To make a crispy and sour cabbage, the following is a common practice:
Ingredients: Cabbage: to taste.
Garlic: to taste.
Ginger: to taste.
Paprika: to taste.
Sugar: To taste.
Salt: to taste. Vinegar: to taste.
Water: To taste.
Steps:1Preparation: Wash the cabbage and cut it into slices suitable for kimchi. Peel and crush the garlic and mince the ginger for later use.
2.Pickled cabbage: Put the chopped cabbage into a container, add the appropriate amount of salt, and gently knead for a while so that the salt is evenly distributed on the cabbage slices. Then, rinse it with clean water to rinse off the salt. The purpose of this step is to remove some of the astringency from the cabbage and make it more crispy.
3.Marinade: In a small bowl, combine garlic and minced ginger, an appropriate amount of chili powder, sugar, salt, vinegar and water to make a sauce.
4.Pickled cabbage: In a clean container, pour the marinated cabbage and the sauce together, making sure the cabbage is completely soaked in the sauce. You can use chopsticks or a spoon to mix gently so that the seasoning can evenly cover each piece of cabbage.
5.Sealing: Seal the container with plastic wrap or a lid. Let it sit at room temperature for more than 24 hours to allow the cabbage to fully penetrate the seasoning and achieve the desired sourness and crispness.
6.Storage: Soaked cabbage can be stored in the refrigerator. The longer you refrigerate, the stronger the flavor will be, but it is recommended to consume it within 3 weeks to maintain the taste and freshness.
The key to making cabbage is to control the proportion of seasoning and soaking time. Depending on your taste, you can adjust the amount of chili powder, sugar, salt and vinegar to achieve the desired texture and taste.
In addition, the following points need to be kept in mind:
Use fresh cabbage, making sure there are no rotten leaves or breakage.
Stir diligently to ensure that the seasoning is evenly coated on each slice of cabbage.
Try to use clean containers to avoid cross-contamination.
During the pickling process, use dry chopsticks or spoons so as not to introduce moisture.
Hopefully, this step will help you make a crispy and sour cabbage.