Pickled cabbage is a common appetizer in China. It is delicious and rich in nutritious.
What is pickled cabbage?
Pickled cabbage is premium kimchi marinated with cabbage and various spices. It is loved by many people all over the world. And it has a sweet and sour taste, can be stored for a long time, and it is convenient to eat.
How to store pickled cabbage
Marinate the pickled cabbage in a glass jar, and it can be stored in the freezer of the refrigerator for a month.
How to serve pickled cabbage
You can serve it as an appetizer or add it with other foods to make salads, sandwiches, burgers, Chinese dishes, etc.
Tips about how to make pickled cabbage
You can adjust the ingredients of the recipe according to your favorites, such as purple cabbage, carrot and other spices.
Pickled cabbage recipe
You’ll need:
5kg cabbage
500g salt
500g sugar
200g garlic
100g chili pepper
Vinegar (optional)
How to make pickled cabbage
1. Break the cabbage, wash, dry, and cut into pieces.
2. Place the cabbage in a large container. (Every time a layer of cabbage is sprinkled, sprinkle a handful of salt and knead them well until the salt runs out.)Cover the lid and leave for one night.
3. Squeeze out all the moisture from the cabbage, and then add sugar, garlic and chili pepper. Stir them well with Chopsticks.
4. Transfer them in a glass container and keep it sealed for 1 week. Serve it directly or make a dish with it.
Pickled Cabbage
Ingredients
- 5kg cabbage
- 500g salt
- 500g sugar
- 200g garlic
- 100g chili pepper
- Vinegar optional
Instructions
- Break the cabbage, wash, dry, and cut into pieces.
- Place the cabbage in a large container. (Every time a layer of cabbage is sprinkled, sprinkle a handful of salt and knead them well until the salt runs out.)Cover the lid and leave for one night.
- Squeeze out all the moisture from the cabbage, and then add sugar, garlic and chili pepper. Stir them well with Chopsticks.
- Transfer them in a glass container and keep it sealed for 1 week. Serve it directly or make a dish with it.
Leave a Reply