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1
Raw material picture. -
2
Wash the baby cabbage and cut it into four portions. -
3
Spread salt evenly on the surface. -
4
Marinate for 12 hours. Pour off the pickling water. -
5
Soak each small piece of vegetables in cold boiled water to wash away any excess salt on the surface. -
6
Wash all and squeeze dry. -
7
Mince leeks, ginger and garlic, and dice apples and pears. -
8
Add the fish sauce to the chili noodles, then add the apples, pear cubes, leeks, minced ginger and garlic, and add sugar, salt to taste and mix well. -
9
Set the mixed ingredients aside. -
10
Add glutinous rice flour into water and stir to form glutinous rice water. -
11
Put it in a non-stick pan and cook over low heat until it becomes a paste. -
12
Pour the cooked rice paste into the previously mixed ingredients and mix evenly. -
13
Put on disposable gloves and apply the prepared rice paste evenly on the baby cabbage, focusing on the roots. -
14
After all processing is completed, place it in a sealed container and ferment at room temperature for 24 hours, then store it in the refrigerator. It can usually be eaten within a week.
Tips
1. Chinese cabbage can also be used for pickling, but compared to Chinese cabbage, baby cabbage is more tender and has more leaves than stems.
2. After salting the water, for the sake of cleanliness and hygiene, it is best to wash it with cold boiled or purified water instead of tap water.
3. After washing, you can taste it. If it is too salty, you can wash it again. If it is too bland, you can add a small amount of salt appropriately.
4. Be sure to squeeze out the water after passing through the water, otherwise water will easily leak out during later storage.
5. For long-term preservation of pickled food, it is best to use glass in airtight containers as the ingredients are less likely to react and affect health.