Homemade pickles

Homemade pickles

Introduction:

"Nutritional value 1. Pickle is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestinal tract, weaken the toxic effect of spoilage bacteria in the intestinal tract, and help digestion, prevent constipation, prevent cell aging, reduce cholesterol, anti-tumor, etc Effect 3. Pickle can also promote the absorption of iron by human body. Health problems pickles will produce nitrite in the process of pickling, which is recognized as a carcinogen; and the content of nitrite is closely related to many factors, such as salt concentration, temperature, pickling time and so on. Families, small workshops or pickles produced by manufacturers without strict safety testing are more likely to have the problem of excessive nitrite content. They make pickles at home, clean and healthy, and eat at ease. "

Production steps:

Step 1: wash and dry the cabbage, wash and drain the pickle bottle.

Step 2: put the cabbage into the bottle, add cold boiled water, salt, pepper, dried red pepper, ginger, tighten the cap, seal and marinate.

Step 3: it's winter now. It's been pickled for more than 10 days.

Step 4: pickled for more than 20 days, the color turns yellow.

Step 5: take as you eat, take out a small piece with clean chopsticks.

Step 6: shred, make a dish of pickled sweet potato noodles shredded meat, this, my two pigs love, hehe!

Materials required:

Cabbage: right amount

Ginger: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Cold boiled water: appropriate amount

Salt: right amount

Note: 1. The water of kimchi must be no more than the dish. 2. The container of pickles should be clean and waterless, and clean chopsticks should be used when holding vegetables. 3. The soaked water can be used repeatedly. If it is not enough, you can add cold water. If you add salt properly, the taste will be more and more mellow. 4. If you like to eat garlic, you can add some garlic cloves. (I don't like garlic at home, so I don't put them.) according to this method, you can soak radish, cabbage and other vegetables.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty