What kind of cabbage is good for pickled cabbage?

We all know that pickled cabbage with vinegar is a popular home-cooked dish. It is easy to make, tastes sour and delicious, and is quite appetizing. Many people make pickled cabbage with vinegar at home. There are certain requirements for making pickled cabbage with vinegar, especially the choice of ingredients. So what kind of cabbage is good for pickled cabbage with vinegar? Let's take a closer look!

What kind of cabbage is good for pickled cabbage

Cabbage can be roughly divided into Xinjiang cabbage, jade cabbage, and Yutian cabbage. Yutian cabbage is the best choice for making vinegar-fried cabbage because it has a slender shape and high water content. The key point is that it is fragrant, sweet, crisp, tender, and refreshing, so it is the best choice for making vinegar-fried cabbage.

Be sure to choose fresh cabbage. Wilted cabbage will not give you a crisp taste. If you want a better taste, you can also choose leaves closer to the heart of the cabbage, which are more tender and crispy as you go in.

How to make vinegar-fried cabbage

Main ingredients: cabbage about 700g

Seasoning: dried chili pepper, garlic, chili pepper (add according to taste)

Seasoning: 3g salt, about 5g soy sauce, 7g balsamic vinegar, starch, cooking oil

Production steps:

1. Processing of cabbage: First remove the old outer leaves of fresh cabbage, break off the remaining tender leaves one by one, then wash them twice and drain the water. After the cabbage is drained, cut it into even slices, and pack the cabbage leaves and stalks separately. The cabbage leaves can be slightly larger because the leaves will shrink when fried.

2. Prepare ingredients: chop chili pepper and garlic and set aside.

3. Add starch to the bowl: add a little salt, 5g soy sauce, 7g balsamic vinegar, a little starch and cooking oil, then stir well and set aside.

4. Cooking process: Heat the pan, then add a little cooking oil, when the oil is 30% hot, add minced garlic, dried chili peppers, and chili peppers, sauté until fragrant, then pour in the cabbage stalks, turn up the heat to maximum, stir-fry over high heat until the cabbage stalks are 70% cooked, then add the leaves and stir-fry until the leaves are cooked, then immediately pour in the starch prepared in advance, stir-fry over high heat twice to disperse the seasoning, then immediately remove from the pan and serve on a plate, a delicious sour cabbage is ready.

Tips for making pickled cabbage

1. Drain excess water from the cabbage before frying to avoid the cabbage lacking "wok flavor" due to too much water. Too much water will cause the cabbage to have a boiled taste.

2. The cabbage leaves and stems should be stir-fried separately. This will help control the maturity of the cabbage and make the taste and texture better.

3. To make the braised cabbage in vinegar, you need to stir-fry it quickly over high heat and cook it in one pot. Therefore, you need to add starch in advance before stir-frying. The stir-fried cabbage in vinegar must have enough "wok flavor" to be fragrant.

4. It is recommended to use balsamic vinegar to make braised cabbage in vinegar because it tastes better. You can also use aged vinegar, but the taste of aged vinegar is not as good as balsamic vinegar because it has a slight astringency and a stronger sour taste.

5. When making braised cabbage with vinegar, the seasoning must be added just before serving. If the seasoning is added too early, the water in the cabbage will be separated out, and the sweet taste of the cabbage will be diluted, affecting the taste and mouthfeel of the dish.