Homemade pickles(zi zhi suan shuang xian cai )

Homemade pickles

Introduction:

"This pickle has been prepared for a long time, but the cold weather makes me very lazy. When it is coldest in the south, it is colder than in the north, and there is no heating. Clothes will freeze when they are washed and dried. Let's take a picture of me drying vegetables first, hehe! Isn't it beautiful! This dish is called songcai here. If the leaves are torn off and only the stem is used for pickling, the pickles are very crisp! "

Production steps:

Step 1: choose woad with uniform size and long stature, because we only eat stem, so we don't want too short one

Step 2: break off each dish and hang it on a pole or a rope to dry for one day. The skin is just a little shriveled, not too shriveled. The taste is not crisp

Step 3: take off the dried vegetables, pick out the yellow ones on the edge, and tear off the bad ones to leave them bare

Step 4: start washing with clean water

Step 5: after washing, drain the water and cut it into 1 cm pieces

Step 6: sprinkle salt to marinate the water. Pour out the water {salt, I mix the salt well, put it in my mouth and taste it. If I feel light, add a little more}

Step 7: Chop ginger, garlic, pepper and mix well

Step 8: mix well and put into jar to compact

Step 9: take the rolling pin and press hard

Step 10: press a stone inside and seal it with plastic wrap

Step 11: cover well and put it in a cool and dry place. You can eat it after 1 month

Materials required:

Woad: right amount

Salt: right amount

Ginger: moderate

Garlic: right amount

Pepper: right amount

Note: when pickling must be compacted, not compacted will rot!

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Zi Zhi Suan Shuang Xian Cai