Homemade sour
By VicentaLakin
Or do you like the sour vegetables made from old-fashioned earth jars. But since the sour is called the sour, how does it feel to be sour? Look at the instructions. Because it only talks about cabbage. The sour sauce in the northeast is famous. But I don't remember seeing sour vegetables made out of cabbage in Sichuan, even if they did. Sichuan's yogurt is made of cabbage, which can also be considered as pickles, but is not the same as the pickled pickles that make a meal. One of the main ingredients of the sourfish is it. It's been a while since I thought I'd make Sichuan sour. The instructions also refer to pixie powder
Recipe Recommendations
- green vegetables 1500 grams
- salt 60 grams
- pepper 1 handful
- cold boiled water appropriate amount
- sour and salty
- pickled
- several days
- simple
Steps for Homemade sour
1
Take the green leaves and wash them and dry them
2
In yogurt containers, we've got a green
3
A little salt
4
Put it down
5
Get the salt cooled and watered
6
Reload the container
7
Continue to add cold water to the surface of the leaves
8
Give me a pepper
9
Put plastic pressure on it
10
Cover the lid
11
Put it in the sour
12
Cover the lid，启动酸菜功能，起始时间为75小时
13
75 hours to end. The caps are covered with beads
14
The cabbage is yellow and a little sour
15
It's not flooded with green leaves
16
It's a little fermented. Put the sour back on the sour
17
17,120 hours. It's very acidic. It's a little soft, but it's still scalding
18
140 hours, sour, slightly yellow and translucent, and much softer. Approx。Homemade sour Make Tips
Use cooled boiled water for making the pickled cabbage. You can adjust the amount of salt and other seasonings according to your own taste. Making pickled cabbage without adding bacterial powder takes longer; adding it may shorten the time. The finished pickled cabbage can be placed in an airtight container to continue fermenting. If you do not want it to continue fermenting, you can store it in the refrigerator.