How to pickle cabbage and how to pickle cabbage?

The method of pickling sauerkraut with Northeast Chinese cabbage:Ingredients: 3 kg of Chinese cabbage.

Excipients: 10-20 grams of salt.

Steps: 1. Peel off the stale skin of the Chinese cabbage and set aside.

2. Break off the pieces and soak them in clean water for 10 minutes to rinse.

3. Dry for 1-2 days.

4. After drying, shreds are slender.

5. Marinate it with salt, and it is easy to get out of the water when the cabbage is pressed by hand.

6. After half an hour, you can see that there is juice at the bottom of the basin.

7. Squeeze the water into the bottle and press.

Pickled sauerkraut needs to prepare a Chinese cabbage, some lemon juice, high wine, sugar, salt, apples, cumin, anise, pepper, dried pepper, each leaf of the Chinese cabbage is cleaned separately, smeared on the Chinese cabbage with salt, put it in a bowl, about half a day, put the lemon juice, high wine, apple, cumin, anise, pepper, dried pepper into the food processor to make a pulp, pour it into a bowl, add an appropriate amount of sugar and salt, put the Chinese cabbage in it and stir well, The washed jar is scrubbed again with a high degree of wine, then put it in the jar, cover the lid and pour water, put a label, and generally eat it in about ten days.

You can also prepare a container to make sauerkraut, some cabbage, it can be a jar or a plastic bucket, you must not use aluminum or iron containers, put the cabbage in the container, try to fill all the space, if it is not very easy to put it, you can cut the cabbage, and then add an appropriate amount of boiling water, add some salt, it is okay not to add, press it with your tongue, do not let the cabbage show the water, the mouth of the barrel is sealed with plastic film, and then isolated from the air, about 20 days, The higher the temperature, the shorter the fermentation time, which is a very important step and can easily rot if not done well.

How to make sauerkraut with Chinese cabbage.

1.Selection and processing of dishes.

The Chinese cabbage for sauerkraut should not be too big or too small, but it is best to choose more cabbage and medium-sized cabbage for pickling. So when choosing cabbage, try to choose cabbage of the same size. In addition, the Chinese cabbage that you buy needs to remove some rotten or shriveled leaves on the surface of its skin, and then wash the cabbage from the inside out, and dry it in the sun before pickling.

2.Pickled. Put the cabbage that has been cleaned and processed into a water-free and oil-free, clean jar or jar with a layer first, and then sprinkle a layer of salt on top.

Then put another layer on it, sprinkle it with another layer of salt, and just like that, a layer of salt, a layer of cabbage, and so on began to overlap. And pay attention to each layer must be pressed in the middle, do not leave a gap, so that the cabbage can be fermented better, the salt can penetrate more thoroughly, and it is not easy to spoil.

3.Press the stone and add water.

When the entire jar or jar is filled with cabbage, the most critical step is to prepare a large clean stone, preferably smaller than the mouth of the jar. Then press it on top of the cabbage, which is easier to pickle and prevent a convection of the air. In addition, some water needs to be added next to the pressed stone, and the water added must be boiling water, and the pot of boiling water cannot have oil on it, otherwise if you add oily water, this vat of sauerkraut will be wasted.

4.Wait and see.

Finally, put the jar or jar with cabbage in a cool place and avoid light. If the weather is cold, the northeastern region of incense.

You can put it directly indoors, and you can eat it after 20 to 30 days.

1.First of all, the Chinese cabbage should be cleaned with plenty of water and cut into cubes with a kitchen knife.

2.Cut the washed red pepper, ginger, and garlic into slices or granules.

3.Find a relatively large container, then stir the chopped Chinese cabbage, red pepper, ginger and garlic together, add an appropriate amount of raw salt, wait for 3 to 5 hours for the vegetables to come out of the water, and squeeze out the water of the vegetables.

4.If you feel that the taste is not enough, you can add an appropriate amount of salt to it, and when the taste is adjusted, add an appropriate amount of white vinegar and white wine and stir well.

5.Finally, the vegetables are compacted, without leaving a little gap, and the lid can be closed by adding the right amount of salt on top.

6.After marinating for a few days, it is ready to eat.

1. Remove the dry leaves of the cabbage, cut off the roots with a knife, cut the cabbage in half, and continue to cut the cabbage into eight equal parts again. However, it should be noted that the cabbage should not be rinsed with raw water, as the cabbage stained with raw water will easily spoil even after pickling.

2. After the cabbage is cut into eight equal parts, find a container of suitable size, clean and waterless, put the cabbage in it, take an appropriate amount of salt, layer by layer and evenly spread the salt on the cabbage.

Trick 1: "sprinkling salt" refers to sprinkling salt layer by layer on the cabbage, evenly smearing each leaf of the cabbage is stained with salt, under normal circumstances, the ratio of cabbage to salt is 50:1, that is to say, 1 kg of cabbage is about 10 grams of salt, such a ratio of pickled cabbage, neither too salty and not easy to moldy, hairy.

3. After the cabbage is evenly sprinkled with salt, marinate for about 2 hours to allow the salt to fully penetrate into the cabbage.

Tip 2: "pickling" refers to letting part of the water in the cabbage slowly precipitate under the action of salt, and the cabbage will also become soft due to dehydration, which further provides a suitable environment for the fermentation of lactic acid bacteria and accelerates the fermentation of cabbage. Salt also has the effect of sterilization and disinfection, when pickling cabbage, adding salt will not only not affect the lactic acid bacteria produced by cabbage in the pickling process, but can kill other miscellaneous bacteria, ensure the probability of successful pickling of cabbage, and prolong the storage time of sauerkraut.

4. Find a waterless and oil-free glass jar or clay jar, pour a small amount of high-grade liquor, and shake the jar to make the liquor fully contact with the inner wall of the jar and play the role of sterilization and disinfection.

Hello! Here's how:

Step 1: Wash the cabbage (or just remove the outer layer), then split the cabbage into 2 cloves from the middle, so that the water can penetrate and it is easy to place.

Step 2: Then one by one, turn around and place it solidly, each layer can put some salt appropriately, it should be pressed very solidly, there is no gap between the vegetables, and a big stone is pressed on the top layer of cabbage after it is placed.

Step 3: Then pour in raw water. After a month (about 20 days in some areas), the sauerkraut will be pickled, and if the place where the sauerkraut jar is placed is slightly cold, it can be put for a long time and will not be bad, and you can eat it as you go.

Hope it helps!

Method: Wash the Chinese cabbage with water, cut the cabbage into 15mm square pieces, cut the leaves into larger pieces, add an appropriate amount of salt and a large amount of white vinegar in the container (the common fruit vinegar vinegar in the American supermarket is cheap and easy to use) stir and place for one hour, pour off the vinegar water after flavoring, add sugar, minced garlic, spicy sauce, chicken essence and mix well to put on the table (the number of accessories varies according to each person's taste).

Ingredients: 2 kg of cabbage, 500 grams of radish, 20 grams of chili noodles, 5 grams of water celery, 20 grams of chili noodles, 20 grams of shrimp paste, 200 grams of pears, 5 grams of minced ginger, 50 grams of refined salt.

1. After the cabbage is cleaned up, cut the large ones in half and marinate them in 10% salt water for about 24 hours. Stir the chili flakes and water in a ratio of 1:1 and set aside.

Shred 1 3 parts of the radish and cut the rest into two or three pieces. Cut the pears into large pieces and cut the water celery into 3 cm lengths.

2. Put the chili noodles and sugar, shrimp paste, garlic, pear, celery, ginger, green onion and refined salt into the shredded cabbage and mix well to make kimchi seasoning.

3. After washing the pickled cabbage, evenly spread the kimchi seasoning between the cabbage leaves. Spread a layer of radishes in a jar, sprinkle a little salt, put the cabbage on the cut side up, then put the turnips, and repeat this several times until it is full.

4. Finally, cover a layer of cabbage and press the stones, pour in the spicy cabbage soup three days later, seal and preserve. After about three weeks, after the spicy cabbage has been marinated, cut it into 3 4 cm pieces and put it on a plate, then pour in a little spicy cabbage soup and serve.

Preparation of pickled cabbage:

Spare ingredients: appropriate amount of cabbage, 1 bag of coarse salt, 90 grams of Sichuan peppercorns;

Production process: The first step, after the cabbage is bought, put it directly on the balcony or in the big yard, dry it, and dry the cabbage to wilt, that is, the outermost hard gang wilts, about 3-4 days;

The second step is to prepare a jar or jar for pickling cabbage, clean it, scald it with boiling water, and need to ensure that there is no water and no oil, and remove the outermost layer of bad leaves;

The third step, and cut off the extra roots of the cabbage, but pay attention to ensure the integrity of the cabbage, and at the same time prepare coarse grains of salt and peppercorns, you can pickle the cabbage below, and put the smaller cabbage at the bottom of the jar;

Step 4, then sprinkle a layer of salt and peppercorns, put the cabbage on the table again, sprinkle with salt and peppercorns, remember that each layer needs to be compacted, and so on to put all the cabbage well;

The fifth step, press the top with a large stone, wait for 48 hours, go around the jar, add water to it, fill it up, and after a month, the sauerkraut will be pickled and ready to eat.

Cooking Tips:

The jar of pickled sauerkraut must not have water and oil, whether it is pickled or fermented, and remember to blanch the container with boiling water and then dry it, so that the pickles are not easy to deteriorate, so this must be mastered; The temperature of pickled cabbage can not be too high, it is completely okay to do it after the beginning of the winter solar term, remember that the cabbage should not be washed with water, the washed cabbage must be dried to do it, it is better to clean it directly after pickling it when eating, each layer of pickled cabbage needs to be put with salt, and if you feel that the container can't hold it, don't worry, it will collapse after pickling for a while; Sichuan peppercorns are the key to the deliciousness of sauerkraut, which can have the effect of improving freshness, so remember to put the pickled cabbage, remember to eat it after a month, more healthy and assured, and put the pickled cabbage into clean water to soak it to remove excess salt.

Ingredients: Chinese cabbage: 1 sprig, salt: appropriate amount, garlic: appropriate amount, ginger: appropriate amount.

1. Peel off a circle of old leaves of the Chinese cabbage, peel it off, wash and drain the water.

2. Break the cabbage into small pieces and put it in a clean basin, put a layer of cabbage and sprinkle a layer of salt. Don't salt too much, sprinkle evenly until the dish is finished.

3. Press the dish tightly, do not leave a gap, cover with plastic wrap, cover a dish on top of the plastic wrap, and then press it with something heavy, and generally place it for one night in summer.

4. Cut some washed garlic and ginger, put a little more in the heavy taste, my taste is lighter, put six cloves of garlic and a small piece of ginger.

5. Put the garlic and ginger in a bowl and marinate with a small amount of salt. You can also mince the ginger and garlic without salting, depending on your preference. Once the cabbage is softened, it's ready to go. Drain the water from the cabbage and drain it in a sieve.

6. Put the pickled garlic and ginger into the drained cabbage, and those who like spicy food can put some chili powder at this time, mix well, and put it in a glass bottle, or press it tightly. Refrigerate and serve in about three days.

How to pickle sour cabbage

Material. Ingredients: cabbage, edible salt.

Method. 1. Preparation container: cylinder, iron and aluminum container cannot be used, because lactic acid will be produced during the fermentation process to corrode the container.

2. Put the cabbage in the container, try to fill all the space, and if it is not good, you can cut part of the cabbage.

3. Fill up the boiling water, add a little salt, don't add it, press it with a stone to prevent the cabbage from floating, don't let the cabbage come out of the water, and seal the mouth of the barrel with plastic film to isolate it from the air. Place at 10-20 degrees for more than 20 days, the higher the temperature, the shorter the fermentation time.

This step is the key to do a good job of sauerkraut, it will rot if it is not good, the fermentation of sauerkraut is the process of lactobacillus reproduction, lactobacillus is anaerobic bacteria, mold and miscellaneous bacteria are aerobic bacteria, adding boiling water is to remove the oxygen in the water, so that other bacteria can not reproduce, to create living conditions for lactobacilli, sealing with plastic film is to prevent air from dissolving into the water again, the past practice is to seal the top of the cylinder with yellow mud.

There is a lid tightly, no lid with plastic film sealing, in short, do not let oxygen in, in order to consume oxygen in the water, there is also an additive for making sauerkraut with sauerkraut, the purpose is also to remove oxygen in the water, but people generally do not like to use additives.

Nutritional value of sauerkraut.

The efficacy and function of sauerkraut often eat sauerkraut can increase the probiotics in the stomach and intestines, can help digestion to increase appetite, sauerkraut contains vitamin A, B, C and a variety of minerals, in addition to sauerkraut for obesity, hypertension patients will also play a preventive role, sauerkraut also has antioxidant activity, has the effect of beauty and anti-wrinkle, in which calcium lactate also helps children's growth and development.

Sauerkraut retains the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, dietary fiber and other nutrients, because the sauerkraut adopts the storage method of the dominant bacteria of lactic acid bacteria, so it contains a large number of lactic acid bacteria.