Pickling method of broken vegetables in northern Shaanxi

First, prepare the dishes you need, such as green onions, parsley, carrots and Chinese cabbage. Remove old leaves and skins from shallots and clean them; Remove the roots and yellow leaves of coriander and clean them; Carrots should be carefully washed, especially the bumpy soil, which will affect the taste.

Second, cutting vegetables: Chinese cabbage only needs cabbage leaves, then everything is cut in half, and then shredded cabbage; Cut coriander into sections; Cut the green onion into sections, and it will taste better if it is cut; Carrots are sliced first, and then shredded. I didn't like carrots when I was a child, but I liked chopped pickles. Every time I pickle chopped kimchi, I add more carrots.

Third, put the cut vegetables in a big pot, then sprinkle with salt and start stirring with your clean hands. Be sure to mix it evenly, especially the salt, otherwise you won't eat it. This is a handmade work, and it takes about 65,438+00 minutes to fully taste them. We eat onions alone, which feels spicy, but it's different from others. Then put it in a jar, seal it at low temperature and eat it the next day.

Pickled sauerkraut seems simple, but pickled sauerkraut tastes different and has its own flavor. Some families are very successful in pickling. After being fished out of the urn, it is golden and bright, bright in color, salty and sour, and fragrant in acid. And some families pickled sauerkraut, people can't put it in their mouths when they eat sour, which is not only sour but also not crisp.