Private pickles
In addition to the sour taste of ordinary kimchi, this kimchi is more special. It is very crisp and refreshing as if it has never been marinated. Absolutely crisp, absolutely appetizing, and definitely a small dish that you will never forget ~~
Recipe Recommendations
- cabbage half a
- salt appropriate amount
- sugar appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- sour and salty
- flavoring
- several days
- simple
Steps for Private pickles
1
Prepare the necessary vegetables. If you have cucumbers, carrots, and Chinese cabbage at home, you can add them all.
2
Prepare the required seasoning. If you have garlic at home, you'd better add some. You can slice it for later use at this step.
3
Slice the radish into thin slices.
4
Cut cabbage into pieces and place it in an oil-free basin. If there are other vegetables, cut the same into pieces or strips of similar size.
5
Sprinkle with all seasonings. The key thing is that not only the basin, but also the entire process must be protected against oil.
6
Put on gloves or a crisper bag and start rubbing the vegetables. Rub the salt and sugar until there is no more.
7
After kneading for a while, the vegetables begin to come out of water. Kneaded until half of the vegetables in the basin seem to be missing, and a lot of water comes out of the basin.
8
Find plastic wrap and cover it, and hold heavy objects and press them on the vegetables. I found a large milk bottle and filled it with water.
9
If you press it overnight, or for more than 8 hours, you will see more and more water in the basin.
10
Put all the pressed vegetables and water into a sealed box or a sealed jar at home. The jar with a big belly and a small mouth is the best. Under normal circumstances, the water from the vegetables will not reach the vegetables in the jar.
11
Place the sealed box or jar in a cool place in the kitchen and seal it for ten days to 2 weeks.Private pickles Make Tips
First of all, the entire process needs to be oil-proof and not afraid of raw water. Whether it is the basin, hands or sealed box, do not have oil, otherwise it will easily break. Secondly, under normal circumstances, the water from vegetables can be put into a jar with a big belly and a small mouth, which can just submerge the vegetables. If there is not enough water after loading the sealed box like I did, you can directly use raw water to melt the adjusted proportion of salt and sugar and pour it directly in. Finally, the ratio of sugar and salt is 1:2, which can be calculated according to the amount of vegetables in your home. It is better if the amount is more than less. I have about 90 grams of salt and half sugar.