Sometimes we find that our pickled vegetables seem to start rotting in just a few days, and we are puzzled. Generally, pickled foods have an extended shelf life and are quite resistant to spoilage, so how can they rot in just a few days? Actually, it's mainly because the method you used during the pickling process was incorrect. So, how can you preserve pickled kohlrabi? Let me share a method with you:
1. Choose the right pickling ingredients
The ingredients for pickled vegetables must meet two basic standards: they must be fresh, free from bacterial contamination, and hygienic; and the variety must be suitable, as not all vegetables are good for pickling. You should choose varieties that are resistant to storage, can withstand pressure and squeezing, and have firm flesh, such as cabbage, radish, kohlrabi, and turnip.
2. Master the amount of salt
Whether the amount of salt used is appropriate is key to successfully pickling various types of pickled vegetables to standard. The basic standard for salt usage in pickling is that it should not exceed 25% of the vegetable's weight; the minimum amount should not be less than 10% of the vegetable's weight (except for quick-pickled vegetables). For pickling fruits, roots, and stem vegetables, the amount of salt is generally higher than for leafy vegetables.
3. Turn the pickling container regularly
Turning the container is an essential step in the pickling process. This means flipping the brine or pickled vegetables in the container up and down. This allows the vegetables to dissipate heat continuously, ensures even exposure, and helps maintain their original color.
4. Time to consume
Most vegetables contain nitrates, and the content is higher in vegetables that are not fresh. Nitrite is harmful to the human body. If nitrite enters the bloodstream for a long time, a person will experience weakness in their limbs. Generally, nitrates and nitrites peak after five to ten days of pickling and gradually decrease after fifteen days. After twenty-one days, they become harmless. Therefore, pickled vegetables should generally be consumed after twenty days.
5. Choice of tools
When pickling vegetables, it's important to use the right tools, and the choice of container is particularly crucial. It affects the quality of the pickled vegetables.
6. Temperature and storage location
The temperature of pickled vegetables should generally not exceed 20°C (68°F), otherwise, they will spoil and go bad quickly. In winter, a certain temperature must be maintained, generally not lower than -5°C (23°F), with an optimal temperature of 2-3°C (36-37°F). If the temperature is too low, the pickled vegetables can freeze and also spoil and go bad.