Quick pickle and spicy cabbage
By VicentaLakin
The big fish eats the meat, and it's the best meal, hot, spicy, sour, sweet, and easy to learn. It is important that pickles be made for a short period of time, and not at a time too much salt, after all, the nitrite of the pickled food cannot be ignored and the long-term consumption of the pickled food is not healthy. It's just a little bit of pickle, and it's not so hard to get an appetite。
Recipe Recommendations
- hot and sour
- mix
- several hours
- ordinary
Steps for Quick pickle and spicy cabbage
1
One large cabbage, one slice of the cabbage, to wash and control the water。
2
Cut it to 1.5 to 2 centimetres wide, whichever you like, and then cut it again when you eat。
3
Take large basins, load up well-cooked cabbage, add a proper amount of salt, fit for personal taste, not too salty, and make it 24 hours。
4
I've changed the lemon to sour mango, sour mango in the house, sour and sour, and there's no proper way to eat it. If no lemon or acid mangoes were available, they could be replaced with white vinegar。
5
The fruit is rinsed and the acid mango is only half. Garlic and ginger go clean。
6
Garlic is made of garlic mud, which is crushed with a garlic stick and then crushed with a cane in the bowl。
7
All the fruit is cut into small pieces, and the feed machine squeezes the sauce。
8
The well-created jams add the right amount of white sugar to the mix, taste it yourself, and don't be too sweet, ready with garlic and ginger。
9
putting all the spices together, they're evenly mixed with the tastes of the spices and the fish soaks, i've only used 10 g of the chili, the chili from yunnan is too hot, the northerners can't eat chili, and the amount of chili is adjusted to the tastes they can bear。
10
Smash even。
11
A 24-hour pickled cabbage will come out with some water that can be removed from the salt water, or if there's a lot of dry powder, from the salt water, because the spice will also need some moisture, and I'll drop half, depending on the situation, and eventually add a smooth mix。
12
It's easy to mix with chopsticks, so you can eat them and make them for a day. Sealed with disinfected glass containers or altars and stored in freezers。
13
A cabbage, full of pickles, left with this bowl, enough for a week or two。Quick pickle and spicy cabbage Make Tips
1. This pickled cabbage method does not require pickles to ferment acid, and the sauce is sour and spicy that it can be eaten and placed longer. 2. Pickled cabbage must be placed in an altar or glassware, must be sealed in the shade, preferably in the freezer, as much as it takes, must be sealed and kept, and the oxidation of the air is not good. 3. The spices can be adapted to their own tastes, and if vinegar is first less, it is sufficient to taste the acid. 4. If it is salty, it can be pickled with a small jar or an jar, without vinegar, and the acid of natural fermentation is better to eat, which takes longer. 5. Beet is salted without water, or water can be extracted from it, because some of the sauce is required, and if the spicy cabbage is too dry and unsavory。