Chinese pickles of cabbage
These pickles are made with plenty of Chinese spices. If you reheat the pickle liquid, it can be reused about 2-3 times.
How to make it
1
Cut the celery into bite-sized pieces, with the exception of the muscle, and cut the cucumber into bite-sized pieces.
2
Add the torn cabbage, celery, cucumbers, sliced ginger, and salt, knead with your hands, and leave for about 30 minutes.
3
Put all the pickle ingredients in a frying pan and heat to a boil.
4
Transfer the pickle solution to a bowl and heat it down. It cools quickly when exposed to ice water.
5
Place the squeezed [2] in a sealed container (or bag) and pour pickle liquid. Seal and soak for about a night.
6
Take it out into a bowl and add some hawk claws, sliced lemon and octagonals to complete.
Ingredients for 4 people
-
- cabbage
- 100g
-
- Cucumber
- 100g
-
- celery
- 100g
-
- ginger
- 50g
-
- salt
- 1 tsp
-
[Pickle liquid]
- water
- 250cc
-
- Japanese sake
- 100cc
-
- soy sauce
- 100cc
-
- Chili peppers
- Two
-
- Octagon
- Two rounds
-
- Powdered pepper
- A little
-
- salt
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- Cut lemon
- Appropriate amount
-
- Camellia
- A little
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