Pickled cabbage home cooking tips

Shandong cabbage in season so beautiful, a handful of buy too much to eat? The people teach you three kinds of pickling method, pickled up ice into the refrigerator, at any time with rice dishes, eat every day is not afraid to get tired of eating!

Pickle before you know: at home as long as there is a plastic box can pickle cabbage, but we must pay attention to the tightness of the plastic box, before using the best to check the edge of the strip is still elastic, completely close to allow full fermentation of kimchi. In this article, a large Shandong cabbage of about 5 pounds is used as a demonstration, and it is recommended to use a preservation box with a capacity of 10L. If the amount of cabbage changes, the size of the box and the amount of seasoning should be adjusted.

The first pickle: Korean kimchi

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Pickled cabbage home practices of three kinds of cabbage pickle

Instruments: large Shandong cabbage 1

Seasoning: salt 2 taels, 2 taels of yellow sugar, 2 taels of garlic, 3.5 taels of Korean-style chili powder, 300 c.c. fish sauce

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. p> Pickled cabbage home practices of three kinds of cabbage pickling method

1. Wash the cabbage, from the bottom of the cut in half a knife and then peeled into two halves along the way, fully drained the water.

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Pickled cabbage home practices of three kinds of cabbage pickling method

2. Put the cabbage into the preservation box, turn the leaves one by one evenly sprinkled with a layer of salt, one by one evenly sprinkled with a layer of salt, shredded carrots are also put in at the same time, cover the box lid, placed in the cool place at room temperature for 12 hours, so that the cabbage is gradually out of the water, the time is up to the draining of the salt water. After draining the salt water, do not rinse the cabbage again. Also, remember to open the lid of the box every two days to let the fermentation gases escape during the room-temperature resting process and the refrigerator refrigeration process.

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Three ways to pickle cabbage

3. Crush the garlic, put it in a small container, and add salt, sugar, Korean chili powder, and fish sauce until the salt and sugar particles disappear completely.

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Pickled cabbage home practices of the three cabbage pickling method

4. Seasoning to pour into the box, try to evenly distributed between each piece of cabbage leaves, carrots are also washed and shredded into the box, cover the lid and put at room temperature to ferment for 6 hours, and then placed in the refrigerator, 3 ~ 5 days after the edible. In the first two weeks, you can eat the crunchy texture, two weeks of the flavor becomes heavier, acidity to strengthen, you can choose according to personal preference.

The second pickle: sour cabbage

Instruments: large Shandong cabbage 1, salt 2 two

Tools: stone 2 (about the size of two fists)

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Pickled cabbage home practices of the three kinds of cabbage pickling method

1. cabbage washed and cut in half, with chopsticks inserted into the boiling water hot for 3 seconds, immediately removed, cooled or cold water, and then placed in the refrigerator. Take it out immediately, let it cool or rinse it with cold water, drain it well and then turn the leaves one by one and sprinkle salt evenly.

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Pickled cabbage home practices of three kinds of cabbage pickling method

2. Put the cut side down into the preservation box, with a washed stone pressed, to help the cabbage out of the water, and add a lid, in the room temperature and cool place for 10 days. If you are afraid that the stones are not clean enough, you can wash them first and then wrap them in plastic to use. You don't need to rinse the cabbage after draining off the salt water! In addition, remember to open the lid every two days to let the fermentation gas out during the room temperature resting process.

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Pickled cabbage home cooking method of three kinds of cabbage pickling method

3. 10 days after the draining of the cabbage out of water can be used to save to use clean and dry hands, the sour cabbage will be moved to another clean and dry preservation box, cover the lid and refrigerator refrigeration. Just finished within 15 days is suitable for frying meat slices, after that the acidity is strengthened suitable for cooking hot pot.

Third pickle: Guo-style kimchi

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Pickled cabbage home practices of the three cabbage pickling method

Ingredients: large Shandong cabbage 1, 1 carrot, red chili pepper moderate

Seasoning: salt 2 tael, 150 c.c. white vinegar, 2 tael of yellow granulated sugar, 8 white plums, brine plum juice 150 cc

1. brine plum juice on the seasoning has a plus role, if the preparation of inconvenience can be omitted, if there is a suggestion to join the amount of salt will be reduced by about 0.5 two, white vinegar should be increased to ***300 cc.

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Pickled cabbage home practices of three kinds of cabbage pickling method

2. cabbage leaves cut off (leaves additionally fried food), the remaining white leaf stalks part of cutting The first thing you need to do is to cut the leaves of the stalks and cut them into large pieces and then wash and dry them, slice the red pepper, slice the red roti and shred them.

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Pickled cabbage home practices of three kinds of cabbage pickling method

3. Leaf stalks, red pepper, carrots into the plastic box, another will be all seasonings dress up evenly poured and cover, placed in a cool place at room temperature fermentation of 3 to 5 days, and then put in the refrigerator after 3 days of cold can be eaten. You can use it directly as a side dish, or use it to make sweet and sour pork. Because the leaves are removed, about 5L of plastic box is enough to hold.

Preservation mode:

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Pickled cabbage home cooking method of three kinds of cabbage pickling method

As long as the preservation box is close enough, and with each time with a dry clean spoon or chopsticks to take out, and put on the tableware to eat, the Korean kimchi and pickled cabbage can be refrigerated for about 3 months. The last of the private kimchi will keep for up to 3 weeks.