Instructions for Pickles
In recent years, scientists have discovered that if you do not pay attention to the method of pickling, it is easy to produce toxic substances and even carcinogens in the vegetables. In order to ensure the hygiene of pickles, the following points must be done:
1). Choose fresh vegetables, remove rotten and yellow leaves, wash and dry before pickling.
2). Add enough salt, 10 to 12 pounds of salt for every 100 pounds of vegetables (radish, mustard, etc.). Insufficient salt will not have the preservative effect.
3). The pickling time is generally about 20 days and must be sealed. If there is rot, do not eat it.
4)． Adding some vinegar when pickling vegetables can not only season but also sterilize, and can also reduce the nitrite content.
5). For every 100 kilograms of pickled mustard, 0.3 kilograms of Sichuan peppercorns can be added.
Several pickling methods:
1). Pickled cabbage: Wash the Chinese cabbage (whole or cut in half) and blanch it in a pot of boiling water for 4 minutes. Take it out, let it cool, then put it in a container in layers and compact it. Add 5-10% salt water (the water should submerge the cabbage), seal it, and place it at a temperature of 8-10°C. It will be ready to eat in 10-15 days.
2). Hot and sour radish strips: Wash the radish and cut it into strips, put it in a jar with the peppers, add 5-10% salt water, add some peppercorns, place it in a warm place, and it will be ready to eat in about half a month.
3). Hot and sour pimples: Wash the mustard pimples and cut them into small spindle-shaped pieces, and cook them (cook them softer or crispier according to your preference). While it was still hot from the cooking, pour the soup and mustard cubes into the jar. Add some salt and pepper for seasoning. Then seal the mouth of the jar and place it in a warm place. It will be ready to eat in about 10 days.
How to make pickled vegetables crisp and tender?
When pickling vegetables, you only need to add about 0.1% alkali according to the weight of the vegetables to make the pickled vegetables bright green. If you add 0.5% lime when pickling vegetables, you can make the pickled vegetables crispy and tender. But please note that you cannot add too much lime, otherwise it will taste tough and not crispy.