Pickles

Pickles are the fruit of the wisdom of the working people, with a wide variety of approaches, choices and formulations. And the products are delicious. The production of pickles is also a process of fermenting vegetables in salt water. (Keywords: vegetables, salt water, fermentation) I. Vegetables (materials): 1. Varieties: fresh vegetables, which are fresh and delicate in quality, and which are rich in meat and not susceptible to softening corruption, can be used as pickles. For example: radish, kale, chili, bean horn, ginger... Treatment: Elimination of the old, insects and Tennessee, cleaning, cutting, drying. Salt water (halogenated water): 1, ratio: 1000 g drinking water plus 80 g salt. 2. Practice: Salt water is ready to boil and cool. It is also possible to add fungus, peppers, garlic, onions, etc., to its own tastes, sugar, rice wine, rice vinegar, yeast, pepper fluid, etc. Fermentation (cracking): 1, pickled: Packagings with hot water for fungi, vegetables filled with altars, halogenated paste, cold water seals. 2. Time: 10 days for indoor fermentation, expiry, replacement of vials, storage of refrigerators, ready for food。