[simple pickle method] - you can enjoy the taste of hot and sour pickles without going out(jian dan de pao cai zuo fa bu yong chu men ye neng xiang shou dao suan la de pao cai wei dao )

[simple pickle method] - you can enjoy the taste of hot and sour pickles without going out

Introduction:

"I don't know if you are the same as me. Sometimes when you don't have much appetite, you want to have some hot and sour pickles. Nowadays, it's not easy to be a housewife, because there are some unscrupulous businessmen. Every time I go out to buy food, I'm more serious than the exam. For things you buy, you need to look at the ingredients and production date. You are always worried that your negligence will bring trouble to your family's healthy diet. To get back to the point, I learned this pickle from my aunt next door a few years ago. Originally, her method was more complicated, ha ha, because I was a super lazy person, I simplified the process of making pickles. It's really easy to make this pickle. Zero experience is OK. The only thing to avoid is to prevent oil and fishy smell in the production process. Generally, it can be taken out to eat after 10-15 days. I wanted to release it a long time ago, but I didn't have time to record the whole process. Today, I can share the complete process with you. I hope you like it too

Production steps:

Step 1: rinse the surface of cabbage with water.

Step 2: cut each cabbage with a knife, usually 4 portions. Wash the cabbage again.

Step 3: fill 1 / 2 tap water into the jar and add half the salt. This time I used the water from the last pickle and mixed some new tap water in

Step 4: put the cabbage in. After putting it, you can put some garlic with skin, ginger and pepper with pedicels. Add the rest of the salt to it.

Step 5: because this is a traditional pickle jar, it can't be completely sealed. So finally, fill the edge of the jar with water, so that it can seal the air inside. The water on this side usually needs to be changed every few days. It will be dry or dirty.

Step 6: after at least ten days, you can take it out and eat it. But remember to keep your hands clean without oil and smell. After taking it out, put it on the plate and wash two layers of water thoroughly with clean water to remove the salt smell.

Step 7: after washing, find a special chopping board and knife to cut pickles.

Step 8: cut pickles.

Step 9: add a little sugar, soy sauce, cooking oil, garlic and chopped pepper to the cut pickles.

Step 10: stir well with chopsticks, seal with fresh box and put in refrigerator. When you want to eat, take some in the bowl. However, even if you buy kimchi outside, it will become sour every day after Kaifeng, so you have to finish it in a few days.

Materials required:

Round cabbage: 2

Garlic: 2

Qingshui: half jar

Salt: 50g

Note: 1: when making pickles (in fact, beans or pickles, etc.), you need to avoid oily smell. It's easy to break if it's oily, or it has a strange smell. 2: It is also necessary to prevent air from entering the jar. If it is made with traditional pickle jar, fill the edge of the jar with water regularly. 3: When the pickles are ready, you can send porridge, or make side dishes for daily cooking, with better flavor. 4: If the pickle is finished for the first time, the sour water in the jar can still be used, but you need to add an appropriate amount of salt to make the pickle for the second time. I usually use the water twice, then pour it out, wash the jar and come back again.

Production difficulty: simple

Process: others

Production time: several days

Taste: slightly spicy

Chinese PinYin : Jian Dan De Pao Cai Zuo Fa Bu Yong Chu Men Ye Neng Xiang Shou Dao Suan La De Pao Cai Wei Dao