Jack‘s’ Unprofessional Cooking-Taiwanese pickled cabbage-sweet and sour, crispy and greasy


Cabbage: 1 piece
Salt: moderate amount
Glutinous rice vinegar: 1~2 bottles
Granulated sugar: appropriate amount
Water: moderate
Chili: shred and match colors
Carrots: one

*Why is it appropriate? Everyone's taste is different, so you can make adjustments that have little effect.


First tear the cabbage by hand and wash the shredded carrots. Pour out the water and add salt. It feels like it is evenly sprinkled on it. It doesn’t matter if you pour too much, just wash it off with pure water (try not to Use raw water), turn the salt and cabbage, and leave it for about 30 minutes to 1 hour. You can flip it in the middle to turn the cabbage below to the top. By the way, you can observe the state of cabbage and see if it is there. After the water and the feeling of sorrow, pour out the salt water and rinse with pure water. After rinsing, the cabbage should be pressed dry as much as possible so that it can better absorb the seasoning juice.

The seasoning juice is very simple, it is vinegar+sugar+water (you can also use it without adding water). Some people will cook it and let it cool before using it, and some people will pour the seasoning juice directly into it for marinating without boiling. Both methods can be used. Cooked kimchi can be stored for a little longer, but Taiwanese kimchi can generally be eaten for 1 to 2 days. It does not take too long and is not suitable for too long. You have to eat it fresh.

*The ratio of vinegar+sugar+water is about 1:1:1, but this can be adjusted by myself. I also add it according to my feelings. If the middle adjustment is good, you can try it first to see the taste. After cooking, you must let it cool and then pour it into marinade. Make kimchi.
*When filling the can, the seasoning juice should be overwhelmed with the kimchi, and then the jar can be placed upside down after the bottle cap is locked, so that you don't have to worry that the upper part will not be pickled.



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