How to make dried pickles delicious?

Making tools: a clay pot, generally 80cm high and 75cm in diameter, is used to pickle 100 kg vegetables. Shaoxing people are commonly known as "Luotou Tanzi".

Production time: generally winter1mid-October to early February is 165438+, and the best period is from light snow to winter solstice.

1, choose dishes. Ordinary Chinese cabbage (Shaoxing is called Jiaocai-named after it is produced in Jiaozhou, Shandong Province), long Chinese cabbage, big head Chinese cabbage or oily winter vegetables can also be used. Personally, I feel that Chinese cabbage is tender and crisp. For a family of 3-5 people, it is almost enough to buy 100 kg of fresh vegetables, usually about 35-40, and it is best to have symmetrical heads. (Take Chinese cabbage as an example. )

2, drying vegetables. The fresh vegetables bought are too moisture, so they must be spread and dried, usually about 5 days. Of course, it depends on whether the sun is strong or not. Generally, it will almost wrinkle when exposed to vegetables, and its weight will be reduced by about 1/4. Big trees can be split and dried. If it is too dry, pickles are not crisp and taste bad. There is too much water, and the pickled vegetables are not fresh and taste bad.

Step 3 pile up vegetables. Sun-dried vegetables should not be pickled immediately, but piled for three to five days. Usually two trees are put together. The standard is that the skin on the edge of the dish turns yellow and the shriveled heart shrinks a little, commonly known as "living" is the best.

four

Pickles. 100 kg fresh vegetable salt is about 2.5-3 kg. Bury a layer of vegetables, use your feet firmly, and sprinkle a layer of salt, usually 3-4 layers. When burying vegetables, the gaps should be as few as possible, and the fortress should be strong; It is best to have some water when stepping on vegetables; Salt should be sprinkled evenly, with less in the lower layer and more in the upper layer. If you like spicy food, you can put some dried peppers on each floor, but you'd better cut them and sprinkle them evenly. On the top layer, put the side skin of the vegetables, cover all the vegetables, make them thicker, and sprinkle more salt behind your feet. Note: if you don't use the edge skin, the first layer of pickles will often turn black, with poor appearance and poor taste.

5. Turn your feet. This is the key link. 24-48 hours after curing (generally, the highest temperature is above 15 degrees in one day and below 15 degrees in two days). Is to stabilize the food with your feet. At this time, the water must be stepped out, and the water coming out will overflow the vegetable noodles. Squeezing the air in the vegetables is the fundamental purpose of turning the feet, because kimchi must be fermented without oxygen.

6. Press the stone. This is also the key link. It's best to use Shaoxing local raw stone, not granite, marble, not to mention cement prefabricated board (the silicate inside will spoil the taste), 3-4 pieces, with a total weight of about 25 kg. The standard is to press down, and the water will overflow more than half of the stones. Too light, vegetables float and air enters, and pickles have "dirty feet"; It's too heavy, and the pickles have become twisted. Press the stone immediately after turning your feet. Some people weave a shelf with bamboo pieces and then press stones on it, which is more uniform, but the diameter of the cylinder is large and small, which is difficult to master. Often, bamboo shelves put stones in the middle, which makes vegetables float and easily spoil pickles.