How to pickle winter vegetables? Authentic pickling method of winter vegetables

Winter vegetables are a unique delicacy in China. They are mostly pickled at the beginning of winter and taken out for consumption around the Spring Festival. They can be eaten alone or made into a variety of dishes for consumption. So how should winter vegetables be pickled? How can the pickled winter vegetables be the most authentic? I will write down the pickling method of authentic winter vegetables in a while. Those of you who like to eat winter vegetables can focus on learning it.

Authentic winter vegetable pickling method

1. Step 1 of pickling winter vegetables

When pickling winter vegetables, you need to prepare fresh cabbage, put it in the sun for three or four days to remove some moisture, then remove the old layer of the cabbage, cut the cabbage into small pieces, and then put it outdoors to dry for five or six days. Turn it over several times a day during the drying period, and put it away when it is half dry. This is the winter vegetable embryo to be pickled.

2. Pickled winter vegetables step 2

Make garlic paste with an appropriate amount of garlic. The ratio of cabbage embryos to salt and garlic paste should be 10:1.6:2. Put the cabbage in an oil-free container, add salt and garlic paste and a small amount of white wine, mix well, and marinate for two days to allow the salt and garlic paste to evenly penetrate the cabbage. Put the marinated cabbage into a sealed container, press them firmly, seal the container, and marinate in a cool place.

3. Pickled winter vegetables step 3

The pickled cabbage in the container can become winter vegetables after one month of pickling. At this time, it has fermented in the container and has an attractive sour aroma. After pickling, the winter vegetables can be taken out with oil-free chopsticks, seasoned with sesame oil and eaten directly, or used to make soup or stir-fry. It has a strong texture and is particularly delicious. In addition, everyone should also pay attention to the fact that the longer the pickled winter vegetables are sealed, the better the pickled taste will be.