Ingredients: 250g cabbage, cucumber150g, carrot150g, onion100g, green pepper100g, cauliflower100g, celery 50g, sugar 200g and white vinegar 200g.

Brewing: ① Wash all the ingredients, cut them into small pieces, pour them into boiling water for a little mourning, take them out immediately and cool them with cold water.

(2) Fire the pot, add auxiliary materials such as white sugar, white vinegar, refined salt, peppers, cloves and 500 grams of water, boil it into brine, and then let it cool.

③ Take 1 clean container, and put the boiled and cooled pickle brine and cut vegetables. Generally, it can be eaten after 5 hours of brewing.

Features: sour, sweet, salty, crisp and delicious.

Russian pickled cucumber pickle

Ingredients: cucumber 5000g, fresh fennel 250g, garlic 120g, refined salt 250g, horseradish, fragrant leaves, dried peppers, prickly ash and fennel.

Soaking: 1 Select short and thick cucumbers, remove old leaves and remove fragrance, wash and cut into 6 cm long sections; Wash garlic and horseradish.

Put the cucumber in a clean jar, then add fennel, garlic, horseradish, dried pepper, pepper and fragrant leaves.

Dissolve salt in 3000 grams of water and pour it into a jar. Seal the jar mouth tightly and place it in a cool place (the temperature is about 20 degrees). After 10, the aroma was produced by fermentation. At this time, the cucumber is yellow, so you can eat it when you take it out.

Features: This Lai is of Russian flavor, with sour, spicy, fragrant and salty taste.

Japanese tomato pickle

Ingredients: 3000g of tomato, 230g of vinegar, 750g of onion, 5g of curry powder, 225g of sugar and 200g of salt.

Soaking: ① selecting green tomatoes, removing pedicels, washing, draining, and horizontally cutting the green tomatoes into discs; Wash and drain onions and cut them into discs.

② Put the green tomatoes and onions into clean pots and bowls, add 150g salt and 40g salt respectively, and mix well. Cells 1 night. The next day, cut them into rectangles with a knife, then mix them together and put them in a glass jar.

(3) Add white sugar into vinegar for human consumption, add curry powder after it is completely dissolved, stir it evenly, pour it into a glass jar, and ferment for 2 weeks.

Features: sweet and sour, fragrant, tender and delicious, and comfortable in taste.

Sichuan style pickle

Practice: Choose a clean glass bottle and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage instead) and add half a cup of salt (the amount depends on the taste, but not less). Open the bottle cap and wait at room temperature for about ten days. By this time, the mother water should have turned sour after eating. At this time, 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 you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. Only then will the bottle have to be put in the refrigerator.

Note: 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 it out of the refrigerator and open the bottle cap to let it eat filial piety. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately. Sometimes there are white flowers in the bottle. You can pour a few drops of white wine or put it in the refrigerator. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used. If you want to pursue high precision, you can use 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 bottle and eat it within one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and pithy. 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. 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 fillets, so-called pickled fish, which is a new Sichuan dish popular in recent years, can be eaten immediately. Finally, the poured salt water can be used as mother water for other families.

For people who never eat Chili peppers, it is not necessary to use Chili peppers, or just red peppers or green peppers. Chuanhua cola must be placed in the real mother water of Sichuan kimchi. And salt, burnt flowers and peppers can be fried in a clean and oil-free iron pot first.

There are two more points: 1. It's best to boil the cold water first and then cool it down.

2。 All containers and materials for making Sichuan pickles must not be stained with any oil (greasy), otherwise, the mother water will soon grow flowers (Sichuan dialect: mildew). It doesn't take ten days, but three days is enough. If the mother water turns sour, don't use it again.

Yanbian fish-flavored pickle

Method: (1) Select Chinese cabbage with heart, remove the head to the outside, wash, drain and cut into strips; Wash, drain and shred radish. Put them in jars and bowls for later use.

(2) Dissolve 15g of salt in 250g of cold boiled water, mix them evenly, then inject them into a jar and a bowl respectively, and pretreat them for 1-2 days.

(3) Take out the cabbage and radish, drain the water, mix with shredded fish, Chili powder, garlic paste and Jiang Mo, and put them in a jar. After cooling the prepared fresh fish soup, add the remaining salt and monosodium glutamate, pour into the tank filled with vegetable materials, submerge the vegetable materials, and cover the cylinder head. 1 you can eat it in a week.

Features: The fish is fragrant, sour and delicious.

Kimchi

Ingredients: sesame noodles 1g, fresh fish soup 0.3l, whole Chinese cabbage 2kg, radish 50g, celery 50g, Chili noodles 20g, shrimp paste 20g, pear 20g, shredded onion 20g, minced garlic 20g, Jiang Mo 5g and refined salt 50g.

The production process is 1. Marinate Chinese cabbage with 10% salt water for about 24 hours. Stir pepper noodles and water evenly according to the ratio of 1: 1.2 for later use. Cut the water celery into 3 cm long strips.

2. After the radish dish is put into pepper juice, add sugar, Pacific fish, shrimp paste, garlic, ginger, shredded pear, celery, onion and salt to make stuffing.

3. Put the spicy cabbage stuffing in the middle of cabbage leaves and wrap it with leaves outside. After putting a layer of radish in the jar with salt, put the sliced Chinese cabbage on the base, and finally press it with stones. Three days later, pour hot cabbage soup and seal the pickled taste.

4. Chop the boneless fish into powder, and then marinate it with Chili noodles, salt, onion and garlic for about 20 minutes. Chop shrimp paste into powder, add Chili noodles and garlic cloves. 65438+ radish 0/3 shredded, 2/3 sliced.