The simplest way to make pickled cabbage, a homely way to make pickled cabbage

Ingredients for pickling cabbage.

Usually, when pickling cabbage at home, you only need to prepare a fresh Chinese cabbage, 60 grams of edible salt and a head of garlic, in addition to two spoons of chili sauce and three spoons of sugar, and a small amount of white vinegar and sesame oil.

Specific steps to pickle cabbage.

1. Wash the prepared cabbage, then cut it into your favorite slices, put the cut cabbage slices into a basin, sprinkle with edible salt and mix well for pickling.

2. After marinating for half a day, rub the cabbage in the pot vigorously with your hands, knead out the water in it, then drain it, put it in a dry basin, and press it with heavy objects for a day and a night.

3. Remove the skin of the garlic and then make minced garlic for later use, and after the cabbage is processed, put the chopped garlic and chili sauce, sugar and vinegar and other seasonings into the pot of pickled cabbage and mix evenly and marinate.

4. Put in the seasoning after the cabbage can be pickled in one day, take out some when you want to eat, add the prepared sesame oil to enhance the flavor, you can eat, this method of pickling cabbage is particularly simple, the pickling time is also short, and the porridge and rice are particularly good after pickling.

Pickled cabbage in this way, crisp and not spoiled, the method is simpler, than sour and hot cabbage with rice.

Today, let's make water bottle sauerkraut, the method is simple, you don't need a kimchi jar, a few bottles can be easily done, the sauerkraut tastes sour and delicious, whether it is used to make hot pot, or used to stir-fry to eat, the taste is very good.

It can be made into hot and sour Chinese cabbage.

Ingredients: 50g of salt, 2 chili peppers, about 2kg of 1 cabbage, 15g of salt, 15g of sugar, 500ml of cold boiled water, 4-6 spices and star anise, 1 2-1 tablespoons of Sichuan pepper.

1. Break the cabbage on both sides, then cut each side into 4 long strips, and then change the knife to cut into small squares to 2cm wide.

2. Put the chopped cabbage into a clean basin, and sprinkle a small handful of salt evenly with each handful of cabbage slices (1 8 cabbage), and repeat until all the cabbage is cut, and then use your hands to scoop out the whole pot of cabbage salt (turn it up and down a few times).

3. Finally, put a clean and oil-free plate on top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to make the cabbage soft and out of the water. Remember to flip the cubes every 1 hour, from the bottom to the top.

4. Scoop up the cabbage that has become soft and the volume has been reduced by almost half, or pour it into a clean and oil-free basket to drip dry the water, squeeze it gently, and then put the cabbage pieces, chili peppers and spices (can be without spices) into a 3000ml container or crisper that can be sealed.

Pour the stirred marinade water into the crisper box, and the marinade water must fully cover the cabbage cubes, preferably 2cm beyond the vegetable noodles.

5. Then press a small porcelain or plastic plate on the dish to prevent the dish from coming to the surface. Be careful not to have oil in all utensils, otherwise the cabbage will rot.

6. Seal the jar, put it in a warm place indoors and ferment for 48 hours, then put it in the refrigerator and continue to ferment for more than 2 weeks to let it fully become sour before enjoying.

When using sour cabbage, remember to use clean chopsticks that do not contain oil. A small portion of the leftover fermentation juice can be added to the new pickling water, which can speed up the fermentation of 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.

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.

<> "Prepare ingredients: cabbage, chili flakes, garlic.

Production steps: 1. Secret marinade: put minced garlic and chili noodles in a bowl, pour in hot oil, add half a spoon of imitation bright sugar, two spoons of vinegar, a spoonful of light soy sauce and a spoonful of oyster sauce and mix well;

2 large sedan chair cabbage cut and salted for an hour to get out the water, then squeeze it dry, pour in the sauce and mix well, and then put it in the refrigerator for half an hour to taste it!

<> "How to make pickled cabbage.

Method: Two baby cabbage washed in the net cut wild locust strips.

Pour in a spoonful of salt, mix and marinate evenly for half an hour, pinch the water, bend the ridges and divide them.

Pour the chili powder into the chopped green onion and garlic, spicy millet and drizzle with hot oil to stimulate the fragrance.

3 tablespoons light soy sauce 2 tablespoons aged vinegar.

1 scoop of oil and 1 scoop of sugar.

Mix well and eat, marinate for an hour to make it more flavorful.

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.