Pickled cabbage
Pickled cabbage is popular in southern China, especially in Nanjing, Shanghai and Hangzhou in Jiangsu and Zhejiang. It is a major processed vegetable in winter. Generally choose petiole length, fiber slightly more suitable for pickled white varieties of high white cabbage (ie, arrowhead cabbage).
(1) Process Flow Selection → Renovation, Cleaning → Wrist Control → Finished Products
(2) Operation points 1 Select the material to choose the complete plant, no pests and diseases, spread in the cool place for 3-4 days, making it slightly wilting. 2 Renovate and remove the old roots, remove yellow, spotted, rotten leaves, and shake the soil. After washing (or not washing), hang it on the rope to dry for 1 or 2 days. Take the length of the outer leaves as the standard, cut it off. 3/4 of the green leaves (the pickles are mainly eaten by their petioles), the leaves are dark after pickling, and have no brittleness. 3 pickled dishes will be prepared to sprinkle with salt and rub gently to promote the salt evenly and quickly penetrate, and then into a clean large cylinder, while rubbing edge kneading, extrusion, layered layer compaction, stacking into the cylinder Ninety-nine percent of the capacity, and when a certain mixture of salt and vegetable juice is oozing out, sprinkle some salt on it. The amount of salt is 6%-7% of the total amount of vegetables. First put in a clean bamboo dice that has been prepared, then press the heavy stone to cover it and place it in a cool place. During the salting process, the osmotic pressure increases due to the salt, and the cell liquid continuously seeps out, gradually flooding the dishes in the cylinder. 4 After marinating for more than one month, we can produce delicious pickled cabbage. Pickled products are light yellow, crispy, salty, and slightly sour.
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