How to soak pickled cabbage is crispy and delicious, how to soak pickled cabbage is crispy and delic

First of all, you have to choose a kimchi jar. Kimchi jars, with clay pottery, glass, and fine magnetic, generally choose light-proof clay pottery or fine magnetic kimchi jars as well. When selecting, it is necessary to pay attention to testing its sealing performance.

2.Choose a good jar, but also brew a good soak in salt water. Wash the jar, dry the raw water, pour in the cool boiled water, put in the pickle salt produced in Sichuan, shake it, dissolve the salt, and then put in the tender ginger, garlic, shallots, and green peppercorns.

Wait for the seasoning dishes, and then marinate the tender seasonal vegetables later. You can find high-quality old pickled water to mix it in, better and faster. Now, it is very convenient to brew brine, there is kimchi salt in the supermarket that is specially used for kimchi, and some spices are included in it, just follow its instructions.

3.Also pay attention to the maintenance of soaking in salt water. Add seasonal coriander to the jar from time to time, such as coriander.

White celery, green celery, garlic sprouts.

White knots, tender garlic, shallots, fennel, red pepper.

Tender ginger, small pepper, green pepper, bitter gourd, etc. These flavored parsley, stop flowers, fragrant brine. It is also necessary to wash the lid of the altar and change the water along the altar frequently.

The vegetable jar should be placed in a cool place. Some people's kimchi jars are tall and large, and they often dig pits to bury the kimchi jars in half, so that they are stable, convenient, and cool.

There are many vegetables that can be thrown into the jar to make kimchi in Sichuan all year round, such as: spring onions, greens, garlic sprouts, summer cowpeas, green beans, pumpkin, autumn taro, radish, winter croissants.

Son dish, cabbage.

Wait a minute. Pickled tender pumpkin was learned from a young intellectual. Tender pumpkins the size of a fist, plucked, washed, and thrown into the jar, where they can be eaten in two or three days.

The steps are as follows: 1. Prepare a glass altar, which is generally large. Wash it well.

2. Buy some peppercorns, ginger, dried peppers, and salt in the market or supermarket. 3. Buy some of the dishes you want to make. For example, turnips, carrots, cabbage, ginger, greens, etc.

4. Prepare cold water, cool and white.

You can also. Pour it into a glass jar, about half of the jar. After making it, put half a bag of salt (you can also put as much as you want), more than a dozen dried peppers, and a small handful of peppercorns into the water.

Once stirred, place the dish to be made into the jar. 5. Cover the altar cover, and then pour water on the side of the altar eaves. Remember to change the water by the eaves of the altar frequently.

6. You can eat it on the fifth or sixth day after soaking.

Every seemingly simple step, but it is several times more complicated than what is seen, the degree of drying, the cumbersome cleaning, the ratio of condiments, each link is crucial, do not dare to have a trace of sloppiness.

1. Drying vegetables: Freshly picked vegetables from the ground are placed outdoors to dry to remove excess water.

2. Wash the vegetables: After drying, take the vegetables back and put them in clean water, and then wash them one by one before drying.

3. Condiments: cool white boil, Zigong salt, chili, pepper, garlic, brown sugar, put them in the jar.

4. Lower the greens: After putting all the condiments into the jar, put the dried greens into the jar and seal them.

The most common sauerkraut is made with cabbage, radish cabbage, camellia and cabbage, the vegetables are soaked and rinsed with water, then added to the edible salt and marinated for 2 hours, and then put into the jar, add light soy sauce, chili pepper and other seasonings, seal and marinate for about 15 days, and pay attention to placing it in a cool and ventilated place when pickling.

Precautions for making sauerkraut.

1.Choose good greens, and then remove the withered, rotten leaves around him;

2.Then make the whole greens into small ones and expose them to the sun, you should pay attention here, just dry the greens, don't wait for the greens to dry, so you can't make sauerkraut;

3.Take the wilted greens into clean water and wash them, and then take them out to dry the water, remember to dry the water, otherwise the sauerkraut is easy to spoil;

What dish is sauerkraut made of.

4.You must not have oil, and you can't choose to mix it with oil, which is easy to spoil;

5.When adding water, add warm boiled water to cool the water, which can ensure the freshness and crispness of the sauerkraut.

There are 4 steps to how to soak cabbage crispy and delicious, and the ingredients you need are: cabbage, apples, carrots, tomatoes, and sugar.

White vinegar, sealed bottle. The following is the detailed operation of how to soak pickled cabbage crispy and delicious:

Steps.

Cabbage, apples, carrots, shredded.

Wash and shred the cabbage, wash the apples, carrots, and tomatoes and scrape them into thin strips.

Rub the shredded cabbage with salt until tender.

Add salt to the shredded cabbage and knead the cabbage vigorously until the cabbage is tender.

Add shredded apples, sugar, etc.

Put shredded apples, shredded carrots and shredded tomatoes into the cabbage, add sugar and white vinegar and mix well.

Shredded cabbage and apples in a sealed bottle.

Put cabbage, apple shreds, etc. into a sealed bottle, compact the vegetables with utensils, and close the lid and seal for 7 days. end

After the cabbage is cleaned up, cut it in half and sprinkle salt on each leaf (you can also use a large pot of water, add salt, and submerge the cabbage in the brine). Marinate for 8-10 hours, usually until the cabbage becomes soft.

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During this time of pickling cabbage, make chili pepper trowels. Shred the radish (not too thin), shred the carrot, cut the shallots, mince the ginger and garlic;

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Add a small cup of water to the glutinous rice and cook it on the fire to make a glutinous rice paste. In a large bowl, add shredded radish, shredded carrots, shallots, minced ginger and garlic, sugar, chili noodles, shrimp paste, glutinous rice paste (a little thin), and stir into chili pepper trowel. The degree of dryness and wetness is adjusted with glutinous rice paste. If it is dry, then put glutinous rice paste;

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After the cabbage is marinated thoroughly, wash it with water and squeeze out the water. In order not to make the cabbage too salty. Taste the saltiness of the cabbage, dip a cabbage leaf in the chili pepper trowel, eat and see, add salt to the chili pepper trowel if it is light, if the cabbage itself is too salty, wash the cabbage thoroughly;

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Smear the cabbage leaves one by one with a chili pepper trowel, and carefully apply them. Put the smeared cabbage in a can, put it in the refrigerator, and usually put it for half a month before eating, which is more flavorful.

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Ingredients. 3 slices of cabbage.

3 spoons of Sichuan peppercorns.

3 tablespoons of brine

2 tablespoons of salt.

Cool boiled water for a bowl.

2 scoops of spicy oil.

Sesame oil 15 ml.

MSG 1/2 tablespoon.

1 tablespoon sugar.

1/2 tablespoon of Sichuan pepper powder.

Method steps.

Take three leaves of the cabbage, wash them and remove the bones.

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Put it in a clean container, and be sure not to get oil. Add another 2 tablespoons of whole peppercorns.

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Scoop out three tablespoons of salted water from the jar and pour it into the cabbage, and add half of the cold boiled water, which is equivalent to half of the salted water, half of the cold boiled water, and two spoons of salt. If the salt water in your jar is not tasty, you can just add salt with cold boiled water, but you will need 4 to 5 tablespoons of salt. Once these are placed, cover them with a lid, or if you don't have one, you can cover them with plastic wrap.

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Soak for a day and then take it out and mix the seasoning. This is made from head to night, and the next night it is taken out and mixed with the ingredients, and the taste is just right, and if you soak it for too long, it will not be so crispy. If you soak it for too short, it will smell again.

Remember to use chopsticks that are not stained with oil to fish it out, and the water can continue to soak. Add 2 tablespoons of spicy oil, 15ml of sesame oil, 1/2 tablespoon of monosodium glutamate, 1 tablespoon of sugar, and 1/2 tablespoon of Sichuan pepper powder. Although white sugar is added, you can't eat anything sweet, which is used to enhance the taste.

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After putting the seasoning, you can eat it evenly, and the color and flavor are complete. With this, you have to eat an extra bowl of rice. You can also eat diving cabbage while eating hot pot, which is delicious.

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Pickled cabbage. Ingredients:

2 kg of Chinese cabbage, 100 grams of garlic, 1 kg of radish, 60 grams of salt, 40 grams of chili pepper.

Method: 1) Select the cabbage with a heart, remove the cabbage head and the outer gang, wash it with water, drain it, and cut it into 4 cm pieces; Wash and peel the radish and cut into slices.

2) 500 grams of cold boiled water, dissolve 30 grams of salt, stir evenly and put it in a clay jar, and then put cabbage and radish into salt water and soak for 1 2 days.

3) Remove the cabbage and radish and pour out the brine in the jar. Then put the cabbage and radish into the jar, stack evenly, sprinkle with chili pepper and garlic, and then press a clean stone on the dish.

A total of 19 photos. Authentic pickled cabbage.

4) Dissolve the remaining salt with cold boiled water, stir evenly and inject into the clay jar, and cover the cylinder head. After 2 to 3 days, if the soup does not submerge the ingredients, you can add some cold boiled water. Brew for about 10 days and then eat.

Tips: 1) Can be made from a kimchi jar.

A total of 18 photos. Delicious pickled cabbage.

2) The tools used should be cleaned.

Eating method: The cabbage brewed by this method is slightly yellow in color, sour and spicy in taste, and can be eaten directly as a cold dish; It can also be used as an ingredient in some hot dishes, such as kimchi, spicy and sour fish, etc. Among them, pickled chili pepper can be used as an ingredient for fish-flavored shredded pork.

When we pickle, it is very important to choose the jar of pickles, and the sealing effect must be good. The jar must be clean, the pickle should not have oil and should not be stained at all, and the kimchi should not be used with raw water, otherwise the kimchi will be easy to flower. Also, when pickling kimchi, the temperature must be placed in a cooler place, especially in summer, when the weather is hot, if you don't put it in a cool place, the pickled kimchi is easy to spoil.

Need to prepare liquor, sugar, vinegar, salt, pepper, star anise, garlic, carrots, white radish and cabbage, first clean the jar of kimchi and dry, cut the vegetables into pieces after cleaning, and then dry, prepare a clean pot without oil, add some water and salt of kimchi water and boil, add white wine, sugar, pepper, ingredients, garlic, let it cool and set aside, pour the brine into the kimchi jar after cooling, it is best to be in the jar of 2 3, pour the vegetables into the kimchi water, cover the lid, Add an appropriate amount of water to the sink, put it in a cool and ventilated place, the water in the sink must not be dry, about 3 or 4 days, the pickled cabbage is made, the taste is very good.

1. Choose the Chinese cabbage with a heart, remove the cabbage head and the outer gang, wash it with water, drain it, and cut it into small pieces of 4 cm square;

2. Dissolve 30 grams of salt with 500 grams of cold boiled water, stir evenly and put it in a clay jar, and then pour the cabbage into the salt water and soak it for 1 to 2 days;

3. Take out the cabbage, pour out the salt water that is lacking, and then put the cabbage into the jar, stack it evenly, sprinkle with pepper and garlic, and press the stone on the vegetable material;

4. Dissolve the remaining salt with 500 grams of cold boiled water, stir evenly, inject it into the pottery jar, and then cover the cylinder cover, after two days, if the vegetable soup does not submerge the vegetables, add some cold boiled water, about 10 days, you can eat. Guess.

Pickles are very common in our daily life, whether it is cold or hot, pickles are a must-have on my dining table, sweet and sour crisp pickles, bibimbap, porridge, etc. are good choices, especially when there is a loss of appetite, eating some pickles, can also help open people's appetite to eat fragrant, so kimchi is indispensable on the daily table, and my kimchi never has to be bought outside, they are all made by themselves, the taste is not worse than that sold outside, the key is to ensure cleanliness and hygiene, I still learn to make kimchi with my mother, I have to say that experience is very important, my mother has made kimchi for many years to share with me, I can easily make kimchi, the homemade method of kimchi learned, you can do it if you want to eat, and it is very enjoyable to satisfy your cravings.

The practice of pickled greens

Ingredients: 1 white radish, 1 carrot with cherry celery, 1 cabbage, a little sugar, an appropriate amount of white vinegar, an appropriate amount of salt, 5 spicy millet, 3 cloves of garlic, and an appropriate amount of white vinegar.

Methods and steps of production

The first step is 1 white radish, after cleaning it, peel off the skin of the white radish, then cut it into slices, 1 carrot, after washing, cut it into slightly thinner strips, 1 cabbage, tear off the leaves, and wash it carefully.

The second step is to tear the cabbage into slices by hand, and put all the processed vegetables into a large pot, which weighs almost 1100 grams, then add 5 grams of salt to it, grasp it by hand and mix it evenly, and then cover it with a piece of plastic wrap.

The third step is to press a weight on the top, almost an hour, the water in the vegetables will be pickled out, pour out the water, add almost 800 grams of water to the pot, boil the water, you can turn off the heat, and prepare a container at the same time, put 450 grams of sugar.

Step 4, add 550 grams of white vinegar and previously cooked water, 5 pieces of millet spicy that has been picked and washed in advance, and 6 cloves of garlic, stir well to make the soup of the kimchi, and then put the previously pickled vegetables into a water-free and oil-free container.

The fifth step is to pour the prepared kimchi water into the vegetables, pay attention to soak all the vegetables, then seal the lid, put it in the refrigerator, and you can take it out and eat it in one night.

Closing Remarks:Mom's method of pickling kimchi is particularly practical, I do it every time according to this ratio, and I succeed again and again, pickled kimchi, sweet and sour and refreshing are particularly delicious, whether it is a good choice to eat cakes and porridge for breakfast, both to relieve the reputation of gluttony and enjoyment, to eat particularly refreshing, learn the practice of kimchi, no longer have to go out to buy, at least to ensure cleanliness and hygiene, so that the family will be more assured when eating.