Pickles usually take half a month to bloom, but only pickled cucumbers and raw radishes won't last long. Cucumber and raw radish have been pickled for a long time and are sour, with toothache and swollen cheeks. Some are as long as possible, and some even last for years. The longer you leave it, the more transparent the pickles will be, just like old wine. Pickles were originally dried, but there was old salt water in the jar. When eating, pickled vegetables are soaked in water, translucent and jade-like. One is to dig it out of the jar and eat it, which is original, mellow and refreshing. One is steaming, which saves labor and effort. Steamed pickles, not intentionally, are cooked by the way. Put pickles in a bowl, put a little oil, then put them in a pot and put them on rice noodles. When the rice is cooked, the pickles are steamed. The steamed pickles are very soft, and the upper and lower teeth will be broken when you gently close them. Some elderly people with loose teeth especially like steamed pickles. One is to fry and eat. When frying pickles, you'd better put some other things from Jamlom, such as small fish and shrimp, eggs and sliced meat. This way of eating is the best and most popular. This way of eating is a sign of a well-off family. Generally speaking, the opportunity is rare, and we have to wait until the family is reunited. Probably once a week. This is the way to eat. "Good-looking but plain clothes, delicious but pickles rice". This "pickle" is a collective concept, including pickles made of various vegetables.
Kimchi is indeed an appetizing and popular food, and its ultimate benefit is to improve health, which everyone hopes. Eating can stimulate appetite and make people feel comfortable, indicating that the stomach is willing to accept it, and food can smoothly enter the normal metabolic track of the human body. Thus, "clear air rises, turbid air falls, slag enters the large intestine, and water returns to the bladder", which brings the best benefits of being energetic and healthy. Pickled vegetables can stimulate our appetite and make us easy to digest. On the one hand, pickled vegetables will produce trace amounts of nitrite more or less, but only in small quantities, so don't eat them often.
Pickling method: wash and chop vegetables, dry them in the sun, and put them in a jar for sealing. First, wash the vegetables and blanch them with boiling water, then cut them into pieces about 3 cm long and put them in the jar, and then add rice washing water or rice soup to marinate them for a period of time to make pickles and soup sour. Pickled vegetables are mostly made of radish, cowpea, eggplant, garlic, steamed bread, ginger and pepper. After being made into kimchi, its flavor has its own characteristics and can be preserved for a long time. High concentration salt solution is mainly used to preserve vegetables, and the flavor of vegetables is enhanced by pickling. Under low concentration of salt, lactic acid bacteria ferment sugar in vegetables to produce lactic acid, thus achieving the purpose of preserving vegetables. Give vegetables a special taste. Pickled vegetables are marinated in the sauce, so that the umami flavor, aroma, color and nutrients of the sauce can penetrate into the vegetable tissues and increase its flavor, which is called the sauce making method (the pickled vegetables are marinated in the prepared sweet and sour liquid to make the products sweet and sour, and the vegetables can be preserved by the antiseptic effect of the sweet and sour).
1. Do not touch raw water;
2. Don't use hot water, it must be cold;
3. Do not touch the oil;
4. The ambient temperature is low, such as below 20℃, otherwise more salt should be added;
5. Pickled pickles should be fresh and intact; Vegetable jars should be washed; Use enough salt; Low temperature, suitable for dry and wet, and properly sealed.
Under anaerobic conditions, the process that carbohydrates are degraded by microorganisms and converted into lactic acid is called lactic acid fermentation. Fermented kimchi mainly inhibits microbial activities by lactic acid fermentation by lactic acid bacteria, so that vegetables can be preserved, and it also has the antiseptic effect of salt and other spices. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are alcohol fermentation and acetic acid fermentation. The produced acid and alcohol combine to form various esters, which makes fermented kimchi have a unique flavor.
The suitable temperature for lactic acid bacteria activity is 26 ~ 36℃, the salt concentration is lower than 6% ~ 10%, the PH value is in the range of 3.0 ~ 4.4, and the lowest sugar content in raw materials is 1.5% ~ 3%. At the same time, anaerobic conditions must be created to promote lactic acid fermentation of lactic acid bacteria and inhibit the growth and reproduction of mold and yeast. Fuling mustard tuber, as one of the three largest pickles in the world, has a long-standing reputation at home and abroad and is favored by the majority of diners. But some consumers have raised the question: Who says Fuling mustard tuber is the three famous dishes in the world? What evidence is there? According to the detailed study of relevant historical materials, it is completely established that Fuling mustard tuber is one of the three famous pickles in the world. This is not only accepted by consumers, but also reflected in relevant materials:
1. "At a world pickle appraisal meeting held in France in the 1970s, China's Fuling mustard tuber was listed as the three famous dishes together with sweet and sour cabbage of the Federal Republic of Germany and European pickled cucumbers" (see Sichuan Daily reporter Zhang Li's thoughts after "General"-Sichuan Fuling mustard tuber development trend survey, Sichuan Daily198665438+February 2606).
2. "Sichuan mustard tuber has enjoyed a high reputation in the world since it was founded in Fuling, and it ranks as the three famous pickled vegetables in the world, together with European pickled cucumbers and German pickled vegetables" (see the first issue of seasoning non-staple food science and technology compiled by National Seasoning Science and Technology Information Center, and the Basic Principles of Sichuan mustard tuber processing and production by Du Quanmo of Sichuan Fuling mustard tuber research institute).
Third, "mustard tuber is a famous product in Sichuan. According to historical records, it was invented by Qiu from Fuling in the late Qing Dynasty. Fuling mustard tuber, together with pickled cucumber in Europe and sweet and sour cabbage in Germany, is called the world's three largest pickled vegetables, which is very famous "(see Tang, engineer of Sichuan Commodity Inspection Bureau and consultant of mustard tuber standard setting of the Ministry of Commerce," Give full play to the quality and brand advantages of Sichuan mustard tuber to overcome the third market downturn ",published in the first issue of Fuling Economic Quarterly 1986).