How to make delicious Yangjiang pickles? Ingredients and methods of Yangjiang pickles

Pickles are a common dish and a traditional snack with a long history. Even different regions in China have the habit of eating pickles. Today I recommend a more famous pickle, Yangjiang pickles. You can try making this pickle at home.

How to make pickled ginger

1. Preparation of ingredients for Yangjiang pickles

Prepare a head of cabbage, a piece of ginger, a few stalks of celery, three apples, and seasonings including chili powder, salt, sugar, and garlic.

2. How to make pickled ginger

Step 1: Cut the cabbage into four pieces, apply salt on each layer of cabbage evenly and leave it for about twelve hours.

Step 2: Wash the celery and cut it into sections. Then cut the garlic and ginger into strips. Add salt, stir evenly and marinate for five hours.

Step 3: After pickling the ginger and celery, rinse them with clean water, then squeeze out the water and drain.

Step 4: After the cabbage is pickled, squeeze out the water and drain

Step 5: Smash the garlic into a paste and then chop it into fine pieces with a knife. Pour the chili powder into the garlic paste and mix well.

Step 6: Peel the apples and cut them into pieces. Blend them in a juicer to make apple puree. Then add the chili and garlic puree and blend them together.

Step 7: Take out some of the chili and garlic paste and add it to the ginger and celery, stir evenly, and add some sugar and salt.

Step 8: Finally add the cabbage and the remaining chili and garlic paste and store and ferment. It can be eaten after two days.