Pickling method and ingredients for cabbage carrot pickles

Making pickles at home, the ingredients and proportions all tell you, delicious and easy to eat. Autumn is a great time to pickle kimchi, and many people like to choose pickles in autumn. Sometimes, when we are in the restaurant, we can basically see pickled kimchi in the jar of the restaurant, which is very suitable for the current season.

Actually, the method of pickling kimchi is very simple.

In our house. Kimchi is pickled almost every autumn, and pickles are also convenient to eat. Friends who like to eat pickles, you have a good day today.

Making pickles at home, the ingredients and proportions are all told to you, and it is delicious and easy to eat. I believe many friends will like it. In fact, what we prepare is also very simple.

Made at home, clean, hygienic with zero additives. It's not a problem to keep it for half a year. First of all, let's prepare some vegetables that we really like to eat.

What I prepared today is what I like to eat, such as celery, carrots and fennel white. Let's first remove the celery leaves, as long as the celery roots, not celery leaves, and then tear the fennel white into pieces and wash them all. Drain the water.

After draining the water, cut all the carrots and celery into sections, and then cut the ginger into slices, ginger has a preservative effect, so choose ginger. Then add salt, stir well and marinate for more than 1 hour. Then we started making the boiling water.

We pour water and white rice vinegar into the pot and bring to a boil, add vinegar to water in a ratio of 3:1, and then add a handful of Sichuan peppercorns and two or three spoons of sugar.

Once everything is boiling, turn off the heat and let cool for later use. The dishes are probably already pickled, and then put them into a very clean jar, and then pour the seasoning water that had just cooled into them. After that, an appropriate amount of liquor is added, which can have the effect of sterilization.

In the end, our kimchi is ready, covered and kept, and it can be eaten after ten days. Dear friends, have you learned? Isn't it very simple?

Now, let's move our hands and learn together.

Ingredients: cabbage, carrots, salt, garlic, sugar, ginger, chili sauce, sesame paste, green onions.

1. Remove the outermost layer of cabbage, wash it, and control the moisture.

2. Then tear it into small pieces, add an appropriate amount of salt, and marinate for a while.

3. Marinate for about 2 hours and pour out the water.

4. Then finely chop the carrots, garlic, ginger and green onions.

5. Then put the ingredients in the previous step into the blender, add sugar, chili sauce, and sesame paste.

6. Stir together with a hand mixer.

7. Then put the pickled cabbage into a clean scallop and pour the stirred sauce into it.

8. Rub a few times through the fresh-keeping bag, let the sauce and cabbage mix evenly, tie the bag tightly, and put it in the refrigerator for refrigeration.

9. Marinate for one day and serve.

1. The main ingredients are cabbage, and the auxiliary materials are shallots, onions, garlic, coarse salt, chili powder, sugar, white vinegar, salt, carrots, etc. Cabbage kimchi belongs to the pickled vegetables and kimchi categories.

2. Do not wash the cabbage first, remove the dirty leaves on the outer layer, dig out the cabbage sum with a knife, and then remove the leaves by hand and tear them into about 5 cm wide. The stalks are the best, don't throw them away, just thin them with a knife.

3. After processing, put all the carrots in a basin or plastic bag, about eight points full, and then peel and graze the carrots, and put them in the cluster.

4. Sprinkle with salt, shake the mouth of the bag tightly to make the salt even, leave it for 5 minutes and shake it again. If it is a pot, mix it well with your hands.

5. Winter vegetables have a good taste, about 20 to 30 minutes of salting; In summer, vegetables are hard, at least 1 hour should be salted to let the cabbage out of the water, the amount of salt will affect the water time, so don't marinate for too long, the leafy vegetables will be soft and too salty.

6. Wash the salted cabbage with cold boiled water and squeeze out the water as much as possible.

7. Wash the garlic and chili peppers with cold boiled water, and then put them into the jar together with the white vinegar and white vinegar, add cold boiled water to 1 3 of the jar, stir the sugar evenly, try the taste, it must be a little sour and sweet.

8. Stuff the cleaned cabbage into the jar, and the cracked sweet and sour water must be drowned over the cabbage. Cover and put in the refrigerator for more than half a day before serving.

9. When eating, use a drying utensil to hold an appropriate amount, and then mix in a little sesame oil to make it more delicious.

Ingredients: white radish, carrot, garlic, ginger, millet pepper, pickled pepper water, rock sugar, white vinegar, light soy sauce, salt, peppercorns, star anise.

Production process:1Prepare a white radish, peel and clean it.

Prepare another carrot, peel it like a white radish, and wash it. Remove the head and tail of the white radish and carrot, cut the white radish in half, then cut it into thick slices, then cut it into strips, cut it into cubes and put it in a bowl. In the same way, dice the carrots as well, and serve the white radish and carrot in a bowl.

2.Prepare a few cloves of garlic, cut the garlic into small pieces, then prepare some ginger, cut the ginger into slices, put the garlic and ginger slices together in a small bowl for later use. Add some millet pepper to a small bowl, then add some pickled pepper water, add a few rock sugars, pour a bag of white vinegar, pour some light soy sauce, add an appropriate amount of edible salt to taste, and stir evenly with chopsticks.

3.Add a small amount of Sichuan pepper to the seasoning bowl and stir the star anise again. Pour the seasoning into the radish and stir well with chopsticks.

Cover the bowl with the radish with a lid or plastic wrap and soak for a day before serving. The kimchi made in this way is simple and convenient, sweet and sour, slightly spicy, and it is really appetizing to have such a dish when you go with wine and rice.

Preparation of white radish kimchi:Ingredients: 1 white radish, appropriate amount of salt, 50 grams of sugar, 50 grams of white vinegar, 50 grams of light soy sauce, spicy millet, appropriate amount of mustard, appropriate amount of garlic slices, three lemon slices.

Steps: 1. Peel the white radish, cut into strips, add more salt, mix well, and wait for 30 minutes. Spare.

2. Put the soy sauce, sugar, white vinegar, mustard, millet spicy and lemon prepared in advance in a container and stir well.

3. After 30 minutes, the radish should be washed three times with water, and then poured into the seasoned sauce.

4. Cover with a lid or plastic wrap and serve after two hours.

The method and steps for making radish kimchi are as follows:Ingredients: 2 white radish, 30 grams of chili powder, 20 grams of leeks, 3 tablespoons of salt, 3 tablespoons of sugar, 1 tablespoon of fish sauce, 1 tablespoon of garlic paste, 1 tablespoon of ginger foam.

1. Wash the large white radish.

2. Peeling. 3. Cut into cubes and sprinkle with salt. Marinate for 1 hour.

4. Wash and drain.

5. Cut the leeks into sections, mash the garlic and mince the ginger.

6. Sprinkle with chili powder and mix well.

7. Sprinkle with sugar, fish sauce, leeks, minced garlic and other ingredients.

8. Put it in a kimchi jar, cover it, and leave it at room temperature for 4 hours.

9. It can be taken out and eaten.

The production method of household radish kimchi is as follows: ingredients and tools: 1 large white radish, garlic, salt, sugar, millet pepper, 1 bag of pickled pepper, white vinegar, cold boiled water, and three or four peppercorns (if you don't like this taste, you can leave it out).

Crafting tools: 1 large kimchi jar.

Step 1, the jar is cleaned first, no water and no oil, there must be no oil, there is oil kimchi is easy to spoil, it is best to use liquor to put the jar around, disinfection and sterilization.

Step 2: Prepare the ingredients, clean the large white radish, cut into slices or strips for later use. Wash the millet pepper and peeled garlic and control the moisture.

Step 3: Cut the radish slices, put them in a container and sprinkle them with 2 tablespoons of salt to marinate for about 30 minutes, and a lot of water will come out during the pickling.

Step 4: Pour out the pickled water, rinse the radish slices with cool white boiling water, drain the water, put it into a sterilized and clean bubble jar, put garlic seeds, millet pepper, sprinkle with salt, sugar, pepper, pour in a small bag of pickled pepper, pour in an appropriate amount of white vinegar, white wine, and then put in a few peppercorns.

Step 5, the proportion of vinegar, you can control according to the situation, generally pour it into the container 1 3, if you want to be sour quickly, you can add more in moderation. Finally, pour in the cool white boiled radish over the radish. Shake it one last and place it in the refrigerator. It can be eaten the next day.

Here's how to make kimchi radish:

Ingredients: 2 white radish, 1 carrot, 6 millet peppers, 1 bag of pickled peppers, several slices of ginger, 1 small bowl of white vinegar, 2 tablespoons of sugar, 3 tablespoons of salt.

Steps: 1. Wash and peel the white radish carrots, cut them into 1cm strips or blocks, add 3 tablespoons of salt and stir well, marinate for three or four hours, cut the ginger and millet pepper for later use.

2. After a few hours of pickling, the radish has come out with a lot of water, pour out the water, rinse it with water a few times, and taste it if it is not salty. Control the moisture, add ginger and millet pepper, a tablespoon of sugar, and a small bowl of Baizhenzhou loose vinegar and stir well.

3. Add a packet of pickled peppers, pour them in and stir well together with the soup of pickled peppers (pickled peppers are bagged at the supermarket).

4. I bought this 500g bag of pickled peppers, which are sold in supermarkets.

5. The sour, spicy, refreshing and appetizing radish kimchi is ready to be made of Yushi, put it in a glassware, put it in the refrigerator, and you can eat it the next day.