Pickle cabbage is a good dish, and also an ingredient for other attractive dishes. If you don’t trust the prepared in the market, let refer our recipe for this dish. With this simple direction, you will have nice-looking golden pickle cabbage that is really fragrant and crunchy and safe absolutely!
Ingredients:
Original recipe makes about 500gr beef jerky- 1kg green cabbage
- 40g brown sugar, MSG (seasoning)
- 40g salt
- Green onion, garlic, chili, 1 small galangal root
- Vinegar or a bit of salted cabbage water.
|
PREP
15mins
|
COOK
20mins
|
WAIT
2-3
days
|
READY
3
days
|
Directions:
Choose the cabbage that has big leaves, good and fresh. Clean and detach each piece of leaf.
Spread the cabbage on a tray and dry a day to be faded a bit.
Then wash again and clean, drain, clean the green onion, cut into small piece as the cabbage, mix the cabbage and green onion.
Mix the pickle liquid: 1,2l water, 40g sugar, 40g salt, a bit of MSG (seasoning), mix well and taste if it’s brackish.
Have the cabbage into a pot, pour the pickle liquid in to cover all the cabbage, add galangal, garlic chili in, then use a plate to cover and push from top of the cabbage. If you want the cabbage to be pickled faster, add a bit of vinegar.
Cover really well, leave in 2-3 days for the cabbage to be sour, golden.
Tips:
- To be not scum, make sure the holder is clean. A bit of seasoning will help pickle cabbage better. For the cabbage have a good taste of sour, you should store it in fridge. And keep the liquid for next time.
- Pickle cabbage can be used as an accompany vegetable with meat, or ingredient for soup, poached.
Be successful and have a good dish!
*Taro**
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