What are the common pickles in rural areas? What are the pickled vegetables

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Of the 6 kinds of pickles that rural people often eat, the last one is recommended as the "national dish"!

Pickled taro stalks, rural people will take the taro stalks home when they go to the field to recover the taro, cut it into a section and take it to the sun to dry for two days, and then use salt to make it, and after three or four days take it out to eat, very good food.

Pickled garlic, which is the favorite accompaniment of people who love to drink wine in the countryside.

Pickled cucumber, rural people are good at pickling all kinds of vegetables and fruits, cucumber as a common vegetable, naturally it is often pickled by rural people, in winter when there are not many fresh vegetables, take one out of the tank, used to fry and eat, it is too delicious.

Pickled radish, winter radish is a good thing, used to make duck soup is very nourishing, and pickled radish is appetizing when eaten raw, often used as an accompaniment by rural people. In the countryside, a jar of sour radish and a jar of Chinese cabbage are indispensable in winter.

Pickled capers, everyone knows that capers are very good for rice, so this is naturally one of the pickles that rural people love to eat.

Pickled sauerkraut, in the end must be said that most people like to eat sauerkraut, rural pickled sauerkraut in addition to pickled Chinese cabbage and radish leaves, etc., although the practice of pickled sauerkraut is different in various places, but people just like to eat it, so some people recommend it as a "national dish".

The following are the 5 classic sauerkraut that rural people love to eat, which is the most delicious nostalgia in the hearts of rural babies, and it is very delicious!

Summary. Beans, peppers, cucumbers, leeks, etc., have different tastes in each place, and the pickling method of vegetables is also different, but the overall pickling principle is basically the same. In the past, people pickled pickles mainly to preserve the vegetables for a longer time in case of emergency, but now, with the continuous improvement of people's living standards, pickles have never been absent from people's tables, which shows people's favor for the taste of pickles.

Beans, chili peppers, cucumbers, leeks, etc., each place has a different taste, and the pickling method of vegetables is also different, but the overall pickling principle is basically the same. In the past, people pickled pickles mainly to preserve the vegetables for a longer time in case of emergency, but now, with the continuous improvement of people's living standards, pickles have never been absent from people's tables, which shows people's favor for the taste of pickles.

Pickled snow mushroom is to pick the whole snow mushroom to wash the whole plant, control the moisture, after drying the potato, pickled and soaked to make your favorite taste. The pickled snow mushrooms can not only be stir-fried directly, but can also be used as an ingredient when cooking other dishes, which will definitely amaze you.

Under normal circumstances, as long as the structure of the vegetables is denser, the taste is crisp and tender, and the vegetables will not soften and become mushy after pickling, they can be used for pickling. For example, common radish, mustard greens, snow fern zhenji, garlic and so on.

Summary. Hello, pickled vegetables such as cabbage, radish, mustard greens can be cabbage cut off the roots. Remove all the leaves of the cabbage and wash them, and shake the water from the leaves with your hands.

The cabbage part of each slice is flat with a knife and thin. Then stack a few pieces together and cut them into thin strips. Put all the chopped cabbage shreds into a basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands until the shredded cabbage becomes soft and wilts out of the water.

Stuff the softened shredded cabbage and the water into an oil-free and waterless bottle, fill it and close the lid without opening it, and put it in a cool place where the sun does not shine directly. It can be consumed after 15 to 20 days.

Hello, pickled vegetables such as cabbage, radish, mustard greens can be cabbage cut off the roots. Remove all the leaves of the cabbage and wash them, and shake the moisture on the top of the leaves with your hands. The cabbage part of each slice is flat with a knife and thin.

Then stack a few pieces together and cut them into thin strips. Put all the chopped cabbage shreds into the basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands, so that the shredded cabbage becomes soft and wilts out of the water. Stuff the softened cabbage shreds and water into an oil-free and water-free bottle, fill and close the lid, and put them in a cool place where the sun does not shine directly without opening them.

It can be consumed after 15 to 20 days.

Leek flowers, yes.

Yes dear.

Wash and dry the water and then put it in a pot, spread a layer of Tsubaki buds, sprinkle a layer of salt, then spread a layer, then sprinkle salt, pave layer by layer, after marinating the water, control the water, to pickle for about 2 days, and then dry.

Preparation materials: 1000g toon buds, appropriate amount of coarse salt.

1. Wash the cherry blossoms without buds.

2. Dry the water in a cool place.

3. In the pot, spread a layer of Tsubaki buds and sprinkle with a layer of salt.

4. Spread another layer, sprinkle salt, and lay it layer by layer.

5. After marinating the water, control the water and marinate for about 2 days.

6. Dry it again and you can save it.

7. It's done.

Notes:1. After marinating, you can shake off the large salt grains.

2. After marinating, divide into small packets and freeze them, and take them as you go.

Cabbage, cabbage, radish, pepper, celery, cucumber, bean, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi;

All vegetables with dense tissue, crisp and tender texture, and no softening after soaking can be used as raw materials for kimchi;

Pickled vegetables are fermented foods that use high-concentration salt solution and lactic acid bacteria fermentation to preserve vegetables, and enhance the flavor of vegetables through pickling.

First, the production method.

Dry pickling: wash the greens, chop them finely and dry them, put them in the jar and seal them;

Soup pickling: first wash the vegetables and blanch them with boiling water, then cut them into about 3 cm long pieces and put them in the jar, then mix them with rice water or rice soup, and marinate them for a period of time to make the pickles and soup sour.

2. Pickles: Vegetable pickling is an ancient method of vegetable processing and storage, both in China and abroad has a long history, because its processing methods and equipment are simple and easy, the raw materials used can be taken locally, so many unique styles of famous products have been formed in different regions;

In the era of relatively backward living standards, pickled vegetables were mainly homemade for self-consumption, the purpose of which was to prolong the storage and eating period of vegetables to make up for the lack of food.

With the continuous improvement of modern living standards, people's living structure has undergone great changes, modern people eat pickles is no longer to solve the problem of food and clothing, but to regulate the taste, especially pickles have the effect of helping digestion, eliminating greasy, regulating the spleen and stomach, etc., which are favored by urban people.

All leafy vegetables can be pickled and eaten, in addition, radish, cowpea, garlic, ginger, cranberry and so on are also common pickled vegetables.

cabbage, bailai, cowpea, garlic moss, green bamboo shoots, white carrots, cauliflower,

Ginger (tender ones are better), cucumbers (smaller ones are better), kohlrabi, mustard greens, cabbage, cowpeas, garlic, peppers.

Radish, cowpeas, greens, cabbage, ginger, garlic,

Cabbage, radish, greens, cowpeas, bitter gourd.