How to make pickled cabbage

Chinese cabbage is often used to make pickled sauerkraut. In fact, cabbage is also often used to make pickled sauerkraut. The taste and flavor are not inferior to Chinese cabbage. The pickling method of cabbage is also relatively simple, and it is basically the same as pickled Chinese cabbage. Generally, it can be eaten after pickling for about half a month. It tastes sour and refreshing, and has a good appetizing effect. Pickled sauerkraut will contain a certain amount of nitrite. It is safest to eat it after pickling for one month, when the nitrite content is relatively low.

How to make pickled cabbage

Materials

Ingredients: 650g cabbage, 100g hot pepper

Accessories: 4g Sichuan pepper, 10g aniseed, salt

1. Prepare all ingredients

2. Cut the cabbage into small pieces; cut the red and green peppers diagonally

3. Wash the cabbage and drain the water; add salt, stir well and marinate for a while.

4. Add red and green peppers

5. Mix well and marinate

6. Pour out the pickled water later and add pepper and salt again.

7. Mix well and place in a porcelain jar or glass container, marinate at room temperature or in the refrigerator

8. This is what it looks like half a month later

Cooking Tips

Pickled vegetables will produce trace amounts of nitrite to a greater or lesser extent, but the amount varies, so just don't eat them often. Generally speaking, the highest amount of nitrite in pickled vegetables occurs between two or three days and ten days after pickling. When the temperature is high and the salt concentration is low, the "nitrite peak" appears earlier.

On the contrary, when the temperature is low and the salt content is high, the "nitrite peak" appears later. It usually takes more than a month to pickle pickles and sauerkraut in northern my country, and more than 20 days in southern China. Generally speaking, the nitrite content has dropped significantly after 20 days and is very safe after one month. The real threat to food safety are vegetables that are only pickled for two to three days to more than ten days. Vegetables that have been pickled for more than a month can be eaten safely. The ingredients can also be enriched, with some green vegetables, carrots, pickled peppers, etc.