pottery

pickled vegetables

An altar (take a pickle jar filled with 5 kilograms of water as an example. If it is a small apartment, you can use a glass pickle jar, which will add a lot of fun to the operation of the cabinet. If it is new, soak it in 5% brine for half a day and then wash it for later use.

1. Pour a cup of white wine into the washed pickle jar, place the jar horizontally and rotate it, and let the white wine wash evenly in the jar before pouring it out (so that the pickled vegetables are rich in fragrance and difficult to bloom).

2. Pour three fifths of cold water into the jar (tap water is also ok, if you use cold boiled water, you must dry it before adding vegetables in the future, otherwise it will easily grow flowers), add 150g salt (preferably special pickle salt) and stir well.

3. Add peeled garlic cloves (20-30 cloves), dozens of small red peppers (fresh, which can be used for later stir-frying to improve color and taste), a few pieces of fresh ginger, a small piece of rock sugar and a celery (inedible, but cultivated with salt water to improve taste).

4. The radish with red skin and white heart is only washed with skin, about 3 or 4 mm thick. Fill the jar and the excess water can be poured out. The water level in the tank is about 1.5 cm away from the tank mouth, and add a spoonful of pepper (more or less vegetables will not have hemp taste).

5. Cover the altar, with the brim filled with water, and put it in a dark place (it is best to cover it in a cupboard or use a thick cardboard box, if you use a clay pot, you can avoid this item). After 7 days, take out the radish skin and discard it.