How to pickle cabbage with pickled peppers

Pickled cabbage is deeply loved by people in daily life. It is very delicious and refreshing. It can not only be used as a side dish for family gatherings, but also can be used to entertain guests. There are many ways to make it, all of which are very simple and easy to learn. Just prepare the necessary ingredients and follow the given steps step by step to make it. People can also add some ingredients according to their own preferences. Friends who want to learn can try it. Method 1

Ingredients:

Chinese cabbage, pickled pepper, dried chili, garlic paste, ginger, sesame oil, salt, vinegar, chili oil, cold boiled water

Steps for pickled hot and sour pickled pepper Chinese cabbage: 1. Prepare the ingredients: wash and drain the Chinese cabbage, mash garlic, and slice ginger

2. Add the following to a large bowl containing Chinese cabbage: vinegar, chili oil, salt, sesame oil, minced garlic, ginger slices, dried chili peppers, and pickled peppers (available in stores). Marinate with your hands and pour into a glass jar and seal. Keep in a cool place.

Method 2 : Ingredients: carrots, celery, white radish, etc. Seasonings: water (preferably mineral water), kimchi salt, aniseed (star anise), galangal, pepper, dried chili, rock sugar, and white wine in appropriate amounts.

Steps for making kimchi: 1. Add the water and salt to a clean, oil-free pot, heat to dissolve the salt, and then let it cool.

2. Add appropriate amounts of star anise, pepper, dried chili pepper, rock sugar, and high-proof liquor, and add fresh vegetables that have been washed and dried (must be dried, preferably air-dried for a day to reduce the moisture content), and immerse them in salt water.

3. Pour the cooled brine into a Lock & Lock glass sealed jar. The amount of water should be at 2/3 of the kimchi jar. The Lock & Lock breathable glass jar has the maximum storage capacity line of fermented food marked on it. Because gas will be produced in the sealed jar during the pickling process, it cannot be filled too full. Cover the glass jar with a lid and place it in a cool and ventilated place. The kimchi can be eaten after 1-2 days. The longer the kimchi is soaked, the more sour it will become due to fermentation. In this way, the kimchi is made.

Note: The kimchi jar and the chopsticks used to scoop kimchi must not be exposed to oil or meat, otherwise the kimchi water will grow mold, that is, white mold spots will grow on the kimchi water. When you encounter mold, you should use clean utensils to remove the mold spots, add appropriate amount of kimchi salt and white wine, move the kimchi jar to a cool and ventilated place, open the lid for 10 minutes every day, and the situation will improve after 2-3 days. If the kimchi becomes soft and smelly, it has gone bad and cannot be eaten and must be thrown away. Netizen Shuihuo Wentian added: You can add some coriander roots (wrapped in gauze) when making bath kimchi. Add a piece of sugar cane (peeled) so that it won't grow flowers.

If the kimchi tastes too sour, you can add some salt; if it is too salty, you can add some sugar; if it is not crispy, you can add some white wine

Note that you must not soak peppers with ginger, otherwise the peppers will become soft and hollow.

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