Kimchi, the famous Chaoshan kimchi, is one of the three treasures of Chaozhou cuisine. They are golden and crystal clear, sweet and sour, mellow and refreshing, with unique flavor and mouth watering. They are well-known in domestic and foreign markets, especially in Chenghai Waisha pickles, which have always adopted unique scientific pickling methods, are delicious and fragrant, and are more loved by people.
Qing Jiaqing's Chenghai County Records says: "Mustard is also a famous dish. There are many fields planted in this county after the autumn harvest, and it tastes delicious with salt after harvest. " Thus, Chenghai people have a long history of pickling pickles. -Production method The specific pickling process of Chaoshan pickled cabbage is to select Chaoshan pickled mustard tuber 100 kg and crude salt 7 kg, put them into a jar, add appropriate amount of water, then seal the jar mouth, and then expose the whole jar to the sun 10 day to eat. Pickled sauerkraut in Chaoshan is different from that in Chaoshan, except that the amount of salt used is less, and before pickled sauerkraut, mustard does not need to be dried first, followed by mustard leaves, and it does not need to be removed. Pickled pickles can't be preserved for a long time, and generally they can only be preserved for 4~5 days. However, pickled pickles can be preserved for about half a month if they are soaked in brine soup. Pickled pickles will taste like enzymes if they are stored for a long time. When pickling pickles, we should also pay attention to one thing, that is, when filling the jar, we should also use stones to soak mustard in brine soup. The characteristics of the dish are sour, salty and delicious, and appetizing.