Pickled daikonai, vegetables and salt ratio is how much?
Salt is the basic auxiliary raw material for pickling salted vegetables, and it is necessary to accurately grasp the amount of salt in order to pickle delicious salted vegetables.
In fact, whether the amount of salt is appropriate is the key to being able to pickle various flavors of pickles according to the standard. The basic standard for the amount of salt used in pickling salted vegetables, the highest can not exceed 25% of the vegetables, such as pickling 100 pounds of daikonai, with a maximum of 25 pounds of salt; the minimum amount of salt can not be less than 10% of the weight of the vegetables, which is in accordance with a certain proportion to put. If you are quick pickling salted vegetables, it is a different story. For pickled fruit and root vegetables, the amount of salt used is generally higher than that used for pickled leafy vegetables.
How do you pickle kohlrabi for crunch and flavor?
Pickling dashi pickles, can not be pickled for too long, if the pickling time is too long, dashi will lose its crisp texture, and there will be a strong pickle flavor. In fact, pickled dashi also belongs to a kind of quick pickles, only need to pickle a few hours can be eaten, after a short period of time pickled dashi, it is crisp, and not very salty, and coleslaw is somewhat similar to the vegetables, but in addition to salt, is not necessary to add other seasonings.
Method of preparation-
①Wash the daikon, parsley, celery and carrot with water, then cut the daikon and carrot into thin julienne strips, the parsley into two-centimeter-long segments, and the celery into thin strips of 1 to 2 centimeters long, and then put them in a large bowl.
② 30 grams of salt sprinkled in the cut daikonai, and then use their hands to mix well, in the mixing process do not go hard to grasp the ingredients, so that the salt and the bowl of ingredients wrapped evenly on it, mixing is complete, put aside to marinate for a couple of hours can be eaten.