Pickling green tomatoes is a common practice.

It tastes crispy and delicious.

Seasoning salt

raw-food material

Green tomato 2000g, salt1000g.

eating habits

1. Blanch the red and green tomatoes with boiling water, peel them, let them cool, put them in a jar, cover them with a layer of salt, and store them for 7 days (bubbles appear on the fermentation day, which is normal but not bad);

2. Then seal the lid with a piece of paper and put it in a cool and ventilated place (don't freeze it in winter). You can take it out for cooking and soup in winter.

3. Another pickling method is to pickle green tomatoes with 20% salt water; Pickled green tomatoes are crisp and delicious.

Gourmet special

It tastes as good as fresh. Stir fry to make soup.

Pickled green tomatoes

Raw material formula: tomato 1kg kohlrabi 1kg pepper noodles 10g salt 150g onion 40g garlic 30g.

manufacturing method

1. Marinate the washed kohlrabi with salt for half an hour, then take it out and wash it twice.

2. Pick out the unripe tomatoes, wash them, cut the big ones into 4 pieces, the small ones into 2 pieces, and then cut them into half-moon pieces.

3. Cut the pickled kohlrabi into 3cm square pieces, add the chili noodles, shredded onion, minced garlic and shredded chili, stir and put into a jar. Put a few layers of kohlrabi and a layer of tomatoes, and so on. 1 hour later, pour in light salt water. You can eat it in a few days.