Simple pickle(jian yi pao cai )

Simple pickle

Introduction:

"If you have a bad appetite in summer, a refreshing and appetizing pickle is the best. Now the family has a small population, too many pickles, not only can't eat, but also a big jar is in the way. Today, Xier teaches you how to make a simple version of pickles. It's very convenient to put a small jar in the refrigerator and take it as you like

Production steps:

Step 1: clean the prepared vegetables.

Step 2: wash and cut cabbage, because it's pickle, you can cut rough.

Step 3: cut celery into rhombic sections and set aside.

Step 4: rub the carrot with a silk eraser.

Step 5: cut garlic into large pieces. Cut more.

Step 6: cut ginger into thick slices. Ginger should be cut bigger, so it's convenient to choose, because it's soaked well, and it can be used to soak ginger, stew fish and roast chicken. Chaotian pepper should be put according to your own taste. If you like spicy, you can put more.

Step 7: find a large enough container, put all the cut vegetables in, and add two tablespoons of salt.

Step 8: usually eat spoon, two spoons of sugar.

Step 9: 8 spoonfuls of apple vinegar. Xier uses this to wash the sugar on the spoon. If you use a spoon, two spoonfuls will be fine.

The tenth step: high Baijiu, two bottle cap, quick fermentation rely on it. Then add 30 Chinese prickly ash and mix all the ingredients well.

Step 11: in order to stir evenly, we start to rub it. Feel that when the salt and sugar particles completely spent on it.

Step 12: mix the dishes well, stand still for about 1 hour, and the soup will come out. Put the pickles in a sealed container. Xier uses cans and bottles. You can use fresh-keeping boxes if you don't have them at home. The dishes should be pressed properly, and the soup should be poured in. If the soup is not completely without pickles, water should be added. Pay attention to use mineral water or cold water. Raw water is not good. Pickled cabbage is finished, sprinkle a small spoon of salt in the bottle and add a bottle of Baijiu (this is for sterilization, prevent pickle rot, we must not forget Oh). Cover the lid and put it in a cool place. After about 5 days of fermentation in summer, you can see small bubbles running up at the bottom of the bottle, which proves that the pickles are ready. At this time, you need to keep them in the refrigerator. Why do you see mom's pickles never need to be put in the refrigerator? That's because traditional pickles put a lot of salt. Now, in a low salt diet, Xier's pickles put less salt, so they are more delicate.

Materials required:

Cabbage: About 1000g (1 piece)

Carrots: 2 / 3

Celery stem: 3

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Salt: 2 tbsp

Sugar: 2 teaspoons

Apple vinegar: 4 tbsp

Highly Baijiu: moderate

Note: the key to success or failure of kimchi is not to get oil, so whether it's the container for washing or kimchi, absolutely if there is no oil, you can't get a drop of oil!

Production difficulty: simple

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jian Yi Pao Cai