Child cabbage, also known as club-shaped cabbage, child vegetable, or baby cabbage, is a new variety of mustard greens. It contains abundant dietary fiber, calcium, iron, and other trace elements, with effects such as diuresis and heat clearance, lowering qi to relieve food stagnation, and detoxification and swelling relief. There are many ways to prepare child cabbage, including stir-frying, serving cold, making soup, and pickling. Today, we will teach you several methods for pickling child cabbage.
Method One for Pickling Child Cabbage
Ingredients Preparation
Child cabbage, table salt, monosodium glutamate, sesame oil, brown sugar.
Method Steps
1. Separate the child cabbage, remove the old skin, clean it thoroughly, slice thinly, and drain for later use.
2. Add a small amount of water to the container, then add the table salt and dissolve it.
3. Place the sliced child cabbage in the container and mix evenly. After pickling for some time, remove it.
4. Drain off the liquid, add a little monosodium glutamate and sesame oil, mix well, and it's ready to eat.
Method Two for Pickling Child Cabbage
Ingredients Preparation
Child cabbage, chili powder, Sichuan pepper powder, monosodium glutamate.
Method Steps
1. Clean the prepared child cabbage, separate it into pieces, and place them in a sealed container.
2. Add table salt and mix evenly, then let it pickle for 3-4 days in a dry and ventilated area.
3. Once the water has been released, pour it out, drain the liquid, and mix in Sichuan pepper powder, black pepper powder, and monosodium glutamate.
4. Place it outdoors in a clean area and expose it to sunlight for 1-2 days before eating.
Method Three for Pickling Child Cabbage
Ingredients Preparation
Child cabbage, table salt, brown sugar, Sichuan pepper powder, chili powder.
Method Steps
1. Separate the child cabbage, wash it, cut it into uniform strips, and place it on a sieve to sun-dry for several days until the moisture is dried up.
2. Place the sun-dried child cabbage strips in a sealed container, add table salt, mix evenly, cover, and pickle for 2-3 days.
3. Remove the child cabbage, rinse it with clean water, and then place it back on the sieve to air-dry until the moisture is gone.
4. Transfer it to a large container, add brown sugar and mix well, then sprinkle chili powder and Sichuan pepper powder, and mix evenly.
5. Seal it in a container for storage. When you want to eat it, simply take some out and serve.