How to make pickled cabbage water

Pickled cabbage is deeply loved by people in daily life because it is refreshing, delicious and appetizing. There are many ways to make it, and they are all very simple and easy to learn. You only need to prepare the necessary ingredients and then follow the given steps step by step to make it easily. Friends who want to learn can make it by themselves. I believe they can make the most delicious pickled cabbage.

Method 1 : 1. Wash the kimchi jar and dry it (kimchi is most afraid of raw water and oil, so it must be washed clean)

2. Rinse the inner wall of the dried kimchi jar with cold boiled water to ensure that there is no raw water in the jar.

3. Use a clean pot (make sure it is a pot without oil) to boil an appropriate amount of water (depending on the capacity of the jar), and cool it for later use.

4. Wash and dry the fresh ginger, Erjingtiao pepper, pepper, garlic and onion.

5. Pour the completely cooled boiled water into the kimchi jar, and then add kimchi salt and appropriate amount of kimchi sugar according to the amount of water (it doesn’t matter if you add a little more salt)

6. Wash and dry your hands, put the washed fresh ginger, Erjingtiao pepper, etc. into the jar, and add an appropriate amount of white wine into the jar.

7. Seal the mouth of the jar with plastic wrap, cover it with the jar lid, and add an appropriate amount of water to the edge of the jar to act as a seal.

Cover the jar tightly and wait for it to ferment for about three or four days, then you can add the vegetables you want to eat. Note that when pickling vegetables, make sure to dry them out before putting them into the jar.

Method 2 1. Take a kimchi jar. It can be made of glass, clay, or purple sand. Scrub the glass jar twice with clean water, then scrub it once with white wine, finally scald it with boiling water and let it dry for later use. Put a little clean water in the clay or purple sand jar and let it stand to check for leaks. Scrub it twice with clean water, then fill it with clean water and soak it for three days. Change the water every day, scrub it once with white wine, then scald it with boiling water and let it dry for later use.

2. Boil 6 pounds of water, let it cool and pour it into a jar, add 300 grams of pickle salt and mix well, add the spice bag (1 cardamom, 5 grams each of anise, galangal, cinnamon, 15 grams of pepper, 30 grams of dried chili wrapped in gauze), add 1 bottle cap of white wine, 35 grams of brown sugar, put in 100 grams of bright red chili pepper and 80 grams of garlic cloves and mix well. At this time, you can put in 6 pounds of raw materials that have been molded and soak them for a little longer to allow the lactic acid bacteria to fully multiply and ferment. Generally, the first jar of kimchi can be used after 5 days. Later, the time will be gradually shortened. After putting in four or five vegetables, you can take it out and eat it after soaking for one or two days.

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