Whether you prefer to buy ready-made or make your own pickled cabbage at home depends on your family’s eating habits. I’ve had my fair share of failures in pickling cabbage, with the cabbage turning moldy and developing a white scum. I used to blame it on the tap water or the fact that I had pickled the cabbage before it was completely dry. It was only later, after speaking to a chef friend, that I realized I had been doing it all wrong.
According to my chef friend, pickling cabbage is actually quite simple. All you need to do is use salt and add a little rice wine, and the cabbage will turn a beautiful golden color and last for up to a year.
Today, I’ll share with you a foolproof method for pickling cabbage that will always result in a delicious, golden product. Don’t miss out on this!
Ingredients:
– Cabbage: 5kg
– Salt
– Rice wine
How to Pickle Cabbage for Long-Term Storage:
1. Remove any wilted or yellow leaves from the cabbage and rinse it thoroughly with water to remove any dirt or residue.
Soak the cabbage in a brine solution for about 5 minutes and then drain it. This step ensures that any remaining dirt or pesticides are removed from the cabbage.
You can hang the cabbage to dry, but don’t leave it for too long, as this will alter its taste and texture. A quick drying process is ideal to prevent bacterial growth.
2. After preparing the cabbage, mix it with salt. Be careful not to use too much salt. For the amount of cabbage you have, about 300g of salt should be sufficient.
The amount of salt you use will determine the taste of the pickled cabbage. Too much salt will make it overly salty, while too little will cause it to spoil quickly.
You can add a little pepper to this pickled cabbage for extra flavor.
3. Sprinkle salt over the cabbage and use your hands to rub it in evenly. Repeat this process until all the cabbage is used up.
4. Use a ceramic or glass container to store the pickled cabbage. For safety, boil the container and let it air dry. Once it’s completely dry, tightly pack the cabbage into the container, leaving as little space as possible between the layers.
5. Pour a small amount of rice wine into the container. This will enhance the flavor and help preserve the cabbage for longer.
6. Finally, cover the mouth of the container with plastic wrap before sealing it shut. Store the container in a cool, dry place, avoiding extreme temperatures that could affect the fermentation process. It will take about 20 days for the cabbage to fully pickle.
7. When you’re ready to eat, rinse the pickled cabbage, chop it, and cook it with other ingredients such as meat or fish. It’s delicious when stir-fried or used in soups or stews.
Be sure to rinse the pickled cabbage before cooking it with other ingredients.
Some Things to Keep in Mind When Eating Pickled Cabbage:
1. Pickled foods are not the healthiest, so consume them in moderation. Additionally, allow the cabbage to pickle for at least 20 days before eating it.
Pickled cabbage contains high levels of nitrites, which peak around day 7 and start to decrease on day 9. After 20 days, the nitrite levels have significantly reduced, making it safe to consume.
2. While you can eat pickled cabbage directly, it’s safer to rinse and cook it with meat or fish.
3. This pickled cabbage can last for up to a year if stored properly. Keep it in a cool, dry place, away from direct sunlight.
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