Simple tips for Chinese cabbage and pickles

Speaking of kimchi, everyone should know that some people ask simple Chinese cabbage kimchi, and some people ask whether kimchi can soak Chinese cabbage. What's going on here? In fact, the practice of cabbage and kimchi is a great trick. The following small series has compiled the simplest method of family cabbage kimchi. Let's take a look today.

The easiest way to make Chinese cabbage and kimchi at home

The method for pickle Chinese cabbage comprises that follow steps:

Materials:

2 Chinese cabbages in Shandong, white radish 1 and 1/2, carrot 1/2, grub 1 00g, 4-5 shallots, ginger paste1tablespoon, and garlic paste.

Exercise:

1. Wash Shandong cabbage, cut it into four equal parts, soak it in salt water for about 3 minutes, take it out, drain it slightly, apply proper amount of salt on the surface and leaves, put it in a container and let it stand until the leaves are soft, then wash it twice with clear water and drain it.

2. Wash carrots and white radishes, peel them and shred them; Wash the onion and cut it into sections.

3. Put all the materials and seasonings except Shandong cabbage into a cauldron and mix well, then fill them evenly into the leaves of Shandong cabbage and wipe them evenly, and then put them in a sealed container for 2 days.

Method of making kimchi: Boil clean water, add salt (80g 1kg water), after the salt is completely dissolved, add a proper amount of ingredients, and pour into the pickle jar (3/5 of the salt water should be submerged in the jar). After the salt water is completely cooled, add vegetables. You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar. Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, and cut them into strips (blocks). When put into the jar for curing, the vegetables should take up as little space as possible, and it is advisable to submerge the vegetables with salt water close to the jar mouth. Pour cold boiled water into the sink around the altar mouth, buckle the bowl and put it in the shade. 10- 15 days later.

How to pickle Chinese cabbage? The simplest way to eat Chinese cabbage and kimchi is the best.

Composition details

condiments

Chinese cabbage is about 1000g( 1).

2/3 carrots

3 celery stems

Ginger amount

Garlic right amount

Sichuan pepper

condiments

2 tablespoons salt

2 teaspoons of sugar

4 tablespoons apple vinegar

Moderate high-alcohol liquor

Xianxian tasty

Other processes

It takes half an hour.

Simple difficulties

Steps of making simple pickles

1

Clean the prepared vegetables.

2

Wash the cabbage and cut it into strips. Because it is kimchi, it can be cut roughly.

three

Cut celery into diamond-shaped pieces for later use.

four

Carrots are ground with a grinder.

five

Garlic is cut into large pieces, so cut more.

six

Cut ginger into thick slices. Ginger should be cut larger to facilitate picking, because it is soaked in ginger and can be used to stew fish and roast chicken. Pepper should be put according to your own taste, and parents who like spicy food can put more.

seven

Find a container big enough, put all the cut vegetables in it and add two tablespoons of salt.

eight

Usually eat spoons, two spoons of sugar.

nine

8 spoons of apple vinegar, because this is used to put sugar stuck to the spoon. If you use a spoon, two spoons will do.

10

A high degree of wine, two bottle caps are enough, and rapid fermentation depends on it. Then add 30 peppers and mix all the ingredients evenly.

1 1

Let's rub it in order to stir it evenly. I feel that it is enough that the particles of salt and sugar are completely exhausted.

12

Mix the vegetables well and let them stand for about 1 hour, and the soup will be dried. At this time, put the kimchi into a sealable container. Juer uses canned food, and you can use a fresh-keeping box if you don't have it at home. The dishes should be properly pressed with porcelain, and the killed soup should be poured in. If the soup is not completely salted, add water. Be sure to use mineral water or cold boiled water, not raw water. After canning, sprinkle a spoonful of salt on the bottle mouth and add a bottle of white wine (this is to sterilize and prevent kimchi from rotting, don't forget). Cover it and put it in a cool place. After fermenting for about 5 days in summer, you can see small bubbles rising from the bottom of the bottle, which proves that it is ready. At this time, pickles should be stored in the refrigerator. Why do you never put the kimchi cooked by your mother in the refrigerator? That's because traditional kimchi puts a lot of salt. Now, if you eat a low-salt diet, the kimchi made by Juer will be more expensive.