How to make non-perishable pickles

1, there can be no oil in the whole process; Salt should be added; There should be no running water in the whole process, including chopsticks for holding vegetables in the future.

The jar should be kept in a cool and dry place. Pickled sauerkraut is bought first in jars, which are sold in large vegetable markets. Try the sealing degree of the jar first, let the seller try it, light a ball of paper and put it in. Then, drain the water to see if the water seeps out. Then, drain the water along the jar, cover it, and slowly open the lid. If it feels tight, it can be opened, indicating good sealing.

3. Making salt water: Boil purified water and let it cool, or use mineral water (again, don't touch oil) and put it in a can and a half. For a jar with a capacity of 20kg, pour 1 0kg water and1kg salting salt, and pour 50ml liquor, which must be high-purity grain liquor.

4. Let's talk about the amount of water, salt and wine. The salt content is generally 10%- 15%, and there is no absolute proportion. Because the things soaked in each family are different, put more peppers and less vegetables when soaking. Soak it for a while and then taste it. If it is too salty, add some cold water. If it's weak, add some salt. Salt should be pickled salt for kimchi. Don't use too much wine, put a little less at a time. If the surface is white, add a little more.

5, three pounds of fresh small red pepper, you can use the larger kind of beauty pepper to taste better, not so spicy, that kind can be cut into two distinct pieces with scissors, the pepper should be cut off, and then use a toothpick jack. Many friends are worried that peppers will rot after being cut or inserted. First of all, if the pepper is rotten, it means the salt content is less. Besides, this kind of pepper is not always in the jar. Add new ones when eating. Peppers that have not been soaked for several months will not rot, and peppers that have not been inserted will rot, because there is no salt water in them, and they will look good. A clip will rot, leaving a layer of skin, commonly known as "bubble skin"

6, three pounds of fresh ginger, washed and dried. The picture below shows the soaked ginger.

7, a catty of fresh garlic, go to both ends, tear off the surface film, wash it, and fully dry it with a kitchen paper towel.

8, bagged green pepper half a bag, this can not be less, it will make the salt water taste particularly good, and it is not easy to grow a white layer. This supermarket is not easy to buy, so you should go to the seasoning hall of a large vegetable market or buy it online.

9. To make kimchi delicious, the first thing is to raise salt water. To raise a good jar of salt water, all of the above are indispensable. Fresh red pepper, tender ginger, fresh garlic and fresh pepper should all reflect the word "fresh". After the main types are soaked, the remaining seasonal vegetables are casual, such as radish, cowpea, cucumber, radish and so on. , you can soak.

10, Chinese cabbage can also be soaked. Choose the thick one (called Chinese cabbage) and tear it into small pieces. Cowpea should go to both ends, and the tender one will be made into minced pork and sour beans after soaking, which is particularly delicious.

1 1. In order to taste better and smell better, there is a kind of bubble called "steamed bread" to make salt water taste better. Put some in duck soup or something. It's delicious.

12, this is called perilla. Often soak a little to reduce the long white.

13. After the pickle is soaked in the jar, cover it, then pour water into the brim and seal the jar. After the water along the altar becomes less, it should be replenished and cleaned and replaced later.