Homemade cabbage
By VicentaLakin
Today we bring you a lovely little pickle and teach you how to pick up hot cabbage quickly. You can eat it without fermentation。
Recipe Recommendations
- hot and sour
- mix
- half an hour
- ordinary
Steps for Homemade cabbage
1
Two cabbage hearts were split apart and the salt water was immersed for about 10 minutes, cleaning up again and again and controlling the water。
2
Cut it to 1.5 to 2 centimetres wide, which you like, and you can cut it if you eat it, because it's cabbage, and I cut it a little bit. Take a big basin, put in a nice piece of cabbage, and add a proper amount of salt to your personal taste。
3
Get the spices ready, garlic to wash. If there is no lemon, it can be replaced with white or apple vinegar。
4
All the fruits go to the skin wash, cut small pieces, lemon go to the seed。
5
All the fruit-creaming machines squeeze the sauce。
6
Garlic and ginger better be broken in a hurry. I'll have them in a garlic clamp. The ginger is pickled with ginger。
7
The well-bred jam is placed in a large bowl, which is mixed with sugar, garlic, ginger chips, fish truffles, chili, and taste it, and not too sweet and evenly mixed。
8
The spices like this are ready。
9
A 24-hour pickled cabbage will come out with some water, so salt water can be removed, and if the sauce is much more dry, salt water can be removed, because the spices will also need some moisture, and I'll take it out, and the fruit will have a larger moisture, depending on the situation, and eventually a smooth mix of the mix。
10
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。Homemade 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。