First, Guangdong pickles

Ingredients: half a white radish, carrot 1 piece, cucumber 1 piece, half a lemon, 5 slices of ginger, 5 cloves of garlic, sugar 100g, 50g of white vinegar, a little salt, 6 small peppers and 4 slices of fragrant leaves.

Practice:

1, prepare the required materials.

2. Add a proper amount of water to the pot, add small peppers, fragrant leaves, white sugar and white vinegar, sit on the induction cooker and boil for 5 minutes, then turn off the fire and set aside.

3, white radish washed, peeled and cut into thick strips.

4. Put in a little salt, grab it and flood it.

5. Carrots and cucumbers are also cut into thick strips and put into white radish.

6, all grasp the flooding system for about 5 minutes.

7. Rinse with water again.

8. Pick up and drain the water.

9. Slice garlic and shred ginger and add them to radish.

10, lemon washed and sliced.

1 1, squeeze the lemon out of the juice by hand.

12, then put the lemon in and grab it evenly.

13. Pour the boiled pickle soup into the radish when it is cool enough not to burn your hands.

14, let it cool, and then put it in the refrigerator for 2-4 hours.

Second, Sichuan pickles

Ingredients: Heart Beauty Radish 150g, Lettuce 150g, Cherry Radish 100g, Carrot 80g, Red Pepper 40g, Celery 100g, Ginger 15g, Star anise 1 piece, salt.

Practice:

1, pickle jar clean, dry water.

2. Put salt, pepper, star anise, cinnamon and fragrant leaves into a large bowl.

3. Pour boiling water into a large bowl and let it cool naturally.

4. Wash cherry radish, celery and red pepper.

5, heart beauty, carrots, lettuce are also washed separately.

6. Cut the cherry radish in half, slice the ginger and cut the celery.

7, lettuce and carrots are peeled and cut into strips, and the beauty of the heart is also cut into strips.

8. Put the cut vegetables into the pickle jar.

9. Compaction of vegetables by hand.

10, pour in the cool seasoning water.

1 1, seasoning water should not pass through vegetables.

12. Cover the pickle jar and fill the sink with water. It can be eaten in about 5-6 days in spring and autumn, 3-4 days in summer and 8- 10 days in winter.

Third, Aauto Quicker pickles

Ingredients: 200g cabbage, salt 1 tbsp, pepper, ginger, sugar 1 tbsp, 2 tbsps white wine, appropriate amount of ginger, 50g green pepper, and red pepper 10g.

Practice:

1, pour water into the pot, and add a handful of pepper to boil.

2. Wash green peppers and red peppers, remove seeds and slice.

3. Wash the cabbage and cut it into large pieces.

4. After the pepper water is cooled, transfer 2 tablespoons of refined salt and add ginger.

5. Pour in a tablespoon of sugar.

6, pour the right amount of white wine, about two tablespoons.

7. Boil the pepper water again and turn off the fire to cool.

8. Pour water into the boiling pot, turn off the fire after the water is boiled, blanch the cabbage and green and red pepper slices, remove them and let them cool.

9. Put the cooled cabbage and green pepper into a clean container and pour in the cooled pepper water.

10. After the lid is sealed, it can be taken out for two days.

1 1, pickled kimchi with a little Chili oil tastes sour and appetizing.

Fourth, authentic raw juice kimchi

Ingredients: red pepper 100g, 2 ginger, 3 cloves of garlic, 3 radishes, small red pepper 100g, proper amount of sugar and salt.

Practice:

1, put the vegetables in clean water for about ten minutes, then change the water and wash them twice.

2. Cut the radish and red pepper into small pieces, and leave the rest intact.

3. Put the cut vegetables in a basket and drip dry for a while.

4. Find a glass bottle of all sizes, wash it and put it into half a bottle of cold mineral water.

5, put the right amount of salt, can be a little salty, a little sugar, mix well with chopsticks.

6. Add vegetables that are dripping dry.

7. Cover and soak for about two days before serving. As long as the salt water does not break, a bottle of salt water can be repeatedly added with fresh vegetables for brewing. But at the same time, you should also add the right amount of salt.

Five, Shaanxi pickles

Ingredients: 500g of white radish, 0/00g of pepper/kloc, 0/00g of ginger/kloc, 50g of aniseed, 50g of salt, 50g of rock sugar and 50g of garlic.

Practice:

1, first put a proper amount of salt in cold water, and then boil the water. The amount of water is about 20-30% of the capacity of the jar, not too much. Put a little more salt than usual when cooking, and it feels salty.

2. After the water is completely cooled, pour it into the jar, and then add one or two kaoliang spirits.

3, put red pepper, ginger, garlic in, you can put more, which can increase the taste of the dish.

4. Leave it for 2-3 days.

Six, Korean pear kimchi

Ingredients: yellow cabbage 800g, pear 200g, Chili noodles 25g, shrimp skin 15g, leek moss 40g, garlic 30g, ginger 20g, salt 25g and sugar 30g.

Practice:

1, wash the Chinese cabbage and split it into 4 petals longitudinally with a knife.

2. Wipe all the leaves of Chinese cabbage evenly with 20 grams of salt.

3. Press heavy objects on the cabbage for pickling for 3-4 hours.

4. Turn 1-2 times in the middle, and wash the pickled cabbage with water once to squeeze out excess water.

5. Prepare other ingredients.

6. Peel the pear, remove the core and cut into granules, mince the garlic and ginger respectively, and cut the leek moss into small pieces.

7. First, mix the pears, shrimps, Chili noodles, garlic and ginger.

8. Add leek moss, 5 grams of salt and sugar and mix well for 5 minutes.

9. Apply the marinated ingredients to the cabbage layer by layer, and then roll up the cabbage.

10. Put the cabbage roll in a sealed box or bag, and let it stand at room temperature for 2-3 days before serving.

Seven, take a bath kimchi

Ingredients: carrot 1 strip, celery 50g, green pepper 1 piece, appropriate amount of salt and crystal sugar.

Practice:

1, raw materials are washed and filtered.

2. Prepare a bottle of cold boiled water and add salt. This salt should be a little more.

3. Cut the raw materials into small pieces.

4. Add some ginger and pepper to the cold boiled water.

5, add some rock sugar.

6. put the vegetable segments in.

7. Cover tightly and let it stand for three days.

8. Use chopsticks without oil and clip them out for eating.

Eight, kimchi and white radish

Ingredients: white radish 1 root, Chili sauce 100g, salt, sugar, white vinegar and ginger.

Practice:

1, main and auxiliary materials: white radish and Chili sauce

2. Wash the white radish and cut it into pieces.

3. Put it into a basin and add salt, sugar and white vinegar.

4. Stir well, add Jiang Mo and marinate for more than 2 hours.

5, the pickled radish pieces, control the net moisture, and put them into the cooking box.

6. Add Chili sauce.

7. Mix it evenly, marinate it for more than 2 hours, and put it in the refrigerator for one night.

8. Pickled pickled white radish can be preserved for 3-5 days in cold storage.

Nine, vegetables and pickles

Ingredients: white radish 1000g, cucumber 1000g, plum 250g, salt, crystal sugar and purified water.

Practice:

1, prepare the materials and wash them for later use.

2, cucumber cut into sections and cut into strips for later use.

3. Plums are also sliced.

4. Cut the radish into small pieces for use.

5, cut and mixed, put in a clean container, according to the method of placing a layer of vegetables and a layer of salt and rock sugar.

6. Put all the dishes in and put a layer of rock sugar on the top.

7. Pour the purified water, soak it to the top, cover it and let it stand for a week.

Ten, homemade kimchi

Ingredients: cowpea 2500g, baby cabbage 200g, green pepper 250g, red pepper 150g, crude salt 120g.

Practice:

1, pick out some thicker cowpeas after buying them back.

2. Then put it in a big bamboo tray in a sunny place and dry it.

3. Sun the baby cabbage and green pepper to remove moisture.

4. Boil a pot of boiling water and rinse the pickle bottle with boiling water.

5. Then put the crude salt in. If the kimchi is salty, put more salt. If the kimchi is sour, put less salt.

6. Then pour in boiling water and melt the coarse salt.

7. Then keep the water in the bottle at room temperature before using it.

8. Tie the sun-softened cowpeas into small sticks.

9. Then put it neatly in a pickle bottle.

10. Finally, put a cross on the bottle mouth with two bamboo chopsticks to prevent the vegetables inside from floating up, and then pour the salt water into the bottle until all the vegetables are completely missed.