Pickling methods of pickles

summary

Pickle: also known as pickle, it is a kind of vegetable preserved and seasoned with salt. It can be used as a direct accompaniment or as a cooking material (such as stir fried shredded pork with potherb mustard, pickled mustard in Dandan noodles, etc.). It is quite common in coastal areas where there are many brines, and it is used as the main ingredient or seasoning of cold dishes. The following is to introduce a few pickles curing method. The contents include Chinese cabbage pickle and radish pickle.

Pickling methods of pickles

First: raw pickled sauerkraut method pickled sauerkraut with the best pressure cylinder stone with bluestone, do not choose red stone. Remove the outer side, rotten leaves and roots of the dried Chinese cabbage, leaving only the heart. Wash the cabbage and put it into the VAT. Place a layer of cabbage and sprinkle a layer of salt (or table salt) until the VAT is full. Generally 100 Jin cabbage with 1 jin salt. Pour in the cold water. The water should be fresh. After the cabbage is put into the VAT, lay part of the cabbage side (or plastic cloth) on the top, and then choose a stone of moderate weight to press on it. You can eat it in a month.

Second: cooked pickled sauerkraut, cabbage root, vegetable and extra leaves, sun for three days. Disinfect and wash the vat with boiling water. Put the cabbage into the big pot, use boiling water for a while, the leaves turn a little green, immediately take out, control the dry water, after cooling, put the root outward into the pot, and code it to the mouth of the pot one by one. Press a big stone on the vegetable jar and pour in cold water. Be sure to fill it up. The next day, the water level will drop a little and then fill up. If you add water for several days, make sure the cabbage doesn't come out of the water. If the cabbage comes out of the water, it will rot.

Third: Korean hot cabbage practice cabbage, peel the outer layer, wash, inside and outside evenly spread salt, marinate for half a day. After marinating for half a day, squeeze out the water. Ready: ginger, garlic, apple, pear. Mash, 1 / 3 or half. Pepper noodles, salt, monosodium glutamate, sugar and fish sauce are the same as soy sauce. Add proper amount of cold water, mix chili flour, salt and monosodium glutamate well. Start pickling! From the innermost layer, put the prepared chili paste on the cabbage, inside and outside. The whole tree is plastered. Take a container with a lid and wash it. Make sure there is no oil. If there is no lid, seal it with plastic wrap.

matters needing attention

The knife for cutting cabbage and the container for pickled sauerkraut must be free of oil, so as to ensure that they are not easy to deteriorate in the pickling process. During the pickling process, the pickle jar should be sealed and airtight to prevent excessive acid. The dishes should be packed tightly. After adding water, the jar should be sealed with plastic film or plastic bag. Once there is white matter on the water surface, wash it off in time with clean water, and you can eat it in about 20 days. Don't pick the red stone of pickled cabbage. It's usually brick. It's white and gray. You'd better not buy heartburn cabbage. You should choose the cabbage with green leaves. If you don't have rotten heart, you should put it in the shade. The indoor temperature should not be too high. If the temperature is too high, the vegetables will rot. you can put it on the balcony. The appropriate temperature is about 0 degrees. You can choose the place between - 5 degrees and - 5 degrees. You can't touch a little oil from the beginning to the end when making hot cabbage.