Pickle radish
By VicentaLakin
In Sichuan and Chongqing's house in the tunnel, there are probably few people who do not know pickles, and there are several pickles in the house. The altars are usually pickled with ginger, carrots, peppers, beans, vegetables, etc. With the exception of green vegetables, which are on the market every summer, families buy fresh materials from the market, wash them, dry them and pick them up. In fact, the Sichuan people hardly call this a pickle, but rather a pickle; it is not called pickles; it is called pickles, pickles or pickles, which are called sour pickles, pickles or pickles, and it is written directly in front of the dishes with the word "deep"; apart from the crown, there is a difference in the method of each dish, and soybeans and carrots are called sour beans, sour carrots or soybeans, and ginger and peppers are called "butter ginger and peppers" and green vegetables are called sour. These vegetables, apart from the beans, which are used for cooking, are essentially used as cooking material or accompaniment, usually for a long period of time to be fermented by the microbes in order to obtain a special taste of authentic acid. These tastes, together with a variety of sauces, which are processed through such processes as cooking and frying and stew, produce unique ones, which are single, complex, fragrance, appetizers, and make people love more and more. There's a big old sour paste, made from Sichuan's fermentation over nine hundred and eighty-one days, which is sour, which is always a reminder to the hyenas and deep into the hearts. Sourfish, it's a family dish now. The pickles, which are often shared by members of the network outside the territory of Kawasu, are usually called “divers” or “rollers” and are only used in light salt water for a few days. They are not salty and most of them enjoy a good taste. Because of the short time they are made, they are called “jumping” or “rolling water”, which is only suitable for now and cannot be kept for long. The pickle process is really simple: salt, old water and pickles. If there are no pickles, you can buy them online. It doesn't matter if there's no old water, a new salt water, pickles are old and old water is there. Then you can walk with your age。
Recipe Recommendations
- water radish ten catties
- salt
- water 5 pounds
- sour and salty
- pickled
- several days
- simple
Steps for Pickle radish
1
Clean the pot, no oil. Put it in clean water, burn it and salinize it. It's cold, ready for use. Salt water is salty, about four or five times salty. I estimated the weight of the salt above。2
Wash the radish. No, no, no, no。3
It doesn't matter if you're just a little bit wet on the surface, if you're willing to dry it all up。4
First load the carrots into the kimchi altar, then pour the salt water into it, and know that it is flooded. And then we'll spill salt。5
Cover the altar, seal it with clean water and keep the air out. After a few days of pickle, the radish will produce a lot of water, and if there is too much, it will need a spoon to bring the excess water out of the altar. Regular weekly water supply to the altar, maintaining water levels and ensuring that it is sealed and inhaled. When buying an altar, care must be taken that there is no leak in the altar and the lid, and that the inside is always higher than the outside. In the beginning, the fermentation in the altar will produce bubbles, which will flow out along the jar, so the balconies will bubbly, bubbly..6
Look at my altar. Do you feel a lot? In fact, all you see is a part of it7
The following year, when the radish is picked up, you can use salt water, wash the vegetables and purified them, then put them in the altar, and then put a suitable layer of salt. If there's white in the altar after a while, don't be nervous, we'll go to the supermarket and buy a bottle of high white wine above 52 degrees, pour it in and the white will disappear. You say God isn't magic? Civil wisdom is truly amazing。8
A radish can be used to cook old duck soup, to make meatmeat, pork liver soup, and to cook pepper-fish, pepper liver, chicken chicken, etc. I'll share my pickles with you slowly. Please look forward。Pickle radish Make Tips
The focus of pickles is to remember: 1. Packagings are free of oil. 2. Be salty. 3. Do not mix in large quantities. 4. The altar cannot dry water along it, bearing in mind its regular renewal。