How to pickle Russian kimchi? It's crisp and delicious.

In the pickling method of pickled cucumber in Northeast Russia, these four seasonings are indispensable, with authentic taste and sour taste.

There is a kind of canned food in the northeast, called: sour cucumber, sour and appetizing. Many people will order a plate of pickled cucumbers to sober up and relieve boredom when eating barbecue. Pickled cucumber is a kind of kimchi in Russia. It tastes sour and refreshing. This is an appetizer. Pickled pickles are good to eat directly or stir-fry with shredded pork.

The practice of this pickle is to use small dried cucumber produced in Northeast China, also called autumn cucumber, which is a variety of cucumber with rich taste and nutrition. Dry cucumber is short stick-shaped, light green in color, sweet and crisp in taste and rich in flavor. This kind of pickle is made according to the Russian pickling method. Pickled cucumber is sour and appetizing, and it can also sober up and relieve boredom. How to make this pickle delicious? To teach you to do this, these four seasonings are indispensable, and the pickled cucumbers made are authentic and as good as those sold in supermarkets. Let's share the practice:

Materials required for Russian pickled cucumber: cucumber 3.5kg, half onion, half A Liang salt, half tablespoon of perilla seed, half tablespoon of mustard seed, half tablespoon of fennel seed, 5-6 slices of fragrant leaves, 5% rice vinegar 1 bag (400ml) and 4 Liang of rock sugar.

Practice steps:

1. Wash the dried cucumber, put it in clear water and soak it in salt for 2-3 hours, so that the cucumber will be more brittle. You can also cut a short piece from two pieces of cucumber, so it can be pickled faster.

2. Prepare seasonings and shred onions. These four spices are indispensable, perilla seed, mustard seed, fennel seed and fragrant leaves.

3. Take out the cucumber, drain the water, add water to the steamer to boil, put the cucumber on the steamer drawer, cover the lid, and steam for 10 minute. The steamed cucumber will turn yellow. Take out the cucumber and use it then.

4. Boil a pot of boiling water according to the amount of pickled cucumber, add boiling water into a container without water and oil, add rock sugar and salt, stir until the rock sugar melts, cool the water, and add rice vinegar, perilla seeds, mustard seeds, fennel seeds and fragrant leaves. It is made into sauce for pickling pickled cucumbers.

5. scald the glass bottle with boiling water and dry it. The bottle should be oil-free and water-free. Put the steamed cucumbers into the bottle vertically, and arrange them closely, not too loose. Add some onion strips, so that when pouring sauerkraut juice, the cucumber will not float, and it will rot easily when it comes into contact with water. All cucumbers must be soaked in cucumber juice. Just fill half the bottle, don't fill it, leave some.

6. Pour the sauce into the cucumber bottle, fill the bottle, tighten the bottle cap, put it in the shade, and leave it for 10- 15 days for fermentation and pickling, and serve. In the process of curing, a layer of white floating objects will appear in the container, which is a normal phenomenon in the fermentation process.

Tip: Choose dried cucumber: it is small, easy to pickle, crisp and tender, as fresh as frost, and it is best to have a prickly top flower. The melon is straight, even and tidy, with thin skin and thick flesh, crispy, no bitterness, no pests and diseases.

Pickled pickles should be oil-free and water-free. Steamed cucumbers should be inserted vertically in the bottle, closely arranged and not too loose, so that when pouring sauerkraut juice, cucumbers will not float and rot easily when exposed to water. All cucumbers must be soaked in juice, and most bottles can be filled with cucumbers. Don't fill them, but leave some space for the sauce. In the process of curing, a layer of white floating objects will appear in the container, which is a normal phenomenon in the fermentation process.

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