pickled vegetables

pickled vegetables

Features crisp, slightly sour, and can be seasoned when eating.

Raw Chinese cabbage, 5000 grams; 50 grams of refined salt; White vinegar, 200g dried chili shreds,10g.

Production method editing

(1) Take out the Chinese cabbage, dry it in the sun for 3-4 days, remove the surface leaves, wash and drain.

(2) Cut the Chinese cabbage into sections, blanch it in boiling water, then cool it in cold water and drain the water.

(3) Put the Chinese cabbage layer by layer in the jar, add a little salt to each layer, put heavy objects after stacking, then inject boiling water to submerge the Chinese cabbage, and leave it in the shade for about 20 days.

Raw materials:

2 kg of Chinese cabbage, garlic 100 g, radish 1 kg, 60 g of salt and 40 g of pepper.

Method:

(1) Choose Chinese cabbage with a heart, turn around and go outside, wash it with clear water, drain the water, and cut it into 4cm pieces; Wash, peel and slice radish.

(2) Dissolve 30 grams of salt in 500 grams of cold boiled water, stir it evenly, put it in a clay pot, and then soak Chinese cabbage and radish in salt water 1 ~ 2 days.

Authentic Chinese sauerkraut

Authentic sauerkraut (19 sheets)

(3) Take out the cabbage and radish, and pour out the salt water in the tank. Then put the cabbage and radish in the jar, put them evenly, sprinkle with pepper and garlic, and then press clean stones on the vegetables.

(4) Dissolve the remaining salt with cold boiled water, stir it evenly, then pour it into the clay pot, and cover the cylinder head. After 2 ~ 3 days, if the vegetable soup does not drown the ingredients, you can add some cold boiled water. Soak in 10 days or so, and you can eat it.

Factors of production:

(1) can be made with a pickle jar.

(2) The tools used should be cleaned.

How to eat:

The cabbage brewed by this method is yellowish in color and sour in taste, and can be directly eaten as a cold dish. It can also be used as an ingredient for some hot dishes, such as hot and sour fish. Among them, pickled pepper can be used as the ingredient of fish-flavored shredded pork.

Choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic cloves and fresh small red peppers (especially spicy) in the jar. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have fermented and turned sour (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables and eat them. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If possible, you can add some red peppers from China to enhance the taste, preferably from Hanyuan, and never from Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.

Tips:

1. The trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.

2. White flowers sometimes appear in the bottle, so you can pour a few drops of white wine into it. Generally speaking, mustard, radish (preferably its skin), Chinese cabbage, cowpea, celery and so on can be used.

3. If you want to pursue high precision, you can use foreign ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and crisp.

Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.

5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish slices, the so-called pickled fish, a popular new Sichuan dish.

6. Dumped salt water can be used as mother water for other families.

7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.

Diving pickle

1. Wash and dry the vegetables that need to be soaked. Cut into large pieces or strips (not too small).

2. Boil clean water, why can't there be fresh water? There is a simple reason. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria. Add an appropriate amount of salt (about 80g salt per 1 kg water) for later use.

3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water.

4. Add seasoning, pepper, fennel, white wine and jar water to make it.

5. Marinate the prepared vegetables in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade.

6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine.

7. When soaking peppers and vegetables, you can use a little mother water, add peppers, and then add salt, one layer of peppers and one layer of salt, and brine does not need to flood kimchi.