How to pickle cooked pickled cabbage

Last fall, my family salted some pickled cabbage. This summer, my mother was afraid that they would go bad, so she took out all the pickled cabbage, put them in a pot, and cooked them. They tasted very tasteless when eaten. When it was time to eat them, my mother found a way to pickle these cooked pickled cabbage. The whole family enjoyed them better than eating them raw. They said that they would be cooked and eaten next year. I will write down my mother's pickling method later so that everyone can learn how to pickle cooked pickled cabbage.

How to pickle cooked pickled cabbage

Ingredients for cooking pickled cabbage

When pickling cooked pickled cabbage at home, you can prepare a cooked pickled cabbage, and then add appropriate amounts of pepper, aniseed, chopped green onion, ginger, garlic, sugar, light soy sauce, vinegar and salad oil.

Steps for pickling cooked pickled cabbage

1. Take out the cooked pickled cabbage, cut it in the middle, and then cut it into thin strips. Soak it in clean water for a few hours, take it out, and squeeze out the fruit inside. This will remove the excess saltiness in the pickled cabbage and make it easier to taste.

2. Peel the garlic and cut it into minced garlic, wash the ginger and cut it into shredded ginger. Put oil in the pot and heat it to 50% hot, add the pepper and star anise, stir-fry until fragrant, then add the minced garlic, shredded ginger and chopped green onion and stir-fry until fragrant, then remove from heat and turn off.

3. Put the fried seasonings directly into the pickled cabbage shreds, then add a small amount of light soy sauce, mix well and serve. If your family likes spicy food, you can add two red peppers when frying and seasoning. This way, the pickled cabbage will have a spicy taste, which will be more tempting and better with rice.