How do you pickle cabbage? How to pickle cabbage deliciously

1. Choose dishes. After the cabbage harvest in the beginning of winter, choose a big, full-hearted, fruitful, disease-free, non-rotten Chinese cabbage, use a kitchen knife to remove the roots and leaves of the Chinese cabbage, and then remove the old cabbage from the skin.

2. Boil hot water. After the cabbage is chosen, prepare a large vat with a large mouthful. Wash the vat inside and out.

Put the selected cabbage in about 50 years of hot water that seems to be boiling and boiling, see that the skin of the cabbage is boiled and hot, and take out the cabbage and squeeze it dry. The cabbage head is pressed inside and the leaves outside, one by one, compacted and pressed until the whole vat is full.

3. Compaction. Choose a stone about 20 cm long, 10 cm high, and 15 cm wide and wash it and press it on top of the cabbage in the middle of the vat to prevent the cabbage from floating with the water after pickling.

Fourth, add water and medicine. After boiling and blanching the cabbage packed into a large vat, it will naturally wilt and sink after 2-3 days, and then the vat will be filled with clean cold water. After 6 days, put 5 grams of fresh sauerkraut from Shenyang into a bag to prevent the sauerkraut from rotting.

5. Pickling. Put the large cabbage jar filled with cabbage and water in a free place indoors, and keep the indoor temperature at about 10. After about 15 days, the cabbage naturally turns into sauerkraut and is ready to eat.

When eating, you should take it layer by layer from top to bottom, and when you take the sauerkraut, you must not take out the stones pressed on the sauerkraut, so as to prevent the sauerkraut from floating up naturally without pressure and rotting. When eating sauerkraut, take as much as you want, don't take too much at one time, to prevent flavor change, and keep the sauerkraut delicious, sweet and crisp.

The material is cabbage, the quantity is determined according to their own needs, the procedure is, first dry the greens, the drying time is short can be made as "burst pickled cabbage (water pickles), long is dry pickles Then wash the vegetables and cut them into small pieces according to their liking, and then put them in a basin and add salt, red pond powder, chili noodles, star anise powder and a little white wine to smooth them evenly, and finally put them in the jar, add a small amount of water to the jar Note: Salt more sauerkraut pickled for a longer time, the most important thing is that all utensils: knives, basins, etc. must not have oil, The utensils should be washed with dish soap first, otherwise the sauerkraut will be bad If you want the sauerkraut to be "precocious", put the jar in a hotter place in the house.

The difference between water-pickled vegetables and dry-pickled vegetables is that the length of time to dry the vegetables directly affects the amount of water in the pickled vegetables.

Add 10 grams of salt, 5 grams of monosodium glutamate, 10 grams of sugar, 10 grams of white vinegar, 20 grams of fine chili powder, stir well in a basin, and add shredded apples. Add salt, rock sugar, vinegar, and cut chili peppers, and the amount of food we usually fry is about the same, as for vinegar, if you like sour, you can put a little more, and similarly, if you like sweet, you can put more rock sugar, stir well. Ingredients:

Put all the two cloves of cabbage, remove the rhizomes, cut the chopsticks with the thickness of the silk and cool water, wash and drain the water.

<> Ingredients: Wash the peppers, remove the seeds and cut into shreds; Wash the tomatoes and make them into orange petal-like slices; The fungus is warmed in advance and shredded for later use. Finally, press the stones on top of the sauerkraut, cover it with a clean lid and wait for it to ferment.

The fermentation cycle of sauerkraut is generally about 30 days, and if the time is not enough, the nitrite content in sauerkraut will be relatively high. Pickled cabbage, first of all, you have to buy a cabbage jar, this kind of jar is more special, there is a circle of concave trays around the mouth of the altar, which can hold water, the mouth of the altar has a bowl-shaped lid, and the tray can be sealed with a lid of water.

Pour in the dried water and cut cabbage and mix well and put it in the jar, you can eat it in three or five days, it is sour and delicious, the best match for porridge, the above three are my experience, you can refer to it, pay attention to Sister Qiaonu Ping, there are more harvests! Wash and cut into five or six pieces with dry water and put them in a kimchi jar. After fermentation by the beneficial bacteria lactic acid bacteria, vitamins and minerals are preserved, and it is also conducive to human digestion.

After soaking, remove and chop can be eaten directly as an appetizer, or it can be stir-fried with other ingredients.

Tear up large slices, put in salt, chili noodles, sugar, grasp and mix evenly with your hands, the time can be slightly longer, the leaves are a little wilted best, after the flavor, the spicy cabbage that can be eaten directly is done, the taste is slightly salty, slightly spicy, slightly sweet, and it tastes very refreshing. After pickling for 10 to 15 days, prepare clean special chopsticks at the bottom of the jar to take out a fresh green pepper, a red pepper, and cut the pickled cabbage into small pieces with a clean knife and eat.

Wash the cabbage and cut it into small pieces, put it in a container, add salt and grasp it well, chop the pepper and pour it on the hot one, drain the pickled cabbage and take it out, add balsamic vinegar, chili, sugar and salt, and then grasp it evenly.

Clause. 1. Peel off the dry leaves on the outside of the cabbage, clean the cabbage, and set it aside to dry. Clause.

2. Cut the cabbage into even strips, sprinkle in a handful of salt, and pinch it with your hands to let the cabbage ooze water. Clause.

3. Clean the cabbage, put it in a clean large pot, add chopped green onion, garlic, pepper oil, pepper oil, chili oil, light soy sauce, dark soy sauce, balsamic vinegar, minced coriander, and stir well. Clause.

4. Put the mixed cabbage into a sealed box, cover the lid, and put it in the refrigerator for 12 hours, after 12 hours, you can eat it.

Wash the cabbage with water, put it in the can, add salt, seal the canned food and store it.

<> "Pickled cabbage. Ingredients: yellow cabbage heart, Sichuan pepper, shredded chili pepper, garlic slices.

Method:1Wash a yellow cabbage heart and cut it into shreds, sprinkle it with salt and marinate for ten minutes, wash it with pure water to control the water and prepare socks to disturb the staring, grind and shred pepper plums, slice garlic, and prepare peppercorns.

2.Heat oil in the pot and stir-fry peppercorns, put chili peppers, garlic slices and incense off the fire, two spoons of light soy sauce, a spoonful of vinegar, an appropriate amount of salt, chicken essence, sugar, and pour the shredded cabbage directly and grasp it well.

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.

Cabbage pickling method 1:

Ingredients: 250 grams of cabbage.

Seasoning: 30 grams of sugar, 15 grams of vinegar, 7 grams of peanut oil, 2 grams of salt, 5 grams of chili pepper (red, pointed, dry), 5 grams of green onions, 5 grams of ginger, 5 grams of white-skinned garlic.

Method. 1. Remove the old leaves of the cabbage, wash it, cut it into thin strips, scald it with boiling water, let it cool, squeeze out the water, put it on a plate, and mix well with refined salt.

2. Finely slice the red pepper and set aside.

3. Wash the green onion, ginger and garlic separately and cut them into shreds.

4. Put the oil in the pot, add the shredded chili pepper and fry slightly.

5. Add shredded green onion, ginger and garlic and stir-fry.

6. Add vinegar and sugar.

7. Wait for the sweet and sour sauce to be sticky, pour it on the cabbage, and mix well.

Cabbage pickling method two:

Ingredients: cabbage, salt to taste.

Method: 1. Remove the yellow leaves of the cabbage, cut 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. Then pour the pickled cabbage carefully into another jar, spread a layer of vegetables, sprinkle a layer of salt, and sprinkle the top layer with sealing salt.

4. After sprinkling the remaining salt, seal it tightly with a thin bag, press it with stones, seal the mouth of the cylinder with mud, and finally put the lid.

5. After 10-15 grams of pickling, it can be taken out and eaten.

Cabbage pickling method three:

Ingredients: 400g cabbage.

Method:1Wash the cabbage.

2.Separate the stems from the leaves.

3.Subdivide half of the leaf into two more pieces.

4.After filling the pot with water and boiling, blanch the leaves until soft and cooked.

5.Blanch the stalks separately.

6.Blanch the leaves and stems in cold water, cool thoroughly and drain out.

7.Take a leaf, fold it in half, roll it up again, and roll it into a small roll. Place the rolled leaves in a bowl, cut the stems short and spread them on top of the leaves.

8.Finely chop the garlic.

9.Cut the peppers into inch pieces.

10.Place the garlic and chili in a bowl.

11.Sprinkle with sugar.

12.Pour in the rice vinegar and soak the vegetable stalks. Marinate for about half a day.

Cabbage pickling method four:

Ingredients: 2 cabbages, 1 pot of water, 2 tablespoons salt.

Method:1Wash the cabbage in half, drain thoroughly, and place in a container for later use.

2.Bring the water to a boil and add salt to dissolve it.

3.Pour hot salt water into the container, cover the Chinese cabbage on the water surface, pay attention to not drip raw water, and then cover the container and place it in a cool place to cool naturally.

4.After about 3 days, the cabbage is fermented, that is, the sour cabbage, if the fermentation continues, it will become more and more acidic, and the fermentation acidity can be adjusted according to personal preference. After fermentation, it can be stored in the refrigerator for about 1 month.

Vinegar vinegar cabbage production materials: Ingredients: 500 grams of cabbage.

Seasoning: 50 grams of vegetable oil, 10 grams of salt, 10 grams of chili pepper (red, sharp, dry), 20 grams of sugar, 15 grams of vinegar, 5 grams of soy sauce, 2 grams of Sichuan pepper, 5 grams of starch (corn), 2 grams of garlic (white skin), 5 grams of green onions, 5 grams of ginger, 2 grams of sesame oil.

Preparation of vinegared cabbage:

1.Peel off the old cabbage leaves, cut off the roots, wash them, cut them into diamond-shaped slices and put them in **;

2.Add refined salt to the bowl and mix well;

3.Put the sugar, vinegar, soy sauce, monosodium glutamate, and water starch in a bowl, and then mix into a marinade;

4.When the oil is poured into the pot and burned until it is hot, squeeze out the cabbage, stir-fry it quickly a few times, and drain the water immediately when the cabbage is ripe;

5.Leave a little base oil, when it is hot, put in the dried chili pepper to fry it to make it spicy, add the pepper and stir out the fragrance;

6.Then add chopped green onions, garlic slices, minced ginger, pour in cabbage and stir-fry together, pour in marinade, stir well, and pour sesame oil into it.

Ingredients for spicy cabbage:

Ingredients: 750 grams of cabbage.

Seasoning: 10 grams of starch (corn), 100 grams of vegetable oil, 20 grams of soy sauce, 10 grams of salt, 2 grams of monosodium glutamate, 5 grams of garlic (white skin), 10 grams of green onions, 5 grams of ginger, 2 grams of Sichuan pepper.

Preparation of spicy cabbage:

1.Remove the cabbage from the old leaves, wash them, and cut them into 2 cm cubes;

2.Put 100 grams of fresh soup in a bowl, add soy sauce, refined salt, monosodium glutamate, and starch to make juice and set aside;

3.Put another 15 grams of oil with a spoon, heat the oil, use garlic slices, diced green onions, and minced ginger to cook in a pot, and then add minced chili peppers and fry a few times;

4.Pour in the cabbage, mix the juice, add the pepper oil and stir-fry evenly when the juice is cooked.

Tips for making spicy cabbage:

1.This product has a frying process, and about 750 grams of vegetable oil need to be prepared;

2.How to make Sichuan pepper oil: Add an appropriate amount of vegetable oil to the pot and heat it, put in an appropriate amount of Sichuan pepper, fry it to create a fragrance, and remove the Sichuan pepper.

Stir-fried tomatoes with cabbage:

Ingredients: The cabbage is torn by hand, and the hard stalks are not used (I am super good at living, and the hard stalks let me use fried noodles haha).

Remove the tomatoes and cut into cubes.

Seasoning: minced green onion, salt, pepper.

Method: 1. Add oil to the pan and fry the green onions.

2. Pour out the fragrance, pour the banquet Zheng round cabbage, stir-fry, when the color is greener, pour the tomatoes.

3. Add salt and pepper.

Sprinkle green onions before cooking.

Cabbage can be pickled into sauerkraut when frozen, and the frozen leaves can be thrown away after thawing

Ingredients: a few Chinese cabbage, an appropriate amount of salt, and an appropriate amount of boiled water.

Production steps: 1. Wash the cabbage and control the water. If it is very dirty, it should be broken off and washed one by one, and the frozen leaves should be discarded. The whole process must be oil-free, including all containers, otherwise the leaves will rot.

2. Slice open and cut into thin strips.

3. A layer of cabbage, a teaspoon of salt (about 3-5 grams).

4. After cutting it all, sprinkle a spoonful of salt on the top to kill the water. The salt should not be too much, nor too little, it will rot the leaves, be bitter, or not sour.

5. Water killing is almost the same (the cabbage is smaller than the beginning of cutting, and the color is slightly transparent), put it in a blanched container (glass bottles, plastic bottles can be, no water and no oil). Leave some distance on the top and the fermentation will swell. Pour in boiling water (boiling water is for faster fermentation, cold water can be used if you are not in a hurry).

6. Press it on top with a clean plate, cover it, put it in a cool place, and wait for it to ferment. If it is a jar, you can wrap a layer of plastic wrap around the mouth of the bottle and then cap it. After two or three days, open it to see how much water goes down, and then add more.

After that, it is sour for about a week, and the color turns yellow, and you can eat it.

7. Finished product drawing.