Home-Style Cold Cabbage – Pickled White Cabbage

I. Raw Materials:,tender white cabbage five or six ounces,flower pepper a few grains,dried red chili peppers two,white wine a little,fine salt one tablespoon,II. Method:,1. Take a small pot, put flower pepper and fine salt into the pot, add 2 bowls of water, place on the fire to simmer and cool.

2. Remove the stems and seeds from the dried red chili peppers, wash them clean and dry them, then set aside for use.

3. Wash the tender white cabbage clean and dry it for use.

4. Wash the pickle jar clean, then rinse it with boiling water and cool. Put the tender white cabbage, red chili peppers into the jar, add cooled salt water (to submerge the cabbage), then add white wine, seal the lid. Add water to the inner mouth of the jar (water seal). Marinate for about 2~3 days.

5. Open the pickle jar, use oil-free clean chopsticks to pick out the cabbage, cut it into fine shreds or small pieces and serve.

add flavorings and mix well.

Characteristics:,pickled cabbage crisp and tender, flavorful, light and refreshing.

Note:,1. Pickle brine can be used repeatedly. If pickled with old brine, 1~2 days can be eaten.

2. Each time when picking cabbage, add appropriate amount of fine salt and cool water to submerge the vegetables.

3. One jar of brine can only pickle one kind of vegetable, or multiple kinds of vegetables can be pickled simultaneously. Generally speaking, the latter has a better flavor.

4. Each time when taking out the vegetables, use oil-free clean chopsticks (preferably use chopsticks), do not allow oil to enter the jar. At the same time, prevent the water in the jar mouth from entering the jar.

5. The pickle jar should be placed in a cool place. If the surface of the brine appears a white film, add a little white wine to remove it.

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