When talking about pickled vegetables, most people will always think of kimchi products, especially those who go out to restaurants and like to try different types of kimchi. In fact, in our daily lives, we are constantly exposed to all kinds of sour, sweet, salty, spicy and crisp processed fruits and vegetables, pickled meats, pickled aquatic products and candied snacks, all of which are part of the pickled vegetable family.

In particular, the various materials and sauces used in traditional pickled vegetables, as well as other pickled methods and ingredients introduced from abroad, are both delicious and delicious. They also extend the shelf life of food and create different flavors and pickled ingredients. Skill.

In traditional agricultural societies, we can often see the various techniques left to us by our ancestors, including salt pickling, sugar pickling, vinegar pickling, wine pickling, oil pickling, rice bran pickling, miso pickling and mixed pickling. In recent years, the prevalence of intermarriage between foreign countries and the induction and introduction of various TV series have made the types of pickled vegetables on the market richer and more varied, opening up more creative possibilities.

Unfortunately, in today's industrialized society, the pace of life is accelerating, and most people are unable to inherit the skills of their ancestors. As a result, the young people cannot taste the delicious food and gradually forget this skill. Even if there are elders who are willing to pass it on, they lose their original flavor because they cannot express the correct method or precise dosage.

In view of this, the content planning of this book first introduces various commonly used seasonings and utensils for pickling, and then comprehensively compiles a set of basic principles or specifications from various pickling techniques and tips, so that Beginners have a basic pickling principle in mind, and they can learn it as long as they are willing to do it.

In addition, we also hope that readers with basic knowledge can integrate the existing techniques at a glance. We hope that readers will gain something from reading this book. We also welcome advanced talents from all walks of life. Don’t hesitate to make corrections, so that more people can understand the beauty of traditional pickling and the scientific safety evidence. Let the practices and techniques of pickled vegetables continue to generate new ideas, and make good products that are both delicious, safe and hygienic that you can control, share them with family, relatives and friends, and pass them on to the next generation forever. 1. Definition of pickled food

After vegetables or fruits are treated with salt, their tissue cells are damaged and softened and easily penetrated, thus improving the flavor. Due to different processing conditions, seasoning, or the use of microorganisms and enzymes, foods with special flavors are called pickled foods. 2. Principle of pickling

1. Osmosis of salt: The raw materials are dehydrated due to the high osmotic pressure of salt, and the cells die. Therefore, the cell membrane loses its function and various ingredients can pass through the cell membrane freely, which means that the seasoning ingredients can Penetrates into cells, and intracellular components can also penetrate to the outside.

2. The decomposition of enzymes in raw materials: Various enzymes in raw materials will become active due to cell death, and the raw and astringent taste will be eliminated as their own digestion progresses.

3. Microbial fermentation: Under appropriate temperature and salinity, due to the reproduction and fermentation of lactic acid bacteria, yeast and other microorganisms, organic acids, esters, ethanol and other aromatic components are generated, which makes pickling Objects have a special flavor.

4. The role of auxiliary materials and seasonings: During pickling, adding various auxiliary materials can increase the appropriate crispiness of the raw materials and also soften the raw materials. If the auxiliary materials are blended into seasonings, This can give the pickled food various special flavors. 3. Purpose of pickling

The main advantages of eating pickled food:

1. It has a special flavor and increases appetite.

2. Pickled foods contain higher vitamin B content than fresh fruits and vegetables.

3. Contains organic acids that can regulate body functions and promote gastrointestinal digestion and absorption.

4. Pickles are alkaline and can neutralize the pH value of the human body.

5. The fiber in pickled food can enhance gastrointestinal motility.