Can I freeze pickles first? How can the first frost of solar terms be pickles?

Generally speaking, the first frost is suitable for pickles. When I first frosted, there was a custom of pickles in northern China, and pickles were very good at this time. So how does Chushuang make pickles? Let's take a closer look!

Is the first frost suitable for pickles? The first frost is suitable for eating kimchi.

As the saying goes, "the first frost kills a hundred herbs." In northern China, after the arrival of the first frost solar term, vegetables will rot if they are not harvested as soon as possible. If this continues for two or three days, the vegetables in the whole field will be harvested, so people will be busy as soon as the first frost comes. Pickling vegetables has also been a traditional custom in Beijing since the first frost.

How to pickle pickles in the first frost? Vegetables are mainly mustard and Chinese cabbage, and potherb mustard is more expensive and rare. Salting can only use big salt, but not fine salt. The latter is perishable, does not have the unique light bitter taste of big salt, has health care function and has a long aftertaste.

Pickled pickles generally use water tanks and need to be trampled barefoot, so that they can be compacted, airtight, prevent corruption and not cause serious injuries to vegetables. Generally, after stepping on a layer of vegetables, spread another layer and finally press it on the boulder. These stones need to be boiled in water to ensure sterility. Stones and water pickled for many years can be called treasures, because pickles pickled with them have a unique taste.

Buying vegetables and pickling pickles is a chore. In the past winter, there was no food, and I relied on pickles. I would rather do more than do less. So nearly 10 days after the first frost is a very hard season. Adults and children are busy preparing for the winter.

Pickling practice Recommended pickled radish materials:

White radish, salt, sugar, soy sauce

Exercise:

1. Slice white radish.

Step 2 spread a layer of white radish slices in the big bowl

Sprinkle a little salt.

4. Spread another layer of white radish slices, sprinkle another layer of salt, repeat several times, and let stand for 15 minutes.

5./kloc-Pour out the water in the bowl after 0/5 minutes.

6. Add another tablespoon of sugar.

7. Mix the white sugar and white radish slices evenly. Leave 15 minutes.

8./kloc-after 0/5 minutes, squeeze the water out of the big bowl by hand.

9. Pour in two spoonfuls of soy sauce

10. Pour a spoonful of white vinegar.

1 1. Pour boiling water. The radish slices shall prevail.

12. Cover with plastic wrap and refrigerate for 2 days.

Pickled kohlrabi material:

Kohlrabi, onion, ginger, garlic, coriander, chili oil.

Exercise:

1, kohlrabi, washed;

2. Tear it into pieces by hand;

3. Add salt and rub hard;

4. Let it stand for half a day and pour out the water;

5. Add onion, ginger, garlic, coriander and Chili oil and mix well.

Pickled cucumber material:

Cucumber, soy sauce 1.5 tbsp, peanuts, salt 1 tbsp, honey 1 tbsp, sesame oil and white vinegar 1 tbsp.

Exercise:

1, wash cucumber and chop it with a knife.

2. put a spoonful of sesame oil in a hot pot, then add dried peppers and stir fry over low heat. Add garlic to the pan and mix well.

3. Mix step 1 and step 2 evenly to obtain the cured material.

4. Finally, put the cucumber in the marinade and put it in the refrigerator for more than 2-3 hours.

5. Take the pickled cucumber out of the dish and sprinkle with fried peanuts.

Precautions for Pickle Pickling: Is there a correct operation method to avoid nitrite to the greatest extent? When pickling vegetables, there are indeed the following practices that should be observed:

1, selecting fresh vegetables for pickling;

Second, choose pickled radishes, carrots and other root vegetables;

Third, add some acidic substances such as lemon juice when curing, and the citric acid in lemon juice can inhibit the production of nitrite;

Fourth, you can also add some vitamin C in the pickling process, smash the vitamin C tablets, put them in water to make vitamin C solution, and put them in a vessel;

Fifth, the utensils used for pickling vegetables must be clean and hygienic. Artificial inoculation of fermented strains, utensils should be cleaned in advance and sterilized at high temperature; When pickling vegetables at home, iron or cook the utensils;

Sixth, when making fermented kimchi, keep it sealed and don't open it casually;

Seventh, when making pickles, controlling the taste to be slightly sweet or salty can reduce the nitrite content.

Experts on how to eat kimchi correctly say that the cancer-causing problem of kimchi that people are worried about is not so absolute. A large number of measurements show that the content of nitrite reaches its peak in a few days to more than ten days, but it will gradually decrease after 2-3 weeks, and generally it can reach a safe level after 20 days.

What really needs to be vigilant is the short-term pickled vegetables, which are called "pickles". Among them, a high level of nitrite combined with a small amount of amino acid decomposition products will also produce carcinogen "nitrosamine", which is also one of the causes of gastric cancer. Therefore, only if the curing time is more than 20 days, can it be safely taken out for consumption. When you buy kimchi in the supermarket, you must look at the QS sign, so that the safety of such products can be guaranteed.

Experts said that in the case of plenty of fresh vegetables, it is best not to let pickles play the leading role at the dinner table. If you like pickles, you can use pickles instead of salt first, or you can increase the intake of some minerals and dietary fiber than directly putting salt, and at the same time you can save monosodium glutamate chicken essence. For another example, beans were originally fried with salt, but now they are fried with wild vegetables and beans, which saves salt and monosodium glutamate; Fried beef strips prepared with salt and soy sauce are now replaced with pickled radish strips, which have a unique taste; When stewing fish and meat, adding fresh and fragrant sauerkraut not only adds delicious flavor to the whole dish, but also increases the supply of dietary fiber and minerals, avoiding the greasy and monotonous feeling of big fish and big meat.