Authentic pickled cabbage method

Pickled cabbage is sour and delicious, and is a favorite of many people. People usually want to pickle some at home so that their families can eat delicious pickled cabbage at any time. But how should pickled cabbage be pickled? I will write down the authentic pickling method of pickled cabbage and share it with you. I believe you can learn it after reading it.

Authentic pickled cabbage method

Ingredients for kimchi

When pickling kimchi, you need to prepare one or two fresh cabbages, an appropriate amount of peppercorns, ginger slices and garlic slices, as well as some fennel, rice wine and wild pepper. In addition, you need to prepare a kimchi jar, clean water and table salt.

How to pickle kimchi

1. Put the prepared salt water and clean water into the pot, heat and boil, add pepper, fennel and other spices into the pot and cook for a while. After cooking, turn off the heat and cool them down. After cooling, pour them into the prepared kimchi jar and add appropriate amount of rice wine.

2. Wash the ginger and garlic, remove moisture, cut into slices and put into the jar. Then wash the wild pepper and put it in. Finally, add a few pieces of rock sugar, mix well with clean chopsticks, then seal the jar and place it in a cool place to ferment.

3. After seven or eight days, bubbles will appear in the kimchi soup in the jar, which means that the kimchi soup is fermented. At this time, you can break the prepared cabbage into small pieces, cut the large ones with a knife, and then wash them with clean water. After removing the water, soak them directly in the jar and seal the jar.

4. After three to five days, the cabbage in the jar will be flavorful and you can take it out and eat it when you want to. The kimchi soup made once can be used repeatedly. Each time you put new vegetables in, you can add appropriate amount of salt, pepper and rice wine.