The production of green pickles
1. Pickle raw materials Where the organization of dense, crisp texture, soaked vegetables do not soften, can be used as raw materials for pickles. Such as kale, mustard heart, radish, chili, cowpeas, young ginger, garlic, celery, lettuce, cucumber and so on. Vegetable beans, cowpeas for pickles should be picked appropriately early, after the fruit pods begin to soften is not suitable for soaking. Celery only uses the leaf stalks, high shoots and cucumbers have a high water content and should be soaked separately. Raw materials should be washed, cut and dried surface water.
2. The preparation of kimchi water is generally prepared with cold boiled water into 6% to 8% of the salt water, and then add 2% sugar, 2.5% white wine, 2.5% of the yellow wine and chili peppers, peppercorns, ginger, garlic, and other spices and condiments, in order to enhance the flavor, in order to accelerate the soaking process, often adding a small amount of old kimchi water, with the role of inoculation, but also a small amount of vinegar can be added in order to inhibit the activities of the early stages of fermentation of harmful microorganisms to make lactic acid fermentation proceed normally. The lactic acid fermentation is normal.
3. Pickling process kimchi water modulation, loaded into the kimchi altar, will have prepared the raw materials immersed in it, cover, and in the sink full of water, the altar in a cool place, let the natural fermentation, about a week can be eaten. And you can add fresh ingredients, salt and spices to continue to soak.
Tips for pickling bok choy pickles
Wash the cabbage and preferably take the small ones with hearts, and cut the large ones in half and shake off the floating water.
North of Shanhaiguan, to wash the cabbage in a pot of boiling water for 3 minutes; fish out and spread to dry, and then layered cabbage yards in a large tank, compacted with heavy objects, in order to prevent mold, and then add 15% -10% brine, seal the lid, placed in 8-10 ℃ of room temperature, 10
San Francisco is a great example of the kind of food that can be eaten.
South of Shanhaiguan, higher temperatures, winter is not cold, room temperature is also high, stained sauerkraut method is more simple. Wash the cabbage, shake off the water and press it in a jar, fill it with tap water, wait for the water to soak through the cabbage, and press a big stone on it. After twenty days or so, you can eat sauerkraut. Sauerkraut does not rot the trick is: tank, water, hands, all utensils should be washed, can not be stained with a little oil, otherwise the sauerkraut will rot in the tank, can not be eaten.
Introduction to the method of pickling green vegetables
1. Pickling method Mainly using a high concentration of salt solution to preserve vegetables, and through pickling, to enhance the flavor of vegetables
2. Soaking method At a low concentration of salt, the use of lactobacilli fermentation of internal sugars in the vegetables to generate lactic acid, so as to achieve the purpose of preserving vegetables. And give the vegetables a special flavor.
3. Sauce method After salt pickled vegetables, immersed in the sauce for sauce, so that the sauce of the fresh flavor, aroma, color and nutrients penetrate into the vegetable tissues to increase its flavor, known as sauce method.
4. Sugar and vinegar method After salting, vegetables are immersed into the prepared sugar and vinegar liquid to make the products sweet and sour, and use the preservative effect of sugar and vinegar to store the vegetables.
Problems to be noted in pickling green vegetables
1. The altar must be dried down, a can add raw water.
2. Pickle altar should be placed in a place with lower temperature.
3. When taking should pay attention to keep clean and hygienic, to prevent grease dirty things mixed into the altar, otherwise easy to make the kimchi water corruption and odor.
4. The sink should be kept full of water and pay attention to clean, often wash and replace. For safety reasons, you can also add 15% to 20% salt water in the sink.
5. If you find a white film on the liquid surface, you should remove it immediately and add a small amount of soju and fresh ginger, garlic and other inhibitors of the growth of stray bacteria. At the same time, the altar will be filled with vegetables to create anaerobic conditions can be stopped.