The detailed preparation of pickled cabbage is simple and delicious, and it will not fail!
Ingredients: Chinese cabbage, salt, high liquor.
Method:1Wash the Chinese cabbage, boil the water in the pot, put the Chinese cabbage in it, blanch it, roll it, and then immediately take it out and let it cool for later use.
2.Then 1kg of cabbage 25g to 30g of salt, put a layer of cabbage and sprinkle a layer of salt (do it more carefully, the cabbage will be evenly smeared with salt one by one) into a container and press tightly
3.Then add a small amount of cool white along the cabbage, just flood the Chinese cabbage, and leave a little space at the mouth of the bottle, because after two or three days of fermentation, the cabbage will come out of the water, and if it is too full, the water will come out from the mouth of the bottle.
4.Finally, pour in a little high liquor, seal the bottle tightly and leave it for a month before eating.
Isn't it super easy? I bottled 2 and 1/4 cabbage in this 8L bottle of plum wine, and I used 150g of salt, because the temperature here is still a little high, so I put a little more salt.
Tips: pickled cabbage actually has more salt than less salt does not matter much, less salt is sour faster, more salt is slower sour, the most important thing is that the pickling process can not be stained with oil at all, can not let the bottle leak and the pickling time is sufficient, only do these points will generally not fail.
Guangxi special food snacks