How to make pickled cabbage

Cabbage is often pickled. Pickled cabbage tastes particularly refreshing and crisp, and has the characteristic of promoting appetite. There are many ways to pickle cabbage. If you like spicy food, you can add some chili peppers. If you like sweet and sour food, you can add some vinegar and sugar. The pickling time does not need to be too long, it only takes a week to be used. Before pickling, the jars or glass jars where they are stored must be scalded with boiling water to prevent the vegetables from growing hair.

1. Raw materials:

6 pounds of cabbage, a handful of peppercorns, 20 garlic cloves, a pound of young ginger, 10 green and red peppers each, 50 grams of salt, and an appropriate amount of high-proof liquor.

Note:

When making kimchi, you can add some garlic, ginger, green and red peppers, etc. to make it taste better. Of course, you can also add other vegetables to the mix. But be careful not to soak eggplant, cowpea, etc., because these vegetables can easily spoil the brine.

3. Tools: a kimchi jar

Note: If you don’t have a kimchi jar, you can find a glass jar or a larger glass bottle.

Step 1: Fry the salt in a pan for 2 minutes, add appropriate amount of water, boil and cool for later use. This water is used to pickle vegetables, and the specific amount of water is estimated based on the size of the jar.

Step 2: Wash the cabbage and cut into pieces. Peel garlic into cloves. Chop young ginger into pieces. Wash the green and red peppers. Then dry all these things thoroughly without any raw water.

Step 3: Clean the kimchi jar, scald it with boiling water to disinfect it, then turn it upside down and let it dry naturally.

Step 4: After the jar and the vegetables to be soaked are dry, put all the vegetables into the jar, pour in the salt water that has been boiled and cooled in advance, and then press a clean heavy object on the vegetables to prevent the cabbage and other vegetables from being exposed to the water surface.

Step 5: Sprinkle the peppercorns into the kimchi jar, then pour in a little strong liquor, seal it and place it in a cool, dark place. If you are using a glass bottle, it is best to cover it with a black cloth and keep it away from light.

Remark

Generally speaking, it can be eaten after being sealed and fermented for about 7 to 8 days. Take it out when eating and mix it with some chili oil to make it more perfect.

If you make a lot of kimchi at one time, you need to leave it for a longer time. Keep an eye on it and stir the jar every 2 to 3 days to prevent the kimchi from growing mold. If you find that kimchi has grown hair, you must take timely measures.

If you need to preserve the kimchi for a longer period of time, you need to put it into a high-temperature resistant glass jar, cover the jar tightly, and boil it in boiling water for about 15 minutes. This way, it can be preserved for more than 1 year.