How to make pickled cabbage, how to make pickled cabbage?

Materials. Ingredients.

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1000g cabbage

Seasoning. Salt.

Amount. Pepper.

Amount. Preparation of pickled cabbage.

1.Prepare a cabbage, the kind that is not particularly solid, wash it and divide it in half, and then sprinkle salt and pepper on top layer by layer.

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2.After an hour or two, the cabbage is a little out of the water, control the water and then continue to sprinkle chili noodles on it, which can be decided according to your taste.

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3.Sprinkle with chili flakes and put on gloves and give the cabbage a full body massage to help absorb the flavor.

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4.After a night of pickling, it will be ready for breakfast the next morning, <> please click to enter **Description.

5.A bowl of porridge, a side dish, a tea egg, and a nutritious and hearty breakfast are complete.

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1. First peel off the outer layer of 50 catties of cabbage, wipe it clean with a clean towel, cut it into 4 halves one by one, put it neatly, and put it into the porcelain "or plastic container", the container should be able to put down 50 catties of cabbage, put a layer, sprinkle a layer of salt, and put a few peppercorns ......In this way, put the cabbage, salt, and peppercorns into the container in turn.

After the cabbage is put away, after a day, the cabbage is flooded with salt, add mineral water to the cabbage, add pickled pepper and pickled pepper water, if you like to eat spicy, you can put more pickled peppers, if you don't like to eat spicy, just pour in pickled pepper water!

The water in the cabbage should be flooded over the cabbage, find a clean big stone and wrap it in a plastic bag, press it on the cabbage, and wait for half a month to eat the sour cabbage! Precautions: Cabbage can not be washed with water, only wiped with a towel, it will be spoiled.

It must be pressed with stones, otherwise the cabbage will not be able to absorb water and will spoil.

Ingredients: Appropriate amount of Chinese cabbage.

Excipients: Appropriate amount of salt.

Steps: 1. Repair the cabbage head with a kitchen knife and divide it into two pieces.

2. Boil water, put the cabbage head in the pot first to soften, then put the cabbage leaves, blanch until soft, and then remove it.

3. Put a bucket with cold water to reduce the heat and clean it.

4. Wash it and put it in a basin for later use.

5. Place the cabbage in the jar and sprinkle a large handful of salt on every two layers.

6. Accumulate cabbage.

7. After arrangement, put a stone on top and press the cabbage down.

8. Wait for about a month before you can taste the pickled cabbage.

<> "Pickled cabbage. Ingredients: 1 baby cabbage.

Seasoning: salt, jujube soy sauce, vinegar, chili noodles, millet pepper, green onion, garlic, sugar.

Method. 1. Cut the cabbage into silk stools and marinate with salt for 10 minutes.

2. Squeeze out the water and pour the condiment on top.

3. Add a spoonful of chili noodles and pour hot oil, add two spoons of light soy sauce, a spoonful of vinegar, half a spoon of sugar, and a spoonful of sesame oil and stir well.

When it comes to sour cabbage, people who haven't eaten it may think that sour can be delicious? I believe that people who have eaten sour cabbage want to take the next bite after eating the first bite, hehe, but when it comes to wanting to eat, you can't always reach out and ask others for it, since you have cabbage at home, it is better to learn from me how to make sour cabbage by yourself!!

1 First: put the cabbage in the sun or 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.

2 Second: Prepare such a jar and brush it clean, but don't leave water in it! 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.

3 Third: Open the cylinder mouth the next day, fill it with water, pour in rice vinegar, seal the cylinder mouth, 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!

Precautions

After three or four days of pickling, pour the bottom layer of cabbage into the upper layer, and pour it three or four times during the whole pickling period. Remember, wash your hands when pouring the tank, and never let the oil get into the tank. The sauerkraut jar sometimes has a layer of white egg, at this time pour some liquor, put some celery, stir it every day, generally a day or two, the white egg will disappear.

Pay attention to the seal and minimize contact with air, which is conducive to fermentation.