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[Do you use salty pickles for water?]

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[Do you use salty pickles for water?]

Winter is the season of pickled pickles. There are also many types of pickled pickles. In daily life, many people like pickled pickles, radishes, mustard, and cucumbers. When pickling pickles, you need to drain water, and the jarsIf there is water in it, it will easily lead to mildew and stinking of pickles. In fact, if you eat pickles occasionally, you can also increase people’s appetite, which is good for your health.

When pickling pickles, it is necessary to pay attention to the use of appropriate tools, especially the choice of container is particularly important, it is related to the quality of pickles.

If the pickled quantity is large and the storage time is long, it is generally marinated.

Pickled semi-dried pickles, such as spicy dried radish, kohlrabi, etc., generally use jars to pickle, because the jars have large mouths and can be sealed. The pickled amount is very small and the time is short. You can also use small pots and cover bowls.

Pottery utensils are generally used for salting utensils. Do not use metal products.

When pickling pickles, the raw vegetables are usually cut into slices, pieces, strips, shreds, etc., so that the pickles can be immersed into the dish’s tissue.

If you pickle whole vegetables, the pickling period is long, and it is not easy to pickle thoroughly.

Therefore, cutting the dish into a smaller shape, filling the cloth bag into the sauce, the sauce puts pressure on the cloth bag, and can accelerate the maturation of the cured product.

Cloth bags are best sewn from coarse gauze cloth to make pickles easy to infiltrate. The size of the bag can be determined by the size of the pickler and the number of pickles, and it is advisable to hold 5 kg of pickles.

The sauce should be made of wood, not metal.

Both sauce and pickled vegetables need to start frequently, which is to dip the pickled vegetables up and down.

The wooden sauce is light and buoyant, and placed in the sauce tank, it is not afraid of salt corrosion and has no odor, which meets hygienic conditions.

In addition, pickled vegetables also need tools such as hedges, forks, etc., which can be flexibly selected according to needs.

How long can pickled pickles last for less than 2 days or more than 20 days.

According to scientific determination, the content of nitrite in pickled vegetables at the beginning of the second picking is not high. Nitrite is harmful to the human body. If nitrite enters the blood for a long time, people will have weakness in their limbs.

Just after pickling vegetables, the nitrite content increased, and after a period of time, it dropped back to the original level.

When pickled vegetables, the lower the salt content, the higher the temperature, and the faster the nitrite rise. Generally, the pickling time is five to ten days, and the rise of nitrate and nitrite reaches a peak, which gradually decreases after fifteen days.

It’s harmless in 21 days.

Therefore, pickled vegetables should generally be consumed after twenty days.

The practice of pickling pickles 1, pickled mustard 1, nine mustard, washed, air-dried, and then exposed to the sun for a day to a little dry; 2, dried mustard, piled together for a day or two, letIts leaves are yellow; ps: Heap of yellow mustard is more fresh after pickling.

3. After the mustard piles yellow, cut it short and put it in a container; 4. Add an appropriate amount of salt, usually 10 kg of fresh mustard with 1 kg of salt; 5. Knead until the water comes out;Compaction; 7. After the compacted mustard is weighed, it can be eaten after two to three weeks.

2. Pickled radishes 1. Cut green radish and carrots into strips and marinate them with salt for half a day; 2. Dry in the sun for one day; 3. Add paprika and spiced noodles to the dried radishes and rub repeatedly until the radishes become soft4, dried dried radish; 5, added paprika to dried dried radish; 6, and spiced noodles; 7, repeated rubbing; 8, until the dried radish becomes soft; 9, sealed with plastic wrap,Let it marinate at room temperature for half a month; soak it with balsamic vinegar when you eat it, and drip with sesame oil.