Pickled pickles

Late autumn is the best time for northerners to make pickled vegetables. In winter, a pot of potatoes and a pot of oily chili mixed with pickled vegetables is a unique farm food.

Tools/raw materials

A vegetable vat

Carrots, celery, cabbage, pepper, salt

Method/steps

Wash the carrots and draw them into shreds.

Wash the peppers and cut into shreds.

Wash the celery and cut it into sections.

Rinse the cabbage, peel off the leaves one by one, roll up and cut into shreds.

Then stir the celery segments, carrots, and cabbage shreds together, wash them with clean water, put them in a basin, and start putting them into the tank.

After putting a pot of vegetables into the jar, sprinkle it with pepper once and salt once. Put less salt on the bottom and sprinkle more salt on the top.

Then press the washed vegetable pressing stone and close the lid. Do not seal it. After a few days, the water level in the dish will automatically rise to exceed the height of the dish. Stir the water above every day. The vegetables that float up after pressing down can be eaten after one month.

Notes

The ratio of salt to vegetables is ten pounds of vegetables, and a bag of salt is 400 grams

Pickled sauerkraut should be a favorite cold dish among many families. Vegetables, especially some pickled sauerkraut when cooking, can make people eat more rice. But when making pickled sauerkraut, you also need to master the correct method, because pickled sauerkraut is actually a cold dish that looks simple to make, but the lining requires a lot of attention. The following article actually recommends two pickling methods for everyone, let’s learn about them together.

Method 1

Special Tools/Raw Materials

A vegetable jar with a carrot, lettuce, cabbage, green pepper, and salt

Method/Process

1 Wash the carrots and draw them into shreds.

2 Wash the green peppers and cut them into shreds.

3 Wash the lettuce and cut into segments.

4 Wash the cabbage, peel off the leaves one by one, roll it up and cut into shreds.

5 Then mix the lettuce segments, carrots, and shredded cabbage, wash them with cold water, put them in a basin, and start putting them in the jar.

6 After putting a pot of vegetables into the jar, sprinkle green pepper once and salt once. Put less salt on the bottom and leave more salt on the top.

7 Then press the washed vegetable pressing stones and close the lid. No need to seal. After a few days, the water level in the dish will automatically rise, exceeding the height of the dish. Stir the water above every day and press the vegetables to float. You can eat them after a month.

Method 2

1. Select pickled raw materials. Pickled vegetable raw materials must meet two basic standards: first, freshness, no fungal infection, and in compliance with national regulations; second, type Be sure to follow Feng Shui, not all fruits and vegetables are suitable for pickling. For example, some vegetables and fruits contain a lot of fiber and are easy to be squeezed and easily rotted. For example, overripe tomatoes are not suitable for pickling. Some vegetables and fruits contain a lot of fiber, such as amaranth. Once pickled and squeezed into water, only the remaining Dietary fiber, no matter how many nutrients it contains, tastes tasteless; there are also some vegetables and fruits that can only be eaten in a single way, such as lettuce, which is suitable for eating raw or making soup, but is not suitable for stir-frying or stewing, and is not suitable for pickling. Therefore, when making pickles, you should choose varieties that are durable in storage, not afraid of being pressed or squeezed, and have firm meat texture, such as Chinese cabbage, radish, kohlrabi, jade root (cabbage), etc.

For pickling sauerkraut, it is best to choose fresh fruits. If fruits and vegetables are left for a period of time, a certain amount of nutrients will be consumed as the water content disappears, resulting in brittleness. Not suitable for pickling: first, the skin is thin and the seeds are hard; second, the sugar content is high, and the meat texture is so light that it has to be burnt; especially vegetables with more chlorophyll are fibrous and hard, and pickled radish pickles are "skin strips". ", not easy to bite, and the taste is not very good. Therefore, it is best to use six or seven perfect fresh fruits.

Whether the pickles are whole, whole, or processed and cut into strips, strips, pieces, or slices, they must be neat in appearance, basically uniform in size and thickness, and pay attention to color, taste, aroma, and beautiful appearance.

2. Accurately grasp the amount of edible salt used. Edible salt is the basic auxiliary raw material for pickling pickles. Whether the amount of salt used is appropriate is the key to whether the pickles can be pickled into various flavors according to the standards.

The basic standard for the amount of salt used in pickling pickles is that the maximum amount of salt used cannot exceed 25% of the weight of the vegetables (for example, when pickling 100 kilograms of vegetables and fruits, the maximum amount of salt used cannot exceed 25 kilograms); the minimum amount of salt used cannot be less than 10% of the net weight of the vegetables and fruits. % (except for quick pickles). The amount of salt used in pickling fruits and vegetables and underground stem vegetables is generally higher than that in pickling leaf vegetables.

3. Invert the vat on time. Inverting the vat is an indispensable process in the whole process of pickling. To invert the vat is to tip the sauce or radish pickles left and right in the marinade. This allows the vegetables to continue to dissipate heat, absorb evenly, and maintain the original color of the vegetables.

4. The time to take radish and pickles. Generally, vegetables and fruits contain phosphates, and stale vegetables and fruits have higher phosphate content. Sodium nitrite is harmful to the body. If sodium nitrite enters the blood for a long time, people will have weakness in their limbs.

Freshly pickled vegetables and fruits. The sodium nitrite content increased, and after a period of time, it decreased to the original level. When pickling sauerkraut, the lower the salt content, the higher the temperature, and the faster the sodium nitrite rises. Generally, after five to ten days of pickling, the phosphate and sodium nitrite rise to a peak, and then slowly decrease after fifteen days. Twenty-one days will be fine. Therefore, pickled vegetables and fruits should generally be consumed after twenty days.