What is the reason why the cabbage is a little crispy with salt

This is because the water in the cabbage comes out after salting, and it will be crispy.

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.

1. Cabbage can indeed become brittle with salt, but there are some steps to pay attention to, especially the ratio. When pickling vegetables, when the water is completely cooled by boiling over high heat, the kimchi will become very crispy

1. First of all, we prepare a jar for kimchi, and then clean the jar, it is best to sterilize the jar with white vinegar or liquor when cleaning, and then put it in a cool and ventilated place to dry the jar.

2. The next step is the process of making kimchi, put an appropriate amount of water in the pot, and then put in an appropriate amount of edible salt, the best ratio of salt and water is 1:10, so that a large handful of peppercorns are put in, turn off the fire after the fire boils, and wait until the water is completely cool, and the water will become the mother water of the kimchi.

3. Put the dried ingredients into a clean jar, then pour the dried mother water into the jar, pour all the things into it, and finally add a small spoon of high liquor, if you like a little sour taste, you can add a little more white vinegar, so that after stirring evenly, seal the jar and put it in a cool and ventilated place, or put it directly into the refrigerator to pickle, and you can take it out and eat it in about a week.

The kimchi made in this way according to the above method is very crispy, and it is also very good for rice, but in the process of pickling, you must be careful not to get wet with raw oil and water, so that the kimchi will not appear rotten and hairy.

If it is soaked for too long, the ingredients in the kimchi will be lost and it will become non-brittle. There are many things that need to be paid attention to in the process of pickling, such as not using raw water kimchi, not touching oil during the loading process, the container needs to be disinfected, and the old altar water of the previous pickles needs to be added to the jar, and white sugar is added.

and vinegar to promote lactic acid bacteria.

and so on.

The cabbage is pickled, and the salt kills the moisture of the cabbage, so that the cabbage has a more crunchy texture.

Because after salting, the moisture is killed, so it will be brittle.

That's because the salt changes the cabbage: it changes the tissue structure of the cabbage and makes it more and more brittle

1. When pickling cabbage, do not pickle the whole cabbage, you need to break the leaves into pieces to pickle, because the texture of the cabbage is relatively hard, if the whole pickle, it is difficult for the salt to enter the cabbage, which will cause the cabbage to become moldy.

2. When pickling cabbage, the cabbage needs to be put into boiling brine and boiled for 10 seconds, which can make the cabbage leaves lose an appropriate amount of water and speed up the fermentation rate of cabbage, so that the pickled cabbage eats sour and crispy. The cabbage must be boiled in boiling water, not soaked in hot water, otherwise it will cause white mold in the cabbage.

3. If it is pickled cabbage in the two colder seasons of spring and winter, it needs to be pickled for 7-10 days before eating, and if it is a hot season in summer and autumn, it can be eaten in 3-5 days.

It is soaked in salt water, and the water is removed and it becomes brittle.

The taste of cabbage is richer, and in the process of adding ingredients, you should pay attention to turning cabbage from time to time, otherwise it will lead to uneven distribution of ingredients, and the cabbage pickled cabbage is not flavorful enough.

The cabbage itself is crispy, and it is a little crispy when marinated with salt, and it has nothing to do with pickling.

Because it was salted. Remove the water from the cabbage. So it's a little crispy.

The cabbage is salted to kill the moisture, so it will be more green.

The water content of the cabbage is removed, so it tastes crispy.

The reason why the kan seong is a little crispy with salt is that it locks in moisture.

Increases the toughness of cabbage.

Because pickling kills the salt.

The cabbage is brittle when marinated with salt.

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 for step 1, cabbage washed with water and cut 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.

Step 1Wash the cabbage.

2.Separate the stems from the leaves.

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

4.Fill the pot with water and bring to a boil.

Blanch the leaves until soft.

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. Put the answered leaves in a bowl, cut the stalks short and spread them on 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.

Wash the cabbage first, wait for the dripping water, and marinate the cabbage in a jar with salt. It can be eaten after about 3 days of sealing. But you can't remove the lid in the middle of the time, otherwise it won't taste good.

Wash the vegetables, drain the water, take a jar, put in the pepper water that has cooled after boiling, put in the cabbage, adjust the taste, and seal it for 3 days.

Take a jar, add water, cut the cabbage and put it in, add salt

Cabbage (900g).

Seasoning: shallots, onion, garlic paste (1 tablespoon), kosher salt (4 tablespoons), chili powder (3 tablespoons-5 tablespoons), fish sauce (5 tablespoons), sugar (1 tablespoon).

Ginger powder or ginger puree (1 3 tablespoons), half a medium onion, and 1:1 amount of shallots.

Method: 1. Remove the roots of the cabbage and cut it into slices;

2. Add 4 tablespoons of coarse salt to half a bowl of water, stir slowly until it melts, preferably completely, and the flavor is more even;

3. Add the salted water to the chopped cabbage, mix slightly and marinate for 1 and a half hours;

4. Prepare green onions, onions, and garlic during the period;

5. Rinse the pickled cabbage twice with water and drain it for about 20 minutes;

6. After draining the water, add chili powder, fish sauce, garlic paste, sugar, ginger powder, and mix well with disposable gloves;

7. After the seasoning is mixed, add the green onion and onion together and mix patiently;

8. After mixing, let it be at room temperature for half a day and then put it in the refrigerator.

After plucking the cabbage leaves one by one, washing them, drying them and blowing them in the wind for a short time, they began to find a pickled jar and sprinkle the vegetables with salt, pepper and peppercorns. Vinegar and other seasonings, seal it and leave it for a few days. Hope it can help you.

Ingredients: 2000g cabbage.

Seasoning: 100 grams of salt, 10 grams of Sichuan pepper, 10 grams of fennel seeds [cumin seeds] Appropriate amount of each.

Preparation of pickled cabbage:

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 knead vigorously until the refined salt and spices are immersed in the dish.

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

Summary. Salted pickles will become more crispy, but not too much.

Salted pickles will become more crispy, but not too much.

The most important thing is that consuming too much salt is also a burden on the body.

Salt is the basic auxiliary ingredient for pickling pickles. The right amount of salt is the key to whether it can be pickled into various flavors according to the standard. The basic standard of the amount of salt used in pickled pickles is frank and accurate, and the maximum amount of salt cannot exceed 25 of the vegetables (such as pickling 100 kg of vegetables, the maximum amount of salt used cannot exceed 25 kg); The minimum amount of salt used should not be less than 10 by weight of vegetables (except for pickles that are pickled quickly).

The amount of salt used in pickled fruits and vegetables and root vegetables is generally higher than that used in pickled leafy vegetables.

I wonder what the consequences would be if too much salt was put in.

If it is too salty and too salty, it will be inedible, and the human body will cause harm to the body if it consumes too much salt.

Too much, the dish will not turn black, will it soften faster, and the hair will sticky and rotten. Yes.