How to make salted cabbage.

Large head cabbage pickles are primarily made by brining with edible salt, along with other seasonings, resulting in a strong salty flavor and longer shelf life. They can be eaten as a side dish or used as an ingredient in other dishes.Ingredients for cooking. During the pickling of large head cabbage, some nitrates are produced, so it is important to pay attention to the pickling time.

Method for pickling large head cabbage

Preparation of ingredients

Large head cabbage, salt,vinegar, five-spice powder,fine salt..

Steps

1. Prepare fresh large head cabbage, remove the leaves and stems, wash and cut into strips.

2. Place the cut large head cabbage in a container, pour in salt, and mix well, and pickle for three days.

3. Remove the pickled large head cabbage and place it in a well-ventilated and dry place to dry.

4. Heat the fine salt in a frying pan, add vinegar, five-spice powder, and mix well to make a seasoning.

5. Add the dried large head cabbage to the seasoning and mix evenly with your hands, place it in a sealed container, and pickle for seven days.

Method for pickling large head cabbage (alternative)

Preparation of ingredients

Large head cabbage,soy sauce, soy sauce color,fine salt, fresh ginger,five-spice powder, star anise, MSG.

Steps

1. Wash and remove the leaves and stems of the large head cabbage, cut it into strips, and sprinkle with salt, and pickle for 2-3 days.

2. Place it in the sun to dry for 1-2 days, remove the moisture and place it in a jar, and let it sit for 5-10 days.

3. Remove the pickled large head cabbage, place it in water to remove some of the saltiness, and drain the water.

4. Place a frying pan on low heat, add soy sauce, water, soy sauce color,sugar, salt, five-spice powder, star anise, MSG, ginger slices, and cooking liquor. Bring to a boil, then cool.

5. Prepare a well-sealed cloth, pour the cooled juice into the jar, add the large head cabbage and mix evenly, seal the jar and pickle for 15 days, and then you can eat it.

Method for pickling large head cabbage (alternative)

Preparation of ingredients

Large head cabbage, salt.

Steps

1. Wash and remove the leaves and stems of the fresh large head cabbage, cut it into strips, and mix with salt.

2. Prepare a large stone in advance, pickle the large head cabbage for 3-5 days, clean it with water and drain the water.

3. Place the drained large head cabbage in a muslin bag, press it with a large stone, and squeeze out the water.

4. After 1 day, spread the large head cabbage on a sieve and place it in the sun to dry for 5-8 layers.

5. Prepare a well-sealed cloth, place the dried large head cabbage in it, and pour water on the mouth of the cloth, and after 10-15 days, you can eat it.