How to marinate cabbage
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September 08 02:35:56, 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 at an angle, and chop the parsley into 3 cm segments. Mix the vegetables with salt and let them sit for half a day. Then place them all together in a container and press them down with stones. After 7 days, they will be ready to eat within 10 days.
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, wash it with boiling water, and cut it into fine strips. In a separate bowl, mix the chili powder, vinegar, sugar, white wine, and salt with boiling water. Pour this mixture over the cabbage and let it marinate for 5 hours. This gives the cabbage a rich, spicy flavor and a soft texture.
3. Lotus Paste White: Take 50 kg of fresh cabbage, 7.5 kg of salt, and 30 kg of pasta sauce. Remove any damaged or wilted leaves, wash the cabbage thoroughly, and soak it in a saltwater solution. Sprinkle salt on top and press it down with a heavy stone. Turn the cabbage over twice a day for a total of three times. Store it in a cool place. When you're ready to use the sauce, remove the cabbage and soak it in clean water for one day. Change the water once more, repeating this process three times. After drying the cabbage slightly, place it in a gauze bag and put it into a sauce jar, layering one bag per layer of sauce. Repeat this process three times. The cabbage is ready to eat after 30 days. It has a fragrant and crisp texture, making it perfect for various dishes.
4. Spiced Beijing Dong Cai: Begin with 50 kg of fresh cabbage, 4 kg of salt, and 4 kg of sweet soy sauce. Remove the roots, outer leaves, and old leaves, then wash and drain the cabbage. Cut it into two halves and remove the central core. Slice the cabbage into thin strips, mix with salt, and preserve it in a container. After 5 to 6 days, drain the liquid and submerge the cabbage in sweet soy sauce for another 5 to 7 days. Once ready, take it out and spread it in the sun to dry partially. Prepare 375 grams of fresh soy sauce for every 50 kg of cabbage, along with 6–7 grams of pepper, 810 grams of wine, and 25 grams of sodium benzoate. Mix everything together and seal the container immediately to ensure long-term preservation. This spiced cabbage is ideal for adding depth and flavor to meals.