condiments

bamboo shoots

1500g

condiments

Pickled salt

Proper amount

rice-rinsing water

500 ml

step

1. First, clean the 2-liter pickle bottle and drain it for later use.

2. As shown in the figure, put the bamboo shoots in 2/3 of the bamboo shoots and cut off the shoot tips.

3. As shown in the figure, cut the remaining 2/3 parts longitudinally with a knife until the bamboo shoots are all meat. This is convenient for peeling bamboo shoots. Then cut off the old skin and tough parts of the bamboo shoots. Then make the tender part into thick strips 4~5 cm square.

4. Put the cut bamboo shoots into a drained pickle bottle.

5. Prepare salted salt.

6. Pour the rice washing water into the pickle bottle, and the injection amount is only 1.5cm gap height between the surface of the pickle bottle and the bottle mouth.

7. Add salted salt. The dosage is about 4 grams per 500 grams of bamboo shoots. It should not be too thick, otherwise the salt content in the soaking water is too high, which is not conducive to the growth of lactic acid bacteria and will not turn sour.

8. Cover the bottle cap, tighten the seal and put it out of direct sunlight for about 20 days, then you can eat it.

skill

1. Kimchi bottle is not an ordinary jar. It has a one-way exhaust valve, so that the gas produced by fermentation in the bottle is naturally discharged outside the bottle, and it cannot be pickled in ordinary bottles to avoid bursting.

2. The whole curing process cannot be leaked ... (Unfolded)