How to pickle pickled pepper and cabbage

Pickled cabbage is a very common dish, and many people love to eat it. This is mainly because it is very appetizing and can increase people's appetite. However, patients with poor gastrointestinal function should not eat this dish to avoid aggravating their condition. In fact, this dish is very simple to make. As long as the ingredients are prepared and pickled, good results can be achieved, and the taste of this dish will not be much different.

Marinating method:

Prepare the chili peppers. It's wild pepper. It is produced in Hunan and also in Sichuan. If you really don't know, you can find it at a spice store or a place that sells dried goods. Dried goods include black fungus, shiitake mushrooms, etc.

Prepare the Chinese cabbage. White vinegar, white sugar. Salt.

This pickled cabbage is best made with cabbage stalks. It is straight, crispy, and appetizing.

Wash the cabbage and cut into strips. Arrange and place in container. Then open the package of chili peppers. Find a small bowl and pour out some pickled pepper water. Keep it for later use.

Also take some millet peppers and cut them with a knife. This way the spicy flavor can be fully brought out. Twenty chili peppers are enough to cook one cabbage. If you have a strong taste. Then you can take more. Put the chopped chili in another container. And in the container

Add some pickled pepper water. Pickled pepper water is the original juice in the chili packaging. Then adjust the size of the container you are using to hold the cabbage strips. Add water to the container containing the pickled peppers. Cooling water is best. If you are lazy, then you can use bottled mineral water. And add salt in it. Appropriate amount. A little white sugar. Appropriate amount of white vinegar. Adding some ginger slices will make it better. Now you should be confused about the taste. Then you can use the pickled pepper water in the small bowl that you have reserved. Compare with each other to find the best taste. Pour the pickled pepper water you prepared into the container with the cabbage strips. It can be eaten after leaving it for 24 hours. You can flip it once during this period. The pickled cabbage should be refrigerated. Consume within three days. It won’t taste good if it’s more than three days old.

When making pickled cabbage, you can add a little fresh orange peel to make the taste different. Some people also add chicken essence and MSG. That's fine too. I also put some MSG. But very few. Just add about one gram at a time. MSG has an inhibitory effect on sour taste. At the same time he and taste. It makes any flavor not very prominent. You can slowly master it according to your taste. You can also make pickled pepper fungus with this method. Pickled cucumbers and pickled chicken feet. Pickled pepper peanuts. Just soak the peanuts in hot water several times. Wait until the water is clear before peeling and soaking. In short, many things can be soaked. You just have to choose the ones with high moisture content. Crisp ingredients. The pickled radish is also delicious.

There is also a quick-made kimchi. Dice the radish. Dice the pickled peppers. Then mix it together with the diced radish. Finally, pour in the pickled pepper water, add appropriate amounts of salt and MSG and stir. Stir every ten minutes or so. You can eat after two hours. This method uses a little more pickled pepper. And the stuff that comes out doesn't have a good taste. But it's also delicious. If it's left for too long it won't taste good. The kimchi made in this way does not contain as much moisture as the one made in the above method. Therefore, it will not be crisp after being left for a long time.