How to pickle Chongqing cabbage

Chongqing is an important production area of ​​Chinese cabbage. It has a crispy taste and rich nutrition. It is suitable for people to eat after pickling. Pickled Chinese cabbage is delicious whether it is eaten with rice or porridge. So how should Chongqing Chinese cabbage be pickled? I will write down the pickling method of Chongqing Chinese cabbage in a while, and you can learn it after reading it.

How to pickle Chongqing cabbage

1. Ingredients for pickling Chongqing green cabbage

When pickling Chongqing cabbage, you need to prepare an appropriate amount of fresh cabbage, salt, chili peppers, spices, and sugar. The spices can be star anise, Sichuan pepper, fennel, and bay leaves.

2. Choice of cabbage

The selection of raw materials for pickled Chongqing cabbage is very important. You must choose cabbage that is of moderate size, moderate crispness, moderate moisture, and fragrant taste. Do not choose those that are too large or too small or have a bitter taste.

3. Dehydration

Dehydration is an important step in pickling cabbage. You can remove the skin and inner tendons of fresh cabbage, then string them together and place them in a ventilated place to dehydrate. The cabbage can be stored only after it loses moisture and becomes soft.

4. Pickle

Put the dehydrated cabbage heads into a jar and add salt to marinate. Take them out after twenty days of marinating. Then add the prepared spice bag, water, and appropriate amounts of white wine and sugar to marinate. It will be ready after about fifteen days. You can take them out and eat them at any time after marinating. However, everyone must remember that the cabbage heads must not come into contact with oil when marinating or eating them, otherwise they will easily deteriorate.