How to pickle pickles in the South ah?

Southern sour pickling method is as follows:

One, with ingredients ?

Mustard five ? , ? Salt 90 grams ? and? Ginger moderate amount? Ginger? Garlic? The right amount of garlic, the right amount of pepper, and the right amount of salt. millet pepper moderate amount

Two, step

1, pick this mustard best, followed by the kind of small, long mustard, bitter greens, radish tassels can be used!

2, soak for a while and then clean the whole

3, and then use a hanger or rack to control the drying of water, anyway, do not have raw water, hang a few hours in advance of the water will be dry

4, and then clean ginger, garlic and millet pepper, but also outside the drying of water, anyway, there can not be raw water!

5, prepare a jar, cleaning, glass and plastic can be poured on the big half bottle of cold water, remember to cold water, while the bottle is also in advance to dry out the water can not have raw water, oh

6, loaded with a small small bowl of half a bowl of salt, about 90 grams, added to the water

7, this is to dry out the water of the greens, already a little bit of the Yan Yan

8, put the chili garlic and these put it in!

9, and then put the green vegetables, sprinkle a little salt on top, the top with a clean bowl without sticking to the raw water buckle it, do not let the vegetables float up

10, the last two weeks of static can start! This sour dare not imagine, not good to find me, through the crisp flavor of crisp pickles

11, finished

Not pickled to a month of sauerkraut, as well as other pickled foods; avoid pickled sauerkraut finished product to the spring is still placed in the room temperature did not consume the end of the; (you can be left over the finished sauerkraut bagged, into the refrigerator for storage, can extend its shelf life, about the same time as the end of the year, the end of the year, the end of the year. (You can put the leftover finished pickles in bags and store them in the refrigerator to extend their shelf life, about one month.) The pickling process avoids fumes, flour and bacteria; avoids eating uncooked pickles; avoids arranging the layers with uneven salt sprinkled into each layer, which affects the flavor of the finished pickles.

Reference source Baidu Encyclopedia of sauerkraut