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The skill of how to make pickled cabbage crispy and delicious

1. When pickling sour cabbage, do not pickle the whole cabbage, you need to break the leaves into pieces, because the texture of the cabbage is hard. If the whole cabbage is pickled, it is difficult for the salt to enter the cabbage, thus causing the cabbage to become moldy. When pickling sour cabbage, the cabbage needs to be boiled in boiling salt water for 10 seconds, which can make the cabbage leaves lose the right amount of water and speed up the fermentation rate of the cabbage, thus making the pickled cabbage sour and crisp.

2. How to make pickled cabbage crisp and tasty? after all the cabbage is broken, wash it piece by piece. Boil the cabbage with water and salt until it boils, never use hot water, but use boiling water, about 10 seconds after boiling, the cabbage can be picked up, otherwise it will not be crisp.

3. The method of pickling pickled cabbage cut the cabbage into blocks, put it into boiling water soup for about 1 minute, remove and cool, add 253% salt, 23% white sugar, add a small amount of five-spice powder, chili, etc., mix them all, put a layer of vegetables on top of the jar and press them with stones. At about 25 degrees, it becomes sour cabbage in a week.

4. The pickling method of pickled cabbage is as follows: 1 pickled cabbage 8 slices, wash and drain water 2 tear into your favorite size 3, add a spoonful of salt and mix well, let stand for two hours, force out the water out of the cabbage 4 packets of vegetables become absent, add 1 tablespoon sugar, mix 5 garlic and dried chili peppers into small diced 6, put chili garlic and pepper into cabbage.

5. Preparation materials: fresh cabbage, ginger, garlic, chili powder, salt, sugar, soy sauce. Cut the cabbage into pieces of appropriate size, then sprinkle some salt and gently massage for a while to let the cabbage out of the water. Rinse the cabbage and drain. Prepare marinade: chopped ginger and garlic, add the right amount of salt, sugar, soy sauce, chili powder, stir well to form a seasoning sauce.

How to pickle cabbage? it tastes sweet and sour.

Pickling cabbage requires one or two fresh cabbages, one or two carrots, salt and sugar, white vinegar and red pepper, and finally millet pepper. Wash all the prepared fresh cabbage and carrots with clean water, control the moisture on the surface, cut the carrots into slices, and divide the cabbage into leaves and tear them into slices with your hands.

Cut the cabbage into small pieces, add the right amount of salt, knead evenly and let it out of the water for 20 minutes; mix the marinade evenly, including sugar, white vinegar, light soy sauce, minced garlic, ginger, chili powder, etc.; pour the pickling into the cabbage, stir well, put it in a sealed container and marinate in the refrigerator for 2-3 days.

How to pickle cabbage: 1 pickling cabbage needs to prepare one or two fresh cabbages, one or two carrots, salt and sugar, white vinegar and red chili peppers. Finally, prepare the right amount of millet pepper 2 handfuls of fresh cabbage and carrots, all with clean water.

The cabbage is broken into pieces. Clean the cabbage. Then add appropriate amount of salt to the cabbage and marinate for half an hour. Pickled cabbage will produce a lot of water, squeeze the water out of it. Add an apple to the cabbage. Smash the right amount of minced garlic. Pour the chopped garlic into the cabbage. Add two tablespoons of Korean chili sauce.

How to pickle cabbage is delicious and simple

1. Spread the hot cabbage, garlic and chili peppers on the plate. Add the right amount of sugar. Pour in appropriate amount of rice vinegar and marinate for 12 hours. The production is complete.

2. Clear water: an appropriate amount (for dissolved salt and sugar, as well as cleaning cabbage) pickling steps prepare cabbage to remove the old leaves from the outer layer of cabbage and retain the tender leaves. Cut the cabbage into pieces or shreds of appropriate size to facilitate pickling and flavor. Try to keep the thickness evenly when shredding, so as to receive salt evenly when pickling. Rinse the cut cabbage with running water to remove impurities and pesticide residues from the surface.

3. Add 4 tablespoons of crude salt to half a bowl of water and stir slowly until it melts. It is best to melt completely and taste more evenly. Add salt water to the chopped cabbage and mix well and marinate for an hour and a half. Prepare onions, onions, mashed garlic and pickled cabbage and rinse twice, then drain for about 20 minutes. After draining the water, add chili powder, fish sauce, mashed garlic, sugar, ginger powder and mix well with disposable gloves.

The method of pickling sauerkraut with cabbage

The pickle tore it up and set aside. Prepare a bottle of white vinegar, the right amount of pepper, pickled pepper the right amount. Add salt to boiled water and let it cool. Add the right amount of pepper, sugar, pickled pepper and white vinegar to the container. Pour the seasoned water into a sealable jar, then pour into the cabbage and completely submerge the cabbage with water. Marinate for the first time for about a week and then take it out and eat.

First of all, we need to prepare 500g of fresh cabbage as the main ingredient. In addition, in order to add flavor, but also need appropriate amount of salt, pepper, Yuanzhen sugar, pickled red pepper and white vinegar as seasoning. Next, tear up the cabbage hands and set aside. At the same time, prepare a bottle of white vinegar, the right amount of pepper and pickled pepper for later use.

Remove the roots of the prepared fresh cabbage, then cut it into slices and prepare the right amount of water, add the prepared edible salt to melt the salt, and pour the salt water into the chopped cabbage. Marinate for 1 to 2 hours. 2 in the process of pickling cabbage, if you put all the prepared onions and shallot.

Fresh cabbage 2-3 salt right amount of ginger right amount of garlic right amount of dried pepper step: remove the fresh cabbage into leaves, wash and control water for reserve. Put the washed cabbage leaves in a large bowl, sprinkle with salt and add as much as you like. Rub the salt evenly into the cabbage leaves with your hands, knead until the leaves are soft, and then get out of the water.

Do not wash the cabbage first, remove the dirty leaves on the outer layer, dig up the heart of the cabbage with a knife, then pluck off the leaves with your hands and tear them into about 5 centimeters wide. The vegetable stalk is the most delicious, don't throw it away, just cut it thin with a knife. After dealing with it, put it all in a basin or plastic bag, about eight minutes full, then peel the carrots and put them in together.