How to pickle vegetables

How to make pickled vegetables:

Wash the vegetables and cut them into strips for later use. Put the cut vegetable strips in a sieve and let them dry on the balcony for a few days until the moisture is basically dry. Then dry-clean the dried vegetables and quickly put them into a large bowl, add salt and adjust the taste. The flavored dried vegetables are placed in a sealed box to allow them to taste. After two or three days, rinse the dried vegetables that have been seasoned with salt.

Put it in the sieve again to dry. Once dry, you can start seasoning. First add an appropriate amount of brown sugar to taste. Then add chili powder and Sichuan pepper powder. Mix well and store in an airtight box.

Information:

Pickled vegetables are dishes based on vegetables (spore kale).

Salting is a processing method in which meat, fish, vegetables and other foods are preserved by adding salt and other ingredients. This method can prevent the growth of harmful microorganisms and extend the storage period of food.

Vegetable pickling is a vegetable processing method with a long history. Because the processing method is simple, low cost, easy to preserve, and the product has unique color, aroma and taste, it cannot be replaced by other processed products. Pickled vegetables are very popular among consumers.

A variety of raw materials can be used for pickled vegetables. Commonly used ones include radish, carrot, cucumber, lettuce, garlic moss, lotus white, pepper, etc. Traditional vegetable pickled products from various parts of my country include Shanghai mustard mustard, Chongqing Fuling pickled mustard, Guangdong pickled bamboo shoots, Yunnan kohlrabi, Changzhou sweet dried radish, etc. Abroad, Japanese pickles and Korean kimchi have also long enjoyed a high reputation.

my country's large-scale, industrialized production of pickled vegetables generally uses high-salt embryos and long-term pickling processes, and then adopts low-salt treatment methods to make various finished products. The mechanism of vegetable pickling mainly utilizes the high osmotic pressure of salt, the fermentation of microorganisms, the hydrolysis of proteins, and a series of other biochemical changes to ultimately preserve the pickled products.

And has unique color, aroma and taste. The fermentation of pickled vegetables is generally based on lactic acid fermentation, accompanied by a small amount of alcoholic fermentation and a trace amount of acetic acid fermentation. In vegetable pickled products, the taste substances are mainly amino acids and organic acids; the aroma substances are very complex, usually a variety of volatile and semi-volatile substances.