Title: How to soak raw cabbage - hot topics and practical tips on the Internet in the past 10 days
Recently, making kimchi has become one of the hot topics on social platforms, especially the simple method of making uncooked cabbage. This article will combine the hot content on the Internet in the past 10 days to provide you with a structured guide to pickled cabbage, and attach relevant data for reference.
1. Hot topic data on the entire network in the past 10 days
| Ranking | Topic keywords | Search volume (10,000 times) | Main platform |
|---|---|---|---|
| 1 | Raw cabbage kimchi | 28.5 | Xiaohongshu/Douyin |
| 2 | Kuaishou kimchi recipe | 19.2 | Weibo/Bilibili |
| 3 | Making low-salt kimchi | 15.7 | Go to the Kitchen/Zhihu |
2. The core steps of soaking raw cabbage
According to the popular video of food blogger @ Chef 小月 (with 123,000 likes), the key to making raw cabbage is divided into the following stages:
| stage | time | Operational points |
|---|---|---|
| preprocessing | 30 minutes | Tear into 5cm pieces and soak in salt water to remove the astringency. |
| seasoning | 10 minutes | According to the ratio of 1kg of vegetables: 30g minced garlic, 15g chili powder |
| fermentation | 24-48 hours | If the room temperature is below 20℃, it needs to be extended for 12 hours. |
3. Comparison of three popular formulas
Three mainstream formula data compiled from Zhihu hot discussion posts:
| type | Ingredient characteristics | fermentation time | shelf life |
|---|---|---|---|
| Sichuan version | Add peppercorn oil and bean paste | 36 hours | 7 days |
| Korean version | Use fish sauce and pear juice | 48 hours | 15 days |
| Fat loss version | Sugar substitute instead of white sugar | 24 hours | 5 days |
4. Solutions to common problems
According to statistics on Douyin’s # pickle rollover topic (with 18 million views), the main problems are concentrated on:
1.Sticky and spoiled: Caused by incomplete disinfection of the container, it is recommended to rinse it with boiling water and then dry it
2.Too salty and bitter: The amount of salt should be controlled at 2%-3% of the weight of the dish. It is recommended to use 2% for the first time.
3.Insufficient fermentation: In winter, you can wrap it in a towel to keep it warm, or add 1 tablespoon of glutinous rice flour to speed up fermentation.
5. Recommendations for innovative eating methods
Three creative ways to eat that are popular in Xiaohongshu recently:
•Kimchi Pancakes: Mix the batter and fry until golden brown. The topic #100 ways to eat kimchi has 4.2 million views.
•Kimchi Fried Rice: Paired with overnight rice and eggs, the relevant video has a maximum of 86,000 likes
•Pickle Salad: Stir in kale and chicken breast and become a new favorite among fitness circles
Master these tips and you can easily make pickled cabbage that is sweet, sour and crunchy. It is recommended to control the weight within 500g when making it for the first time, and then expand the scale in proportion after success. Remember to keep it sealed and consume within 1 week to enjoy the freshest flavor!
check the details
check the details
en
