In fact, "salty and sour" refers to pickled fruits and vegetables. Let's take white radish as an example, and we can also use mustard, broccoli, buckwheat head, beans, garlic, peppers and kidney beans instead (these are what we often use to make salty and sour ~)

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Fermented hydrochloric acid:

Features: It depends on the natural lactic acid fermentation of food decomposition to pickle food and cause acid, not vinegar.

Suitable temperature: the temperature of 9-30 degrees should not be too low, otherwise it will take longer.

Application equipment: ceramic tile or glassware, preferably pickle jar with sink.

Production process:

1。 4 tbsp salt, 4 kg purified water, and 2 pieces of sugar1/.

2。 Coverage 1 cycle

3。 Put the washed, cut and dried radish, including radish head, into it.

4。 Covering 20 days

5。 Take it slowly when you open the lid and clip it out. Please use clean and waterless chopsticks.

6. After that, you can start pickling mustard, beans, peppers, lotus roots, and so on. . .

7。 The first brine fermentation takes a long time, and it doesn't take so long to marinate for the second time. It only takes 14 days, and a batch can be pickled every 10 days from the third time. When the brine turns milky and sour, a batch of ingredients can be pickled every 7 days.

8。 Note that the first curing can only be Bailuobu. Otherwise, your brine will not look good.

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Here is another method:/question/81421219.html.

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I hope I can help you ~o(∩_∩)o ...