How to make pickled cabbage? How to pickle snow cabbage

Pick up the rotten leaves and clean them first, and then dry them on the balcony. Then dry until there is no water. Finely chop and sprinkle with sugar and salt.

Rub out the juice. Put the peppercorns with or without according to personal preference. Prepare a basin and the whole bottle is upside down until 20 days and ready to use.

First of all, the cabbage is dried, some favorite sauce is added, it is marinated in a jar, water is added, some salt is added, and then it is sealed, so that the taste is very sour.

First of all, prepare some fresh cabbage, soak it in clean water for later use, boil the water, put in the cinnamon bay leaf star anise, and then put in some grass fruits, after the sugar light soy sauce is boiled, wait for it to cool, wait for it to cool and then put it in the cabbage, and then seal it and put it in the refrigerator for a few days before use.

How to pickle cabbage:

Material preparation: ingredients, 5 catties of red hair in the snow (net weight catty), 40 grams of salt (measured by catties), more than a dozen peppercorns (after practice, the taste is good), 15 grams of sugar, containers, glass bottles or jars (according to the amount of snow cabbage), etc.

1. In autumn, the fresh snow fern will come down, buy it and pickle it into snow cabbage, and choose to wash the rotten leaves.

2. Each tree is forked on the balcony railing (to be scrubbed clean before drying) to dry, if the balcony is not big enough, you can also use a drying rack to dry.

3. After one day of drying, it can be slightly wilted without water. Finely chop into cubes, sprinkle with salt and sugar, wear disposable gloves and rub until juice comes out.

4. Sprinkle in peppercorns, or leave them alone.

5. Put it into a container and find a basin, the whole bottle is upside down to 21 days to be edible, and after pickling vegetables for 21 days, the nitrite content can be reduced to the lowest value, and you can pour it out and eat.

Ingredients: pickled cabbage, salt.

Specific steps: 1. A piece of five-day pounds of snow cabbage, the bundle bought is a total of 7 yuan, and it can be eaten for several months after pickling, which is much more cost-effective than buying outside. And pickled it yourself and clean.

2. First put the cabbage in the sun to dry the moisture on the surface, as shown in the picture, this is a little wilted, don't dry it for too long, and then add two spoons of salt and rub it vigorously a few times to rub out the excess water.

3. Then use clean water, rinse while rubbing, and rinse it repeatedly, so that the water has no color. Add salt to marinate overnight, put a little less salt, the taste of pickling will be more sour, put more salt will be salty, if you eat salty, soak it in water, so it doesn't matter if you put more salt or less.

4. Marinate the cabbage overnight and put it in the sun again to cool and dry the moisture on the surface.

5. Find a clean glass bottle, make sure that there is no water and no oil, put the cabbage in it and seal it for 20 days before eating. It is used to scramble eggs, stir-fry shredded pork, and make shredded pork noodles with cabbage, which is super delicious, and it is clean and additive-free, and you can rest assured when you eat it.

Precautions

1. One drying, two rubbing, three washing, four pickling, five drying, six pickling, very simple.

2. Finally, the tools for pickling snow cabbage must be clean and sealed.

3. Pickled cabbage must be eaten after 20 days, because pickled foods contain nitrite, and nitrite will disappear after 20 days of pickling.

Materials:

10 pounds of snow mushroom, 1 large kimchi jar, 500 grams of sea salt - large salt, pickled cabbage salt.

Method

1. Rinse the mushrooms and let them dry.

2. Put the dried snow mushrooms into the basin in batches, then sprinkle in sea salt, wear rubber gloves, and rub vigorously until soft.

3. Then put it into a washed and dried kimchi jar in turn.

4. Cover the lid and consume it after 15-30 days.

5. When eating, brew with cold water, which is not too salty and can reduce the nitrite content.

Tips

After the cabbage is dried, there is no raw water, and it is kneaded with salt to soften, so that some of the spicy taste can be removed. The pickled cabbage tastes better, and when eating, rinse with water and chop it to stir-fry.

If you fry fresh cabbage directly, it is recommended to blanch it with hot water before stir-frying, otherwise it will be spicy and bitter.

To use sea salt, it is not recommended to use edible salt, because sea salt has large particles and good permeability, which is conducive to the ventilation of vegetables, and salt can slowly penetrate into the vegetables, and the pickled cabbage is very delicious.

It is not recommended to chop and marinate, to marinate the whole piece, and when eating, wash it and then change the knife.

Ingredients: 3500g of snow red and 400g of kimchi salt

Step 1

1.Bought back snow red. Remove old leaves, large roots.

2.Spread out in the shade for a day or two. In order to reduce the amount of water in the snow red.

3.Wilt and prepare for marinating. After looking at the very tender snow and red for a day and a night, a lot of yellow leaves come out, and the yellow leaves are removed when pickled. In fact, there is not much red in the snow, and it will be less when it is pickled, hehe.

4.A bag of kimchi salt, you can also use Pu Neng's iodized salt.

5.A small jar of pickles. Wash well in advance and cool dry.

6.Basically, a layer of cabbage, a layer of salt, press it with your hands while putting it, and the ratio of cabbage and salt is 10:1 or 10:

2. If you have eaten it recently, you can put less salt appropriately, and if you want to put it for a long time, you can put more salt. Layer by layer, you can put less salt below, and the more you sprinkle the more salt you have.

7.Get it all done, put it in a cool place, it's best to find a heavy thing to press, I didn't find anything heavy at home, so I put a plate on it, and pressed a bucket of oil on it. Do not cover the lid. During the pickling process, the mustard flavor was very strong, and the lid could not be dispersed. Hehe.

8.The day after pickling, you can see that there is salt water underneath, and after an interval of one or two days, you will toss up and down. So that the snow can be stained with salt water.

After seven days, it's almost ready to eat. The whole pickling process does not stick to water and oil, otherwise the snow will be red or sour.

9.After pickling, the snow is red. Stir-fried, or with meat, or marinated, are all very good.

Tips:

1. Put it in a cool place to dry, one is to reduce the moisture, and the other is to marinate it.

2. During the pickling process, it is best not to get wetted with water and oil. This is especially true if you want to put it on for a longer period of time.

3. The pickling process is very simple, that is, the time is a little longer.

4. Generally, one or two days after pickling, it is necessary to pour it up and down once, which can make the red snow evenly stained with salt water, and also just drain the mustard flavor inside.

Wash the cabbage and knead it with salt and peppercorns, put it in a jar, press the stone and wait for 15 days, so that it is done, the specific method is as follows:

The ingredients that need to be prepared in advance include: 800g of pickled cabbage, appropriate amount of coarse salt, and appropriate amount of Sichuan peppercorns.

1. The first step is to remove the yellow leaves of the cabbage and cut the roots.

2. Put it in clean water and clean it.

3. Put the cabbage in a large pot and knead it with coarse salt and a small amount of peppercorns.

4. Then roll it up and put it in the jar.

5. Press the top stone and wait for 15 days.

Days after taking it out and done.

PrecautionsA few days before pickling, you should turn it often to let the salt mix well to prevent the vegetables from rotting and failing to pickle.

1. Wash the cabbage with water first, wash it several times, and the pool for cleaning the snow fern must be brushed clean first to ensure that it is oil-free, and hang it on the hanger after washing to control the moisture.

2. After controlling the moisture, it will become wilted for most of the day, and after a day of ventilation and drying, the cabbage can now be pickled.

3. When pickling, pay attention to using oil-free and clean utensils. When pickling, one pound of vegetables, 30 grams of salt, and 3 grams of peppercorns are used as the standard.

4. Rub it to this extent. The rest of the dish is done by kneading in the same way.

5. Knead and put in another basin. The leaves rest on top of the rhizome. It can make the rhizome further pickled and softened.

6. After all the production is completed, it will be marinated for about an hour.

7. After an hour, gently rub a few times again, and then put it into a bottle or jar that has been scalded or boiled with hot water in advance, and compacted. The marinated juice is poured into a bottle, sealed with plastic wrap and then closed. After a week, the cabbage is pickled.

Categories: Life >> Food Cooking.

Analysis: Snow cabbage is snow fern, harvested in early winter, and fresh snow cabbage is processed and pickled into special dishes for the market, which can be increased several times.

Emerald green cabbage Finished product features: emerald green and translucent, crisp, tender and salty. The proportion of ingredients is 10 kg of snow cabbage and kg of salt.

Processing process: select a large, neat, stemless snow cabbage, select rotten leaves, yellow leaves, and bundle them into the tank with straw ropes. Put a layer of vegetables and sprinkle a layer of salt, and pour 300-500 grams of Baume 18 degrees salty soup in layers, turn the tank once in 6-8 hours, and pour the tank twice a day.

When pouring the tank, the soup should be raised to dissipate heat, emit spicy air, and promote the full dissolution of salt grains. If there is a loose bundle of vegetables when pouring the tank, it should be re-tied. After marinating for 1 week, change to 1 time every two days.

It takes about 1 month to complete.

Green snow cabbage Finished product characteristics: green, salty but not sour. It is bright green after half a month of pickling, and turns dark green after 1 month. The proportion of ingredients is 10 kg of fresh cabbage, 1 kg of salt, and 18 grams of Sichuan pepper.

Processing: Remove the roots and inedible parts of the cabbage, wash and drain it, and lay it flat in a clean, water-free tank (pool). Sprinkle a layer of pepper salt (pepper and salt are mixed together) on each layer of vegetables until the pickles are finished, then sprinkle another layer of peppercorn salt on the surface, and turn over once the next day.

Ready after 15 days.

Dried pickled cabbage Finished product characteristics: yellow color, fragrant taste, strong umami. It can be eaten raw or fried. The proportion of ingredients is 10 kg of fresh cabbage and 500 grams of salt.

Processing: Remove rotten leaves and impurities from the cabbage and stack it for two days. Then wash them one by one and hang them on a rope to dry.

Remove and peel off the old roots, cut them into inch segments, put them in a clean jar (pool), add some salt and knead them until the snow cabbage comes out of the water, and put them into the jar, the tighter the better. Stop loading until about 45 of the volume of the altar, stuff some clean, water-free straw at the mouth of the altar, and plug the mouth of the altar tightly. Then place the altar upside down in a clean basin and place it in a cool place.

Add some water to the pot as a water seal, so that the snow cabbage in the jar is isolated from the outside air, and it will be made after two months. After each time you eat and take out the part, it should still be sealed and put upside down in the basin, and the water must not be allowed to enter the altar to avoid pollution, so that it can be kept for more than half a year. If you can't finish it temporarily, you can also take it out and dry it for storage.

Osmanthus snow cabbage finished product features: delicious, mellow and fragrant. The proportion of ingredients is 10 kg of salted cabbage, 300 grams of osmanthus, 1 kg of fried sesame seeds, 400 grams of salt, and a small amount of rapeseed oil.

Processing: Wash the pickled cabbage and chop it. Then mix the osmanthus, sesame seeds, oil, salt and chopped cabbage.