pickled cabbage(pao cai )

pickled cabbage

Introduction:

Production steps:

Step 1: wash and dry the vegetables one day in advance. The pepper should be torn open to air.

Step 2: my favorite little red pepper. Choose the spirit. What you buy in the market should use more water.

Step 3: this little red pepper is prepared to be submerged and dried to remove the raw water on the surface.

Step 4: wash the pickle jar in advance, dry it in the air, and don't have raw water or oil. (that's what they say, but it's also very good to use raw water directly in southern rural areas. Maybe the water quality in our city is not good.) Boil Chinese prickly ash, star anise, cinnamon and salt in boiling water for 10 minutes, and cool them in the air.

Step 5: put the vegetables in the jar.

Step 6: pickle water without vegetables, add ginger, garlic, rock sugar.

Step 7: OK, gaigai, I've flooded several jars.

Step 8: keep away from light and eat in a week.

Step 9: it's good to serve as a side dish. It's appetizing. I love to cook fish and meat with these pickles.

Materials required:

Vegetables: moderate

Salt: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Rock sugar: right amount

Baijiu: moderate amount

Precautions: 1. The water jar should be sealed with water, and the water at the mouth of the jar should not be dry. 2. The older the pickle water is, the more fragrant it is. Add it as you eat it, but generally, the time of soaking should not be less than one week. 3. The dishes and utensils entering the jar must be clean and free from raw water and oil. 4. Less salt will be very sour, but too much salt is neither sour nor delicious. You can control it by yourself.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: sour and salty

Chinese PinYin : Pao Cai