Method of soaking pickled vegetables

Method A

The simplest method is to wash and dry the vegetables to be pickled and put them in a 10:2 It can be eaten after being placed in salt water for 20 days. Use clean utensils otherwise the dishes may spoil easily.

Note: If the pickling time is too short, it may cause poisoning. It is best to use cold boiled water.

Method B

First boil the water, add salt, preferably more salt, and then let the water cool. Pour it into a container. It is best to choose a container specially designed for pickled foods. Wash the radishes and blow dry them. Use clean, non-greasy chopsticks to put the radishes into the container in order and cover them with lids. It is best to choose a lid with a better sealing effect. It will be ready to eat in about half a month. It is best not to open the lid during this period, and use clean, non-greasy chopsticks when eating.

The pickling method one:

①Pick off the rotten leaves from the fresh mustard seeds, place them in the corner, wait until most of the leaves turn yellow, wash and dry them, and then cut them into segments. , put it in a basin, rub it evenly with salt, put it in a large glass bottle, plug it tightly and cover it tightly. It can be eaten after 1 month.

②Pick and wash the mustard seeds, dry them until they are semi-dry, rub them evenly with salt and dozens of peppercorns, put them in a porcelain basin and cover them. After 2 days, turn it over; after another 2 days, put a large plastic food bag on the vegetables and press it with stones. After half a month, turn it over again, still pressing the stone, and marinate it thoroughly before eating.

Method 2:

1. Take 15 kilograms of mustard seeds, 0.5 kilograms of salt, 5-7 heads of garlic, 50 grams of Sichuan peppercorns, and 2 red peppers. Wash the mustard root with clean water, peel off the roots, remove the yellow leaves, and place it in a ventilated place to dry in the shade until the entire mustard leaf is a little wilted. Cut the mustard into about 1 cm pieces and place in a basin for later use.

2. Cut the garlic, ginger, and pepper into fine pieces, put them together with the peppercorns, and salt in the basin of mustard seeds, stir evenly, and then knead them with your hands until the mustard seeds become wilted. Place the mixed mustard seeds in a jar, fill it to a height of 10 centimeters, then press and tamp until water comes out slightly, then press and tamp until it is completely filled.

3. After all the mustard seeds are packed, seal the mouth of the jar tightly with plastic sheeting and place it in a cool place. It will be ready to eat in about 20 days. The mustard pickled in this way tastes fresh and refreshing, crispy and spicy, and has a unique flavor.

In order to keep the mustard seeds fresh and tender, it is best to use a pair of special chopsticks when taking out the vegetables, without any trace of oil, and seal the mouth of the jar after taking out the vegetables.

People always like to eat refreshing food in the hot summer, and kimchi has become a common side dish at home. It is really a good food for all ages. Although kimchi is slightly spicy and salty, it somehow makes it so delicious. The more people eat, the more they want to eat. Once they eat, they can't stop talking. Listening to the "squeaky" sound makes people feel so good.

Let me introduce how my friend made it. Although she failed once, (she said it was a failure, in fact, the two of us still ate a lot, although it was very salty), after all, I will give you a recipe. Everyone’s techniques and details are different, so you have to try and practice again and again.

Method: Buy about a pound of Chinese cabbage, about a pack of salt, and add some carrots (about 2) if appropriate

1. Cut the yellow leaves, rotten leaves and Wash the old leaves, drain them, and dry them for 2 days before putting them into the jar.

2. When loading into the jar, sprinkle a layer of salt on each layer of vegetable leaves, so that the salt fully contacts the vegetable leaves, and press them tightly with your hands while loading.

3. At this time, the cabbage will soften and ooze juice. Seal the cylinder cover.

4. Continue pressing the vegetables the next day to make the vegetables in the jar become firmer. When the vegetable juice inside exceeds the surface of the vegetables, stop pressing them.

5. After closing the cylinder lid, place it in a ventilated place and wait for it to ferment naturally. You can taste it after about a month, and the sour cabbage is ready.

The pickled cabbage made in this way is slightly yellow in color but very bright, has a fragrant, slightly sour taste, and is refreshing and delicious.