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Is it okay if the jar is not full when pickling?
When pickling vegetables, the jar does not have to be full, but the water must be full. This is because the vegetables in the jar will release a certain amount of water during the pickling process. If the jar is not full, the vegetables may float, affecting the pickling effect. However, if the jar is not full, water should also completely submerge the vegetables to ensure that all the vegetables are submerged in water to prevent rot.

The following are some common pickled ingredients and their making steps:

1. Pickled cucumber:

Ingredients: cucumber, salt, sugar, vinegar, ginger, garlic and so on.

Production steps:

(1) Wash cucumber and cut into small pieces or strips.

(2) Add a proper amount of salt and sugar into the cucumber, stir well and marinate for 2-3 hours.

(3) Pour out the pickled water, add proper amount of vinegar, ginger, garlic and other seasonings, and stir well.

(4) Disinfect the jar, put the pickled cucumber into the jar, add enough vinegar and seasoning, and seal and store.

2. Kimchi:

Ingredients: cabbage, pepper, onion, garlic, salt, etc.

Production steps:

(1) Wash the cabbage and cut it into small pieces or strips.

(2) Add a proper amount of salt into the Chinese cabbage, stir it evenly, and marinate it for 2-3 hours.

(3) Pour out the pickled water, add a proper amount of spices such as pepper, onion and garlic, and stir well.

(4) Disinfect the jar, put the sauerkraut into the jar, add enough seasoning, and seal and store.

3. Kimchi:

Ingredients: cucumber, soy sauce, sugar, salt, ginger, garlic, etc.

Production steps:

(1) Wash cucumber and cut into small pieces or strips.

(2) Add appropriate amount of soy sauce, sugar, salt and water into the pot, boil and cool.

(3) Soak the cut cucumber in a pot, add a proper amount of ginger, garlic and other seasonings, and seal and store.

It should be noted that no matter what kind of pickled products, containers and knives should be disinfected to avoid bacterial growth and food decay. Disinfection can be done by washing containers and knives with boiling water, or by using special disinfectants. In addition, hand hygiene should be maintained in the production process to avoid hand bacteria polluting ingredients.