Sauerkraut in red oil(hong you pao cai )

Sauerkraut in red oil

Introduction:

"Some flavor has been eaten since childhood, and we habitually think that it is our local characteristic practice, and every time we call it, we always put the name of our hometown before the name of the dish. Take pickle as an example, there are two flavors from snacks: sweet and sour and salty and sour, which I call Sichuan pickle. The traditional Sichuan pickle is pickled water with salty water and pepper grains. Salty acid is the taste after fermentation. Another kind of pickle with sweet and sour taste is produced by fermentation with sweet and sour water. Watching Taiwan's food shows, they put it on the list of Taiwan kimchi, so today I'll call it Taiwan kimchi. After the beginning of winter, every family's soup products began to increase, and soup paofan is a great love of many girls, including me. Although know soup paofan long-term eat bad for the stomach, but still can't give up this one. Sichuan people like to eat "hot rice", and a mouthful of "bath pickles" (that is, overnight pickles) is indispensable. Today's pickle is sweet and sour. I like it very much. It's simple and convenient. This season is also the season for red radish to go on the market. Take advantage of the season to have a good taste of pickles. "

Production steps:

Step 1: cut off the skin of the red skin radish and keep it for use. Cut the radish into sections, slice the radish, cut the carrot into long strips, and cut the ginger into small pieces.

Step 2: pickle the radish slices with a little salt and drain the water.

Step 3: melt the sugar in warm water, then add white vinegar to make pickle water, and pour it into a sealed jar (sugar: white vinegar = 2:3 is only the approximate ratio, be sure to taste it, and adjust it according to your taste.)

Step 4: put carrots, ginger and red radish in a sealed jar in turn, cover them and marinate them for about two days. You can eat them (if you like sour taste, the marinating time should be increased by one day)

Materials required:

Red radish: right amount

Carrot: right amount

Ginger: right amount

Sugar: right amount

Salt: right amount

White vinegar: right amount

Note: pickles are most afraid of bacterial growth, eating a bad stomach, the first time to wash must pay attention to wash clean, I usually use rice washing water, or add a little baking soda, these two methods can be integrated on vegetables pesticide. There is also a good cut vegetables, I would like to use a cool bubble, and then wash again, good two pass, pickles can be assured to eat!

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Hong You Pao Cai