Pickling materials:
Mustard? - 1750g
Salt-175g
Mommy Qiu suggested that the salt should be controlled at 10% of the weight of vegetables, so when buying vegetables, take them without giving money. Remember to see the weight of mustard clearly, which is very important! Unless you're ready to go home and weigh yourself again.
Turmeric salt water:
Filtered water-1000 ml/cm3
Turmeric powder? -5g (about half a tablespoon, for dyeing, afraid of wind)
Glutinous rice flour or sticky rice flour? -10g (1 spoon, used for fermentation to make kimchi turn sour quickly, and those who don't like acid can be omitted).
Sugar-20g (one tablespoon/spoon)
Salt-40g (2 tablespoons/spoon)-If your taste is salty, you can increase the amount of salt, otherwise you can reduce the amount of salt, but not too little. At least 20g of salt should be used.
working methods
The materials are ready. Let's look at the pictures and tell stories:
1. Rinse mustard thoroughly with a hose (rinse thoroughly, don't soak it to prevent vegetables from rotting), and then air-dry it upside down for a few hours to make it slightly soft.
2. Slightly softened vegetables.
3. Cut off the vegetable leaves (you can also cut them, which is purely personal preference), but don't throw them away.
4. Cut the Chinese cabbage into 2-4 portions (two small portions and four large portions).
5. Put the cut vegetables into a clean oil-free container with the incision facing upwards. After each row of vegetables, sprinkle a layer of salt on the leaves, and be sure to sprinkle it evenly.
6. Sprinkle layer by layer, and 175g salt is also sprinkled on the last layer.
7. Find a clean and oil-free plastic cover or glass plate and put it on the plate.
8. Put a heavy object on the lid or plate and squeeze the vegetables below. I like to use a big plastic bag to hold the weight of irrigation water. This plastic bag weighs 6 kilograms when it is filled with water.
9. Let the vegetables press overnight, or at least 16 hours.
10. The food squeezed for 24 hours sank by half. Look at the water in the whole plastic bag.
1 1. The principle of high-salt reverse osmosis makes part of the water in the dish flow out, and the dish in the container becomes flat.