How to pickle cabbage is crisp and tasty

--Home made pickled cabbage--

Main ingredients: cabbage, salt,

Specific production steps:

1, the old leaves of the cabbage removed, remove the root, and then the cabbage is divided into four, with flowing Water rinse clean, then water standby

2, pot of boiling water, water into the cabbage, hot 5 seconds or so, fished out of the water to cool, will be cooled after the cabbage squeezed dry,

3, prepare a waterless oil-free bottles, first put a layer of cabbage, and then sprinkle the right amount of salt, the top and then a layer of cabbage, sprinkle a bit of salt, so that one time will be the cabbage Maqi, and finally pressed the ceramics, covered with a cover sealed pickling for a week you can eat

Such a practice is simple, sour and crisp pickled cabbage is done, a pickled 5 pounds, more than spicy cabbage is delicious, you can try

Cooking tips:

1, cabbage must be rinsed with running water, so that you can effectively remove the cabbage inside the dirt

2, blanching cabbage About blanching 5 seconds can be fished out of the water control, and be sure to dry the cabbage

3, pickled cabbage in the bottle must be treated clean bottles, bottles without oil and water, otherwise pickled out of the cabbage will be bad

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