Preserved Chinese cabbage is mainly made by pickling with table salt and other seasonings, resulting in a rather salty taste and a long shelf life. It can be served directly as a side dish or cooked with additional ingredients. During the pickling process of Chinese cabbage, nitrites are generated, so it's important to pay attention to the pickling time.
Method 1 for Pickling Chinese Cabbage
Ingredients:
Chinese cabbage, table salt, vinegar, five-spice powder, refined salt.
Steps:
1. Prepare fresh Chinese cabbage, trim off the roots, wash, and shred.
2. Place the shredded cabbage in a container, add table salt, mix well, and pickle for three days.
3. Remove the pickled cabbage, place it in a well-ventilated and dry area to dry.
4. Fry the refined salt in a wok until cooked, then add vinegar and five-spice powder, mixing well to make the seasoning.
5. Add the dried cabbage to the seasoning, mix well with your hands, place it in a sealed container, and pickle for seven days.
Method 2 for Pickling Chinese Cabbage
Ingredients:
Chinese cabbage, soy sauce, coloring, sugar, refined salt, ginger, five-spice powder, star anise, monosodium glutamate.
Steps:
1. Wash the Chinese cabbage, trim off the roots, cut into shreds, sprinkle with salt, and pickle for 2-3 days.
2. Expose to sunlight for 1-2 days to dry, then place in a jar for 5-10 days.
3. Retrieve the pickled cabbage, rinse in water to remove some of the saltiness, and drain.
4. In a wok over medium-low heat, add soy sauce, water, coloring, sugar, salt, five-spice powder, star anise, monosodium glutamate, ginger slices, and cooking wine, bring to a boil, then cool down.
5. Prepare a jar with good airtightness, pour in the cooled brine, add the Chinese cabbage, mix evenly, cover, and pickle. After 15 days, it can be taken out to eat.
Method 3 for Pickling Chinese Cabbage
Ingredients:
Chinese cabbage, table salt.
Steps:
1. Wash the fresh Chinese cabbage, trim off the roots, cut into shreds, and mix with table salt.
2. Prepare a large stone beforehand, pickle the Chinese cabbage for 3-5 days, rinse clean with water, and drain.
3. Place the drained cabbage in a burlap bag, press down with a large stone to squeeze out the water.
4. After one day, spread the cabbage out on a sieve and sun-dry until it is 5-8 parts dry.
5. Prepare a jar with good airtightness, put the sun-dried cabbage inside, pour water over the jar opening, and after 10-15 days, it can be taken out to eat.