Talking about Northeast Chinese pickled cabbageChinese cabbageDoes this remind you of the classic line "Caihua's Pickled Cabbage"?Nowadays, various types of pickled cabbage are also sold in supermarkets, but sometimes you're worried about the high levels of nitrite, so you can learn the pickling method of pickled cabbage and make it yourself.

Method 1 for Pickling Cabbage

IngredientsPreparation

Chinese cabbageSalt, water, Vitamin C tablets

Steps

1. Remove the outer leaves of the Chinese cabbage and let it dry for a few days;

2. Clean and disinfect the pickle jar and other utensils;

3. Chop the Chinese cabbage, boil water in a pot, add the Chinese cabbage and blanch for about 10 seconds, then remove;

4. Cool the Chinese cabbage and prepare a suitable amount of cold water;

5. Layer the Chinese cabbage into the jar, sprinkle salt evenly on each layer, and then press with stones;

6. Pour in cold water to submerge the stones, add appropriate amount of Vitamin C;

7. Seal the jar and wait for about 20 days.

Method 2 for Pickling Cabbage

Ingredients preparation

Chinese cabbage, salt, white vinegarwaterSteps

1. Wash and chop the Chinese cabbage;

2. Boil water in a pot, blanch the Chinese cabbage for a few seconds, then remove and cool;

3. Boil a pot of water, add

white vinegar, and cool;4. Place the pickling container, layer by layer, add salt, then pour in cold vinegar and water, seal;5. Wait for about 15 to 20 days before eating.

Method 3 for Pickling Cabbage

Ingredients preparation

Chinese cabbage, salt, water

Steps

1. Chop and wash the Chinese cabbage, then put it in a container;

2. Boil water in a pot, add salt after boiling, then pour it into the container after cooling;

3. Seal the container and wait for 15 days before eating.

Nutritional benefits and precautions for Pickled Cabbage

Pickled cabbage can enhance appetite and promote digestion.

Additionally, avoid eating pickled cabbage that has been pickled for a short time (less than 10 days), as it has a high nitrite content, which is a carcinogen. Therefore, wait for 15 to 20 days before eating.

Sour cabbage can enhance appetite and promote digestion.Additionally, avoid eating sour cabbage that has been pickled for less than 10 days, as the nitrite content is higher in sour cabbage pickled for less than 10 days, and nitrite is a carcinogen. It is recommended to eat sour cabbage after 15 to 20 days of pickling.