The cabbage pickling method is homely, and how to pickle cabbage is delicious and crispy

1 cabbage, carrot, appropriate amount of garlic, chili pepper, sugar, white vinegar, salt.

Method 1After removing the dirty outer layer of cabbage, dig out the cabbage sum with a knife, and then remove the leaves by hand and tear them into about 5 cm wide.

2.The stalks are the best, don't throw them away, just thin them with a knife.

3.After processing, put all the carrots in a basin or plastic bag, about eight minutes full, and then peel and shred the carrots and put them in together.

4.Sprinkle with salt, shake tightly at the mouth of the bag to make the salt even, leave for 5 minutes and shake again. If it is a pot, mix it well with your hands.

5.Winter vegetables have a good taste, about 20 to 30 minutes of salting; In summer, vegetables are hard, at least 1 hour should be salted to let the cabbage out of the water, the amount of salt will affect the water time, so don't marinate for too long, the leafy vegetables will be soft and too salty.

6.Wash the pickled cabbage with cold boiled water and squeeze out as much water as possible.

7.Wash the garlic and chili peppers with cold boiled water, then put them in the jar with white sugar and white vinegar, add cold boiled water to 1 3 of the jar, stir the sugar evenly, try the taste, it must be a little sour and sweet.

8.Stuff the cleaned cabbage into the jar and the sweet and sour water must be drowned over the cabbage. Cover and put in the refrigerator for more than half a day before serving.

9.When eating, use a drying utensil to hold an appropriate amount, and then mix in a little sesame oil will be more delicious.

2000 grams of cabbage.

100 grams of salt, 10 grams of Sichuan pepper, 10 grams of fennel seeds [cumin seeds].

1. Remove the yellow leaves, remove the roots, wash the cabbage, cut it into shreds, dry it for two or three days, and set aside.

2. Put the shredded cabbage into a pot, add refined salt, Sichuan pepper, cumin, and rub vigorously until the refined salt and spices are immersed in the dish.

3. Put the shredded cabbage into the jar, seal the mouth of the jar tightly, and it can be eaten after 30 days.

Cabbage, salt.

Method 1: Remove the yellow leaves of the cabbage, peel off the roots, wash it, and cut it in half or four halves with a knife.

2. Put the cabbage sum of the cabbage into it, spread it in the jar, sprinkle a layer of salt on each layer of vegetables, until all the dishes are paved, press the heavy object to pickle, share 3 5 salt, and after 24 hours. If the salt brine rises, it can be removed for re-marinating.

3. Pour the pickled cabbage into another tank, spread a layer of vegetables, sprinkle a layer of salt, sprinkle the top layer with sealing salt, sprinkle the remaining salt after sprinkling, seal it tightly with a thin bag, press it with stones, seal the mouth of the cylinder with mud, and finally put the lid. After 10-15 grams of marinating, it can be removed and eaten.

The first step of pickling cabbage: first cut and wash the fresh cabbage, take out the harder stalks in the cabbage, cut the leaves in half, wash and set aside.

The second step of pickled cabbage: add water to the pot and heat it, put the cabbage that has been processed after the water boils, blanch the water, remove all the flavor of the cabbage itself, and then boil the cabbage soft to take it out, the same is true for the vegetable stalks, after the vegetable leaves and vegetable stalks are completely cooked and soft, put them in cold water, and drain the water on the side after showing.

The third step of pickled cabbage: put the cabbage on the plate, add a layer of salt to each layer of cabbage, and turn the cabbage appropriately, so that the sprinkled salt can be evenly distributed on the cabbage, not too much, otherwise the pickled cabbage will be too salty and inedible, (sprinkling a layer of salt is also convenient for the residual water in the cabbage to be better drained), sprinkle salt and marinate for a period of time.

The fourth step of pickled cabbage: pour out the excess water of the cabbage that has been pickled for a period of time, and then sprinkle with an appropriate amount of sugar The pickled cabbage will not taste too salty, and you can also add an appropriate amount of oil consumption, which is the taste of the cabbage is richer.

The fifth step of pickled cabbage: After the ingredients of the cabbage are evenly coated, put it into a container, it is best to use a container scalded with boiling water, which can reduce the breeding of microorganisms, so that the pickled cabbage can be stored for a longer time, or the cabbage can be refrigerated in the refrigerator after being packed into the container, so that it is easy to take out and eat at any time.

Tips: When adding an appropriate amount of sugar and oil consumption in the third step of pickling cabbage, you can actually add your favorite ingredients according to your personal taste, and people who are not spicy can put chili peppers into the cabbage to pickle together, of course, you can also prepare your own hot sauce, as for the cabbage, mix well, so that the pickled cabbage will taste more attractive.

The cabbage is first cut into small pieces, then salted, dried in the sun, and then stir-fried.

Step 2Add some salt and marinate for 15 minutes.

Step 3space

To prepare plain milk shredded toast Step 1

After marinating, rinse with water, squeeze dry, you can taste it before washing, if it is not too salty, you can not wash, and squeeze it dry directly Step 4

To prepare the Pure Milk Pulled Toast Step 1

Millet pepper, garlic, ginger finely chopped.

Step 5space

To prepare plain milk shredded toast Step 1

Put the chopped millet pepper, garlic slices, ginger slices, add white vinegar, sugar, chopped pepper paste, and I also put a little pepper oil (you can not put it, you can also put some peppercorns, I don't like whole peppercorns, so I didn't put them), mix well.

Step 6space

To prepare plain milk shredded toast Step 1

Once it's ready, it's ready to be stored in a sealed bottle.

Step 7space

To prepare plain milk shredded toast Step 1

How to pickle cabbage Delicious crispy cabbage after salting, and then squeeze it out of the water. Add some sesame oil, coriander, chili oil, light soy sauce. Sugar is very delicious.

The pickling method of cabbage is as follows:

Ingredients: 400g cabbage

Excipients: appropriate amount of sugar, appropriate amount of rice vinegar, appropriate amount of chili pepper, appropriate amount of garlic.

Steps. 1. Wash the cabbage with water and cut it for later use.

Steps. 2. Add an appropriate amount of water to the pot, add cabbage and blanch after boiling.

Steps. 3. Drain the blanched cabbage.

Steps. 4. Wash the garlic and cut it into garlic granules for later use.

Steps. 5. Wash the peppers and cut them into small pieces for later use.

Steps. 6. Spread the blanched cabbage, garlic and chili peppers on a plate.

Steps. 7. Add an appropriate amount of white sugar.

Steps. 8. Pour in an appropriate amount of rice vinegar and marinate for 12 hours.

Steps. 9. The production is completed.

Pickled cabbage steps:Ingredients: 1 6 cabbages, 200 grams of radish, 1 green pepper, 1 red pepper.

Excipients: 1 tablespoon of coarse salt, 1 cup of water, 2 cups of water (kimchi seasoning), 1/2 cup of glutinous rice flour (kimchi seasoning), 1 tablespoon of salt (kimchi seasoning), 1 tablespoon of minced garlic (kimchi seasoning), half a tablespoon of minced ginger (kimchi seasoning), 2 tablespoons of chopped onion (kimchi seasoning), 1 tablespoon of plum juice (kimchi seasoning).

1. Cut the cabbage into slices.

2. Cut the green pepper and red pepper into shreds.

3. Add cabbage and radish to 1 cup of water mixed with 1 tablespoon of coarse salt for 30 minutes.

3. Remove moisture from pickled vegetables.

4. Make kimchi seasoning.

5. Mix kimchi and seasoning on top of the sorted vegetables.

6. Finish pickling cabbage.

1. Cut and wash the fresh cabbage first, take out the harder stalks in the cabbage, cut the leaves in half, wash and set aside.

2. Add water to the pot and heat it, put the cabbage that has been processed after the water boils, blanch the water, remove all the flavor of the cabbage itself, and then boil the cabbage soft to take it out.

3. Put the cabbage on the plate, add a layer of salt to each layer of cabbage, and turn the cabbage appropriately, so that the sprinkled salt can be evenly distributed on the cabbage, not too much, otherwise it will cause the pickled cabbage to be too salty and inedible, (sprinkling a layer of salt is also convenient for the residual water in the cabbage to be better drained), sprinkle salt and marinate for a period of time.

4. Pour out the excess water of the cabbage that has been pickled for a period of time, and then sprinkle with an appropriate amount of sugar The pickled cabbage will not taste too salty, and you can also add an appropriate amount of oil consumption, which is the taste of the cabbage is richer.

5. After the cabbage ingredients are evenly smeared, put it into a container, it is best to use a container scalded with boiling water, which can reduce the breeding of microorganisms, so that the pickled cabbage can be stored for a longer time, and the cabbage can also be refrigerated in the refrigerator after being packed into the container, so that it is easy to take out and eat at any time.

6. Tips: When adding an appropriate amount of sugar and oil consumption in the third step of pickling cabbage, you can actually add your favorite ingredients according to your personal taste, and people who are not spicy can put chili peppers into the cabbage to pickle together, of course, you can also prepare your own hot sauce, as for the cabbage, mix well, so that the pickled cabbage will taste more attractive.

1. Remove the roots of the prepared fresh cabbage and cut it into slices. Then prepare an appropriate amount of water, add the edible salt prepared by the Zhun Ting Sen to dissolve the salt, make a brine and pour it into the chopped cabbage, mix thoroughly, and marinate for 1 to 2 hours.

2. In the process of pickling cabbage, if you cut all the prepared onions and shallots into pieces, and then puree them with a food processor, remove the prepared garlic, and make the garlic skin into plum garlic puree for later use.

3. After the pickled cabbage is taken out, rinse it several times with water, drain it off again, then add the prepared chili powder, fish sauce and garlic paste, and then add ginger powder to mix them with chopsticks.

4. After mixing thoroughly, marinate for three hours, and then put the prepared onion puree and green onion puree into it to marinate together, and when pickling, it should be sealed and put in the refrigerator for about two days to taste, and then you can smell the strong sour smell when you take it out, which will make people have a feeling of appetite.

5. After the sauerkraut cabbage is pickled, you must pay attention to it when eating, and you must use oil-free and waterless chopsticks, otherwise it will make the sauerkraut deteriorate after bringing in raw water or oil, and produce some harmful substances to the human body, and it can no longer be eaten at that time.

Ingredients: cabbage, carrots, salt, garlic, sugar, ginger, chili sauce, sesame paste, green onions.

1. Remove the outermost layer of cabbage, wash it, and control the moisture.

2. Then tear it into small pieces, add an appropriate amount of salt, and marinate for a while.

3. Marinate for about 2 hours and pour out the water.

4. Then finely chop the carrots, garlic, ginger and green onions.

5. Then put the ingredients in the previous step into the blender, add sugar, chili sauce, and sesame paste.

6. Stir together with a hand mixer.

7. Then put the pickled cabbage into a clean scallop and pour the stirred sauce into it.

8. Rub a few times through the fresh-keeping bag, let the sauce and cabbage mix evenly, tie the bag tightly, and put it in the refrigerator for refrigeration.

9. Marinate for one day and serve.