Cabbage raw pickling method

Abstract

The invention provides a cabbage raw pickling method and belongs to diet science. Pickled cabbage is prepared from raw cabbage, table salt, fresh spring water, seasoning soak liquid, oil-split mashed garlic and the like. The pickled cabbage is not prone to deterioration compared with cabbage prickled through cooked cabbage and boiled water.

Description

technical field [0001] The present invention belongs to dietary science. Background technique [0002] In the past, pickled cabbage was pickled after blanching. Vegetables pickled in this way have a strong sour taste and tend to foam and deteriorate. Contents of the invention [0003] The method of pickling raw cabbage. [0004] Vegetable pickling method, no view. [0005] Specific implementation method: take 30 kilograms of cabbage, peel off the outer leaves, cut one dish into four pieces, spread a layer of vegetables in the tank, take 25 grams of edible salt and sprinkle evenly on the vegetables, so that one layer of vegetables and one layer of salt After loading the vegetables, pour 15kg of fresh spring water and press them with big stones. After soaking for 10 days, take 10 grams of seasonings of Daxiang, Zanthoxylum bungeanum, and Xiaojianjiao, boil water, pour them into the vegetables, and then pour 50 grams of oil. Garlic. It can be eaten after 5 days.

AI Technical Summary

Problems solved by technology

[0002] In the past, pickled cabbage was pickled after blanching. The pickled vegetables in this way are too sour and easy to foam and deteriorate.