How much salt do you put in ten pounds of pickled mustard greens? How much salt do you use to pickle

10 catties of pickled mustard greens put about 500-800 grams of salt, but in the end it depends on personal taste.

Method of pickling mustard greens:

The original taste of mustard greens, with a slight characteristic bitterness, you can put some soy sauce and mix it when eating, the taste is better) Ingredients: 5 catties of mustard greens.

Seasoning: 3 taels of salt, 2 taels of fine red pepper powder, 2 taels of vegetable oil, 2 taels of sugar, 3 taels of minced garlic (about 3 heads), 3 taels of white rice vinegar

Method:1Peel off the mustard greens, wash them and cut them in half or three pieces.

2.Put it in a basin and soak it in cold water for 1 2 days, and change the water 1 time in the middle.

3.The soaked mustard greens are shredded with a silk grater (coarse is the best), and of course you can cut them into shreds by hand.

4.Bring the vegetable oil to a boil and cool (avoid the smell of raw oil).

5.Pour all the mixtures into it and mix evenly (be sure to wear disposable gloves to stir, otherwise your hands will be unbearable).

You can put two bags of salt in pickling 10 catties of pickles, that is, you can put one catty of salt. If you put a bag or two of salt, it's basically salty.

Answer: Pickled ten catties of mustard greens can be put 200 grams to 250 grams, too much will be too salty, and it is not good for people!

Pickling 10 catties of mustard greens should be done with about 1 catty of salt. It is necessary to control the amount of salt, otherwise it will affect the taste.

Pickle ten catties of mustard greens and put one catty of salt, and pickled products are generally salted according to the ratio of ten to one. If you put too little salt, it will spoil. Directions:

1. Cleaning. Wash the mustard heads and peel off the skin. Wash the peanuts and soak them in water for 2 hours.

2. Shredding. First cut into thin slices, then shredded, trying to cut as evenly as possible. If you are not confident in the knife work, you can use a tool to wipe the silk.

3. Boil the soup. Add a bowl of water to the pot, put the soaked peanuts into the pot and turn on the high heat. Finely chop the dried chilies, transfer to the pan and add salt.

4. Serve the food. After the pot boils, turn to low heat and simmer for 5 minutes, then put the shredded mustard greens into the pot, turn and stir well with chopsticks.

5. Remove from the pan. When all the mustard shreds are stained with the juice, turn off the heat, and this process should not be too long, so as not to overcook the mustard greens and affect the taste. Put the mustard greens in the pot and the soup in a clean, oil-free container and take them as you go.

Drizzle a little sesame oil and vinegar when eating for a better taste.

You come with the wind, blooming like a flower; Between the snow, the moon rises. At this point, the so-called wind and snow in the world are all related to you.

How much salt do you use to pickle mustard The ratio of normal mustard workers should be 5 to 1, that is, five catties of mustard greens, and stir them together evenly with one pound of salt, so that's it.

Ten catties per dish, when with three catties of salt (if you want to be lighter, add two and a half catties can also be) The specific pickling method is as follows:

The whole bush of mustard greens, take the old part of the cabbage head to cut up and cook it separately, the body of the vegetable is cut into two halves, if the big bush, when cut into four halves, dried to dry and soft (cool for two days) in the foot basin.

Half of the salt is stirred first, sprinkled in the dish, kneaded by hand until the salt is soft, put it into a large vat, and press it with a large stone. After three days, first place the foot basin in a stable place, put a wooden board on the basin, use a rice basket rack, and scoop the vegetables into the basket, and still press it with a big stone. After three days, first place the foot basin in a stable place, put a wooden board on the basin, use a rice basket rack, scoop the vegetables into the basket, and press the top with a large stone until the juice is exhausted.

Boil the juice on one side and let it cool and clarify; Wrap the dish as a handle. Put the salt that was left in the urn and refill it. The top is knotted with a cross bamboo board, and the juice is poured down to be solid before it is flooded.

The mouth of the urn is sealed with mud. The urn should be small, not too large. After eating an urn, open another urn, it will not be bad for a long time.

Ten pounds of mustard gnocchi is suitable for one pound of salt.

Generally, the ratio of pickled mustard gnocchi salt is 10:1, that is, ten catties of mustard greens put about one pound of salt, if the pickled mustard gnocchi taste salty, you can soak it in hot water before eating, and at the same time, the residual nitrite in the pickles can be removed to a certain extent.

Since it is more difficult to marinate the whole mustard gnocchi in it, it is better not to choose large mustard gnocchi or to cut the mustard gnocchi in half before using it to pickle. Pickled mustard gnocchi should generally be opened after half a month, and nitrate and nitrite rise to a peak in 5 to 10 days after pickled foods, and gradually decline after 15 days. In addition, when removing mustard gnocchi, you should not let the mustard gnocchi in the jar be oiled, otherwise it will easily deteriorate, which is not conducive to storage for too long.

Pickled mustard gnocchi 10 catties can be put in 1 catty of salt, generally the ratio of the main ingredient and salt is 10 to 1, too much salt will be heavy, and too much salt intake is not good for health.

Put a pound of mustard greens with a tael of salt, too much salt, mustard pimples.

will be very heavy-mouthed; If there is too little salt, the mustard gnocchi will not be able to marinate thoroughly. Therefore, in the process of pickling, the amount of salt should be controlled. The marinating time should not be too short, otherwise there will be no mustard flavor and cherry sauce aroma.

Mustard greens are in the cruciferous family.

Brassica is an annual herbaceous plant that can reach 150 cm in height, with prickly hairs on young stems and leaves, and has a spicy taste; Stems erect, leaf stalks with small lobes; The lower leaves of the stem are small with notches or teeth on the margins, and the upper leaves of the stem are narrowly lanceolate with inconspicuous toothed or entireous margins. Raceme.

apical, elongated after flowering; flowers yellow, sepals pale yellow, oblong-elliptic, erect; The petals are obovate, the longhorns are linear, the seeds are spherical, purple-brown. It blooms in March-May and bears fruit in May-June.

Abstract Hello Kiss Hello Pickled pickles 10 catties of vegetables and more than 1 catty of salt, salt is the basic auxiliary raw material for pickles, and the amount of salt must be accurately mastered in order to pickle delicious pickles. In fact, whether the amount of salt is appropriate is the key to whether it can be pickled into various flavors according to the standard. The basic standard for the amount of salt used in pickled vegetables shall not exceed 25% of vegetables, such as pickled 100 kg of vegetables, and the maximum amount of salt used shall not exceed 25 kg; The minimum amount of salt used should not be less than 10% of the weight of the vegetables, which is put in a certain proportion.

If you're a quick pickle, that's a different story. The amount of salt used in pickled fruit vegetables and root vegetables is generally higher than that used in pickled leafy vegetables.

How much salt do you put in ten catties of pickled vegetables?

Hello kiss pickles 10 catties of pickles and more than 1 catty of salt, salt is the basic auxiliary raw material for pickles, and the amount of salt must be accurately mastered in order to pickle delicious pickles. In fact, whether the amount of salt is appropriate is the key to whether it can be pickled into various flavors according to the standard. The basic standard for the amount of salt used in pickled vegetables shall not exceed 25% of vegetables, such as pickled 100 kg of vegetables, and the maximum amount of salt used shall not exceed 25 kg; The minimum amount of salt used should not be less than 10% of the weight of the vegetables, which is put in a certain proportion.

If you're a quick pickle, that's a different story. The amount of salt used in pickled fruit vegetables and root vegetables is generally higher than that used in pickled leafy vegetables.

More than a pound is 500-800 grams.

Hope mine can help you

Have a great day

Summary. Pickled sauerkraut 10 catties, the ratio of vegetables and salt is generally 10:, that is, 10 catties of vegetables put catties of salt.

The basic standard for the amount of salt used in pickled sauerkraut is that the maximum amount of salt cannot exceed 25% of the vegetables, and the minimum amount cannot be less than 10% of the weight of the vegetables. Salt should be put in sufficient amounts, otherwise it will not completely inhibit bacteria, and at the same time, nitrate will be reduced to harmful nitrite.

How much salt do you put in 10 pounds of pickles?

Hello dear, here for you to find 10 pounds of pickles, put a pound of salt.

Pickled sauerkraut 10 catties, the ratio of vegetables and salt is generally 10:, that is, 10 catties of vegetables put catties of salt. The basic standard for the amount of salt used in pickled sauerkraut is that the maximum amount of salt cannot exceed 25% of the vegetables, and the minimum amount cannot be less than 10% of the weight of the vegetables.

Salt should be put in sufficient amounts, otherwise it will not completely inhibit bacteria, and at the same time, nitrate will be reduced to harmful nitrite.

Pickled vegetables are mostly made of radish, cowpea, eggplant, garlic, thread, ginger, chili pepper, etc., and after being made into sauerkraut, their flavor has their own characteristics, and can be stored for a long time. It mainly uses high-concentration salt solution to preserve vegetables, and through pickling, the flavor of vegetables is enhanced. Under low concentration of salt, lactic acid bacteria are used to ferment the sugar inside the vegetables to produce lactic acid, so as to achieve the purpose of preserving vegetables.