Wash the glass jar and drain. In fact, the hotel version does not use cans at all, but uses boxes or stainless steel pots, sealed with plastic wrap to prevent odor. The purpose of using cans is only for beauty.

Second, prepare the main ingredients.

Sweet pepper, green bamboo shoots, carrots, white radishes, carrots and children's vegetables account for 60% of the total containers, and mineral water accounts for 30% of the total containers; Take the jar of 10 kg as an example. Prepare 6 Jin of vegetables and 3 Jin of water.

Accessories: salt, sugar, millet spicy, lemon, pickled pepper, star anise, earth rock sugar, white vinegar, celery, ginger and garlic sprout.

The principle of main ingredients is crisp seasonal dishes, which must have at least three colors of red, white and blue to look good.

Third, change the knife.

Replace the main ingredient with a knife, the length and thickness refer to the index finger of a man with a height of 170 and a weight of 120 Jin, and cut the carrot and carrot into four pieces; Hotel standards are unified.

Fourth, pickles

The main ingredients are put into a pot and pickled with sugar and salt, the total amount of sugar and salt is 10% of vegetables, and the ratio of sugar and salt is 7: 3; Sugar, salt and vegetables are evenly caught together and marinated for about an hour. It is advisable that vegetables are easy to bend.

The purpose of pickling with sugar and salt is to make vegetables spit rather than taste bad. After spitting out the water, the taste of the dish is more crisp, and the pickle water can be quickly absorbed after entering the altar, and the taste is fuller. The curing time should not be too long, otherwise the food will be inhaled with high sugar and salt and cannot be eaten.

Verb (abbreviation for verb) steps into the altar.

1. Put salt into the tank for the first time (the total amount of salt is 8% of water, and this time add 4% salt). Add 3 kg of water (30% of the water in the jar) and stir the salt. Be sure to stir the salt.

2, soak a bag of 500 grams of wild pepper, add water into the altar, add half a bottle of white vinegar.

3. Wash the pickled vegetables with clear water (to remove salt and sugar), put them in a jar, add a grain of star anise, 100g millet spicy, cut into pieces, add 4% salt, stir well again, add a slice of lemon (to remove seeds, otherwise it will be bitter), 100g rock sugar (brittle), and a handful.

Sixth, seal the altar

Cover, continue to sprinkle water on the altar, soak at room temperature 10 degrees for one night, and serve at room temperature 22 degrees for three hours.

Seven, matters needing attention

1, this is the hotel version. Mom can't use kimchi water for a long time. It's better to change it three times. Eat vegetables within 72 hours after entering the jar, otherwise nitrite will exceed the standard and affect health.

2, a few parameters clearly remember is foolproof:

(1) Vegetables account for 60% of the container and water for 30%;

(2) Sugar and salt in pickled vegetables are 10% of vegetables, with a ratio of 7: 3;

(3) The total amount of pickle salt is 8% of water, and it is added twice;

(4) celery, ginger and garlic are10% of vegetables;

(5) Add salt when adding vegetables. The salt added this time is 2% of the newly added vegetables.

3. If it is summer, it needs to be refrigerated in the refrigerator, otherwise the acidity changes too fast;