Pickles
By VicentaLakin
Recipe Recommendations
- Various vegetables appropriate amount
- great salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- rock sugar appropriate amount
- liquor appropriate amount
- sour and salty
- other
- several days
- ordinary
Steps for Pickles
1
Inundated vegetables are washed and dryed one day in advance. The peppers are torn open。
2
I like little Paprika. Choose the spirit. More water bubbles are bought on the market。
3
This little red pepper is ready for the whole inundation, just to dry up the surface。
4
Pre-cleaning pickles, drying, no raw water, no oil. (It's also true that the southern countryside uses raw water bubbles directly, and it's good. (c) Pelican peppers, eight horns, cinnamon skins and salt are boiled with water for 10 minutes and dryed into the altar。
5
In the altars are dried vegetables。
6
Pickles without vegetables are put in ginger, garlic, ice cream。
7
Okay, Guy, I've flooded several forums。
8
We'll eat in a week。
9
It's a good meal. I love to cook fish and meat with these pickles。Pickles Make Tips
1. The water jar must be sealed with water, and the water at the mouth of the jar must not dry out.
2. The kimchi water becomes more fragrant as it gets older and will be added as you eat it, but generally the flooding time should not be less than a week.
3. The vegetables and utensils put into the jar must be clean and not stained with raw water or oil.
4. Less salt will be very sour, but it will not taste good if it is too salty and not sour. Master it yourself.
2. The kimchi water becomes more fragrant as it gets older and will be added as you eat it, but generally the flooding time should not be less than a week.
3. The vegetables and utensils put into the jar must be clean and not stained with raw water or oil.
4. Less salt will be very sour, but it will not taste good if it is too salty and not sour. Master it yourself.