Ingredients: fresh amaranth stalks and appropriate amount of crude salt.

Exercise:

1. First cut fresh amaranth stalks into pieces about one inch long, then soak them in cold water for 6-8 hours, wash them and drain the water.

2. The next step is pickling. Marinate amaranth stalks according to the proportion of 6 kg, add a handful of coarse salt, about 1 2, stir evenly by hand, cover, marinate for 12 hours, and then drain.

3. Then put it in a ceramic jar with several layers of fine gauze or cotton white cloth at the mouth and tie it with a string.

4, 3-4 days later, uncover the cloth to see if it looks greener and has white flowers than the original amaranth stalk. It is normal to have more bubbles in the middle, so don't pay attention to it.

5. Add 3 ounces of crude salt and pour cold water until the amaranth stalks are submerged. Don't stir, sprinkle some salt on it and seal it according to the original sealing method. Wet the cloth every time you open it.

After 6 or 3 days, the amaranth stalks become soft and can be eaten. You can choose the softer one first.

skill

1, when buying amaranth stalks, you must choose tender texture, so that the pickled taste will be good.

2. The sealed gauze should be wetted with water, otherwise the insects can get in. It is best to choose gauze with good air permeability.

3. If you make amaranth stalks and white flowers appear, you are basically successful. If other pickled flowers appear, then such amaranth stalks are inedible and poisonous.

4, when pouring water into the cylinder, be sure to pay attention to, can't pour too full. Because the foam will rise during fermentation.

5. If the amaranth stalks cooked for the first time are finished, the remaining brine can be cooked for the second time. And if it is properly preserved, it is not a problem to do it dozens of times. The longer the time, the stronger the taste.