Tutorial on the materials and preparation methods of pickled cabbage

Have you ever eaten pickled cabbage? It is one of the eight major pickled vegetables in China, and is well-known throughout the country for its unique taste of sour, spicy, sweet and salty. Pickled cabbage is a pickled vegetable that has existed in the Dushan area since ancient times. It has been hundreds of years since its appearance, but do you know how to pickle pickled cabbage? If you don't know, you can take a look at my detailed introduction to the method of making pickled cabbage. After learning it, you can pickle it yourself if you want to eat pickled cabbage.

How to make salt pickled cabbage

Ingredients for salt pickled cabbage

Usually, when pickling salted vegetables at home, you need 10 kilograms of fresh green vegetables, 500 grams of sweet wine, 500 grams of garlic sprouts and garlic each, 400 grams of chili powder, 300 grams of rock sugar, 500 grams of white wine, and 1 kilogram of table salt.

How to make pickled mustard greens

1. The vegetables used in salted pickled cabbage are the local greens of Dushan. If they are not available, rapeseed can be used instead. It is best to collect the sturdy greens in February and March every day, and put them in the sun for about two days after harvesting.

2. Wash the vegetables with clean water after drying, and then continue drying for two days. Put the vegetables in a larger bowl and add salt for pickling. Rub them vigorously during pickling to allow the salt to penetrate as much as possible into the vegetables.

3. After pickling for a week, take out the pickled vegetables, remove the old yellow leaves, and peel off the skin. Put the prepared sweet wine and other seasonings together, then mix them well to make a sauce. Pour the sauce into the jar for pickling vegetables, and then put the processed vegetables in for pickling. Seal the mouth of the jar. After two months, the homemade salted pickled vegetables will be pickled and you can take them out and eat them whenever you want.