Like other vegetables, the pickling method of sherry red combines the wisdom of local people and the principle of using local materials, and many methods have been derived.
In some places, spices such as pepper are added to the pickled ingredients of xuelihong, and garlic is added in some places. The method is very flexible and interesting. Share a common method with your friends.
Remove yellow leaves and old roots from Xuelihong, pick and clean it, and dry it outdoors. Then put the sherry red in a big pot, spread a layer of sherry red and sprinkle a layer of salt.
Pour a bowl of cold boiled water, melt the salt and marinate for one night. Turn it over the next day, rub it evenly by hand and continue to marinate, which is also the key to keep sherry red and green.
After repeated pickling and rubbing for several times, the salt is fully absorbed by sherry red and put into a clean glass bottle or jar. Avoid sticking oil and water to avoid deterioration.
Press sherry red in a jar, seal it in the shade with a lid, and age it for about 15-20 days. It can be fried with seasoning or mixed with other ingredients.
If you don't want to do too much at once, or you want to shorten your own production time, you can use small glass bottles. Chop the sherry red before pickling, sprinkle with salt and knead it into flavor, then bottle it.
Extended reading:
Little friends can make their own pickles, pickles, enzymes, fruit wine and fruit vinegar when the ingredients are too old or inexhaustible. Enrich your diet and avoid waste!
It takes 3 days to make pickles and pickles at room temperature, 7 days for pickles, 15 days for enzymes, 30 days for fruit and vegetable wine and 90 days for fruit and vegetable vinegar.
Pickled pickles 24 hours, pickles 24 hours, enzymes 36 hours, fruit and vegetable wine 7 days, fruit and vegetable vinegar 15 days.