[shanxi] Cabbage Pickles

Name: [shanxi] Cabbage Pickles
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 650g cabbage; 100g Hot pepper; 4g pepper; 10g Aniseed; Some salt

by Qiuyue0815

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Pickles is a kind of fermented food that uses high-concentration salt solution and lactic acid bacteria fermentation to preserve vegetables, and improves the flavor of vegetables through pickling. It has the functions of helping digestion, reducing greasiness, and regulating the spleen and stomach. It is favored by people (Baidu)
The pickled ingredients can also be richer, put some vegetables, carrots, pickled peppers, etc., but today, like the pickled cabbage I introduced, we will have it at the breakfast stall all year round. There is a large pot of pickled cabbage at the stall. You can eat as many clips as you want with a small dish, and then add more clips if it is not enough, so that people can adjust their taste and increase their appetite. "

Ingredients

650g Cabbage
100g Hot Pepper
4g Pepper
10g Aniseed
Some Salt

[shanxi] Cabbage Pickles

1. Prepare all ingredients

2. Cut cabbage into small pieces; cut red and green peppers diagonally

3. Wash the cabbage clean and control the water; add salt, stir well and marinate for a while.

4. Put the red and green peppers in

5. Stir and marinate

6. Pour out the marinated water later, and re-add the pepper aniseed salt

7. Stir well and put in a porcelain jar or glassware, marinate at room temperature or in the refrigerator

8. This is how it looks after half a month

Tips:
(Baidu) Pickles will produce more or less traces of nitrite, but there are more or less amounts, so just don't eat them often. Generally speaking, the most nitrite in pickled vegetables is between two or three days to ten days after the pickling: when the temperature is high and the salt concentration is low, the "nitrite peak" appears earlier; on the contrary, the temperature When the salt content is low and the salt content is large, the "nitrosing peak" appears later. Pickling pickles and sauerkraut in northern my country usually takes more than one month, and pickling pickles and sauerkraut in southern China takes more than 20 days. Generally speaking, the nitrite content has dropped significantly after 20 days, and it is safe after one month. What really threatens food safety is the kind of vegetables that are only marinated for two to three days to ten days. Vegetables that have been marinated for more than one month can be eaten with confidence.