How to pickle cabbage to taste How to pickle cabbage to be delicious?

1.First of all, the Chinese cabbage should be cleaned with plenty of water and cut into cubes with a kitchen knife.

2.Cut the washed red pepper, ginger, and garlic into slices or granules.

3.Find a relatively large container, then stir the chopped Chinese cabbage, red pepper, ginger and garlic together, add an appropriate amount of raw salt, wait for 3 to 5 hours for the vegetables to come out of the water, and squeeze out the water of the vegetables.

4.If you feel that the taste is not enough, you can add an appropriate amount of salt to it, and when the taste is adjusted, add an appropriate amount of white vinegar and white wine and stir well.

5.Finally, the vegetables are compacted, without leaving a little gap, and the lid can be closed by adding the right amount of salt on top.

6.After marinating for a few days, it is ready to eat.

Pickled cabbage is a winter storage food that is often eaten in the northern regions with cold climates. It has a flavor that is neither salty nor spicy, and it is a high-quality kimchi made with a variety of seasonings. It is a popular diet among foreigners, and below I have compiled some recipes for pickled cabbage for you.

PickledPreparation of cabbage 1

1 Chinese cabbage, 20 grams of minced garlic, 60 grams of salt, 2 tbsp chili paste, 3 tbsp sugar, 1 tbsp white vinegar, 1 tsp sesame oil.

Method 1Wash and slice the Shandong cabbage, put it in a conditioning basin, sprinkle it with salt and mix well, marinate it for half a day, then knead the excess water by hand, drain it, and press it with a heavy object for 1 day.

2.Put method 1 into a container, add minced garlic and all seasonings, mix well, and marinate for 1 day.

Preparation of pickled cabbage 2

Cabbage, carrots, green peppers, ingredients: garlic slices, minced ginger, white wine, chili flakes, chopped green onions, chicken essence.

Method: Cut cabbage into sections, cut carrots into cubes, add salt, sugar, marinate, cut green peppers, add salt and marinate, it is best to marinate on the first day, mix the next day, cut off the roots of garlic, soak in water for more than 10 minutes, peel the skin, mix all kinds of materials together, and you can eat.

Pickled cabbage. Method 3

5 cabbages (15kg), coarse salt, 3 liters of water, 2 radishes (3kg), 2 pears, 10 chestnuts, 5 fungus, 10 jujubes, shallots (200g), 1 salry (300g), mustard greens (500g), green onion (400g), 5 garlic (200g), 3 ginger, 20g shredded chili peppers, shrimp paste cup, fine salt cup, 2 tablespoons sugar. Kimchi soup: 4 l of water, 2 3 cups of salt.

Method (1) Divide the cabbage into four parts and marinate it in 9% brine, remove the roots after dehydration.

2) Shred the radish.

3) Wash and cut the shallots, cress, and mustard greens into 4cm size, and cut only the white part of the green onion.

4) Shred the ginger and garlic and pound the shrimp paste.

5) Remove the pit of jujube and cut into shreds, pears, chestnuts, shiitake mushrooms, and fungus are also cut into shreds, and shredded peppers are cut into 3cm size.

6) Put the shredded radish, pear, jujube, chestnut and chili shreds in a large bowl and dye red, and add cress, mustard greens, shallots, green onions, garlic, ginger, stone fungus, shiitake mushrooms, shrimp paste and mix well and season with shrimp paste soup.

7) Sandwich the prepared stuffing between the pickled cabbage leaves, wrap the large leaves and put them in the jar.

8) Make kimchi soup with salted water and pour until the kimchi can be submerged.

The method of pickling cabbage is:

1. Remove the old leaves of the cabbage, remove the roots, then divide the cabbage into four, rinse it with running water, and then control the water for later use.

2. Boil water in a pot, put in the cabbage after the water boils, blanch for about 5 seconds, take out the water to cool, and squeeze out the water after the cabbage is cooled.

3. Prepare a waterless and oil-free bottle, put a layer of cabbage first, then sprinkle an appropriate amount of salt, spread a layer of cabbage on top, sprinkle some salt, and then put the cabbage at a time.

Finally, press the porcelain, cover the lid and seal it to marinate for a week before eating.

Do you wash pickled cabbage?

1. Southern region.

Pickled cabbage needs to be washed. Because the general temperature in the south is slightly higher than that in the north, such as Hunan, Guangdong and other places, pickled cabbage is easy to breed bacteria, so it is necessary to wash the bacterial soil on the surface of the cabbage first, and the air humidity in the south.

It is generally higher than the dry and cold weather in the north, so once the cabbage is infected with bacteria, it is easier to breed and deteriorate, so the southern cabbage should not only be washed, but also blanched and pickled.

2. Northern region.

Pickled cabbage can not be washed. Because the temperature is very low in the northern regions, it is difficult for bacteria to survive, such as the three northeastern provinces.

Therefore, even if the cabbage is pickled in the soil, it is not easy to grow bacteria and mildew, and it can be pickled directly and finally washed before eating, in addition, because the climate in the northern region is relatively dry, it is a dry and cold weather, and it is difficult for the cabbage to survive continuously even if there are bacteria, causing deterioration, so it can be pickled directly without washing.

Spicy cabbage] [Ingredients] Cabbage, salt, chili noodles, light soy sauce, aged vinegar, white sesame seeds [production steps] 1, the next food to teach everyone is spicy cabbage, which is particularly simple to make, crisp and delicious to eat, spicy and rice, now let's prepare all the ingredients used to make spicy cabbage, first prepare a Chinese cabbage, and then prepare an appropriate amount of edible salt, 20 grams of chili noodles, an appropriate amount of light soy sauce, aged vinegar and a small spoon of white sesame seeds. After all the ingredients for making these spicy cabbages are ready, we can start making. 2. Take out the prepared Chinese cabbage, remove the outermost old leaves, and then cut off the roots, and then pick off the young leaves one by one, put the young leaves on the board, and then stack them together, after the stacks are neatly placed, we use a knife to cut them into long strips, the cabbage strips should be cut a little thinner, and then put it in a large pot after cutting, and then put an appropriate amount of edible salt into the pot, and mix the cabbage and edible salt evenly and put it aside to marinate for 15 minutes.

After the cabbage is pickled, let's wait quietly for the cabbage to be pickled The minute time will soon come, after the cabbage is pickled, we will put the cabbage in our hands, and then squeeze the water in the cabbage vigorously, the cabbage that squeezes out the water will taste very good, and after the cabbage is all squeezed dry, we will put it in another large bowl. Next, you can start seasoning the cabbage. 4. Take out the prepared 20 grams of chili noodles first, directly put 20 grams of chili noodles into the Chinese cabbage, and then stir well with chopsticks.

5. After mixing the chili noodles and Chinese cabbage well, let's add an appropriate amount of light soy sauce, aged vinegar, and white sesame seeds. Light soy sauce and aged vinegar should be added according to your own taste, if you prefer to eat sour, you can put a little more aged vinegar, and light soy sauce does not need to put a lot, because we have already pickled cabbage before. 6. After adding light soy sauce, aged vinegar and white sesame seeds, then stir them well with chopsticks.

To make the various ingredients and seasonings mix together more evenly, you can wear disposable gloves and mix them evenly, and grasp them with your hands will mix more evenly. After grasping it well, we can put it on a plate and eat it, and a particularly delicious spicy cabbage is ready.

Spicy cabbage pickled quickly.

Ingredients: 1 Chinese cabbage (about 1500 grams), 2 tablespoons + a little salt, 2 tablespoons of Korean hot sauce, 1 head of garlic, 1 large piece of ginger thumb, about 50 grams of radish, 1 2 pears or apples, green onions (2 shallots or 5 cm of green onions), 1 teaspoon of dried dried shrimp (if you don't like it, you can leave it out), 2 tablespoons of chili powder (increase or decrease according to your own spiciness, I use my own dried chili peppers and break them with a food processor), about 30 grams of sugar 50 grams (put some first and mix it before tasting it, Adjust according to your taste), 5 leeks (you can leave them out).

Production method: 1. Cut the cabbage vertically into four strips, and then cut into small slices;

2. Put it in a basin and sprinkle it with 2 tablespoons of salt, mix well, marinate for more than 2 hours, take out the water that squeezes out the pickle and put it into a clean and oil-free container, you can marinate it at noon and do it at night, or you can marinate it in the morning before going to bed at night;

3. Peel the garlic, cut the radish and fruit into small pieces, wash the shrimp skin with warm water, and prepare the ginger and green onions;

4. Put the garlic, radish, fruit, ginger, green onion and shrimp skin into a food processor and puree them into the cabbage;

5. Add 2 tablespoons of Korean-style hot sauce (sold in supermarkets), chili powder, sugar (put a part of it first, mix it and then adjust it according to your taste, so that you can eat it with a slight sweetness) leeks;

6. Stir well enough, and then taste it and feel that the taste is lacking, adjust it again, that is, the slag is positive, it should be slightly salty, put it in a container with a lid after mixing, and place it at room temperature for 1 2 days (according to the temperature of the room temperature, if the temperature is low, it may take 3 days), open it and taste it, the taste of various spices is fused in a Hongliang, it is delicious, it is done, and then put it in the refrigerator and refrigerate it (keep it fresh) and take it at any time.

Materials. Cabbage 10 pounds.

Salt 150 grams.

1 large handful of chili noodles.

2 garlic cloves.

1 piece of ginger.

Steps. 1. Clean the cabbage, put it on the balcony to dry for two days, and the cabbage will wilt!

2. Crush the garlic cloves and chop them into minced pieces, and cut the ginger into minced pieces for later use!

3. Cut the dried cabbage into shreds!

4. Put the shredded cabbage in a larger pot!

5. Put in an appropriate amount of salt! (Put it according to the ratio of 10 catties of cabbage and 3 taels of salt!) It's a little saltier than the usual stir-fry! ）

6. Rub it evenly!

7. Add chili noodles, minced garlic and minced ginger!

8. Wear disposable gloves, knead and mix evenly!

9. Marinate on the ruler stove for half an hour!

10. Put it in an oil-free glass bottle, marinate for a week and you can eat it! Just drizzle a little sesame oil when you eat!

Nutritional benefits of cabbage.

1.Strengthens resistance.

Cabbage strengthens the body's immunity, and has the effect of preventing colds and relieving fatigue.

2.Thirst-quenching diuretic.

Dried cabbage is sweet, lighter, and lower in calories, containing carotene, iron, and magnesium, which can improve the components needed for calcium absorption, and the potassium in cabbage can excrete trillions of salt from the body and has a diuretic effect.

3.Tongli stomach.

Cabbage that has been stewed helps digestion, so it is most suitable for people with poor stomach or illness.

4.Promotes digestion.

Cabbage can promote intestinal wall peristalsis, help digestion, prevent dry stool, keep stool smooth, and can also prevent silicosis (a disease that causes extensive fibrosis of the lungs due to long-term respiratory inhalation of silica dust, with shortness of breath as the main symptom) breast cancer, intestinal cancer and other diseases.

Dietary contraindications for cabbage.

1.People with cold cabbage, stomach cold, abdominal pain, loose stool and diarrhea should not eat more. 2.

Avoid overnight cooked cabbage and unpickled Chinese cabbage. 3.Rotten cabbage contains toxins such as nitrite, which can cause severe hypoxia or even life-threatening to the human body after eating.