Complete collection of soaking methods for children's vegetables

1. Prepare a container, jar or glass jar that can be sealed. Earthen pottery is not easy to buy, just use glass, as long as it is tightly covered.

2. Prepare an oil-free pan, boil water and let it cool, then pour it into the container. The amount of water accounts for at least half of the container, and the actual operation depends on whether the food can be put in.

3. Put the salt in a container and melt it. Make the water a little more salty than usual when cooking, but not too salty. Put more pieces of rock sugar into evolution, but you can't put sugar instead. It doesn't matter if you can't let it go. Pour another bottle of high-grade liquor, and you can keep it if you don't have it.

Wash the vegetables to be put and dry the water. You can't make the water greasy.

5, fresh red pepper, mountain pepper, ginger, garlic, washed and dried, put in, these are seasonings, usually do not eat, these will make kimchi taste very spicy.

6. finally, cover it and you can eat it in two or three days. The longer the soaking time, the softer and more sour it is, and the shorter the soaking time, the more brittle it is. Just put the vegetables in the future, because the mother water of this pickle is ready. If you find that there is less water after using it for a long time, add cold boiled water and add some salt. If it turns white, pour some high-alcohol liquor.