Pickle before you know: at home as long as there is a plastic box can pickle cabbage, but we must pay attention to the plastic box close degree, before using the best check the edge of the strip is still elastic, completely close in order to let the pickle full fermentation. In this article, a large Shandong cabbage of about 5 pounds is used as a demonstration, and it is recommended to use a preservation box with a capacity of 10L. If the amount of cabbage changes, the size of the box and the amount of seasoning should be adjusted.
The first pickle: Korean kimchi
Ingredients: large Shandong cabbage 1
Seasoning: salt 2 two, yellow sugar 2 two, garlic 2 two, Korean chili powder 3.5 two, fish sauce 300c.c.
1. Wash the cabbage, from the bottom of the cut in half a knife, and then peeled into two halves, the water will be fully drained.
2. Put the cabbage into a plastic box, turn the leaves one by one, sprinkle a layer of salt evenly, shredded carrots are also put at the same time, cover the box lid, placed in a cool place at room temperature for 12 hours, so that the cabbage gradually out of the water, the time has come to drain the brine. After draining the salt water, do not rinse the cabbage again. Also, remember to open the lid of the box every two days to let the fermentation gases escape during the room-temperature resting process and refrigerator refrigeration process.
3. Crack the garlic into a small container and add the salt, sugar, Korean chili powder, and fish sauce and mix well until the salt and sugar particles disappear completely.
4. Pour the seasoning into the box, try to evenly distribute between each piece of vegetable leaves, carrots are also washed and shredded into the box, cover and leave to ferment at room temperature for 6 hours, and then put it into the refrigerator, 3 to 5 days after serving. In the first two weeks, you can eat the crunchy texture, two weeks of the flavor becomes heavier, acidity to strengthen, you can choose according to personal preference.
The second pickle: sour cabbage
Ingredients: large Shandong cabbage 1, salt 2 two
Tools: stone 2 (about the size of two fists)
1. cabbage washed and cut in half, inserted into the chopsticks into the boiling water hot for 3 seconds, immediately removed, cooled or rinsed with cold water to cool, and then fully drained after the leaves will be a piece of the leaf turned evenly sprinkled salt.
2. Place the cut side down in a plastic box, press down with a washed stone to help the cabbage out of the water, and add a lid, and put it in a cool place at room temperature for 10 days. If you are afraid that the stones are not clean enough, you can wash them first and then wrap them in plastic to use. You don't need to rinse the cabbage after draining off the salt water! Also, remember to open the lid of the box every two days to let the fermentation gases out during the room temperature resting process.
3. After 10 days, drain the water from the cabbage and store it with clean, dry hands. Transfer the cabbage to another clean, dry storage box, cover and refrigerate. Just finished within 15 days is suitable for frying meat slices, after that the acidity is strengthened suitable for cooking hot pot.
The third pickle: Guo-style pickles
Ingredients: large Shandong cabbage 1, carrots 1, red chili pepper moderate
Seasoning: salt 2 two, white vinegar 150 c.c., yellow sugar 2 two, white plums 8, brine plum juice 150 cc
1. brine plum juice on the seasoning has a plus role, if the preparation of the inconvenience can be omitted, if you have to join the recommendations will be reduced by 0.5 or so of the amount of salt, the amount of salt, the amount of salt, the amount of salt, and the amount of salt. The amount of salt is reduced by about 0.5 taels, and white vinegar should be increased to ***300 cc.
2. The cabbage leaves are cut off (the leaves are fried separately), and the remaining white leaf stalks are cut into large pieces and then washed and dried, the red chili pepper is sliced, and the red roti is sliced and shredded.
3. Leaf stalks, red pepper, carrots into the plastic box, and all the seasonings will be dressed evenly poured and covered, placed at room temperature in a cool place to ferment for 3 to 5 days, and then put in the refrigerator for 3 days after the food. You can use it directly as a side dish, or use it to make sweet and sour pork. Because the leaves are removed, about 5L plastic box is enough to fill.
Preservation:
As long as the box is tightly closed, and used every time with a dry and clean spoon or chopsticks to take out, and placed on another tableware to eat, Korean kimchi and sour cabbage can be refrigerated for about 3 months. The last of the private kimchi will keep for up to 3 weeks.