What are the different ways to soak capers? How to soak capers How to soak capers

Prepare a pickle jar and wash it, scald it with boiling water, and dry it thoroughly. Then put in pepper salt, dried chili pepper, pour boiling water, to 3 4 places at the mouth of the altar, stir well with clean chopsticks, let it cool fully, that is, kimchi water. Divide the beans into small handfuls and roll them into balls, stuff them into the jar, press them with a clean spoon to let them soak under the water as much as possible, then pour in a little high liquor, cover with a lid, pour water around them and seal them, and store them in a cool place.

Remember to add the volatile mouth water, you can take it out and eat it in 5 or 7 days, and the longer you soak it, the more sour it will be.

Fresh beans are cleaned, scalded with warm boiled water and drained in a cool place. Prepare the container clean, scald it with boiling water for sterilization, and put it in a cool place to control the moisture. Boil water in a pot, slowly put salt, use it appropriately to test the taste of the salted water, feel twice as salty as usual, and let the boiled water cool for later use.

Break the drained beans according to the height of the container, put the cool salt water in the container, pour them into the container with the beans, add a layer of fresh-keeping bag (for a better seal) to the bottle mouth, cover the bottle cap, and put it in a cool place for a week before eating.

After the beans are cleaned and the moisture is controlled, then cut the beans into sections, prepare a clean glass bottle, put the beans in, put a little less in first, sprinkle a layer of salt on the beans, and then sprinkle some high liquor, then put in some beans, sprinkle some salt, put in some high liquor, pay attention to not need too much, according to this way, until the bottle is full, then cover the bottle cap, put it in a cool place, seal and preserve.

After soaking capers, put the processed beans into the jar, add the amount of the seasoned juice, be sure not to pass the beans, seal the jar lid after putting it, put it in a cool place, about ten days, open the lid to smell the rich garlic fragrance, if you open the lid and find that the sour taste can't, you can reseal it, continue to ferment for 5 to 10 days, then take out the beans must be sour and crispy and particularly delicious.

In the past, I used to eat capers, I bought them in the vegetable market, the color was yellow and bright, and it was tender and refreshing to eat, and it was not bad to put it for a few days. It wasn't until my husband reminded me one day that I couldn't eat too many of these kimchi on the market, and there were too many additives, that I suddenly realized this problem: why are the capers bought outside so yellow, bright and beautiful, and they won't spoil for a few days?

Although there may be a problem with pickling, it is not excluded that unscrupulous merchants add various additives to it in order to make profits. In order to eat healthy and natural pickled capers, I made my own. After more than two years of practice, I have been able to soak sour and crispy capers, and I have also been praised by my husband.

When soaking capers, be sure to choose those fresh beans that are green in color, double crisp in Xi'an, and consistent in size to soak, only in this way will the soaked capers be crispy and delicious. If you don't know whether the beans you buy are fresh, you can pinch the beans hard when buying, if the feeling of pinching is particularly solid, it means that the beans are fresh, and if the beans are empty, it means that it is not fresh.

Pickled capers should be made of thin and tender cowpeas, which are full and hard when pinched, and cowpeas with insect eyes or spots are not needed, so that the capers soaked in this cowpea are crisp and delicious enough. The container for soaking capers is best a special kimchi jar, and if there is no kimchi jar, you can also use a glass bottle or other container, which must be a clean container that can be completely sealed. Clean the container before you want to use it, and never have any grease on it.

Finally, rinse with boiling water to sterilize, dry the water and set aside.

My family likes to use rice water instead of water to make capers, because rice water contains residual nutrients, and the fermentation speed will naturally speed up a lot. The rice water we use is raw, if you are not at ease, you can also boil the rice water in advance, let it cool completely before pouring it into a container.

When soaking capers, the beans should be divided into small petals, fixed with cotton thread, and blanched in boiling water for two minutes, so that it can maintain its bright green color, and the blanched beans should be put in the sun to dry, not only to dry the moisture on its surface, but also to make it soft, so as to make the pickled capers more sour and fragrant.

It's even better to have an old jar for making kimchi, which can be used directly without washing, and the flavor of the capers is better. This kind of kimchi jar is usually sealed with water along the altar, but its effect of fine salt sealing is more perfect, and it is easier to make kimchi successfully, and the method of sealing with fine salt is as shown in the picture above, that is, the fine salt is poured into the rim of the jar, spread and compacted.

Prepare an appropriate amount of beans, then pick and wash the beans, put them in a cool place, control the moisture, there is a little trick here, be sure to put them in a cool place, not in a place with the sun, the sun absorbs the water in the beans, so put the beans in a cool place, control the moisture, so that you can preserve the nutrients in the beans, which is very helpful to health.

Fresh beans remove insect eyes and scars, which will rot and deteriorate during the process of soaking. Wash the selected beans, do not need to remove the stem, and fully dry the surface moisture; Prepare peppercorns and edible salt, this pepper salt is fried during the New Year, if not, do not need to fry, can also be used alone; Prepare the dosage of dried chili peppers according to taste.

said that it was capers, and none of them said that they added white vinegar, did they all come out to brag?

<>1. Choose tender and fine beans. Choose a sealed glass jar, wash and dry the glass jar, and the roller stool is free of grease.

2. Wash the beans and let them dry in the sun for about 2 hours.

3. Knead the beans with salt, peppercorns and minced garlic and marinate for about 2 hours.

4. Pour in clean rice washing water, completely submerge the beans, seal the thick ball, and let it stand in a cool place for about 5 to 7 days.