2 kg of leek; 200g sugar and 80g vinegar.

Process:

Head → finishing → cleaning → pickling → finished product.

Production steps

(1) Choose fresh Chinese onion heads, wash away the sediment, cut off the petals, dry them in the sun until they fade, and put them in a clean container.

(2) Put white sugar into 500g water, heat and dissolve it, add vinegar essence after cooling, and stir evenly.

(3) Pour the sweet and sour liquid into a container with onion heads, add a proper amount of cold boiled water, stir well, cover the jar and seal the jar mouth. Eat after pickling.

quality characteristic

White in color, sweet and sour.

Matters needing attention

The storage environment temperature should be lower than 65438 05℃.

Vinegar is the concentrated vinegar we usually use, which is very sour when put a little. Usually we use it to pickle sour fields, that is, sour things.

China sauce kimchi net