garlic by yourself. Don't use peeled garlic in the vegetable market, because most peeled garlic sold is not fresh enough and stored in the freezer for a long time. If you insist on using it, it may destroy a jar of pickles!
-start making-
The first stage: preparation
1, first pat the garlic with the back of the knife, and then peel off the skin, which is particularly simple, and you can peel off a lot of garlic later.
2, garlic peeled and then chopped, red dried pepper cut into small pieces for use.
3. Cut the cabbage into cubes with a knife. Don't be too broken. If you are not afraid of trouble, you can also tear it by hand.
4. Cut carrots into small slices for later use.
The second stage: curing
1, put all the ingredients into the container, sprinkle a little salt on each layer, mix and rub a few times.
2. Cut a little string pepper and put it into it for seasoning. Remember to sprinkle a little salt and rub it for a few times, and marinate it for 1 hour. Be careful not to make too much effort when rubbing it.
3. While waiting for curing, we will prepare red oil curing seasoning. Put the dried red pepper, Chili powder and white sesame into a large bowl.
4. Add half a bowl of oil to the pot and burn until it smokes slightly, then pour a little into the Chili powder bowl first, then pour it twice, and mix it with chopsticks while pouring the oil.
Note: Never pour all the hot oil into the bowl at one time to prevent the Chili powder from burning, which will be bitter!
5. Add 2 tablespoons of white vinegar to the oil, mix it several times and let it cool. The red oil chili pepper must be completely cooled before it can be used.
6. At this time, the cabbage has marinated a lot of water, and then the marinated water is poured out, and the cooled red oil chili pepper is poured into the red pickles.
7. Then mix well with chopsticks, marinate for half an hour, and serve on the day after marinating.
The third stage: storage
In order to store it for a long time, you have to prepare some clean bottles or a pickle jar. Then scald the bottle with boiling water, control the moisture, and put the pickles into the bottle. It can be stored for one month at a time.
Tips:
This hot and sour cabbage, with vinegar and oil chili pepper, tastes a little spicy and is very suitable for people who are hot and sour. You can also add some sugar to neutralize the spicy taste, so that you can have both sweet, sour and spicy taste, and the taste is also very good.
When pickling cabbage, be gentle, just rub it a few times. The pickled cabbage water must be poured out, and then poured into the oil chili pepper.