How to pickle cabbage and pickles
In the past 10 days, the topic of pickles has continued to rise across the Internet. In particular, the method of pickling cabbage has become the focus of many families. This article will give you a detailed introduction to the steps, precautions and related data of pickling cabbage and pickles based on recent hot topics, helping you to easily master the preparation method of this traditional delicacy.
1. Inventory of recent hot pickle topics
| Ranking | hot topics | Search volume (10,000) | Main discussion points |
|---|---|---|---|
| 1 | Homemade recipes for pickling cabbage and pickles | 56.8 | Quick and easy pickling method |
| 2 | Korean kimchi vs Chinese pickles | 42.3 | Comparison of two pickling cultures |
| 3 | Health hazards of pickles | 38.7 | Discussion on nitrite issue |
| 4 | A Guide to Winter Pickles | 35.2 | Seasonal Pickling Tips |
| 5 | How to preserve pickles | 28.9 | Precautions for long-term storage |
2. Basic steps for pickling cabbage and pickles
1.Material selection preparation: Choose fresh, firm cabbage, preferably weighing 2-3 pounds. At the same time, prepare salt, chili powder, garlic, ginger and other ingredients.
2.processing cabbage: Wash the cabbage and cut it into quarters, sprinkle salt evenly between each leaf, and marinate for 2 hours to dehydrate the cabbage.
3.Make seasoning: Mash garlic and ginger, mix with chili powder, sugar, etc. to make marinade.
4.Apply marinade: Evenly apply the marinade on each cabbage leaf to ensure every part is flavored.
5.sealed fermentation: Put the processed cabbage into a clean container, seal it and ferment it in a cool place for 3-5 days before eating.
3. Comparison of pickled cabbage recipes from different regions
| area | main ingredients | Marinate time | Taste characteristics |
|---|---|---|---|
| Northeast | Large grains of salt and pepper | 15-20 days | Strong salty aroma |
| Sichuan | chili, bean paste | 7-10 days | Spicy and delicious |
| Shandong | garlic, ginger | 5-7 days | Rich garlic flavor |
| Guangdong | Sugar, rice wine | 3-5 days | Moderately sweet and salty |
4. Precautions for pickled cabbage
1.Hygiene requirements: All containers and tools must be thoroughly cleaned and disinfected to avoid bacterial contamination.
2.Salt control: The amount of salt used is generally 2-3% of the weight of cabbage. Too much or too little will affect the quality of the finished product.
3.Fermentation temperature: The optimal fermentation temperature is 15-20℃. If the temperature is too high, it will easily deteriorate, and if the temperature is too low, the fermentation will be slow.
4.nitrite problem: The nitrite content is highest when marinated for 3-7 days. It is recommended to marinate for 10 days before eating.
5.Save method: The finished product should be kept refrigerated and should be consumed within 1 month.
5. Nutritional value of pickled cabbage
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| dietary fiber | 1.2g | Promote intestinal peristalsis |
| Vitamin C | 15mg | Enhance immunity |
| Lactic acid bacteria | 100 million CFU | Regulate intestinal flora |
| Potassium | 220mg | Maintain electrolyte balance |
6. Creative ways to eat pickled cabbage
1.Fried Pork with Pickled Cabbage: Shred the pickled cabbage and stir-fry it with the pork. It is sour and appetizing.
2.pickled cabbage soup: It tastes delicious when cooked with tofu and seafood.
3.Pickled cabbage noodles: Used as a side dish for noodles to add flavor.
4.Pickled Cabbage Pancakes: Mixed with flour and fried, crispy on the outside and tender on the inside.
5.Pickled Cabbage Hot Pot: As a hot pot ingredient, it relieves greasiness and adds fragrance.
Through the above detailed introduction, I believe you have mastered various techniques for pickling cabbage. Whether served traditional or innovatively, pickled cabbage can add a unique flavor to your table. It is recommended that first-time tryers start with a small portion and gradually master the pickling method that best suits their taste.
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