1. Spicy Cabbage
(1) Selection of Materials: Use fresh Chinese cabbage harvested after winter for the best flavor and texture.
(2) Recipe: 10 kg of Chinese cabbage, 1 kg of salt, 100 g of chili powder, and 10 g of black pepper.
(3) Preparation Method: Remove the roots and old leaves, wash and drain the cabbage. Cut it into four petals, with the core facing up. Layer the cabbage and salt in a container, adding a little water between each layer. Seal the container and turn it once a day for three days. After that, remove the cabbage, cut it into small pieces, mix with chili powder and pepper, and pack tightly again. Let it sit for about 10 days to complete the fermentation process.
(4) Quality Standards: The finished product should be orange in color, crisp in texture, and have a balanced salty and spicy flavor.
2. Flavorful Cabbage Salad
(1) Selection of Materials: Choose fresh, undamaged Chinese cabbage with a firm texture.
(2) Recipe: 10 kg of cabbage, 1.4 kg of salt, 60 g of chili powder, 10 g of allspice, 60 g of garlic, and 100 g of vinegar.
(3) Preparation Method: Wash and cut the cabbage into 9 cm long and 3 cm wide pieces. Make diagonal cuts on the pieces, then place them in a jar. Sprinkle salt over the cabbage and let it marinate for 24 hours. Drain and remove excess moisture. Mix the marinated cabbage with the remaining ingredients and place it back into the jar. Turn the jar daily and let it rest for 5 days before serving.
(4) Quality Standards: The cabbage should appear pale yellow, have a crisp texture, and offer a deliciously spicy taste.
3. Sour Cabbage
(1) Ingredients: Select small, fresh cabbages for the best results.
(2) Recipe: 10 kg of Chinese cabbage, 0.3 kg of salt, and an appropriate amount of water.
(3) Preparation Method: Remove the old leaves, wash the cabbage, and make shallow cuts on the leaves. Boil them for 1–2 minutes, then place the whole cabbage in a container. Allow the leaves to become translucent, either while still warm or after cooling. Arrange the cabbage in a radial pattern, add water or 2–3% salt water, and press it down with a heavy stone. Let it ferment naturally for 1–2 months. This method ensures longer preservation and better flavor development.
(4) Quality Standards: The cabbage should be milky white in color, with yellowed leaves, soft in texture, and slightly sour in taste.
4. Spicy Cabbage
Cut off the old parts of the cabbage, wash it thoroughly, and split it in half. Soak it in salt water for two days, then dry it completely. Prepare a spicy sauce using pepper, garlic, and ginger, and spread it evenly onto the cabbage. Pack the cabbage tightly into a small-mouthed jar and bury it underground. Leave about 20% of the jar above ground, cover it with straw mats, and keep it at around 4°C. This method helps preserve the cabbage and enhances its spiciness over time. It is ready for sale after a few weeks.
5. Sweet and Sour Cabbage
Ingredients: 50 kg of Chinese cabbage, 3.5 kg of salt, 10 kg of rice vinegar, 1.5 kg of sliced red pepper, 2.5 kg of sugar, 25 g of pepper, 8 g of saccharin, and 25 g of monosodium glutamate (MSG).
Preparation: Wash and chop the cabbage, then salt it and press it down with a heavy weight. On the second or third day, drain the liquid. Add the red pepper slices, MSG, and rice vinegar, and let it soak for one day. This creates a delicious balance of sweet and sour flavors.
6. Sweet and Sour Cabbage
Start by cutting the cabbage and removing the outer layers. Wash it thoroughly, then cut it into spiral shapes using scissors. Place the cabbage in a container and pour boiling water over it to soften it. Once softened, mix it with sugar and vinegar in a ratio of 1:0.25:0.1. Pour the mixture over the cabbage, stir well, and serve as a refreshing side dish.
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