Is there any easy way to marinate cabbage in a water bottle?

Break the cabbage piece by piece, no need to wash, directly cut the shredded winter cabbage and put a layer of salt, grasp it evenly and put in the cabbage and salt, stir and marinate for half an hour every time, and clean it to ensure that there is no water and oil. ** When making sure the temperature is 5-15 degrees. It can be marinated in about 20 days.

Break the cabbage piece by piece, cut into shreds, put it in a pot, put a layer of cabbage and a layer of salt, put it for 20 minutes after putting it, grab it and put it in a bottle that has been washed in advance, no need to squeeze the water, the bottle should be dry, put it and tighten the cap.

1. Let's deal with cabbage first, this is our own Chinese cabbage, some of the leaves are green, some are yellow, and the color of the sauerkraut pickled in the yellow cabbage will be more beautiful; 2. First break the cabbage piece by piece, find out the broken leaves, don't wash it, directly cut it into shreds, cut the stalk a little finer, the leaf part can be cut wider than the stem, and put it directly into the pot after all the cuts; 3. A layer of cabbage and a layer of salt, continue to put the cabbage and salt after grasping it well, and stir it every time, so that each cabbage can be evenly coated with salt, and then marinate for half an hour; 4. After half an hour, the cabbage will wilt, and there will be a lot of water, no need to control the water or dry it, just put it directly into the bottle.

Ingredients: appropriate amount of cabbage, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of millet spicy.

Steps: 1. Wash the cabbage, then drain the water.

2. Finely chop the garlic, mince the ginger, chop the chili pepper, chop the cabbage, and stir well.

3. After marinating for a while, squeeze out the water, bottle it and put it in the refrigerator for 7 days before eating, you can fry rice or eat it directly.

Summary. Method of pickling cabbage in a bucket 1, prepare 10 fresh Chinese cabbage, 1 bag of large grains of salt, and remove the rotten leaves on the periphery of the cabbage. 2. Put the cabbage into a washed plastic bucket, then sprinkle a layer of salt on top, and then put in a layer of Chinese cabbage, and then sprinkle a layer of large grains of salt.

3. At the end, in order to make the plastic bucket full, you can cut the whole Chinese cabbage in half and place it on top of the bucket. 4. Then choose a large stone to press on top of the cabbage and add water. [How to pickle sauerkraut in a plastic bucket Introduction to pickling sauerkraut in plastic buckets] 5. After adding water, seal the sauerkraut bucket and stone together with plastic wrap and keep it pickled for a week before eating.

<> method of pickling cabbage in a barrel.

Method of pickling cabbage in a bucket 1, prepare 10 fresh Chinese cabbage, 1 bag of large grains of salt, and remove the rotten leaves on the periphery of the cabbage. 2. Put the cabbage into the washed plastic bucket, then sprinkle a layer of salt on top, and then put in a layer of Chinese cabbage, and then sprinkle a layer of salt that is almost large. 3. At the end, in order to make the plastic bucket full, you can cut the whole Chinese cabbage in half and place it on top of the bucket.

4. Then choose a large stone to press on top of the cabbage and add water. [How to pickle sauerkraut in plastic buckets Introduction to the practice of pickling sauerkraut in plastic buckets] 5. After adding water, seal the sauerkraut bucket and stone with plastic wrap and keep it pickled for a week before eating. <

<> that's all there is to "how to pickle cabbage in a barrel", I hope it will be helpful <>< you

The method of pickling cabbage in cold water first dry the cabbage for 1 to 2 days, so that some of the water in it evaporates, and then rinse the vegetables and then prepare a large vat, wash the vats with water, spray the vats with salt water or high wine, the purpose is to disinfect and sterilize, and then clean the vats, sprinkle two handfuls of salt at the bottom of the vat, and then put the vegetables one by one into the vat, and finally, sprinkle two handfuls of salt at the top, and then put water until the cabbage is submerged, in the fermentation process, as far as possible do not touch the oil, otherwise it will rotAfter 50 days, the dish is ready to be eaten after fermentation.

Pickling method of authentic Northeast sour cabbage.

Wash the cabbage, dry it, put it in an airtight jar, and add salt.