--Home made pickled cabbage--

Main ingredients: cabbage, salt,

Specific production steps:

1, the old leaves of the cabbage removed, remove the root, and then the cabbage is divided into four, rinse it with flowing water. Water rinse clean, then water standby

2, pot of boiling water, water into the cabbage, hot 5 seconds or so, fished out of the water to cool, will be cooled after the cabbage squeezed dry,

3, prepare a waterless and oil-free bottles, put a layer of cabbage, and then sprinkle the right amount of salt, the top and then a layer of cabbage, sprinkle a bit of salt, so that one time will be the cabbage Maqi, and finally pressed the ceramics, covered with a cover sealed pickling for a week you can eat

Such a practice is simple, sour and crisp pickled cabbage is done, a pickled 5 pounds, more than spicy cabbage is delicious, you can try

Cooking tips:

1, cabbage must be rinsed with running water, so that you can effectively remove the cabbage inside the dirt

2, blanching cabbage About blanching 5 seconds can be fished out to control water, and be sure to dry the cabbage

3, pickled cabbage in the bottle must be treated clean bottles, bottles without oil or water, otherwise pickled out of the cabbage will be bad

What are your good suggestions and methods for the pickled cabbage practice? Welcome to leave a message in the comments section to discuss, thank you for your attention and support!