Pickles
By VicentaLakin
I don't know if you're like me, and sometimes you don't feel like it, and you want some sour pickles. Being a housewife is not easy these years because of the existence of a number of poor businessmen. Every time we go out to buy food, it's more serious than the exams. With regard to purchases, look at the content, the date of production, and the fear that their own negligence might cause problems for healthy food for their families. By the way, I learned this pickle from my neighbor's aunt a few years ago. It's a little more complicated, huh, because I'm a super lazy person who simplifies the pickle process. It's really easy to make pickles, and zero experience. The only thing to worry about is oil and smell protection during production. Usually 10 to 15 days after doing it, you can eat it. It was supposed to be published a long time ago, but there was no time to record it. A more complete process can be shared today. Hope you like it too。
Recipe Recommendations
- Round cabbage of 2
- garlic of 2
- qingshui
- salt 50 grams
- slightly spicy
- other
- several days
- simple
Steps for Pickles
1
The wrapping surface is washed clean with water。
2
Each dish is cut open with a knife. And wash the dishes。
3
One-second tap water, half salt. This time I used the last pickle, and I mixed in some new tap water. I'm not sure
4
Put the wrapper in there, and when it's ready, you can put some leather-skinned garlic, ginger and a little chili with Randy. Add the rest of the salt。
5
Because I'm a traditional pickle altar that can't be completely sealed. It is therefore necessary to fill the site with water, so that the air cannot be contained. The water on this side is usually replaced once in a few days, and it's either finished or dirty。
6
After at least 10 days, you can eat it. But remember to clean your hands without oil or smell. After being removed, the water was thoroughly washed with fresh water and the salt was washed away。
7
When you're done, find a board and a knife that's special enough to eat, and cut the pickles。
8
Cut the pickles。
9
Sliced pickles with a little white sugar, raw smoke, oil to eat, and a little garlic pepper to make。
10
It's evenly mixed with chopsticks, sealed with a skin box, and placed in the fridge. Take some more when you want to eat. However, even if the Korean pickles are bought outside, they will become acid every day when they are closed, so they will be eaten in a few days。