How to pickle Shaanxi pickled cabbage
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There are many kinds of pickled cabbage. The most famous ones are Shaanxi pickled cabbage, Korean pickled cabbage, etc. They are all famous for their taste. But do you know what kind of pickling process they go through? If you want to learn how to pickle Shaanxi pickled cabbage, don't go away. Today, the editor is here to analyze its pickling method with you. Preparation of Shaanxi Pickled CabbageSeveral Chinese cabbages, water tanks, appropriate amount of raw salt Shaanxi Pickled Cabbage<Pickling Steps1. Shaanxi pickled cabbage has a time limit. It can be pickled after October every year. The taste of pickled cabbage in other months is different. Not that tasty. 2. Put the cabbage in a sunny place and dry it for one to two days. It is fine as long as the leaves are wrinkled. 3. Wash the dried cabbage with water, remove the yellow leaves and put it in a clean basket. 4. Divide the cabbage into several equal portions and add them one by one into the prepared water tank. Sprinkle a layer of raw salt on each portion and compact it with a super large stone. 5. Put it in a cool place and marinate for a few days. Check on it frequently.Tips for pickling Shaanxi sauerkraut1. Choose fresh and tender green cabbage, not too much yellow, and preferably not too much yellow. 2. You can add your favorite seasonings during the marinating process, but remember not to add oily seasonings. 3. Generally, Shaanxi sauerkraut is pickled after October. 4. Keep clean and hygienic throughout the process. 5. When pickling, choose to put it in a ventilated and cool place, away from the sun. |
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