1. Spicy Cabbage
(1) Ingredient Selection: Use Chinese cabbage harvested after the winter season, ensuring it is fresh and firm.
(2) Recipe: 10 kg of Chinese cabbage, 1 kg of salt, 100 g of chili powder, and 10 g of black pepper. These ingredients are carefully measured to achieve the perfect balance of heat and flavor.
(3) Preparation Method: Start by removing the roots and old leaves. Wash the cabbage thoroughly, drain it, and cut it into four petal-like pieces. Place the cabbage in a cylindrical container, alternating layers of cabbage and salt, and pour a small amount of water on each layer to help with preservation. Turn the dish daily for three consecutive days. After that, remove the cabbage, cut it into small squares or strips, mix with additional chili powder and pepper, then pack it tightly into the container. Let it sit for about 10 days before serving as a spicy side dish.
(4) Quality Standards: The final product should have an orange color, be crisp in texture, and offer a salty-spicy flavor that is both bold and refreshing.
2. Flavorful Cabbage Pickle
(1) Ingredient Selection: Choose fresh, undamaged Chinese cabbage with a firm texture for the best results.
(2) Recipe: 10 kg of Chinese cabbage, 1.4 kg of salt, 60 g of chili powder, 10 g of allspice, 60 g of garlic, and 100 g of vinegar. These ingredients work together to create a complex, aromatic flavor profile.
(3) Preparation Method: Cut the cabbage into 9 cm long and 3 cm wide pieces, then make diagonal cuts on each piece to enhance flavor absorption. Place the pieces in a container and sprinkle salt over them. Let it sit for 24 hours, then drain and pat dry. Mix the marinated cabbage with the remaining ingredients and place it in a jar. Stir the mixture once a day. After five days, it will be ready to enjoy as a flavorful pickle.
(4) Quality Standards: The finished product should have a pale yellow-white color, a crisp texture, and a spicy, savory taste that is both satisfying and aromatic.
3. Sour Cabbage
(1) Ingredients: Select fresh, small-leafed Chinese cabbage for the best sour flavor.
(2) Recipe: 10 kg of Chinese cabbage, 0.3 kg of salt, and a moderate amount of water. This simple recipe allows the natural fermentation process to develop a tangy flavor.
(3) Preparation Method: Remove the old leaves, wash the cabbage, and cut it into large pieces. Boil the cabbage in water for 1–2 minutes until the leaves become translucent. Cool it slightly, then arrange it in a cylindrical container in a radial pattern. Add water or a 2–3% salt solution, press it down with a heavy stone, and let it ferment naturally for 1–2 months. This method ensures a longer shelf life and a milder, more developed flavor.
(4) Quality Standards: The final product should have a milky white color, yellowish leaves, a soft texture, and a slight acidity that is both pleasant and refreshing.
4. Spicy Cabbage
Start by cutting off the tough parts of the cabbage, washing it thoroughly, and halving it. Soak the halves in salt water for two days, then drain and dry them completely. Prepare a spicy sauce using pepper, garlic, ginger, and other preferred spices, then apply it generously to the cabbage. Pack the cabbage into a small-mouthed jar, bury the jar in the ground, and cover it with straw mats. Leave about 20% of the jar above ground and cover it with grass to maintain a temperature around 4°C. After a few weeks, the cabbage is ready for sale.
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. Begin by washing and chopping the cabbage, then salt it and press it down with a weight. On the second or third day, drain the liquid. Add the red pepper, MSG, and rice vinegar, and let it soak for one day before serving.
6. Sweet and Sour Cabbage (Alternative Method)
Begin by cutting the cabbage, peeling off the outer layers, and washing it thoroughly. Cut the cabbage into spiral shapes using scissors, then place it in a container. Cook it briefly in boiling water to soften it. Then mix it with a ratio of sugar to vinegar of 1:0.25:0.1. Prepare a juice using the sugar and vinegar, pour it over the cabbage, mix well, and serve as a sweet and tangy side dish.
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