How to pickle hot and sour cabbage? Tips on how to pickle hot and sour cabbage

How to pickle hot and sour cabbage? Tips on how to pickle hot and sour cabbage

Hot and sour cabbage tastes tempting, sour and spicy, can stimulate the appetite, and can also increase appetite, especially suitable for people to eat in summer. The pickling method of hot and sour cabbage is not complicated. You can make it at home. I will write down the pickling method of hot and sour cabbage in a while. After reading it, you will know how to pickle hot and sour cabbage.

How to pickle spicy and sour cabbage

Ingredients for pickled spicy cabbage

To pickle spicy and sour cabbage, you need to prepare two fresh cabbages, an appropriate amount of boiled water, a pack of pickled peppers, an appropriate amount of ginger slices and red peppers, and then prepare a small amount of garlic and table salt.

Steps for pickling spicy and sour cabbage

1. Remove all the leaves of the prepared cabbage, wash it with clean water, remove the moisture and tear it into slices. If you want to put it in as quickly as possible, you can also cut it into thin strips.

2. Put boiled water in the pot, then add salt. After all the salt is dissolved, turn off the heat and let it cool. After the salt water cools down, pour it directly into a large sealable glass bottle, then add pickled peppers, red peppers, ginger slices and garlic cloves.

3. Marinate the pickled peppers, red peppers, ginger slices and other ingredients in salt water for five or six hours, then put the cut cabbage slices into a glass bottle, making sure the soup inside covers the cabbage leaves. After putting them in, seal the glass bottle and put it in the refrigerator for marination.

4. After a week, the pickled vegetable soup will ferment, and the cabbage will be flavorful. When you open the bottle cap, you can smell a strong sour and fragrant smell. The homemade hot and sour cabbage is ready and can be taken out and eaten. When eating the hot and sour cabbage, you must use clean chopsticks without water or oil, otherwise the pickled hot and sour cabbage will easily deteriorate.

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