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Northeastern Chinese pickled cabbage
Blanched cabbage quarters are packed with a lactic acid starter and fermented until tangy, a modern take on the region's beloved sour staple.
Instructions
- 1
Preparation Ingredients
- 2
Wash the cabbage and cut it into four quarters.
- 3
Scald with boiling water for 30-60 seconds,
- 4
Drain and cool
- 5
Pour salt, sugar, lactic acid bacteria, and water into a large bowl
- 6
Stir evenly
- 7
Place the cabbage into the sauerkraut machine container
- 8
Add the fermenting liquid
- 9
Press firmly with a vegetable press
- 10
Cover and place into the sauerkraut machine
- 11
Activate the sauerkraut function
- 12
Fermentation complete, start the machine
- 13
Uncover the lid
- 14
Finished product
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Ingredients
Main Ingredients
- Chinese cabbage1500 g
- Sauerkraut Lactic Acid Bacteria1 pack
- cool boiled water1800 ml
Seasonings
- Salt3 spoon
- Sugar6 spoon