Rotten pickles pickling method

1, carrot rubbed into shredded, cabbage cut into julienne, celery stem cut into segments.

2, put the shredded carrots, shredded cabbage, celery into a container, put the right amount of salt, white vinegar, sugar, pure water. Mix well.

3, put in the refrigerator to marinate for a day, the next day can be eaten.

Pickles:

Pickling is meat, fish, vegetables and other food with salt and other ingredients for preservation of a processing method, the method can prevent the growth of harmful microorganisms, to extend the storage period of food.

Vegetable pickling is a long history of vegetable processing methods, due to the processing method is simple, low-cost, easy to save, the product has a unique color, aroma, taste, for other processed products can not be replaced, so vegetable pickled products are very popular among consumers.

Pickled vegetables can use a variety of raw materials, commonly used white radish, carrot, cucumber, lettuce, garlic, lotus white, chili and so on. Traditional vegetable pickles around China are Shanghai potherb mustard, Chongqing Fuling's squash, Guangdong sour bamboo shoots, Yunnan big head cabbage, Changzhou sweet and sweet dried radish and so on. In foreign countries, Japan's pickles, Korea's kimchi and other long-standing reputation.

At present, China's large-scale, industrialized production of pickled vegetables are generally used in high salt embryo, a long time of pickling process, and then take the low-salt treatment method to make a variety of finished products. Vegetable pickling mechanism is mainly the use of salt high osmotic pressure effect, microbial fermentation and protein hydrolysis, as well as a series of other biochemical changes, and ultimately make the pickled products can be preserved, and has a unique color, aroma and taste. The fermentation of pickled vegetable products is generally dominated by lactic acid fermentation and accompanied by a small amount of alcoholic fermentation and a trace of acetic acid fermentation. In vegetable pickled products, the flavor substances are mainly amino acids and organic acids of two categories; aroma substances are very complex, usually a variety of volatile and semi-volatile substances.