The easiest way is to soak in rice water, use a stone to press to keep the leaves from floating on the water surface, to be the beginning of the blistering indicates that it has been sporadic fermentation, and you can do it. If you have a pickle old water, add a little effect faster and better. If you like to eat kimchi, you can make your own kimchi water.

Radish leaves how to do sauerkraut

Wash, and then boil a pot of boiling water to put the leaves in, pay attention to seal! Ten minutes later take out and cool or cool with cold water, then wash and wipe with salt and put into the altar! Pay attention to the altar must be airtight, otherwise it will be in vain! Time half a month or so can be!

Radish leaves how to pickle sauerkraut

First of all, wash the radish leaves. If it is the kind of sauerkraut in the jar pressure, usually first blanched or soaked in boiling water, and then wring the water, put into the jar, the top with a wooden board or snakeskin bag covered, and then pressed on the weight, usually two or three weeks can eat. This can only be put a few months, too long will rot.

If it is installed in the altar sealed sauerkraut, the first will be washed radish leaves sun-dried to half-dry, and then chopped and mixed with salt and rubbed for a while, and finally put into the altar, to put a layer of compaction layer until the altar mouth, and finally the mouth of the altar with a plastic bag cover on the tightly covered altar bowls, surrounded by water or wax sealing. Note that the altar must be pressed tightly, the tighter the less likely to be bad, and is to be sun-dried to half-dry, otherwise the later especially sour. This kind of roughly after 1 month can eat, not open can be put half a year or even a year.

How to make sauerkraut with radish leaves 20 points

The radish leaves are dried to half-dry, and then sealed and preserved with the appropriate amount of salt (you can also add water and salt soak in the kimchi altar)

How to make sauerkraut with radish

The main ingredients

Green radish 2 radish leaves a handful

Salt a little anise five

Pepper A small spoon of dried chili five

Green radish pickle practice steps

Green radish pickle practice diagram 11. radish and radish leaves clean, radish shredded, radish leaves cut small, in the pot, plus salt pepper chili anise stirred well, put in a clean bottle can be, put in 20 degrees of the place a week or so can be eaten.

Tips

Do not eat spicy, you can not put chili oh. The bottle should be sealed and placed in a cool and warm place.

How to pickle turnip leaves

Wash the leaves, dry, not too dry, cut into small crushed granules, and then prepare a good pickle altar, wash and dry, will cut the leaves mixed with salt (the amount of how much depends on personal taste, if preserved for a longer period of time to be more salt, such as a few days is to eat can be less salt) ginger, onion end, a little monosodium glutamate (MSG), placed in the altar can be sealed.

How to pickle radish and sauerkraut

Kimchi practice

Kimchi practice kimchi (kimchi) is a kind of cabbage and radish or cucumber with salt, garlic, onions, ginger, red chili peppers and seafood and other pickled into the spicy dishes. It is a fermented food that is not only tasty and refreshing, but also rich in nutrients, making it an indispensable main appetizer for the table. Kimchi is prepared with fish sauce, chili peppers, garlic and other ingredients. The flavor and nutrition of kimchi varies from family to family. There are many kinds of Korean kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and radish chunks in fall, and various kinds of kimchi in winter.

Here is how to make spicy cabbage. Production process 1. Clean up the whole cabbage in two halves or four equal parts (Note: vertical cut), pickled in brine; 2. Cut the radish into thin julienne. 3. oysters (sea oysters) and seafood washed with salt water; 4. radish julienne into the appropriate amount of chili powder, mix it; 5. various seasonings (garlic, ginger, etc.) pounded into a puree added to (4), add the appropriate amount of fish sauce, salt, sugar to taste and mix evenly; 6. finally add the oysters and mix evenly (stuffing production is complete); 7. stuffing sandwiched into the pickled cabbage leaves between the leaves; 8. from the core of the cabbage to start smearing stuffing, until the outer layer of the leaf smear finished 9. Finally wrapped in the outermost leaves, the spicy cabbage neatly into the jar, the top with a layer of pickled cabbage leaves lightly pressed.

Szechuan pickles

Ingredients: 1 bottle of wild peppercorns, 1/2 white radish, 1/2 carrot, 1/2 carrot, cherry radish, 1/2 carrot,

1 tablespoon of salt (15g), 2 teaspoons of sugar (10g), 1 tablespoon of white wine (15ml), 1 teaspoon of mushroom seasoning (10g),

3 star anise, 1 piece of ginger, 1 piece of Chinese traditional medicine, 3 spices, 1 teaspoon of Chinese traditional medicine, 1 teaspoon of Chinese medicine. Dashi (star anise) 3 grains, 1 piece of ginger, 10 peppercorns, 2 bowls of cold boiled water (500ml)

Methods:

1. All kinds of radish wash and drain the water, cut into about 4 ~ 5cm long, cross-section of the 0.5cm square strips. Ginger peeled and sliced.

2. The cool white water into a sealed bottle (about half a bottle), and then the wild pepper bottle of juice into half.

3. Then salt, sugar, white wine, Mrs. Le mushroom essence, dashi, ginger, pepper into, such as like spicy can add some wild pepper or finger pepper.

4. In a sealed jar, use chopsticks to mix the sauce first, then put the radish strips, screw the lid to seal it, place it in the refrigerator, and you can eat it after 8 hours.

How to make radish tassel pickle

Main Ingredients:

Radish tassel

500g

Auxiliary Ingredients:

Salt

Moderate

Steps Feedback

1. Take the younger radish tassel, wash it well.

2. Dry the tassels for a day or so to make them dry.

3. Dry the radish tassels, folded together, put two or three days.

4. Wait until the leaves become yellow like this.

5. Cut the radish tassels short.

6. Put in a container, add the right amount of salt. Usually a catty of vegetables one or two salt.

7. Squeeze vigorously with your hands, so that the salt and the leaves are fully combined.

8. Then put the container, compacted.

9. Press a heavy weight on top.

10. Such a few days, until the water, it can be.

How to make pickled lei (sauerkraut)? What is the best kimchi? Can radish leaves be used?

Pakchoy

Practice

Pickle pickle, first you have to buy a kimchi altar (this altar is more special, altar mouth around a circle of concave tray, you can hold water, the altar mouth with a mantle-shaped lid, the tray puts water to cover the lid can be sealed.

1, put the picked cabbage outside to dry for two or three days, evaporate some water.

2, hands and knives are washed and completely free of oil. Cut off the old gangs and bad leaves of the dried cabbage and cut it in two from the center.

3. Brush the pickling container clean and dry, again without a trace of oil.

4, cut the cabbage with boiling water, hot water, hot time is not long, the first hot root and then hot leaves, the color of the vegetable a little green on it.

5, the cabbage should be cooled first, and then cut the mouth face down and press into the container, as tight as possible.

6, after the arrangement, the top of the pressure on a stone, with plastic wrap to seal the mouth of the container.

7, the next day injected into the water, so that the water did not exceed the cabbage, and then sealed the plastic wrap, to reduce contact with the air, can be better fermentation.

8, at a temperature of 5-10 degrees Celsius in the environment of pickling 30 days after you can eat.

9, during the period to pay attention to observe the level of water in the container, if the water analyzed too much to scoop out some timely to prevent overflow.

10, before eating sauerkraut should be cleaned or soaked, squeeze out the water before cooking.