Do you want to put salt in your own pickles in the countryside? Why do some people say it's better not to put salt in? I'm not sure if you're going to be able to get the best out of your home, but I'm sure you're going to be able to get the best out of your home. Salt is an antiseptic and anti-bacterial, and it regulates the taste and maintains the original flavor. If you use the altar soak radish, our Sichuan home pickle is the kind of pickles, the old family are called sauerkraut, all to put salt, but generally still use the old altar water modulation, cool water poured into the altar, add salt, add star anise, millet chili, and then wash the dishes dry water into the altar to choose the dishes white high, less leafy cabbages, go to the old gang washed and air-dried, and put in the tank yards tightly, the top pressure on the weight (stone), plus Half of the boiling water, cool and then add half of the cool water, the end over the vegetables to prevent rot, sealed can be.

I will pickle every season, spring pickled vegetable moss, summer pickled bean curd. Autumn pickling pepper, winter pickling cabbage, each variety will not pickle a lot, is to eat more seasonal vegetables to change the appetite. Pickling is actually very simple, the dishes in the sun for 2-3 days to remove some of the water I used to not pickle sauerkraut, are bought outside to eat, but every time I feel too salty, even if chopped, soaked, still very salty, really should call it salty rather than sauerkraut, think often eat so salty dishes are very unhealthy, pickled with salt pickle color was golden yellow, the color is better than the unsalted sauerkraut to see the increase in the public's appetite. If you feel salty, you can cut the sauerkraut, soak it in water and then put it in the pot will also reduce the salinity, will not affect the acidity, so that the sauerkraut is good for dinner.

I will not put salt, so that the sauerkraut soup can drink, if the sauerkraut soup frozen bite to eat, cool sour crunch, that is called a sour, ungreasy to go to the fire also does not hurt the body, the two methods and sauerkraut, a fertilizer with noodles, the second with the soybean juice children and then clean up the cabbages, placed in a vat to set up a layer of cabbages, sprinkle a layer of salt!

Generally a jar of sauerkraut is also a pound of salt, can not put too much or it will be blackened, the taste will deteriorate, set up a good cabbage sprinkled with good salt, then look for a big stone on the pressure,