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Preparation
30 minutes
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Processing
15 minutes
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Difficulty
Medium
Let’s join TasteVN in the kitchen to see how to make crispy, delicious, and very simple mini cabbage pickles. Prepare the ingredients and try your hand at this unique mixed salad right now!
Ingredients for Mini Cabbage Pickles For 2 jars
Mini cabbage 900 gr Garlic 10 cloves Chili powder 2 tablespoons Salt/ sugar A little
How to choose fresh and delicious mini cabbage
- Mini cabbage is usually sold pre-packaged at supermarkets and food stores. You should pay attention to choose boxes with complete information, origin, and expiration date.
- When selecting, make sure to choose cabbages that are intact, firm, and have the characteristic green color, with no scratches or bruises on the skin. If the cabbage feels soft and has water coming out when touched, do not buy it.
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How to Prepare Mini Cabbage Pickles
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Prepare the Cabbage
Purchase cabbage, use a knife to cut off the stem and remove the outer layers of old leaves. Rinse with clean water about 2 times to ensure all dirt is washed away!
For larger cabbages, you should cut them in half and keep the small cabbages whole. Add 1 tablespoon of salt to the cabbage, add enough water to just cover the cabbage, and soak for about 20 minutes.
After the time is up, rinse the cabbage again with clean water and place it in a colander to drain.
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Blanch the Cabbage
Put about 1.7 liters of water in a pot and bring it to a boil, then add all the cabbage to cook for about 45 seconds before removing it. Let it drain and wait until it cools completely.
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Fermenting Cabbage
After blanching all the cabbage, keep the blanching water on the stove, adding sugar and salt in a ratio of 1:1:1. The amount of water in the pot is about 1.5 liters, so you should add 1.5 tablespoons of sugar and 1.5 tablespoons of salt, stirring until the seasoning dissolves, then turn off the heat. Wait to cool.
When the blanching water and cabbage have completely cooled, layer one layer of cabbage into a glass jar and sprinkle a little chili powder on top, then a layer of cabbage followed by a layer of garlic. Continue this until all ingredients are used up.
Add the cooled blanching water into the jar and seal it tightly.
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Final Product
Depending on the size of the cabbage, the fermentation time varies; for small cabbages, keep them for about 4 – 5 days. If halved, the time is shorter, around 3 – 4 days is sufficient. After being fermented for the right amount of time, you can taste the sourness and it still retains the characteristic crunchiness and deliciousness.
Tips for Successful Fermentation
- It is recommended to choose glass jars for pickling cabbage because using plastic jars during the fermentation process can produce substances harmful to health.
- You should tightly pack the pickled cabbage in the jar to reduce the presence of oxygen. This prevents the growth of bacteria that cause bad odors, yeasts, molds, etc.
- Submerge the cabbage in brine so that it ferments evenly and does not turn black.
- The glass jar containing the cabbage should be thoroughly washed with water, and then briefly scalded with boiling water to completely remove impurities.
Storage Methods and Duration
- When eating, you should limit strong impacts in the jar; use clean chopsticks to gently take the cabbage out of the jar.
- You should place the jar of pickled cabbage in the refrigerator’s cooler compartment for gradual use; the appropriate refrigerator temperature helps preserve the pickles longer. Alternatively, you can also keep the pickled cabbage in a cool, dry place, avoiding damp areas or direct sunlight.
- With the above storage method, you can keep the pickled cabbage for about 1 month!
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Try making mini cabbage pickles that you just shared to enjoy in your family meal. Wishing you success!
*Refer to images and recipes from the YouTube channel Góc MB
