Pickling techniques have been handed down since ancient times, and there are unique dishes everywhere, which add infinite fun to our table. Let's embark on a delicious journey of pickled side dishes and explore its endless world.

Sour and refreshing kaiweizhi Chinese sauerkraut

Sauerkraut is an indispensable delicacy in northern winter. It is made from Chinese cabbage by salting and fermentation. Lactic acid is produced in the fermentation process of Chinese cabbage, which gives sauerkraut a unique sour and refreshing taste. Sauerkraut can not only be fried, stewed in soup, but also pickled into kimchi, which is hot and sour and appetizing.

Salty and delicious pickled cucumber

Pickled cucumber is one of the famous products in Shanghai. It is made of green cucumber and pickled with salt, sugar, soy sauce and pepper. Pickled cucumber is golden in color, crisp in taste, salty and delicious, and it is a good accompaniment.

Qingxiang crisp mustard tuber

Zhacai originated in Sichuan, and it is a side dish pickled with mustard roots. After salting, cleaning, squeezing and other processes, pickled mustard tuber has a crisp and refreshing taste and a fragrant smell. Mustard mustard tuber can be eaten directly, and can also be mixed with seasonings such as pepper and soy sauce, which has a unique flavor.

Spicy and mellow pickles

Kimchi originated in the Korean peninsula, and is made by pickling vegetables such as cabbage and radish with spices such as Chili powder, garlic and ginger. Kimchi tastes spicy and mellow, and it is appetizing. Pickles are rich in probiotics, which can promote digestion and enhance immunity.

Sweet and sour sweet garlic

Sugar garlic is a special dish in Shanxi, which is made from garlic and pickled with vinegar, sugar, pepper and other seasonings. The color of sugar and garlic is crystal clear, the garlic cloves are full, the entrance is sweet and sour, and the aftertaste is long. Sugar garlic is not only a delicious side dish, but also has the functions of sterilization, anti-inflammatory and cold prevention.

Skills of pickling side dishes

Pickling side dishes seems simple, but it also has unique skills. The selection of materials is very important, and fresh and high-quality vegetables should be selected. The proportion of seasonings is particularly critical. Different vegetables need different seasonings to achieve the best taste. Thirdly, the curing time should be moderate. If it is too short, the taste will not be enough, and if it is too long, the taste will become worse.

Preservation of pickled side dishes

Pickled dishes can be kept for a long time at room temperature, but to prevent deterioration, they should be stored in a cool and dry place. After opening, it is recommended to store it in cold storage and eat it as soon as possible.

Eating pickled vegetables

Pickled side dishes can be eaten directly or used as side dishes or condiments. Sauerkraut can be fried and stewed; Pickled cucumber can be used as a cold salad or a side dish; Mustard tuber can be eaten directly or mixed with seasoning; Pickles can be paired with staple foods such as rice and noodles; Sugar and garlic can be used as appetizers or side dishes.

Pickled side dishes are not only delicious, but also have the effects of appetizing and promoting digestion. While enjoying the delicious pickled side dishes, it also adds a touch of bright color to our health. Let's continue to explore the colorful world of pickled side dishes and taste the infinite charm of traditional cuisine.