Pickled cabbage Kwai(kuai shou xiao pao cai )

Pickled cabbage Kwai

Introduction:

"Pickle is a kind of fermented pickle, which pickles all kinds of vegetables or fruits in brine without too much seasoning. It is a pure and clear taste. Vegetables have a special flavor after pickling and seasoning, so pickles are popular and popular. Pickling pickles takes time, from ten and a half days to several months or more. While waiting for pickles to be pickled, the unique taste of pickles always makes us unable to be reserved. "Months are too long, seize the day"! "

Production steps:

Step 1: pour water into the pot, add a handful of pepper and bring to a boil.

Step 2: clean green pepper and red pepper, remove seeds and slice.

Step 3: wash the cabbage and cut it into large pieces.

Step 4: after the pepper water is cooled, add 1 tbsp refined salt and ginger.

Step 5: pour in a spoonful of sugar.

Sixth step: pour in the right amount of Baijiu, about two tablespoons.

Step 7: bring the pepper water to a boil again, turn off the fire and let it cool.

Step 8: pour water into the pot, turn off the heat after boiling, blanch the cabbage and green pepper slices, and take them out to cool.

Step 9: put the cabbage and green pepper into a clean container and pour in the water.

Step 10: after the cover is sealed, it can be taken out for two days. Pickled pickles, poured with a little chili oil, taste sour and spicy appetizer.

Materials required:

Cabbage: moderate

Red pepper: right amount

Green pepper: right amount

Sugar: right amount

Baijiu: moderate amount

Zanthoxylum bungeanum: right amount

Refined salt: right amount

Ginger: moderate

Note: 1, vegetables with boiling water after pickling, can shorten the fermentation time. 2. Pickle containers should be cleaned without oil stains.

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Kuai Shou Xiao Pao Cai