How to kneel and beg for pickled cabbage!! 5

Put the cabbage in the sun or in the leeward place to dry for about a week, let the water evaporate some, see the outside of the bongs are soft, the dried cabbage to remove the old bongs and roots outside, generally to remove 1-2 layers, and cut off some of the leaves, blanch with boiling water, and shake off the water.

Prepare such a tank, brush it clean, but don't leave it in the water!

Put the cabbage tightly in and sprinkle some salt on each layer. Finally, cover the top cabbage with some old bangzi, press the stone, and close the mouth of the jar with plastic wrap for a day.

The next day, open the mouth of the tank, fill it with water, pour in rice vinegar, seal the mouth of the tank, and ferment naturally for a month.

The cabbage is pickled all over the tank, press it with these two wooden strips, and put stones on top to press it, so that the cabbage does not come out of the water!

Ingredients: Chinese cabbage, be sure to pick a good Chinese cabbage. Big, hearty cabbage is the best choice.

Seasoning: Salt (it seems that you can leave it alone).

Pickling: Wash the cabbage (or just remove the outer layer), then split the cabbage into 2 cloves from the middle to allow the water to penetrate and place well.

Then one by one, one by one, turn around and put it in a circle, each layer can put some salt appropriately, it should be pressed very solidly, there is no gap between the vegetables, and after the placement is done, a big stone is pressed on the top layer of cabbage.

Then pour in raw water. After a month (about 20 days in some areas), the sauerkraut will be pickled, and if the place where the sauerkraut jar is placed is slightly cold, it can be put for a long time and will not be bad, and you can eat it as you go.

Tutorial for pickling sour cabbage:

1. First of all, choose an appropriate amount of Chinese cabbage, dry it outside for about three days, then remove the dry leaves on the outside of the Chinese cabbage, and then remove the old roots of the Chinese cabbage.

2. Boil a pot of hot water, first cut the cabbage in half, rinse it with water, and then soak the cabbage in the hot water for a while.

Four or five minutes is fine.

3. Take out the washed cabbage to control the water, and after controlling the water content of the dried cabbage, you can sprinkle salt on the cabbage and sprinkle it evenly as much as possible.

4. Then take out the prepared clean pickle jar, arrange the cabbage neatly in the jar, sprinkle salt layer by layer to compact the cabbage, put a washed stone on the top of the cabbage and press it, add an appropriate amount of boiling water to the cabbage, and you can eat it after about 20 days.

Nutritional value:

Sour cabbage retains the nutrients of the original cabbage to the greatest extent, including protein, amino acids, dietary fiber, sugars, inorganic salts, etc. In addition, because sour cabbage adopts the storage method of the dominant bacteria of lactic acid bacteria, it contains a large number of lactic acid bacteria, and some data show that lactic acid bacteria are normal bacteria in the human intestine and have the effect of maintaining the normal physiological function of the gastrointestinal tract.

1. Improve immunity: Sour cabbage is rich in a variety of mineral components, such as copper, which are related to the body's immune function.

2. Digestion: Sour cabbage contains lactic acid, which helps the secretion of gastric acid and the digestion of food, and is suitable for dietary stagnation.

Sour cabbage is pickled as you eat.

Ingredients: Chinese cabbage.

Salt: Cool plain water.

Liquor glass bottle with lid.

Sour cabbage is pickled as you eat.

The Chinese cabbage does not need to be washed, remove the old gang, then cut into shreds, put it in a pot and add a little salt (more salt than stir-frying), stir well and marinate for half an hour. After that, you can add a large glass of cold boiled water and a spoonful of white wine and stir well.

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Wash the glass bottle to control the moisture, fill it with 2 3 cabbage, pour the remaining water in, the water is best not over the cabbage, not enough can add cold boiled water, but the total amount should not be full, leave some space.

Store in a cool place for 15-30 days, during which open the lid and let it out, and press the cabbage floating on the surface down, generally about 10 days The cabbage floating on the surface will sink.

The whole operation ensures that there is no raw water and no oil, remember!

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Sauerkraut, vermicelli, and pork belly are delicious when stir-fried together.

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Sour cabbage. <>

In order to show it to yourself, record the recipe in the book, and do it again when you have time.

Ingredients: 5000 grams of Chinese cabbage.

Salt 500 grams.

Preparation of sour cabbage.

1.Cut into 4 cloves before marinating, wash and dry.

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2.Sprinkle a layer of salt on the bottom of the jar, then cut the cabbage downward, put a layer of vegetables and a layer of salt (stacked), and press the stones.

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Pour the jar 1 time within an hour, and tip the cabbage under the jar upside down. 1 more flip on the third day, and 1 more flip after 1 week. It is usually ready after 20 days.

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Tips: Chinese cabbage still maintains a vigorous respiration after harvesting, releasing water and heat, if not treated in time, it will inhibit breathing, and the temperature of the vegetable will gradually rise, resulting in mildew blue, so remember to pour the tank.

Step 1: Take 2 to 3 mustard greens and wash them by breaking their leaves by hand, and the mustard hearts in the middle can be washed directly in water. Wash them all and let them dry in a ventilated area until the leaves are soft.

Breaking the mustard first makes it easier to soften it in the sun, and it takes up less space when loading the jar, and it is easier to break it this way to clean the mustard greens.

Step 2: Wait until the mustard leaves are softened, add an appropriate amount of edible salt and rub them, stir the mustard greens and edible salt evenly, and then put them aside to marinate for about half an hour.

When kneading mustard greens, you must be careful not to rub the mustard leaves, and gently turn and rub your hands.

Step 3: Take a clean jar or glass jar, wash it with water, wipe it dry, and put all the pickled mustard greens into the jar. Then pour an appropriate amount of rice water into the jar and cover the mustard leaves.

The jar must be washed and dried, so that the old jar sauerkraut will be more clean and hygienic, and it can be stored for a longer time.

To make Laotan sauerkraut, you can use rice water or glutinous rice water to pickle, so that the pickled taste is more delicious, and I personally think that the sauerkraut pickled with glutinous rice water is more delicious.

Step 4: After the water is loaded, close the lid of the jar, fill the jar with water around the jar to prevent air from entering the jar, and then cover the outside of the jar with an opaque bag to prevent sunlight from entering the jar. It can be eaten after marinating for about ten days.

If you use sauerkraut in glass jars, remember to store the glass jar upside down after filling the mustard greens and lid, so as to prevent the outside air from entering the glass jar. When pickling sauerkraut, covering it with a bag that does not see the light will make the sauerkraut pickled more beautiful, and the texture will be more crispy.

Prepare fresh cabbage, spices, etc., and marinate them together.

Steps to pickle sour cabbage:

1. Cut off the roots of the cabbage.

2. Remove all the leaves of the cabbage and wash them, and shake the water on the leaves with your hands.

3. The cabbage gang part of each slice is flat with a knife.

4. Then stack a few pieces together and cut them into thin strips.

5. Put all the shredded cabbage into the basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands, so that the shredded cabbage becomes soft and wilts out of the water.

6. Stuff the softened shredded cabbage and the water into an oil-free and waterless bottle, fill it, close the lid, do not need to open it during the period, put it in a cool place where the sun does not shine directly, and you can eat it after 15 to 20 days. If the room temperature is very hot, you can put it at room temperature 2 3 after it is put in the refrigerator to ferment.

1. When pickling sour cabbage, you should choose fresh Chinese cabbage, remove the outer layer of the old man, and then put it outdoors and dry it for about three days to evaporate some of the water.

2. Divide the Chinese cabbage from the middle into two, heat it with water in the pot and boil, and then put the cabbage into boiling water to scald it, the Chinese cabbage is scalded with fragrant incense to its roots and vegetables, and finally after the cabbage leaves are scalded, let it cool down, and then directly placed in the container of the sauerkraut, and compacted.

3. Put water in a pickling container the next day, let the water cover the cabbage, then seal it with plastic wrap, put it in an environment of 5 to 10 degrees, and naturally ferment for about 20 days, and the sauerkraut inside can be fermented, and you can smell the rich sour fragrance after opening.

How to pickle sour cabbage delicious.

1. If you want to make your pickled cabbage delicious, the container of pickled cabbage is very important, it is best to choose a large water tank or enamel basin, and you must not use a container containing metal components, otherwise the pickled cabbage is easy to deteriorate, and the sour flavor is relatively poor after pickling.

2. If you want to make the pickled cabbage delicious, the pickling temperature is also very important, and the pickled cabbage must not be pickled in a high-temperature environment, so that it ferments too fast, and it is easy to make the cabbage deteriorate, if you put it in a 5 to 10 degree environment to ferment slowly, so that it is sour and released slowly, and the pickled cabbage can taste particularly good.

3. If you want to make the pickled cabbage taste good, it must be sealed during the pickling process, and the pickling time should not be less than 20 days, and it is best to take it out and eat it after pickling it for 30 days, which will make its sour flavor stronger and taste particularly good.

The pickling method of sour cabbage in summer is as follows:2. Then cut the cabbage into shreds.

3. After cutting a cabbage, put it in a pot, sprinkle a little salt on it, not too much, too much salt will become pickled cabbage. After cutting, sprinkle some salt on top to let the cabbage marinate out the water.

4. The salted cabbage will shrink a lot, and a large pot of cabbage may only have a little left at the end.

5. Finally, squeeze out the water with the cabbage by hand, bottle it, and put a spoonful of white vinegar. Cover and place in a cool place. You can eat it in seven days.

The pickling method of sour cabbage is as follows:Ingredients: half a Chinese cabbage.

Excipients: half a bottle of white rice vinegar, some sugar.

Steps: 1. Tear off the leaves of the Chinese cabbage one by one, rinse them, and then wipe the water on the leaves with kitchen paper (or dry them for half a day).

2. Cut the cabbage leaves into small slices and marinate them with salt for several hours to remove the moisture from the cabbage leaves.

3. Strain out the marinated water.

4. Add a spoonful of white rice vinegar.

5. Add a spoonful of sugar.

6. Continue to add white vinegar until the cabbage is drowned.

7. Put it in the refrigerator and it will be fine for two days.

1. First put the cabbage clean, and then put it under the sun of the slow eggplant, or you can dry it in some windy places, about a week or so, and then dry it, generally when the cabbage becomes soft, and then remove the old leaves outside, and then remove some of the leaves, and then boil the water, and then put the sour cabbage into the blanching traces to carry it, and then drain the water.

2. Prepare the ceramic container, and then wipe the gap clean, not stained with water or oil, and then put the cabbage into the container, place it, and then sprinkle it with a layer of salt, and then press the cabbage tightly, then press it with a stone, and then seal the easy mouth for a day.

3. Then the next day, you can open this easy mouth, fill it with water, then pour in rice vinegar, and then seal the mouth of the container, so that you can eat it for a month. Sour cabbage is best made in winter, so that the pickled cabbage leaves are particularly good. When we pickle the sour cabbage, we can change the cabbage up and down a few times, and it is very good to have a layer of white on the top of the sour cabbage, which can seal the sour cabbage well.

The method of pickling cabbage is as follows:Ingredients: 1 Chinese cabbage, appropriate amount of salt, appropriate amount of cold boiled water.

1. Wash the vegetables, slightly control the moisture, and cut into thin strips. Slippery rules.

2. Sprinkle a little salt in the shredded vegetables and stir it.

3. Marinate the shredded vegetables for about ten minutes, put them in an oil-free and water-free glass bottle, and pour the pickled water into the bottle.

4. When bottling the shredded cabbage, it should be compacted with chopsticks while loading, and finally put in an appropriate amount of cold boiled water, the cold boiled water can not be over the cabbage, and the bottle should be covered with a lid and put aside to ferment.

5. When I was about a month old, I opened the lid and the pickled cabbage was ready.

As follows:

Cut the prepared radish into strips for later use, then cut the prepared side dishes for later use, then put the side dishes into the radishes, and finally refrigerate for 2 hours before eating.

Ingredients: 100g radish, 15g sugar, 15g salt, 15g millet pepper, 15g lemon, 15g white vinegar.

Method 11: Cut the radish into strips for later use.

Cut the radish into long strips, put it in a pot, add an appropriate amount of salt to the pot, stir the radish with salt, and marinate for 10 minutes.

2. Cut the side dishes and set aside.

Cut the lemon into slices, remove the seeds inside, chop the millet pepper for later use, and add an appropriate amount of water to the pickled radish and wash it.

3. Add seasoning to the radish.

Then put in the lemon and chili pepper that you have just chopped, and then add an appropriate amount of sugar, an appropriate amount of salt, and an appropriate amount of white vinegar.

4. Refrigerate for 2 hours.

Stir them well, then pour them into an airtight box and refrigerate them for 2 hours before eating.