Appetizer - Private pickles(kai wei xiao cai si jia pao cai )

Appetizer - Private pickles

Introduction:

"This pickle, in addition to the sour taste of ordinary pickles, is more special. It's very crispy, like pickles that have not been pickled. It's very refreshing. Absolutely crisp, absolutely appetizing, absolutely unforgettable dish ~ ~ "

Production steps:

Step 1: prepare the vegetables you need. If you have cucumbers, carrots and cabbages at home, you can add them in.

Step 2: prepare the ingredients. If you have garlic at home, you'd better add some. In this step, you can slice for standby.

Step 3: slice the radish.

Step 4: cut the cabbage into pieces and put it in an oil-free basin. If there are other vegetables, cut them into pieces or strips of the same size.

Step 5: Sprinkle with all the ingredients. The key is to prevent oil not only in the basin, but also in the whole process.

Step 6: put on gloves or bags and start kneading vegetables. Knead the salt and sugar until there is no sugar.

Step 7: after kneading for a while, the vegetables begin to come out of the water. Knead until the vegetables in the basin seem to be less than half, and a lot of water comes out of the basin.

Step 8: find the plastic wrap and cover it. Take a heavy object and press it on the dish. I found a big milk bottle and filled it with water.

Step 9: press for one night, or more than 8 hours, you will see more and more water in the basin.

Step 10: put all the pressed vegetables and water into a sealed box or a sealed jar at home. The jar with a big stomach and a small mouth is the best. Under normal circumstances, the water from vegetables is just in the jar without vegetables.

Step 11: put the sealed box or jar in a cool place in the kitchen and seal it for 10 days to 2 weeks.

Materials required:

Cabbage: half a piece

Radish: Half Root

Salt: right amount

Sugar: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Note: first of all, the whole process needs to be oil proof, not afraid of raw water. No matter basin or hand or sealed box, do not have oil, otherwise it is easy to break. Secondly, under normal circumstances, the water from vegetables can be put into a jar with a big stomach and a small mouth, which can just submerge the vegetables. If there is not enough water in the sealed box like I did, you can directly use raw water to open the adjusted proportion of salt and sugar and pour it in directly. Finally, the ratio of sugar to salt is one to two, which can be calculated according to the amount of vegetables at home. More is better than less. I have about 90 grams of salt, half of sugar.

Production difficulty: simple

Technology: seasoning

Production time: several days

Taste: sour and salty

Chinese PinYin : Kai Wei Xiao Cai Si Jia Pao Cai