How to pickle vegetables and pickles? Pickled kimchi is a kind of food culture in China. Because the practices in different regions are different, some places use cabbage, some places use mustard, some places use radish and so on. Let's look at how to pickle vegetables and pickles.
How to pickle vegetable pickles 1 sugar garlic pickling method;
Prepare fresh garlic 10 Jin, sugar 4 Jin 3 Liang, water 10 Jin, salt 7 Liang, vinegar 1 2.
Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar.
Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on a curtain, sun it for one day, take out the floating skin, put it in a jar and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil.
When the sugar water is not hot enough, pour it into the garlic can. Note that the sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months, which will become white, jade-like, crystal clear and delicious white sugar garlic.
Seasoning: 6 ~ 7 days before ripening, some sweet-scented osmanthus can be added to improve the taste.
Pickling method of mustard:
Wash the mustard tuber, dry it, and then put it in the sun for a day until it is a little dry.
Dried mustard, piled together for a day or two to make its leaves yellow (pickled yellow mustard will be fresher).
After the mustard is browned, cut it short and put it in a container. Add a proper amount of salt, usually 10 kg of fresh mustard.
Knead by hand until water comes out, put it in a container and compact it by hand.
Press the weight on the compacted mustard. After two or three weeks, you can eat it.
How to pickle vegetables to taste good?
1, green vegetables, although who eats the best, but when cooking, you need to prepare 300 fresh green vegetables and100g fresh edamame, in addition to preparing a louver and a carrot and a proper amount of fungus, as well as salt and sugar, chicken essence, soy sauce and sesame oil.
2. Prepare fresh vegetables, wash them, control the moisture, cut into pieces, add edible salt, marinate for two hours, take them out and squeeze out the moisture inside, then wash all the prepared venetian blinds and carrots, cut them into filaments, soak them in advance and cut them into filaments.
3. Put the prepared fresh edamame into a wok, add a little cooking oil, and then add carrots, pickles, venetian blinds and auricularia to stir fry quickly. After the edamame is cooked, add the prepared soy sauce, edible salt, sugar, chicken essence and other seasonings and stir well, and the delicious kimchi can be eaten.
How to pickle vegetables and pickles II. Pickling method of Chongqing green vegetables.
1, pickled raw material of Chongqing cabbage head
Usually, when pickling Chongqing vegetable heads, you need to prepare a proper amount of fresh vegetable heads, salt, peppers, spices and sugar. Spices can be star anise, pepper and fennel, and fragrant leaves.
2, the choice of green vegetable head
It is very important to choose raw materials for pickling Chongqing cabbage heads. Be sure to choose a vegetable head with moderate size, crispness and moisture, and fragrant taste, rather than a big or small vegetable head with bitter taste.
Step 3 dehydrate
Dehydration is an important step in pickling vegetable heads. You can remove the skin and tendons from fresh green vegetables, then string them together and put them in a ventilated place for dehydration, and then put them away after losing moisture and softening.
4, canning and curing
Put the dehydrated vegetable head in a jar and marinate it with salt. Take it out after 20 days, and then add the prepared seasoning package, clear water, appropriate amount of liquor and sugar to marinate. /kloc-it can be marinated in about 0/5 days and taken out for eating at any time. However, you must remember that when marinating and eating vegetable heads, you must not touch the oil, otherwise it will go bad easily.
How to pickle vegetables and pickles three ways to pickle pickles
1 The variety is sour cabbage. First, we prepare 5000g cabbage, 1 00g pepper, 500g salt, 250g ginger and1kg rice vinegar. First of all, we wash the old leaves of Chinese cabbage, cut them into strips, dry them, put them in a jar, add seasonings and mix well, and marinate them for about two days.
The second kind is spicy cabbage. First of all, we prepare materials: 5000g of Chinese cabbage, 50g of refined salt, 500g of sugar, 0/50g of vinegar/kloc, 0/00g of sesame oil/kloc, 0/00g of dried pepper/kloc, 50g of onion and 50g of ginger. Its preparation method is to remove the old roots of Chinese cabbage and wash them.
Cut into strips with a width of 1.5cm, put the cut Chinese cabbage into a pot, sprinkle with salt and marinate for 2-3 hours, then squeeze out the water in the Chinese cabbage and put it into the pot, then cut the dried pepper, onion and ginger into filaments respectively, turn off the fire, pour in sesame oil and heat, then add the pepper to stir-fry the spicy taste, add the onion and ginger to stir-fry the fragrance, then pour in vinegar and sugar, and cool down.
The third is the sauce of eight treasures. First of all, we prepare 1000g cucumber, 800g beans, 400g red beans, 300g peanuts, 200g chestnuts, 100g walnuts and 100g almonds, all of which are raw materials. We should pickle them first, and use 2000g yellow sauce and sugar.
Stir once a day, and after 5 to 7 days, it will be fine. When the main ingredients are pickled first, it is not advisable to add too much salt, and the time is longer, about 5~8 days. The seasoning in the jar should drown the raw materials, and if it is not enough, you can add cold boiled water.
The fourth kind is pickled cucumber. First, we prepare 5 kilograms of fresh cucumber, 400 grams of coarse salt and 700 grams of sweet noodle sauce. First, we clean and drain the cucumber, and then cut it into two parts, or we don't have to cut it. Then, we thicken the salt and mix it well, then compact it, press it with a clean big stone and marinate it for about 4 days. Then we can take out the cucumbers and drain them.
The fifth kind is pickled cucumber. First, we prepare 8000 grams of pickled cucumber, 80 grams of dried pepper, 30 grams of sugar and 4000 grams of flour paste. Let's wash the pickled cucumber with clear water first, then cut it into cubes with a thickness of 3 cm, soak it in water for one hour, and change the water twice in the middle to remove the dry water.
Put it in a cloth bag, soak it in the batter, turn it over 2-3 times a day, then sauce it for 6-7 days, then open the bag, pour out the cucumber slices, control the salty juice to dry, and mix in the dried shredded pepper and white sugar. After three days, the skin of cucumber slices will become dry and bright. Pay attention to the cleanliness inside and outside the bag, especially don't get dirty things on the surface of the bag and bring them into the tank, then mix cucumber slices. If it is uneven, be sure to mix the vegetables evenly.