How to make pickled cabbage

Purple cabbage is a nutritious specialty dish. It can prevent many human diseases, especially cancer and the three high symptoms. Many people like to eat it. There are many ways to eat purple cabbage. It can also be used to pickle kimchi. However, many people don’t know how to pickle purple cabbage kimchi, and they don’t know how to make it when they want to eat it. Today, the editor will write down the method of pickling purple cabbage kimchi. If you like to eat purple cabbage, you can focus on learning it.

How to make pickled cabbage

Ingredients for Pickled Purple Cabbage

When pickling purple cabbage, you need to prepare appropriate amounts of white radish and purple cabbage, some salt and sugar, as well as white wine and white vinegar, and also some pickled peppers.

Steps to make pickled cabbage

1. Wash the prepared white radish, remove the skin, and cut into thick slices. Wash the purple cabbage with clean water, then cut into large pieces for later use.

2. Put the chopped white radish and purple cabbage into a sealable container, add the prepared pickled pepper, then add 15 grams of salt, 15 grams of sugar, 10 grams of white wine and 30 grams of white vinegar, then add appropriate amount of water, then seal the container and marinate in a cool place.

3. After ten days, the kimchi inside will be fermented. At this time, the color of the purple cabbage will be dissolved into the kimchi water, and the white radish inside will also be pickled into purple-red, which is especially delicious.

4. After the purple cabbage is pickled, you can use clean, oil-free chopsticks to take it out and serve it on a plate. It has an attractive color and a sour and delicious taste, which will definitely whet everyone's appetite.