Practice of curing sherry red:
I. Materials
3500 grams of Shirley red and 400 grams of pickles.
Second, practice.
1. bought sherry red. Remove old leaves and big roots.
Let it hang in the shade for a day or two. In order to reduce the moisture of snow red.
3. Let it wither and prepare for pickling.
4. A bag of pickle salt can also be common iodized salt.
5. A small jar of pickles. Clean and dry in advance.
6. Basically, it is a layer of sauerkraut and a layer of salt. While putting it, it is pressed hard by hand. The ratio of pickled cabbage to salt is 10: 1 or 10: 2. If you eat it recently, you can put less salt, and if you want to keep it longer, you can add more salt. You can put less salt on the bottom layer by layer. The more salt you sprinkle, the more salt you add.
7. Get everything ready and put it in the shade. It's better to find something heavy to press, not to cover it.
8. On the second day after pickling, you can see that there is salt water below. In a day or two, you will toss and turn. So sherry red can be dyed with salt water. After seven days, you can almost eat it. The whole curing process does not touch water or oil stars, otherwise the snow red will be rotten or sour.