How to make pickled cabbage
Overview
This production is based on the actual production method taught by group management and let it take its course. It is for everyone to learn from. Welcome to join the Love Life Love Food Q group: 555618180
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Ingredients
Steps
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Remove the top few old leaves from the Chinese cabbage. The leaves inside are clean and do not need to be washed. Then cut the cabbage into shreds and put it in a basin.
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Add an appropriate amount of salt and mix evenly. Mix as evenly as possible because Chinese cabbage contains more water. You will see a lot of vegetable water flowing out immediately after mixing.
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The bottle is an empty bottle that I just finished eating winter vegetables. I put the vegetables directly without washing them. Unexpectedly, the vegetables just filled this 500g bottle. I had to press the vegetables as tightly as possible with my hands, and the water that came out was poured out directly.
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First wrap the entire bottle in a plastic bag, then use a bamboo skewer to insert some holes at the mouth of the bottle.
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Then find a small bowl that is wide at the top and narrow at the bottom. Invert the bottle filled with vegetables into the bowl, allowing the excess water in the bottle to flow out from the hole.
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Friends who have made sauerkraut know that wind should not be exposed during the pickling process. If the wind is exposed, the taste of the pickled sauerkraut will change. Therefore, when the vegetable water is almost ready, put the cap on the bottle. It must be tightly closed. After about 10 days, you can open the cap and smell if it is sour. If there is no acid, continue to marinate. If it is sour, you can start eating.
