How to marinate cabbage
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September 08 02:31:49, 2025
1. Assorted Lotus White: Start with 20 kg of cabbage, 10 kg of carrots, 5 kg of peppers, 10 kg of garlic, 5 kg of parsley, and 7.5 kg of salt. Wash the cabbage and peppers, then cut them into small pieces. Slice the garlic diagonally and chop the parsley into 3 cm segments. Mix the vegetables with salt and let them sit for half a day. After that, place everything in a container and press it down with stones. This preparation can be enjoyed within 7 to 10 days, depending on how salty you prefer it.
2. Multi-Cocoon Cabbage Head Silk: Use 50 kg of cabbage, 1.5 kg of chili powder, 1.5 kg of vinegar, 6 kg of white sugar, 1 kg of white wine, and 1.5 kg of salt. Remove the outer leaves of the cabbage and blanch it in boiling water. Cut the cabbage into thin strips and mix with chili powder, vinegar, sugar, white wine, and salt. Pour the mixture over the cabbage and let it marinate for 5 hours. The result is a deliciously spicy and tangy pickled cabbage.
3. Lotus Paste White: Take 50 kg of fresh cabbage, 7.5 kg of salt, and 30 kg of pasta sauce. Remove any damaged leaves and wash the cabbage thoroughly. Place it in a brine solution with salt sprinkled on top and press it down with a heavy stone. Turn the cabbage twice daily for three days, then move it to a cool storage area. When ready to use, remove the cabbage and soak it in water for one day, changing the water three times. Dry it slightly and place it in a gauze bag inside a sauce jar, layering one bag at a time. Let it sit for 30 days before enjoying. The final product is fragrant and crisp, perfect for adding flavor to dishes.
4. Spiced Beijing Dong Cai: Begin with 50 kg of cabbage, 4 kg of salt, and 4 kg of sweet soy sauce. Remove the roots and old outer leaves, then wash and drain the cabbage. Split it in two, remove the core, and cut into thin strips. Toss with salt and pack it into a container. After 5 to 6 days, drain the liquid and soak the cabbage in sweet soy sauce for another 5 to 7 days. Then, spread it out in the sun to dry partially. Prepare a seasoning mix using 375 grams of fresh soy sauce, 6 to 7 grams of black pepper, 810 grams of rice wine, and 25 grams of sodium benzoate. Combine this with the semi-dried cabbage, mix well, and seal it in a jar for long-term storage. This spiced version adds depth and complexity to traditional Chinese pickles.