Fern how to pickle
Main ingredients: fern 4000g
Accessories: salt appropriate
Steps
1, fresh fern, picked the head, washed hairy.
2, spread out and drain the water, it is best to dry overnight.
3, drained fern cut into small sections.
4, in a large pot, sprinkle a lot of salt, my amount is about half a packet.
5, rub the salt with your hands, rub the ferns for a while, and then pickle for 30 minutes, see the ferns darken in color, and the bottom of the water can be.
6, find a clean bottle without oil and water with a lid, add the fern into the pressure, and then pour some pickled water into it, and finally pour some high white wine to seal.
7, cover the lid tightly and put in a cool place to save.
Fern pickling steps
1, pickling
Raw material selection: choose thick, no insects, the length of 20 centimeters above the fresh fern. Handle the fern cut off the old roots, and then according to the length of 20 centimeters or more, the diameter of each handful of 5-6 centimeters, the weight of 250-260 grams tied.
2, salted: the fern into the tank salted. First in the bottom of the tank spread a layer of salt about 2 centimeters thick, and then a layer of fern, a layer of salt neatly arranged. After the cylinder is full, its top compound 3 cm salt layer, reach the amount of salt for the fern weight of 30%. The uppermost layer of a clean and odorless wooden board, the board on the pressure of heavy stones.
3, the second salting: after 7 ~ 10 days of salting, you can invert the cylinder, the hidden vegetables poured in another tank, the top turned to the bottom, according to the salting fern weight of 15% salt, a layer of fern a layer of salt, the top and then sprinkled with a 2-centimeter-thick layer of salt and injected into the 22% concentration of filtered brine, covered with a wooden board, the board on the pressure of heavy stone, 10 ~ 15 days can be packaged.
4, barrel: the salted fern with 22% of the brine rinse again, remove impurities, drain the water, put into the barrel lined with two layers of non-toxic plastic bags, add a layer of health salt, filled with 22% filtered brine, will be the two layers of plastic bags tightly tied, exhaust air, tightly cover the lid of the barrel, and put in the shade to save or listed for sale.
Eating health standards
Quality standards:
Color: bright green or slightly darker.
Morphology: seedling flush, full, crisp.
Taste: fresh fern should have the flavor, no odor.
Microbiological indicators: the total number of bacteria per gram of fiddleheads ≤ 500; per 100g of fiddleheads coliform ≤ 40MPN; pathogenic bacteria shall not be detected.