How to make pickled cabbage crispy and delicious, how to make pickled cabbage crispy and delicious

Marinate for 1 hour, add chili noodles and mix well, wait overnight, so that the delicious pickled cabbage is ready, the specific method is as follows:

The ingredients that need to be prepared in advance include: 1000g of cabbage, appropriate amount of salt, and pepper.

Amount. 1. The first step is to sprinkle the cabbage with salt and pepper.

Sprinkle with chili flakes after hours.

3. Then stir well with your hands and wait overnight.

4. Taste after one night.

Precautions: Mix well with salt and pepper and cabbage and let stand for 1 hour, so that the taste will be better.

Ingredients: 1 Chinese cabbage (white stem), 1 2 white radish.

Accessories: 1 shallot, appropriate amount of salt, 1 apple, 1 small piece of ginger, 1 small handful of shrimp skin, 5 cloves of garlic, 50 grams of sugar, 100 grams of Korean chili paste.

Pickled cabbage steps:

1. Wash the Chinese cabbage with water, all four pieces (longitudinal) or two, separate the leaves and sprinkle enough salt, and marinate for 8 hours or overnight.

2. Pickled cabbage will produce a lot of water, by the way, wash and wash the cabbage with pickled water, the cabbage mentioned above can also be washed without washing, wash it here, taste the taste, if it is too salty, rinse it with cold boiled water or purified water, until the saltiness is moderate, pinch it dry with your hands, and put it in a pot for later use.

3. Wash the white radish, cut it into thin strips, put it in the seasoning basin, chop the washed shrimp skin, put it in the basin, peel the garlic and ginger, mash it with a garlic mortar, peel an apple, and rub the mud into the basin.

4. Add sugar, Korean chili paste, and cut the green onion into a pot.

5. Bring gloves and stir the sauce and shredded radish well.

6. Separate the cabbage leaves one by one, spread in the pickled shredded radish, after all the cabbage is laid, put the cabbage into a fresh-keeping bag, pour the remaining seasonings in, tie the bag tightly, place it at room temperature for a day, and put it in the refrigerator for refrigeration.

The practice of pickling cabbage is as follows, raw material formula: 2 kg of cabbage, 100 grams of garlic, 1 kg of radish, 60 grams of salt, 40 grams of chili pepper, production method 1Choose Chinese cabbage with heart, remove the cabbage head and outer helper, wash with water, drain, and cut into 4 cm pieces; Wash and peel the radish and cut into slices.

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 cabbage and radish into salted 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 them evenly, sprinkle with peppers and garlic, and press clean stones on the vegetables. 4.

Dissolve the remaining salt with 500 grams of cold boiled water, stir well, inject into the clay jar, and then cover the cylinder head. After two days, if the soup does not submerge the ingredients, add some cold boiled water. After about 10 days of brewing, it is ready to eat.

Product features The color is slightly yellow, and the taste is spicy and sour.

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

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.

Lotus white kimchi is crispy and delicious, and the preparation of Xingsen is as follows:

Ingredients: 500 grams of lotus white (cabbage), 30 Sichuan peppercorns, 5 grams of ginger, sliced ginger, 3 soaked red peppers, cut into small pieces, 1+1 tablespoon of salt, 6 tablespoons of Japanese sushi vinegar, 2 tablespoons of apple cider vinegar, 4 cups of water.

The steps are as follows: 1. Put pickled peppercorns, Sichuan peppercorns and ginger slices into four cups of water and boil for 5 minutes, let it cool, add 6 tablespoons of sushi vinegar, 4 tablespoons of apple cider vinegar and 1 tablespoon of salt and stir well for later use.

2. Wash and dry the old stalk of lotus white, add a large spoonful of salt and rub it with a little hard hand for a minute, and marinate it for an hour until the leaves are soft.

3. With a deep bowl, pour in the pickled lotus white juice, and then pour in the kimchi water.

4. Press a plate against the dish to keep the dish submerged in kimchi water.

5. After two hours, take out the lotus white and mix it with sesame oil. Those who like spicy can be mixed with cooked oil chili peppers. You can also put it in the refrigerator and soak it overnight, the longer you soak it, the stronger the taste.

Chinese cabbage If you want to make kimchi, first of all, in terms of variety, you should choose Huangxin Chinese cabbage, or Jiaozhou Chinese cabbage, Qingza No. 3 Chinese cabbage, or other varieties of white green leaves.

First prepare two cabbages, first cut the cabbage in half and cut it in half. Cut a little more from the roots, then sprinkle each leaf evenly with salt and marinate for 5-6 hours.

While the cabbage is pickled, prepare the ingredients needed for the sauce. Prepare a whole head of garlic, an onion, a small piece of ginger, an apple, half a pear. Wash them, peel them, cut them into pieces, beat them in a food processor, and pour them into a basin for later use.

Prepare a handful of shallots.

chives), wash the leeks and cut them into small pieces for later use. Prepare half a white radish, grate and set aside.

After the cabbage is pickled, wash it twice with water to wash off the excess salt, then dry the water, and then thoroughly control the moisture for later use.

Put the side dishes you just made into a basin, add an appropriate amount of coarse and fine chili powder, and two spoons of sugar.

Appropriate amount of fish sauce. Stir the shrimp paste with the batter and let rise for another hour.

Once the sauce has risen, you can make kimchi by spreading the sauce layer by layer on the cabbage leaves. Once spreaded, place in an airtight container and store for fermentation. It can be consumed in a few days.

The crispy and delicious method of soaking Chinese cabbage kimchi is as follows:

1. Shred cabbage, apples and carrots.

2. Rub the shredded cabbage with salt until soft.

3. Add shredded apples and sugar.

4. Put the shredded cabbage and apple into a sealed bottle. After compaction, it will be sealed for seven days.

Cabbage

Cabbage is native to northern China, cultivated in the north and south, and was introduced to Japan, Europe and the United States in the 19th century. It has wide green leaves and white cabbage gangs, and multiple leaves are tightly wrapped together to form a cylinder, most of which form a dense head, and the leaves that are wrapped in it are pale yellow due to the lack of sunlight.

Brassica of the cruciferous family, known as the king of dishes. The meaning of cabbage is very rich, first of all, the tower means that the world is long, innocent, indicating that the collector has two sleeves of clean breeze, innocent life, clean and self-reliant, pure and clean and flawless, secondly, cabbage and Baicai, the homonym of the wood, and the Baicai has the meaning of gathering wealth, attracting wealth, making a fortune, and gathering a hundred wealth.

The arranging material shows that the rich people have a lot of money and too much money to use up. Therefore, whether it is from the level of elegance or the level of vulgarity, it will be accepted. In addition, the meaning of cabbage is also taken from the color of cabbage and the shape of Chang brother, which means innocence.

Although cabbage tastes sweet and slag-free, it must go through frost and snow to get rid of the spicy gas, so the southern growers always have a spicy taste that is not as sweet as the north, so their status in the south is precarious.

The kimchi is prepared as follows:Ingredients: about 1100 grams of Chinese cabbage.

Excipients: 2 red peppers, 6 red Hangzhou peppers, 80 grams of celery, 80 grams of garlic, 100 grams of sugar, 15 grams of chicken essence, 50 grams of chili powder, 100 grams of red Zhejiang vinegar.

Steps: 1. Remove the part of the cabbage that is not easy to dress up on the outer layer and clean the outer layer.

2. Wipe dry and cut into quarters. Sprinkle the layers with salt evenly and marinate for 1-2 hours until the water comes out.

3. In the process of pickling cabbage, prepare other ingredients.

4. Cut the ingredients into small pieces.

5. Prepare to taste.

6. Mix the ingredients and seasoning together in a food processor to puree, and the chili sauce is ready.

7. After 2 hours of pickling, the Chinese cabbage becomes significantly softer.

8. Squeeze out the water from the pickled Chinese cabbage.

9. Starting from the root of the Chinese cabbage, smear the prepared chili sauce layer by layer, put it in a sealed crisper box, refrigerate and marinate in the refrigerator, and you can eat it after 24 hours.

Here's how to make kimchi with Chinese cabbage:Ingredients: 1 Chinese cabbage, 1 carrot.

Excipients: appropriate amount of chili pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of chicken imitation essence, appropriate amount of ginger, appropriate amount of garlic.

1. Wash the Chinese cabbage and set aside.

2. Cut the Chinese cabbage into oblique slices.

3. Slice the carrots and cut the peppers into sections.

4. Add salt and knead the cabbage to make it a little soft.

5. Change the garlic and ginger into a knife, put them in the cabbage together with the rest of the Daxiang condiments, and mix evenly.

6. Put it in the crisper and refrigerate it for 10 days.

1. Ingredients: 1 cabbage, appropriate amount of salt, appropriate amount of red vinaigrette, appropriate amount of garlic, amount of green and red pepper, appropriate amount of millet spicy, 150g Thai sweet and spicy sauce. Brigade Watch.

2. Clean the Chinese cabbage.

3. Put it in a ventilated place to dry the surface moisture, not the vegetable leaves.

4. Remove the topmost leaves and cut the rest into small strips.

5. Add salt, green pepper rings, red pepper rings, spicy minced millet, garlic slices Chi Zhenpei, stir well, and place half a small yard only for a while.

6. Brittle. Add Thai sweet and chili sauce and red vinaigrette, stir well, and steep for two or three hours.