Pickled cabbage(ji suan cai )

Pickled cabbage

Introduction:

"Crisp and refreshing"

Production steps:

Step 1: prepare the ingredients

Step 2: remove the upper leaves and wash with water.

Step 3: wash, control dry water, divide into two.

Step 4: blanch in a boiling water pan for a while and remove

Step 5: Cool immediately with ice water

Step 6: after cooling, dry the water, put a little salt on the surface, stack it in the jar, and then press the porcelain with clean river pebbles. Put in cold boiled water, marinate for several days and ferment.

Materials required:

Cabbage: 3

Salt: 6-10g

Note: 1, hot water, immediately cool can make the pickled cabbage more crisp. 2. The surface is smeared with salt to kill bacteria. 3. Use a stone to keep the cabbage from floating and touching the air.

Production difficulty: Advanced

Craft: Skills

Production time: several days

Taste: other

Chinese PinYin : Ji Suan Cai