1. When pickling Sherry Red, it is necessary to dry the surface water after cleaning, because the surface water is raw water, which is the key to easy discoloration.

2. It is best to use coarse salt when pickling, coarse salt is unprocessed large-grain salt, the main ingredient is sodium chloride, not only can make the pickles more fresh, but also pickled out of the color is more beautiful.

3. Pickling can be added to a small amount of edible baking soda, can play in addition to the smell, keep the color bright effect, so add edible baking soda can make pickled snow red does not change color.

As long as you pay attention to the causes of discoloration mentioned above, and then master the pickling of unchanged know-how, to make a jar of bright green color bright red is not difficult, and pickled red is also very simple.

Pickling snow red discoloration causes

1. snow red water did not dry, pickling things have a common sense, that is, pickling can not have raw water, because the raw water is more fungi, easy to cause corruption and discoloration, so the snow red pickling to be dry before.

2. The pickling process came into contact with oil stains, the whole process of pickling snow red can not touch the oil stains, from washing, to pickling out of the water, to the final container can not have oil stains, otherwise it will be easy to discoloration.

3. Pickling into the altar without compaction, which is why many people do pickles with a stone pressed on the vegetables, the more solid the pressure, the more beautiful the color.

4. sealing is not good, pickling must be blocked from contact with the air, contact with the air is easy to oxidize and discoloration, so pickling altar mouth should be sealed.

Reference: Baidu Encyclopedia-Pickled Red