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Cabbage pickled cabbage processing example
Salty Cabbage Recipe. For this recipe, you'll need 100 kg of fresh cabbage and 7 kg of salt. The process begins with preparing the raw materials. First, sort through the cabbage, removing any yellow or old leaves, trimming the roots, washing off dirt, and drying the cabbages before proceeding.
Next comes the marination step. Arrange the cleaned cabbage in a large container, ensuring the leaves are facing up and the roots down. Layer the cabbages with salt between each layer, gently pressing them to make them slightly softer. Be careful not to press too hard, as this could damage the leaves. Once all layers are in place, cover the top with straw bales, then add bamboo pieces and finally press them down with stones. After about 10 days, the cabbage will be ready to serve.
The final product is a brine-pickled cabbage with a pale yellow color and a delicious, tangy flavor. It's best to salt the cabbage between late October and December for optimal results.
For the sour cabbage recipe, you’ll need 100 kg of heart cabbage and 3 kg of salt. Start by selecting tender, white leaves from a firm baotou cabbage. Cut off the roots and outer leaves, and if the heads are larger than one kilogram, split them open for better seasoning.
Next, perform the hot burn process. After washing the cabbage, hold the tip of a leaf with your hand and submerge the stem into boiling water. Slowly open the leaf while keeping the stem in the pot for about one minute. Then, quickly transfer the cabbage to cold water to cool it down. When the leaves become soft and transparent, and the stems turn milky white, it’s time to proceed.
After cooling, turn the cabbage inside out, so the leaves face outward. Stack the layers crosswise in a cylindrical container, then press them down with stones. Pour in enough salted water to cover the vegetables, and spread 10 cm of salt over the surface. Let the cabbage sit for 20 days before using.
The finished product should be slightly acidic, crisp, and full of flavor. This type of sour cabbage is best made between October and November in northern China, including the northeast region. In southern areas, such as south of the Yangtze River, it's ideal to prepare it from December of one year to January of the next.
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Cabbage pickled cabbage processing example