Pickling Methods of Pickles in Hangzhou Introduction of Pickles Pickling Methods in Winter in Hangzhou

1, preparation materials: 100 kg tall Chinese cabbage, salt and pepper.

2, choose cabbage: high-stem cabbage, not too tender, you can use old dishes.

3, drying cabbage: drying vegetables is very important, generally drying two suns until the leaves wither. Then put the high-stalk white pickles: to cut off the head of the high-stalk Chinese cabbage, first sprinkle a layer of salt on the bottom of the tank, then put a circle of high-stalk Chinese cabbage on the bottom of the tank, and then cross a layer. Step on your feet evenly (wear flat shoes and wash your feet in advance) until the vegetable juice comes out. Then spread a layer of cabbage, sprinkle a layer of salt, and continue to tread. Until the cabbage is full of vegetables. You don't have to pick all the old leaves, just pick them when you want to eat. Generally 100 kg of cabbage is put with three or four kg of salt, and so on. If it is coarse salt, you can put less.

4. Laying bamboo rafts: Use stones to lay a bamboo raft on the top layer of cabbage, or use the remaining cabbage stalks, because the top layer of cabbage will be black and can't be eaten. Then press on 30 to 40 kilograms of stones. This pressure for more than 20 days, Hangzhou's "winter pickles" is ready.

5. Note: Don't put the vegetable jar by the fire, and don't let the sun shine directly, otherwise the pickles will be easily acidified.