Pickles and kimchi are different in method and different from pickles. To make pickles, wash the vegetables first, then rinse the container and your hands and the vegetables with cold boiled water. Drain the vegetables and place them inside the container in one layer, sprinkle a layer of salt on top, then another layer, and another layer of salt, until they are full. Sprinkle another layer of tapped garlic on top for preventing spoilage. Salt can not put less or more, put less will spoil put more too salty. Usually after half a month it is ready to eat. Kimchi should also be rinsed with cold water, put cowpeas or cabbage inside the container (cabbage inside the apple and red pepper and carrots), put full of cold water after filling, and then put salt, taste and feel a little salty, on the line, a week after the basic can be eaten. Generally put salt how much is not easy to grasp, to repeat a few times to grasp.

Ten pickles pickling method

One, pickled cucumber Ingredients: 100 kg of cucumber, salt 20 kg, the family pickled a smaller number of discretionary reduction in accordance with this ratio. Method: Wash the cucumber in the jar, a layer of melon layer of salt, and evenly sprinkled with a small amount of brine, the day of pickling 3 ~ 5 hours after the inverted jar 1 time, and then 1 time a day, 4 times in a row after the inverted jar can be eaten. If you need long-term storage, the cucumber will be fished out and put into the new brine, press, in a cool place.

Two, pickled green chili pepper Ingredients: 100 kg of green chili, salt weight 4 kg, 0.25 kg of spices. Methods: green pepper washed, dried surface moisture, tie holes in the jar. Salt and gauze bag with ingredients such as spices and water boiling 3. 5 minutes, the liquid cooled down and remove the gauze bag, the liquid will be poured into the tank, stirring 1 time a day, stirring for 3-5 days, 30 days after the edible.

Three, pickled beans Ingredients: 100 kg of beans, salt 35 kg. Method: tender beans with boiling water for 2 minutes, dry into the tank, layers of salt, the top more salt. The day of the inverted tank, once a day, 3 days in a row, take out into another rainbow, the remaining 20 kg of salt dissolved in boiling water, cooled down and poured into the rainbow, placed in the shade. 7 days and then inverted the tank 1 time, 15 days after the edible.

Four, pickled string beans Ingredients: 100 kg of young string beans, salt 20 kg, 15 kg of water. Methods: bean curd washed, dried surface water into the tank, first 10 kg of salt pickling, 2 times a day inverted tank, 5-7 days after fishing, pour off the waste brine, bean curd bundled tank. Then use 5 kg of heavy boiling water to dissolve 10 kg of salt, cooled down and poured into the tank containing bean curd, with a stone compaction bean curd, 30 days after the edible.

Five, pickled eggplant Ingredients: 100 kg of young eggplant, salt weight 5 kg. Methods: eggplant tie small holes in a jar, salt in layers, the last layer of salt, and sprinkle a small amount of brine. 3 days after the pouring rainbow, 1 time a day, 3 days in a row, 15 days after the edible.

Six, pickled tomatoes Ingredients: 100 kg of tomatoes, salt weight 4 kg, 20 kg of soy sauce, ginger 2 kg, garlic 1 kg, MSG 0.1 kg, seasonings. Method: Wash the tomatoes, cut into triangular tomato blocks, with other ingredients into the boiled, cooled brine, 20 days after the edible.

seven, pickled celery Ingredients: 100 kg of celery, salt 20 kg, a little pepper. Methods: celery to remove leaves and roots, wash and dry a little. Salt, pepper people jar, add boiling water, cooled into the celery, pickle 10 days after edible.

Eight, pickled parsnip Ingredients: parsnip 100 kg, 15 kg of salt. Methods: toon washed and dried, with a small amount of salt mixed well into the tank, a layer of toon layer of salt, with a stone compaction, 2 days to pour the tank 1 time, and finally seal the lid.

9, pickled cilantro Ingredients: 100 kg of cilantro, salt 10 kg, pepper. Method: remove yellow leaves and roots of cilantro, wash and dry a little. Salt and pepper into the tank, with 10 kg of boiling water salt, after cooling the cilantro nap in the brine, compaction, 15 days after the edible.

Ten, pickled lotus root Ingredients: lotus root 100 kg, 20 kg of salt, ginger 2 kg, anise 0.5 kg, 50 kg of cool water. Method: Lotus root peeled and cut into pieces, into the brine tank, pour the tank 1 time a day, pickling 4-5 days. Finally pour off the brine, the various ingredients into the mix, and add a small amount of soy sauce, 4-5 days after the edible.