How is pickles delicious? Crispy and green?

You know, it's a good idea to pour the jar during the curing process, because pouring the jar can give off the unpleasant smell caused by curing, and at the same time, it can also reduce the production of lactic acid and the decomposition of original pectin, thus maintaining the green and brittleness of pickled vegetables.

In addition, adding 0.5% lime by weight of vegetables during pickle, and using the weak alkalinity of lime to neutralize lactic acid produced by pickle fermentation can make pickle more green and crisp. Calcium in lime combines with pectin acid decomposed from original pectin to produce calcium pectate, which also makes pickled vegetables brittle. However, the use of lime must not be excessive, so as not to destroy the nutrients in pickles and affect the flavor of pickles.

Specifically, when washing vegetables before pickling, put some alkali in water and soak vegetables in clean alkali water for about 20 minutes. When pickling vegetables, put some alkali in the salt water properly. Pickled vegetables are fresh and green. In addition, you can also put some quicklime in the salt water appropriately, so that the calcium and pectin in vegetables can be materialized into gelatin, so that the pickled pickles will be crisp to eat.