Pickled mustard greens are made by taking whole or cut cabbage or other types of mustard greens that have gone through a food preservation process by fermenting or pickling to get pickled mustard greens with a sour and salty taste. It is popularly eaten with rice soup or used in stir-fries, curries, salads, and other dishes, which enhances the taste of the food and makes it more delicious.
Most people are concerned about eating pickled cabbage because they think it will be harmful to their health. However, pickled cabbage is divided into 2 types according to the food preservation method, which are fermentation and pickling. Each has a different process and provides different health benefits. Therefore, you should choose to eat pickled cabbage that is produced with quality, clean, and safe for your health.
Many people want to try making it themselves because they feel confident that it is clean, safe, and free of chemicals, rather than buying it in the market. Plus, it can be stored for a long time. ยูฟ่าเบท we have a simple recipe for making pickled cabbage with to share with you.
How to make pickled cabbage As you know, pickled cabbage can be a side dish and can also be used in a variety of other dishes. Many people want to try making it themselves because they feel confident in its cleanliness, safety, and chemical-free nature, rather than buying it in the market. It can also be stored for a long time. We have a simple recipe for making pickled cabbage for you.
Ingredients
- ½ kg whole mustard greens,
- ½ cup salt,
- 1 tablespoon palm sugar,
- 1 tablespoon
- vinegar, 2 ½ cups water
How to make pickled cabbage
- Wash the mustard greens, cut off the heads, and put them on a rack to dry in the sun for 1 day. Mix with salt water and pour into a jar and set aside.
- Put the mustard greens that have been dried in the sun into a jar of salt water and leave to marinate for 1 night. In the morning, take the mustard greens that have been marinated in the salt water for 1 night, wash them again and let them drain on a rack. Set aside.
- Dissolve palm sugar, vinegar, and salt in water until the ingredients are well mixed and pour into an empty jar. Then put the drained mustard greens into the jar with the seasoning water. Close the lid tightly and pickle the vegetables for about 4-5 nights. Then you will have pickled cabbage that is ready to eat.
For this recipe, if anyone wants pickled cabbage with a stronger flavor, you can pickle it for another 1-2 weeks. If you get the desired flavor, you can put the pickled cabbage in the refrigerator. You can keep it for a long time. Before eating, wash it with water once.