Ingredients:
- 1kg of Chinese cabbage (choose larger, firmer leaves)
- 1 liter of cooled boiled water
- 60g of large-grained salt
- 20g of sugar
- 3 teaspoons of vinegar
- Some bulb onions and scallions
Pickling the Cabbage:
- Sun-dry the cabbage leaves for half a day to slightly wilt them, ensuring a crispier texture.
- Clean and cut the bulb onions and scallions into 5cm long pieces.
- Choose a ceramic, porcelain, or glass jar for pickling. Avoid plastic containers to maintain flavor and safety.
Sterilizing the Equipment:
- Before pickling, sterilize the jar and lid by immersing them in boiling water for about 10 minutes. Then, thoroughly dry them with a clean cloth to prevent bacterial growth and scum formation.
Mixing the Brine:
- Use cooled boiled water at a lukewarm temperature (around 40-50°C).
- Ideal ratio: 1 liter of water + 3 teaspoons of salt + 1 teaspoon of sugar. Adding 3 teaspoons of vinegar speeds up fermentation and provides a pleasant sourness.
Pickling Process:
- Arrange the cabbage in the jar, placing the stems first and leaves on top, interspersed with bulb onions and scallions.
- Use two bamboo sticks or disposable wooden chopsticks to cross over the cabbage and press down, ensuring the vegetables stay submerged (preventing discoloration and spoilage).
- Pour in the prepared brine to completely cover the vegetables. The water level should be 1-2cm higher than the cabbage.
- Seal the jar and store it in a cool, ventilated area for two days. If possible, sun-dry the jar outdoors for the first day, then move it to a shaded area to ensure even coloring.
Tips for Golden, Crisp, and Mold-Free Pickled Cabbage:
- Maintain a balanced ratio of salt to sugar. Excess salt will make the pickles too salty, while too little may cause spoilage.
- Sugar and a touch of vinegar accelerate the yellowing process and lend a pleasant sourness.
- Optionally, add a few slices of galangal for an extra aromatic kick.
Final Product: Following this recipe will yield golden-hued, crisp pickled cabbage with a harmonious sweet and sour taste. Enjoy it in various dishes such as sour cabbage soup with pork ribs, pork belly and sour cabbage stew, fish and sour cabbage stew, or a delicious dish with carp.
Master Chef’s Secret: Plunge the Chicken in a Broth of Bones and Marrow for a Succulent, Tender Feast
By simply adding an extra step to your boiled chicken preparation, you can ensure evenly cooked, moist, and perfectly tender meat. After boiling, let the chicken rest and soak in the broth. This process ensures that the meat is thoroughly cooked, preventing any red bones or raw meat surprises. It’s a simple yet effective technique to guarantee a delicious and perfectly prepared chicken dish every time.
The Ultimate Guide to Nature’s “Wonder Veg”: Unlocking Heart Health at a Bargain
Cải cúc, a familiar vegetable in the daily meals of Vietnamese people, offers not just a delicious and refreshing flavor but also a plethora of wonderful health benefits. This unassuming vegetable packs a powerful punch when it comes to promoting overall wellness. With its unique blend of nutrients and antioxidants, it is a true superstar in the world of healthy eating.
“The Ultimate Crisp and Tangy Pickled Vegetables: A Fail-Proof Recipe for Long-Lasting Deliciousness”
Pickled onions are a traditional delicacy during the Lunar New Year celebrations, and achieving that perfect pickle is easy if you follow these simple tips and tricks.
The Ultimate Guide to Crispy, Delicious Pork Ear: A Tasty Treat
Pork rinds, a delicious snack with a unique combination of sour, spicy, salty, and sweet flavors, and an irresistible crunch that will leave you craving more.
“The Ultimate Guide to Crunchy, Perfectly Pickled Cabbage: Avoiding the Common Pitfalls”
To make delicious and crispy pickled napa cabbage, there is a secret recipe that ensures it doesn’t turn out mushy, slimy, or with a filmy layer on top.
