How to use pickled peppers to pickle cabbage
Pickled cabbage with pickled peppers is a classic Sichuan side dish, spicy and sour, and an appetizing meal. In recent years, with the rise of short video platforms, homemade kimchi has become a hot topic, with many netizens sharing their kimchi recipes and experiences. This article will combine the hot topics on the Internet in the past 10 days to introduce you in detail how to use pickled peppers to make delicious cabbage.
1. Analysis of hot topics on the entire network in the past 10 days
According to recent Internet hot spots, content such as homemade kimchi, healthy diet, and quick side dishes have attracted much attention. The following are statistics on relevant hot topics in the past 10 days:
| Platform | hot topics | amount of discussion |
|---|---|---|
| Douyin | #Homemade kimchi tutorial | 1.2 million+ |
| #appetizersrecommendation | 850,000+ | |
| little red book | #HealthyKimchiRecipes | 650,000+ |
| Station B | #Chuanwei kimchi making | 420,000+ |
2. How to make pickled pepper and pickled cabbage
1. Prepare materials
| Material | Dosage |
|---|---|
| Cabbage | 1 piece (about 500g) |
| Pickled pepper | 100g |
| garlic | 5 petals |
| ginger | 1 small piece |
| white vinegar | 100ml |
| white sugar | 50g |
| salt | 30g |
2. Production steps
(1) Wash the cabbage, tear it into pieces of appropriate size, sprinkle with salt and marinate for 30 minutes, then squeeze out the water.
(2) Slice garlic, shred ginger, and cut pickled pepper into sections and set aside.
(3) Mix white vinegar, white sugar and appropriate amount of cold water to make a juice, and adjust the taste until it is sweet and sour.
(4) Put the processed cabbage, pickled peppers, garlic slices, and ginger shreds into a clean container, and pour in the prepared juice.
(5) After sealing, place it in the refrigerator and eat it after 24 hours.
3. Precautions
1. All containers and tools must be kept clean to avoid bacterial contamination.
2. The brewing time can be adjusted according to personal taste. If you like a sour taste, you can extend it to 2-3 days.
3. The amount of pickled pepper can be increased or decreased according to personal acceptance of spiciness.
4. The kimchi juice can be reused 2-3 times, just add an appropriate amount of new ingredients each time.
4. Nutritional value analysis
| Nutritional information | Content (per 100g) |
|---|---|
| heat | 32kcal |
| protein | 1.2g |
| fat | 0.3g |
| carbohydrates | 6.8g |
| dietary fiber | 1.5g |
| Vitamin C | 36mg |
5. Excerpts from netizens’ popular comments
1. "This recipe is amazing! I made it once and fell in love with it. Now I make a jar every week."
2. "It is recommended to add a little Sichuan peppercorns to make the taste richer."
3. "You can adjust the spiciness of the pickled peppers yourself. I used millet spicy, which is super enjoyable!"
4. "I succeeded in making kimchi for the first time. Thank you for sharing such a detailed tutorial."
5. "The soaked cabbage goes great with porridge, a must-have appetizer in summer."
6. Conclusion
Pickled pepper pickled cabbage is not only easy to make, but also rich in nutrients. It is an excellent choice for the summer table. Through the detailed introduction in this article, I believe you have mastered the production essentials. Why not try it now and make this delicious and healthy appetizer for your family!
check the details
check the details
en
