How to make homemade pickled baby cabbage

Baby cabbage can be eaten fresh, fried, or pickled. Pickled baby cabbage is sour, spicy, and delicious. So how should baby cabbage be pickled? I will write down the specific method of homemade pickled baby cabbage in a while, and you can learn it after reading it.

Ingredients for homemade baby cabbage

When pickling baby cabbages, you need to prepare four to six fresh baby cabbages, two bottles of pickled peppers, an appropriate amount of white vinegar, white sugar and fresh ginger, and finally a clean, water-free and oil-free container.

How to make pickled baby cabbage

1. Wash the prepared baby cabbage with clean water, remove the surface moisture, and then cut it into even-sized pieces. If you like larger pieces, you can just divide it into leaves and remove its roots.

2. Put the cut baby cabbage in a bowl, add table salt, mix well and marinate. After marinating for three to five hours, remove the moisture.

3. Put the pickled baby cabbage in a sealable container, add appropriate amount of white vinegar, and finally add the pickled pepper. Then cut the fresh ginger into thin strips and put it in the baby cabbage. Finally, add appropriate amount of white sugar and mix well. At this time, make sure the sauce covers the baby cabbage.

4. After sealing the container, place it in the refrigerator to marinate. After five to seven days, the baby cabbage inside will be fermented and fully flavored. At this time, the homemade pickled baby cabbage is ready and you can take it out and eat it anytime you want.