Pickled cabbage(ji suan cai )

Pickled cabbage

Introduction:

"In the eastern part of North China, Liaoning, Jilin, Heilongjiang and other places in Northeast China, the custom of pickled Chinese cabbage and pickled Chinese cabbage is often used in winter. Pickled cabbage is nutritious, sweet, crisp and delicious. It is a favorite food in winter. Although pickled cabbage is a specialty of Northeast China, there are many people who love it. My sister-in-law is a typical Northeast Chinese. The pickled cabbage is delicious, sour and crisp. The pickled cabbage is cut into thin strips, and then cut into some streaky pork and muscle noodles, with a big bowl of vegetables and soup, It's really delicious. I tried to make it once many years ago, maybe because it didn't get to the point and ended up in failure, so I didn't dare to do it again for a long time. Before the winter of this year, someone went into the community to sell Chinese cabbage. LG didn't think of anything. I bought 50 yuan Chinese cabbage. My mother, how can I digest it? I'll stick to my head and accumulate sauerkraut again. Maybe it's very cold this winter. I made five, I don't want to share the pickles with my friends, but I can't help them. "

Production steps:

Step 1: get the materials ready.

Step 2: take off the old help of Chinese cabbage, cut it in half and cut it in the middle.

Step 3: boil a large basin of water, no oil impurities

Step 4: blanch the Chinese cabbage in the pot for two minutes - side down, leaf up. The cabbage softens.

Step 5: take out and drain until the cabbage is cool inside and outside, otherwise it will rot.

Step 6: clean the pickling jar without any grease impurities. Spread some coarse salt and pepper on the top of the cabbage. Spread the salt and pepper on the top of the cabbage in order. Put the cabbage into the jar tightly. Open the water that has been boiled, cool it, and pour it into the pickle jar.

Step 7: press a big stone into it. After a day or two, the water of Chinese cabbage will seep out. There are obvious bubbles on the water surface. The fermentation is in progress. If the water level is below the Chinese cabbage, add boiled water until it is no more than the Chinese cabbage. If there is too much water, wring it out and cover it. If there is no cover, cover it with plastic wrap. Stored in a cool place, 10-15 degrees is the best, high temperature, pickles easy to rot. It's edible in a month.

Materials required:

Chinese cabbage: 5

Boiled water: appropriate amount

Crude salt: appropriate amount

Zanthoxylum bungeanum: right amount

Note: 1. The ratio of cabbage and salt is 1 / 10. 2. Chinese cabbage should be fresh and full. If there are scars or deterioration on the side, leave them aside. 3. Don't scald cabbage too much, it's easy to rot. 4. There must be no oil in the whole process, no oil in the container, no oil in the tools, and the pickles will rot if they are stained with oil. 5. After two or three days when the cabbage is put into the VAT, open the VAT to see how much water the cabbage has put in. If there is less water in the VAT, add cool boiled water. In a few days, the cabbage will slowly go into the water with the penetration of salt. If there is more water in the VAT, scoop it out with a clean and oil-free cup. In short, the top vegetables should not come out of the water, otherwise they will become moldy. 6. Temperature is very important, sauerkraut tank is best placed at 5-10 degrees, too high temperature is easy to rot tank, low temperature does not love acid. 7. It takes more than a month to eat the cabbage from the time it is put into the VAT to the time it is fished out. The pickled cabbage that has been salted for less than a month cannot be eaten, and the nitrite exceeds the standard.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty

Chinese PinYin : Ji Suan Cai