How to pickle Korean cabbage

There are many different ways to pickle Korean cabbage, and the taste of the pickled cabbage is different and they are all delicious. Today, the editor will introduce several ways to pickle Korean cabbage, so that everyone can eat delicious Korean pickled cabbage at home.

How to pickle Korean cabbage

1. Korean Cabbage Method 1

The simplest method for pickling Korean cabbage is to pickle it directly with salt. It requires 10 kilograms of cabbage and 2 kilograms of salt. Remove the old stems of the cabbage, cut it into eight pieces, and place it in a jar, with a layer of cabbage and a layer of salt. After pickling for three to five hours, turn the jar over once, and then stir the jar once a day. After four or five days, seal them and let it ferment naturally. After a month, the sour Korean pickled cabbage will be ready.

2. Korean pickled cabbage method 2

When pickling Korean pickled cabbage, you can add soy sauce, ginger, garlic and other ingredients. The specific method is to remove the old leaves of fresh cabbage, cut it in two pieces in the middle, add salt and marinate it, pour out the water, then cut the ginger into shreds, chop the garlic and put it together with MSG and aniseed into the cabbage, add soy sauce and marinate it. After a dozen days, the cabbage will be pickled.

3. Korean cabbage pickling method three

Korean cabbage can also be pickled into spicy cabbage for consumption. When pickling, clean the cabbage, remove the roots of the old branches, add salt and pickle it. After two days, remove the salt on the surface, then mix the chili powder, pear puree, fish sauce, glutinous rice paste and other ingredients together, then evenly apply it on each cabbage leaf, seal and pickle it, and it will be ready in about ten days.