Pickled cabbage(pao suan bai cai )

Pickled cabbage method:

Raw materials for pickled cabbage

Chinese cabbage, 5000g; refined salt, 50g; white vinegar, 200g; dried shredded pepper, 10g.

The processing steps of pickled cabbage are as follows:

(1) To half heart cabbage, sun 3-4 days, remove the surface leaves, wash, drain water.

(2) Cut the Chinese cabbage, scald it in boiling water, cool it in cold water, and drain the water.

(3) Stack the cabbage layer by layer in the VAT, add a little salt to each layer, and then put a heavy weight on it. Then pour boiling water into it, submerge the cabbage, and place it in the shade for about 20 days until it turns sour.

The characteristics of pickled cabbage are as follows

Crisp and refreshing, slightly sour, can be seasoned when eating.

Pickled cabbage

Pickled cabbage, pickled cabbage as the main raw material, crisp and refreshing, slightly sour, can be seasoned when eating.

Introduction to menu

[dish name] pickled cabbage [Characteristics] crisp and refreshing, slightly sour, can be seasoned when eaten.

[raw materials] Chinese cabbage, 5000g; refined salt, 50g; white vinegar, 200g; dried shredded pepper, 10g.

Production method

(1) To half heart cabbage, sun 3-4 days, remove the surface leaves, wash, drain water.

(2) Cut the Chinese cabbage, scald it in boiling water, cool it in cold water, and drain the water.

(3) Stack the cabbage layer by layer in the VAT, add a little salt to each layer, and then put a heavy weight on it. Then pour boiling water into it, submerge the cabbage, and place it in the shade for about 20 days until it turns sour.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Pao Suan Bai Cai