How to pickle cabbage pickles, how to pickle sea cabbage to make pickles?

The home version of the quick pickling of spicy cabbage is simple and easy to learn, and it is served with rice and wine.

1. Ingredients: about 250g of Chinese cabbage, appropriate amount of sugar, appropriate amount of salt, appropriate amount of chopped pepper.

2. Prepare the Chinese cabbage first and wash it with water.

3. Then, shred the cabbage and put it in the pot with the vegetables.

4. Add an appropriate amount of salt, sugar, and chopped pepper, stir evenly, mix the condiments together, marinate for half an hour, and kill a lot of water.

5. Finally, put the shredded cabbage into the bottle and press it tightly, and cover it and put it in the refrigerator for preservation, and you can eat it after a week, and you can enjoy it.

How to pickle salted cabbage:Ingredients: 300g cabbage.

Excipients: appropriate amount of salt, appropriate amount of sugar, appropriate amount of chopped pepper.

Steps: 1. Wash and drain the cabbage for later use.

2. Shred and put it in a basin.

3. Add salt.

4. Add chopped peppers.

5. Mix well and marinate for half an hour to kill the water.

6. Put it in the bottle and press it tightly.

7. Close the lid.

8. Store in the refrigerator and eat it after a week.

Preparation of pickled cabbage:Ingredients: 10 pounds of cabbage, 150 grams of salt, 1 handful of chili noodles, 2 garlic cloves, 1 piece of ginger.

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

2. Chop 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 large silver pot with a wider width.

5. Put in an appropriate amount of salt (according to the ratio of 10 catties of cabbage to 3 taels of salt, a little saltier than usual stir-frying).

6. Rub vigorously to make the edges bright and even.

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

8. Wear disposable gloves, rub and mix evenly.

9. Marinate for half an hour.

10. Put it in an oil-free glass bottle, marinate for a week and you can eat it.

1 Chinese cabbage (about 200 grams), 50 grams of pepper noodles, 80 grams of green onions, 40 grams of garlic, 15 grams of red pepper, 15 grams of ginger, 500 ml of beef broth, 15 grams of light soy sauce, 5 grams of monosodium glutamate, 50 grams of sugar, 125 grams of salt.

Steps. 1. Peel the green onions, garlic and ginger, wash them and chop them into minced pieces; Wipe the red pepper, remove the stem, and chop it into minced pieces 2. Remove the Chinese cabbage root, cut it in half straight, and dry it in the sun for half a day, and then, put it into an unglazed ceramic jar, sprinkle it with salt and pepper, and put it layer by layer, after putting it, cover it with a wooden lid, which is as big as the mouth of the altar, so that the cover is just pressed on the cabbage 3. Then, press the heavy stone, put it for two or three days and rinse the cabbage thoroughly with cold water, and squeeze out the vegetable juice as much as possible. Next, stuff minced green onions, minced garlic, minced chili peppers, and minced ginger in the middle of the cabbage, and then mix the beef broth with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oil paper, cover it, and after freezing for 15 days, you can bury the kimchi jar in the ground and cover it well to prevent rain and snow from seeping into it 4. Eat kimchi from winter to the spring of the next year.

400g Chinese cabbage (1 2 pcs), 100g radish, 80g shredded green onion, 1 tablespoon garlic paste, 1 2 tablespoons ginger puree, 2 tablespoons sea snake liquid sauce, 1 tablespoon coarse chili noodles, 1 tablespoon fine chili noodles, 1 tablespoon sugar, a small amount of salt.

Method: 1. Prepare half of the middle-sized cabbage and then use your hands to make it thinner;

2. Wash with water;

3. Put it in the salad speener to transfer and let the water dry;

4. Cut the green onion into 3cm length, and the radish into shreds;

5. Add chili noodles and other seasonings and shredded radish and stir;

6. Put the stirred seasoning on top of the cabbage;

7. Put the cabbage and seasoning in a large pot and stir gently, and put it on the top of the dish after stirring.

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Hello, I'm glad to answer for you, and based on your question, I've provided you with the following! 1. Select the pickled raw materials and pickle the raw materials of the vegetables. 2. Accurately grasp the amount of salt, which is the basic auxiliary raw material for pickling.

3. Pouring the cylinder on time is an indispensable process in the process of pickling pickles. 4. Cut the raw vegetables into slices, blocks, strips, shreds, etc., so that the sauce can be marinated and soaked into the tissue of the vegetables. The marinating time is less than 2 days or more than 20 days.

According to scientific determination, the nitrite content of pickles is not high within 2 days of pickling, but the nitrite content reaches the peak on the 3rd to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. Therefore, pickled vegetables are generally shorter within 2 days, and the long ones should be pickled for a month before they can be eaten. Hope mine is helpful to you!

Cuisine and Efficacy: Korean cuisine.

Ingredients for making pickled cabbage:

Ingredients: 5 cabbages (15kg) 3l coarse salt water 2 radishes (3kg) 2 pears 10 chestnuts 5 stone fungus 10 jujube 10 shallots (200g) 1 bundle of water celery (300g) mustard bundle (500g) green onion bundle lead finch (400g) 5 garlic heads (200g) 3 pieces of ginger 20g shredded chili pepper 20g shrimp paste cup fine salt cup sugar 2 tablespoons. Kimchi soup water 4 l salt 2 3 cups.

Pickled cabbage features:

Pickled cabbage is a common winter storage food in the northern region of the cold climate. When marinating, freeze until the soup freezes thinly on the ice. It has a taste that is neither salty nor spicy, and it is a high-quality kimchi made with various seasonings.

It is a popular diet among foreigners during the pickle season in Seoul, Gyeonggi-do, and the central region of Seoul is especially fond of making this kimchi.

Teach you how to make pickled cabbage and how to make pickled cabbage delicious (1) Divide the cabbage into four parts and marinate it in 9% salt water Remove the roots after dehydration. (2) Shred the radish. (3) Wash the shallots, cress, and mustard greens and cut them into 4cm size, and cut the green onions into only the white part.

4) Ginger and garlic shredded and shrimp paste mashed. (5) Peel the jujube and cut it into shreds, pears, chestnuts, mushrooms, and fungus are also shredded, and shredded peppers are cut into 3cm size. (6) Put the shredded radish, pear, jujube, chestnut and chili shreds in a large bowl to dye red, and put cress, mustard greens, shallots, green onions, garlic, ginger, fungus, shiitake mushrooms, shrimp paste, mix well, and season with shrimp paste soup.

7) Sandwich the prepared stuffing between the pickled cabbage leaves, wrap it in the large leaves, and put it in the jar. (8) Make kimchi soup with salted water and pour it until you can drown the kimchi.