Chinese Food
Pickled pickles (northeast pickles)
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Northeast people. The method they used every year. The previous one was accidentally deleted and reissued.
Cooking ingredients
Cooking Steps
Step1:Remove the old leaves from the outside of cabbage and wash the soil. Cut off the roots. If the container is not big enough, you can cut the cabbage in half, but it is not recommended to cut i
Step2:Put the cabbage in the pickle tank. Put a layer of cabbage and sprinkle a layer of salt. Make sure there is no oil in the whole process. Otherwise, the vegetable will easily rot.
Step3:After the cabbage is packed, do not add water first. Put it for half a day. Wait for the cabbage to marinate before adding water. Cold water is OK.
Step4:Add water and put heavy things on the top to prevent the cabbage from floating. Put it in a room below 10 degrees and above 0 degrees. It can be eaten after 20 days of pickling. Too high temperature will rot. too low and not sour.
Cooking tips:1. The amount of salt has not been calculated carefully. This year, a dozen small cabbages have used forty Liang. It is for reference only. Put less salt in the bottom layer. Slowly increase the amount. 2. The water must not pass the cabbage. The cabbage will rot if it leaks out of the water. There are skills in making delicious dishes.
