How to make delicious pickled cabbage
Cabbage (also known as cabbage) is a good ingredient for pickling. It has a crisp and tender taste, sweet and sour taste and appetizing taste. Combining the hot topics and user concerns on the Internet in the past 10 days, we have compiled a detailed pickling guide, including classic methods, precautions and data comparisons to help you easily make delicious pickled cabbage.
1. Classic pickling method
The following are the two most common methods of pickling cabbage, suitable for quick consumption and long-term storage:
| method | Ingredients | steps | time |
|---|---|---|---|
| Kuaishou kimchi | 500g cabbage, 20g salt, 15g sugar, 30ml white vinegar, 10g minced garlic, 5g chili powder | 1. Cut the cabbage into cubes, add salt and rub to remove the water. 2. Rinse and drain, add other ingredients and mix well 3. Seal and refrigerate for 2 hours | 2-24 hours |
| traditional sauerkraut | 1kg cabbage, 50g salt, 10 peppercorns, appropriate amount of cold water | 1. Sprinkle the cabbage into layers and press them tightly with salt. 2. Add Sichuan peppercorns and pour cold water to cover the vegetables 3. Fermentation with heavy objects | 15-30 days |
2. Key techniques for pickling
According to recent experimental data from food bloggers, the following factors directly affect the pickling effect:
| Key points | best solution | Failure case |
|---|---|---|
| salt ratio | 2%-5% of total weight | If it exceeds 8%, it will be too salty, and if it is less than 1%, it will become perishable. |
| Disinfection | Boil the container with boiling water or wipe it with white wine | Lack of disinfection leads to mold contamination |
| temperature control | Fermentation is best at 15-20℃ | Above 25℃, it is easy to produce peculiar smell |
3. Popular innovative formulas
3 innovative pickling methods for recent hits on Douyin/Xiaohongshu:
1.Korean Spicy Pickles: Added pear juice, fish sauce and Korean chili sauce, sweet and spicy flavor suitable for barbecue
2.lemon mint version: Use lemon juice instead of vinegar and add fresh mint leaves to refresh and relieve greasiness.
3.Sichuan style kimchi: Add two vitex chili peppers and green Sichuan peppercorns, spicy and fragrant
4. Frequently Asked Questions
Q: What should I do if a white film appears on the surface of pickles?
A: This is film-producing yeast. You need to skim off the white film, add 2% salt, and pour a little high-quality liquor.
Q: How to judge whether pickling is successful?
A: Qualification criteria: ① Fresh and sour aroma ② Crisp texture ③ The soup is clear and has no suspended solids.
Q: Can pregnant women eat pickled cabbage?
A: It is recommended to choose "diving kimchi" within 24 hours, which has low nitrite content (<5mg/kg). Traditional fermented vegetables need to be marinated for 20 days before eating.
5. Comparison of nutritional data
| Nutrients | fresh cabbage | After marinating for 7 days | rate of change |
|---|---|---|---|
| Vitamin C | 36mg/100g | 18mg/100g | -50% |
| dietary fiber | 2.5g/100g | 2.3g/100g | -8% |
| Lactic acid bacteria | 0 | 100 million CFU/g | New |
Tips:It is recommended to consume the pickled cabbage within 1 month. It can be used with greasy food to relieve greasiness and aid digestion. When refrigerated, glass containers are less likely to carry odors than plastic.
By mastering these techniques, you can make pickled cabbage that is healthier and more delicious than those sold in supermarkets! Welcome to share your exclusive recipe~
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