How to pickle cabbage deliciously
Pickled cabbage is an important part of traditional Chinese food culture. Especially in winter, pickled cabbage can not only extend the storage time of vegetables, but also add a unique flavor. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you in detail how to pickle delicious cabbage, and provide structured data for reference.
1. Basic steps for pickling cabbage
1.Material selection: Choose fresh, firm cabbage and avoid leaves with worm holes or rot.
2.Clean: Wash the cabbage, drain the water, and cut into appropriate size pieces or strips.
3.Add salt: Sprinkle salt evenly on the cabbage and let it sit for 1-2 hours to let the water drain out.
4.seasoning: Add chili powder, minced garlic, minced ginger and other seasonings according to personal taste.
5.fermentation: Put the seasoned cabbage into a sealed container and place it in a cool place to ferment for 3-7 days.
2. Comparison of popular pickling methods across the Internet
| method | main seasoning | Fermentation time | Features |
|---|---|---|---|
| traditional kimchi | salt, paprika, garlic, ginger | 3-5 days | Spicy and sour, suitable with rice |
| Kuaishou pickled cabbage | Salt, sugar, white vinegar | 1-2 days | Quickly flavored and crispy in texture |
| Korean Spicy Cabbage | Salt, chili sauce, fish sauce | 5-7 days | Rich flavor, suitable for soup |
| Sweet and sour pickled cabbage | Salt, sugar, apple cider vinegar | 2-3 days | Sweet and sour, appetizing, suitable for all ages |
3. Tips for pickling cabbage
1.Control the amount of salt: Too much salt will make it too salty, and too little salt will cause it to go bad easily. It is recommended to use 20-30 grams of salt per kilogram of cabbage.
2.Avoid oil stains: Containers and tools must be oil-free during the pickling process, otherwise bacteria may easily breed.
3.Suitable temperature: The best fermentation temperature is 15-20℃. If the temperature is too high, it will easily become sour, and if the temperature is too low, the fermentation will be slow.
4.Keep sealed: After fermentation, it needs to be kept refrigerated to slow down the fermentation speed and maintain the taste.
4. Frequently Asked Questions about Pickled Cabbage
| question | Reason | Solution |
|---|---|---|
| Cabbage becomes soft | Insufficient salt or too long fermentation time | Increase the amount of salt or shorten the fermentation time |
| Tastes too sour | Fermentation temperature is too high | Reduce fermentation temperature or fermentation time |
| Mildew spots appear | Containers are dirty or not tightly sealed | Make sure containers are sterilized and tightly sealed |
| Dark color | Contact with metal tools or oxidation | Use ceramic or glass containers to avoid metal contact |
5. Health Benefits of Pickled Cabbage
1.Promote digestion: Lactic acid bacteria produced during fermentation contribute to intestinal health.
2.Rich in nutrition: Pickled cabbage retains the vitamins and minerals of cabbage while adding fermented nutrients.
3.low calorie: Pickled cabbage is low in calories and suitable for people who want to lose weight.
4.Enhance immunity: Active ingredients in fermentation products help improve immunity.
Conclusion
Pickled cabbage is not only a delicious preservation method, but also a healthy lifestyle. Through the introduction of this article, I believe you have mastered the techniques and precautions for pickling cabbage. Why not give it a try and add a unique flavor of pickled cabbage to your family’s table!
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