Question 2: How to pickle Chinese cabbage is delicious 1. Sauerkraut Wash the cabbage first, cut off the roots and peel off the old leaves. If it is a small vegetable weighing less than one kilogram, you can pickle the whole tree. Cut large vegetables vertically into two or four petals. Blanch vegetables in boiling water for about 1 min, take them out and cool them in cold water. Then take it out and arrange it in the pickling tank layer by layer, press it with heavy stones, fill it with clear water, and let the water surface drown the raw materials about 1 cm. In order to promote fermentation, a small amount of rice soup can be added. The curing time varies with the outside temperature, and it is shortened when the temperature is high until there is a strong sour taste in the tank.
2, spicy cabbage peeled off the old leaves of cabbage, washed, cut into two petals, soaked in salt water for two days, removed and dried. Then cook peppers, garlic, ginger, etc. The spicy juice is put in the Chinese cabbage sandwich. The amount of spicy juice depends on the taste. Then put it into a small jar, seal the jar mouth tightly and bury it in the ground, put mats around it, leave 20% of the ground, cover it tightly with grass, and it can be sold in 20 days.
3. Sweet Pickles: Soak the pickled cabbage heart in a cloth bag for 3 to 4 hours, then put it in a pickling tank, and use 50 kilograms of sweet noodle sauce per 100 kg of pickled cabbage heart. Turn once a day for 20 days.
4. sweet and sour cabbage 50 kg of cabbage or Chinese cabbage, 3.5 kg of salt, 10 kg of rice vinegar,10.5 kg of red and spicy tablets, 2.5 kg of white sugar, 25 g of pepper, 8 g of saccharin and 25 g of monosodium glutamate. Cleaning, chopping, canning and compacting with stones. On the second or third day, empty the fuel tank. Then add ingredients such as red spicy slices and monosodium glutamate and soak them in rice vinegar for one day.
5. Salty and spicy cabbage Take 100 kg of fresh and full Chinese cabbage, cut it into pieces, dry it for half a day, cool it and put it in a jar. Spread a layer of vegetables and sprinkle a layer of salt. After filling the jar, press it with stones for fermentation. It usually takes 15 days. The fermented cabbage is washed with vegetable juice in a jar and cut into strips 3 cm wide and 6 cm long. Then, mix 1.2 kg red pepper powder, 100 g pepper oil and 0.5 kg licorice powder, and put them into a jar after mixing with Chinese cabbage. Compaction should be done layer by layer when entering the cylinder. After 12 hours, when the acid gas diffuses outward, the cylinder mouth should be sealed, and it will end after 10 days.
Question 3: How to pickle Chinese cabbage? Preparing a cabbage is not particularly practical in my heart. After washing, divide it into two halves, and then sprinkle with salt and pepper noodles layer by layer.
After an hour or two, the cabbage is a little dehydrated. Control the water and continue to sprinkle Chili noodles on it. You can decide how much to put according to your taste.
Sprinkle with Chili noodles and put on gloves to make a whole-body cabbage, which will help to improve the taste.
After a night of pickling, it will appear on the breakfast table the next morning.
(1) Marinate Chinese cabbage in four parts with 9% salt water, remove the roots after dehydration.
(2) Cut the radish into shreds.
(3) Wash the shallots P, Oenanthe javanica P and mustard and cut them into O-shaped shallots with a size of 4cm, and only cut the shallots.
(4) Ginger, P, garlic, shredded, O, shrimp paste, mashed.
(5) Peel and shred jujube, O pear, P chestnut, P mushroom, P tremella, and O pepper into 3cm.
(6) Shredding radish, pear, jujube, chestnut and pepper into a large bowl to dye red O, and adding celery, mustard, onion, garlic, ginger, tremella, mushrooms and shrimp paste. Season with shrimp paste soup.
(7) Put the prepared stuffing in the middle of pickled cabbage leaves, wrap it with big leaves and put it in the jar.
(8) Make pickle soup O with salt water, and pour it in until kimchi can be submerged.
Question 4: How to pickle Chinese cabbage is simple and delicious. First, cook the whole cabbage with boiling water, then cut it into four and a half parts from the root, and drain the water in the cabbage with salt sand. After half a day, add the Pixian hot sauce (more economical) or Korean hot sauce bought in the supermarket, wrap the cabbage in Pixian hot sauce, cover it tightly and chop it up for the next day.
Question 5: How to pickle raw Chinese cabbage to taste the main ingredients?
Shandong cabbage 1 garlic powder 20g
60 grams of salt and 2 tablespoons of Chili sauce.
3 tbsp sugar and 1 tbsp white vinegar.
Sesame oil 1 teaspoon
Steps of pickling Chinese cabbage
1. Wash and slice Shandong cabbage, put it into a conditioning basin, sprinkle with salt and mix well, marinate for half a day, then squeeze out excess water by hand, drain it, and press it with a heavy object 1 day.
2. Put the formula 1 into a container, add minced garlic and all seasonings, mix well and marinate 1 day.
Question 6: How to pickle delicious spicy cabbage? The method of pickling delicious spicy cabbage is as follows.
Ingredients: 1 Chinese cabbage.
Accessories: garlic 1 root, onion 1 root, half ginger, 70g Chili powder, 50g salt, 30g sugar, half carrot, half apple, half pear and a little leek.
Practice steps
1. Wash the whole cabbage and prepare salt (30g).
2. Cut a short piece (5- 10cm) of Chinese cabbage from the root and break it into two pieces by hand.
3. In the same way, the Chinese cabbage with 1/2 was divided into 2 petals.
4. Get 4 small petals.
5. Sprinkle salt evenly on each cabbage leaf and put it in a dry and oil-free container.
6. Marinate the cabbage for 8- 10 hour to soften, pour out the oozing water, shake off the excess salt, and use kitchen paper to absorb the excess water.
7. Peel and shred carrots, peel and cut apples and pears into small pieces and put them in a pot.
8. Ginger and garlic are pressed into mud with a garlic press and put into a basin.
9. Cut the leek into small pieces, chop the onion and put it in the basin.
10. Add Chili powder, sugar and the remaining salt.
1 1. Fully stir and let stand for half an hour.
12. Stir well again and make it into paste for use.
13. Spread the drained Chinese cabbage with sauce one by one.
14. Spread each piece evenly.
15. Roll up 1/4 petals of Chinese cabbage from the bottom, and put them in a fresh-keeping box.
16. Everything else is the same.
17. Cover the fresh-keeping cover and put it in the refrigerator for fermentation for about 7 days.
/kloc-after 0/8. Seven days, you can eat.
Question 7: How to keep Chinese cabbage delicious for a long time? Pickling method of pickles.
Pickled pickles, first you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.
1. Wash and dry the jar first, add cold boiled water and add salt (put a spoonful of salt in a bowl of water).
2. Pepper, garlic and pepper can be added.
3. Wash radish, cabbage, kidney bean, cowpea, lettuce, pepper, cucumber, bergamot and other vegetables to be soaked, cut into pieces, dry them, and put them in a jar.
4. Cover it, pour water and seal it, and put it in a cool place. You can eat it in about a week. After eating kimchi, you can continue new dishes in it.
5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.
2 "Authentic Kimchi (Figure)
Main materials:
Three Chinese cabbages and two white radishes.
Composition:
Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.
Exercise:
1. Cut the Chinese cabbage and soak it in salt water for about half a day.
2. Slice the radish and cut the onion into sections.
3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well.
4, the fresh-keeping box is packed, put it for about one night (out of the water), put it in the refrigerator, take out some when eating, be careful not to touch raw water.
note:
1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.
2. Chili powder is specially made in Korea, which is not available in Taiwan Province province, but it can be mailed.
3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.
3) The materials and practices of kimchi are as follows:
Preparation materials:
1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.
2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.
3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.
4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. Sulfite, the main component in garlic, has 0/5 times the bactericidal power of carbonic acid, and has many functions such as promoting metabolism, relieving pain, constipation, detoxification and so on.
5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the ingredient of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and the shiny ones are more suitable.
6. Ginger-Ginger mixed with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.
7. Spiny sea pine-a kind of green algae parasitic in shallow sea ... >>
Question 8: How to pickle Chinese cabbage to make it fragrant and spicy! Forum.taobao/...6- Authentic Korean Spicy Cabbage Method-Classic! ! (There is a very, very detailed graphic process! ! ! ) everyone's altar/life/food /050 13 1 _ 04 how to make Korean spicy cabbage by hand (illustrated process) Choose one or more of these Chinese cabbages and go to the old gang, because the fiber of the old gang is not delicious. 7- 10 spoon of salt per half Chinese cabbage, the amount is not very important, the waterlogging time with more salt is short, and the salting time with less salt is long. Chinese cabbage is flooded. About two days! The curing time depends on the amount of salt and the ambient temperature. The more salt, the shorter the time. The higher the temperature, the shorter the time. Check frequently. It's a little soft that the central part is flooded like this, but this is a bit too much. Rinse with water, and then control the water 10 minute. To make garlic paste, there are about two garlic in a cabbage, which is more or less due to different styles. Garlic paste and Chili powder, more than 5 spoonfuls of a cabbage. It doesn't matter if the rest is not used anyway. ) The right amount of monosodium glutamate, a spoonful of sugar, the size of Jiang Mo's two thumbs, and the right amount of salt (you can taste the flooded cabbage first, with less salt when it is salty, and more salt when it is weak) are the key to determine the taste. It is said that a Korean professor agreed to bring spicy cabbage for his birthday. You can put some fresh shrimp sauce from Korea, which tastes like seafood. You can also put fried sesame powder, fried rapeseed powder, shredded apple, shredded pear and shredded radish to form different flavors and play freely. But I often put shredded radish (the one with green top and white bottom) and 1/5 radish in a cabbage. You can also use your imagination. Mix well, add mineral water or cold boiled water and dilute to paste, as shown above. Evenly distributed. Seal with plastic bag, and fermenting at 0-6° C.. If you are greedy, you can eat it the next day, but the 20th-40th day is the best. I guess you can't wait, even if you can't. Korean spicy cabbage (practice) Korean spicy cabbage is an authentic Korean flavor. This dish has the unique flavor of Korean hot sauce, and the crispness of cabbage itself, which makes it refreshing to eat. Ingredients: A Chinese cabbage has a net weight of about 600g. Remove the outer old leaves, sprinkle salt inside and outside, and drown for half a day. Rinse with clear water to remove the salty taste and squeeze out the water. Pear, apple, garlic, ginger. Production: Ginger and garlic are minced, and apples and pears are also minced. Use 1/3- 1/2 apples and pears. The function of these two fruits is to improve the "clean" spicy taste of ginger, garlic and pepper. The amount of Chili noodles depends on how spicy you like, and also on the freshness of Chili noodles. Add an appropriate amount of cold water, mix pepper noodles, salt and monosodium glutamate evenly, pour ginger, garlic, apple and pear powder into pepper noodles, mix Chili sauce evenly, and start pickles. Starting from the innermost layer, put the mixed Chili sauce on the outside of the cabbage.
Question 9: How to make Chinese cabbage sink? 1. Materials: Chinese cabbage (or baby cabbage), Chili noodles, apples, pears, ginger, garlic, salt, sugar and fish sauce.
2. Wash the Chinese cabbage and cut it in half or four and a half (the doll dish is also very good, but it is not available now).
3. Sprinkle salt evenly inside and outside and marinate for about 4 hours until the cabbage shrinks and softens. It's faster with more salt. )
4. Wash away the excess salt with clear water, then cool the boiling water and wring out the water (after drinking water, taste the salty taste of the dish. If you feel salty, you can soak it in clear water for a while to remove the salty taste. )
5, half an apple, half a pear, cut into pieces; Half a white radish, cut into silk; Chop garlic and ginger.
6. Add the right amount of salt, sugar and fish sauce to the pepper noodles and mix well with cold water. Fish sauce is not necessary, but it can definitely guarantee the taste. )
7. Mix the prepared Chili sauce with shredded radish, apple powder, pear powder and garlic Jiang Mo.
8. Spread the prepared Chili sauce evenly on the inner and outer layers of cabbage.
9. Put it in an oil-free sealed container and put it in the refrigerator for one day before eating. If you can wait in a hurry, you can refrigerate it for a longer time before eating.
Question 10: How to pickle Chinese cabbage and eat sauerkraut?
Ingredients: Chinese cabbage, Chili noodles, vegetable oil, pepper granules, sugar.
1. Cut the cabbage into shreds and marinate it with proper amount of salt and pepper (it usually takes one morning).
2. Heat the vegetable oil to 90% and mix in the Chili noodles.
3. Put sauerkraut in the right amount of Chili oil and sugar and mix it. You can cook more at a time and put it in the refrigerator if you can't finish it.
If you like spicy food, you can put some dried peppers in sauerkraut.
The practice of bean fruit sauerkraut is shared with everyone!