How to make pickled cabbage

Posted in Chinese cuisine

  • Sauerkraut Production method steps: 1

    1

    Pick off the top few old leaves of the Chinese cabbage. The leaves inside are clean and do not need to be washed. Then cut the cabbage into shreds and put it in a basin.

  • Sauerkraut Production method steps: 2

    2

    Add appropriate amount of salt and mix evenly. Mix as evenly as possible, because Chinese cabbage contains more water. You will see a lot of vegetable water flowing out immediately after mixing.

  • Steps of making pickled cabbage: 3

    3

    The bottle is an empty bottle that has just been eaten with winter vegetables. It was filled with vegetables without washing. Unexpectedly, the vegetables just filled the 500g bottle. I had to press it with my hands as much as possible. For real dishes, pour out the water directly.

  • Steps of making pickled cabbage: 4

    4

    First wrap the entire bottle in a fresh-keeping bag, and then use a bamboo stick to insert some holes at the mouth of the bottle.

  • Sauerkraut Production method steps: 5

    5

    Then find a small bowl that is wide at the top and narrow at the bottom. Invert the bottle filled with vegetables into the bowl, allowing the excess water in the bottle to flow out from the holes.

  • Sauerkraut Steps of making method: 6

    6

    Friends who have made sauerkraut know that the wind should not be exposed during the pickling process. If the wind is exposed, the taste of the pickled sauerkraut will change, so when the vegetable water flows into the When it's almost done, put the cap on the bottle and make sure it's tight. After about 10 days, you can open the cap and smell if it's sour. If it's not sour, continue marinating. If it's sour, you can start eating.

Tips

Cutting the cabbage into smaller pieces will not only make it easier to taste, but also help the vegetable water flow out as quickly as possible.