Raw materials:

A white radish, white radish and carrot shreds/strips are better mixed together;

Two or three slices of ginger, sweet and sour, mainly depends on the size of the radish you use. The ratio of sweet and sour is almost 2: 1. Add two or three spoonfuls of water to dilute this sweet and sour juice slightly. salt

Exercise:

Cut the white radish into strips and shred it if you want to eat it on the same day. Otherwise, the thickness of the radish strips depends entirely on personal preferences and knife methods, and there is no certain rule;

Put the sliced radish strips/shreds into a large pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turned over several times during the period;

After curing, grab a handful of shredded radish/strips by hand, squeeze out the water in shredded radish like dumpling stuffing, put the squeezed shredded radish/strips in a glass bottle, and Jiang Ye put them together in the bottle and stuffed them tightly;

Mix water, sugar and vinegar in a small pot, bring to a boil, and stir while cooking until the sugar is completely melted. Then you can taste whether it is too sour or too sweet. Pour this sweet and sour juice into the radish bottle while it is hot (this is the key to my secret recipe). Sweet and sour juice will not flow through the radish strips. After cooling, cover the bottle and leave it at room temperature for one day, and you can eat it. The chopsticks of radish should be kept clean, and there should be no oil stars.

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Sour pepper

A, production tools:

Old mustard tuber jar, rice petiole or straw handle, small stone, spoon, pot, etc.

Second, the process formula:

With pickled pepper jar as the standard, fresh pepper 10 kg, licorice 10 g, pepper 10 g, candy 250 g and salt 500 g. ..

Third, the process flow:

1. Wash pickle jar, rice petiole or straw stalk, pebbles, etc. And dry them for later use.

2. Pick out the peppers with wormholes or rotten holes, then cut off the handles of good fresh peppers, wash them, and then fully dry them.

3. Pour half a can of cold water into the mustard tuber jar, then add carrots, peppers, candy and salt, fully stir and let stand for a few days.

4. When the water in the jar is slightly sour, you can add fresh pepper. Note that the peppers should be completely submerged in the water, and the peppers should not be exposed to the water. Press the pepper tightly, cover it with palm leaves or straw, and then press it with small stones.

After more than 5. 10 days, peppers can be fished out for sale or packaged for sale. After the peppers are fished out, fresh peppers can be added, which can be recycled and processed without wasting raw materials.

Fourth, matters needing attention:

1. washed peppers, radishes, beans, etc. It must be fully dried, and never put any water into the jar, otherwise it will affect the shelf life and product quality.

2. After fresh peppers are put into the jar, put your hand into the jar and stir irregularly. If there is some white foam at the mouth of the jar, take it out in time.

Chop pepper.

1. Red pepper is washed to control moisture, and the jar is disinfected and washed to control moisture.

2. Chop the chilies, add salt according to the ratio of 1 kg chilies 1, and add garlic (? I don't know about that. On the contrary, I think people put two peppers in 2 Jin, so I'll give you this example. ) Chop this garlic and put some wine in it. I have a bottle of Red Star Erguotou at home, but I only put half a bottle. My Chili is only about 1.5 kg ~

3. Mix well and put in the jar.

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Pickled green beans

Ingredients: beans, pepper, salt, minced meat and minced garlic.

Exercise: 1, put water in the pot, add pepper and salt to boil, and let it cool. Appropriate amount of beans, washed and cut into sections, soaked with kitchen towel or completely dried (if there is a big jar, you can drown the whole beans).

2. Wash and dry the pickle jar. Put pepper salt water and beans in the jar. Don't run water through the beans, but don't fill them up. Try to occupy 3/4 of the jar space, and then add some high-alcohol liquor. If you like spicy food, you can put some dried peppers. Finally, seal the jar mouth with clear water and put it in a cool and ventilated place for 4-5 days.

3. This is salty. Add minced meat and minced garlic when eating, stir-fry before eating. Because it is summer, it is better to pickle kimchi for a short time, and it will rot after a long time.