Homemade pickled cabbage
By AlyciaErnser
Cantonese pickled cabbage, this acid is difficult to buy in the vegetable market. That was taught by my mother! Hehe!
Recipe Recommendations
- sour and salty
- pickled
- several days
- simple
Steps for Homemade pickled cabbage
1
About 50 grams or 100 grams of rice, heat it in a dry pan, add the rice and stir-fry it slightly yellow, then add water to boil (the amount of water depends on the amount of food placed) until the rice has cooled and is a little warm.2
Pour the slightly warm stir-fried rice water into a covered container, pour 1/3 first, and then put the vegetables. The vegetables must be rubbed with salt to soften, then put a layer of vegetables, sprinkle with a little salt and then compact, and then put the vegetables in turn, sprinkle with salt, and compress it. After putting the vegetables, pour the remaining rice water in. No rice, just water.3
To prevent the vegetables from floating, press them with heavy objects, then cover them, and they can be taken out and eaten in fifteen or twenty days. Stir-fried bacon, stir-fried duck is the best.