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PICKLED CABBAGE Crispy golden, can be kept for a long time, no need to dry in the sun, first time successful 2024 Ingredients: 2kg of cabbage, washed, chopped and dried. 150g of shallots. Mix the water to soak the cabbage: 3.5 liters of water 100g of sugar (4 full tablespoons) 100g of salt (4 full tablespoons) 100g of vinegar (5 full tablespoons) Boil until the sugar dissolves, leave the water warm. Water to blanch the cabbage: 4 liters of water 60g of salt (3 tablespoons) Cook until boiling, add salt, stir until dissolved, turn off the heat, blanch the solids first, remove them, then blanch the leaves. Blanch the shallots. How to make: The pickling water is still warm (warm like baby water). Put the cabbage in a jar, jar, or box. Pour the pickling water to cover the cabbage. Soaking time: From 3 to 4 days. The cabbage is sour enough to eat, no longer bitter, the cabbage is delicious, crispy, and naturally golden. Storage: in the refrigerator, can be eaten for a long time. There is a video sharing the method more clearly. Click to see more details.