How to pickle sherry red pickles

Sherry red pickle is a kind of pickle, delicious.

The specific pickling method is as follows:

1, buy good sherry red;

2, with a pinch of the hand in the root of the sherry red, can come out of the water, can be easily broken, so that the dish is tender;

3, take off the yellow leaves;

4, under the sink to wash;

5, put in the sun under the big sun for a day;

6, Take the vegetables home in the evening and sprinkle a layer of vegetables with a layer of salt. The ratio of vegetables and salt is 10:1, so it is not easy to be bad. Because we want to eat the next spring it;

7, to the next morning's appearance, there has been a part of the dish pickled out of the water, and then the top of the dish and the bottom of the dish inverted, so that it will be easier to get out of the water;

8, to the next night, the dish has been out of a lot of water, this time you can get into the altar;

9, altar should be cleaned beforehand, and inverted for a day. After into the altar, the third morning will also have to take the dishes out of the altar again, put the top of the dishes back down below, and then put the bottom of the dishes back on top. This is done to make it easier to get the water out and to remove the spicy flavor of the savory vegetables.

On the third night, the actions of the third morning are repeated again, with the same purpose.

After filling the altar, I didn't put water on the side of the altar, and just snap on the bowl. Because it's not making kimchi either.

Doing a good job of pickles usually take 20-30 days to eat. Because in 5-15 days time the highest concentration of linosulfite.

Additionally when pickling the root will be removed as much as possible, without so much root. The more tender the vegetables are the more water comes out. That's the water you'll use to pickle the snowy red.

Sherry red, annual herb, mustard varieties, mustard leaves with stems pickled, is the Sherry red (also known as Sherry Weng), commonly known as spicy vegetables. The leaves are y lobed with crinkled edges and bright yellow flowers. The stems and leaves are common vegetables, usually pickled.

In northern China, the leaves turn purplish-red in the fall and winter, hence the name "Xue Li Hong". In the south of China, it is also mislabeled as "potherb mustard" because it is rare to see "potherb mustard" turning purple-red.