How much salt do you need to pickle kohlrabi? How crispy and delicious?

Winter is a good time to pickle all kinds of pickles, let's teach you how to pickle kohlrabi crispy and delicious.

Preparation of kohlrabi pickles.

Kohlrabi pickles can be eaten in a variety of ways: as an accompaniment to meals, as a cold dish, as a seasoning, as a cooking adjunct, in soups, as a travel food, as a snack, and so on. In autumn, when the weather is dry, many people feel that they have no appetite, so you should try pickled kohlrabi!

Not only is it delicious, but it's also appetizing. Let's try making mustard greens together!

1. Wash the mustard head and remove the thin skin at the top and root;

2. Cut all the washed mustard greens into slices first, and then cut them into shreds;

3. Mix well with an appropriate amount of salt (slightly more than cooking), marinate overnight, and turn twice in the middle;

4. Drain the water and dry it on the curtain until the skin is dry;

5. Put the sweet noodle sauce and soy sauce into the pot and boil, you can add an appropriate amount of sugar according to your taste;

6. After cooling thoroughly, mix well with the dried mustard strips, store them in a closed container at low temperature, and take them as you eat.

Tips for making kohlrabi pickles.

Let me give you some tips, put sugar is to remove some bitterness, the second kind has no bitterness after hot water blanching, and there is no need to put sugar; When scalding the mustard shreds with hot water, the time must be short, turn off the heat and take them out immediately, and immediately rinse them repeatedly with cold water, so that the mixed mustard shreds will not lose their original crispness; The mixed mustard greens can be eaten after being tasted for a day; The two kinds of mustard shreds can be stored in jars, bottles and other containers, and they will not be bad for several months.

Kohlrabi pickles can also be used as a side dish, stir-fried with meat or in soup, but are more commonly used for pickling. It has a crisp and tender texture, delicious flavor, rich in nutrition, has a special flavor, has a special sour and salty umami taste, crisp and refreshing, the components of kohlrabi pickles are mainly protein, dietary fiber, minerals, etc., it is known as "natural monosodium glutamate", rich in chemical components that produce umami. Modern nutrition believes that kohlrabi can strengthen the spleen and appetize, replenish qi and essence, increase food and help the spirits.

Or use another method, the bought vegetables, do not wash with water, wait for drying, in the liquor above 50 degrees for a while, and then put it in the pickling vat that is washed and dried, spread a layer of cabbage, sprinkle a layer of salt, according to the proportion of 10 kilograms of vegetables and a pound of salt, it is appropriate to put most of the tank, and then, put on rain boots, step on the side of the tank, and the salt juice also seeps into the dish little by little. Then the mouth of the cylinder is sealed with paper, and it is marinated for about half a month and 20 days, and the fragrance of pickles will be revealed in the tank, indicating that the delicious pickles have been made.

I think half a pound of salt is about the same. Because the meat of kohlrabi is thicker, you need to taste it with more salt, otherwise it will not be delicious. And when pickling, it is best to cut the kohlrabi and marinate.

A pound of vegetables requires a large handful of salt, and in the process of pickling, the proportion should be well distributed. A layer of cabbage, a layer of salt, you can eat it after half a month.

Pickled kohlrabi.

What is the ratio of vegetables to salt? No more than a quarter of the salt should be used in vegetables. When pickling radish, be careful not to get oiled, it is not easy to preserve it if it is stained with oil, pickled radish tastes spicy and refreshing, very delicious, and should be stored in a cool and ventilated place when preserving.

Radish can also be made into many delicious foods, such as fried radish, stir-fried bacon with diced radish, etc. Salt is the basic auxiliary raw material for pickled vegetables, so it is necessary to accurately grasp the amount of salt; The right amount of salt is the key to making pickles of various flavors according to the standard. The basic standard of salt for pickling vegetables should not exceed 25% of vegetables (for example, if pickling 100 kg of vegetables, the maximum should not exceed 25 kg of salt); The minimum should not be less than 10% of the weight of vegetables (except for pickles that are pickled quickly).

The amount of salt used in salted fruits and vegetables and root vegetables is generally higher than that of pickled leafy vegetables.

<> another method, buy the vegetables, do not wash with water, dry well, such as in the liquor above 50 degrees, and then put it into a clean and dry pickling tank, spread a layer of cabbage, and then spread a layer of salt, 10 kilograms of vegetables a pound of salt can be taken in proportion, in short, use a large half of the tank, and then, put on rain boots, step on the edge of the tank, little by little salt juice also seeps into the dish. Then seal the mouth of the tank with paper, and about half a month and 20 days, the tank will emit a burst of pickle fragrance, indicating that the delicious pickles have been made. Cabbage.

The skin is thin and the meat is small, so it is easy to marinate the whole strip.

Wash the radish and dry it in the sun. Kohlrabi.

It's not very easy to wash, you can use a brush to brush the mud off the skin. Shred the radish. Cut into 5 mm thick. Shredded radish is used for pickling, which will shrink the moisture, and too thick and fine will lead to unsightly shape and bad taste. Shredded radish is added to Chinese sashimi.

Ash, add the pickling salt, stir well, marinate for a day to remove the astringent water. Cabbage is best preserved with special kimchi salt, and the ratio of vegetables to salt is 10:2. If you really don't know how much salt to use, you can taste it and add it according to taste.

After the radish is marinated for a day.

Throw away the astringent water. Place the cabbage in a dripping bag, tie the mouth of the bag, place a weight on it, and let the cabbage squeeze. After two days, pour the shredded kohlrabi out of the bag and wipe the surface dry.

Put it in a pickle jar and press tightly. Cover the jar and fill it with water. Keep the jar in a cool, dry place.

As long as there are radishes in the kimchi jar, you should put water along the jar in time. You can take the radish, you can mix red pepper and white sugar.

Cook porridge together, or you can eat fried meat. Radishes are well preserved and can last for a year or two.

Core tip: How to pickle kohlrabi and salt ratio delicious, pickled kohlrabi, what is the ratio of vegetables to salt? Salt is the basic auxiliary raw material for pickling, and it is necessary to accurately grasp the amount of salt used in order to make 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.

Salt is the basic auxiliary raw material for pickling, and it is necessary to accurately grasp the amount of salt used in order to make 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 of salt used for pickling pickles should not exceed 25% of vegetables, such as pickling 100 kg of kohlrabi, and the maximum amount of salt used should 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 do you pickle kohlrabi, crispy and delicious?

Pickled kohlrabi pickles, can not be pickled for too long, if pickled for too long, kohlrabi will lose its crisp taste, and there will be a strong pickled taste. In fact, pickled kohlrabi is also a kind of quick pickle, which can be eaten only after a few hours of pickling, and after a short period of pickled kohlrabi, it has a crisp taste, and it is not very salty, which is somewhat similar to cold vegetables, but in addition to putting salt, it does not need to add other seasonings.

How to make it——

Wash the kohlrabi, coriander, celery, carrots with water, then cut the kohlrabi into thin strips with the carrots, the parsley into two cm long segments, and the celery into thin strips 1 to 2 cm long, then place them in a large bowl.

Sprinkle 30 grams of salt on the chopped kohlrabi, then stir them well with your hands, do not pinch the ingredients too hard during the stirring, let the salt and the ingredients in the bowl wrap evenly, and after mixing, set aside to marinate for a few hours before eating.

The basic standard for the amount of salt used for pickled kohlrabi should not exceed 25% of the vegetables, such as pickled 100 kg of kohlrabi, and the maximum amount of salt used should 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.

What is the ratio of vegetables to salt when pickling kohlrabi? This can't be calculated, if you like to make him salty, you can cut a little more, if you want to eat a little lighter, put a little less salt.

About 5:1 is better, just add a little salt, because kohlrabi will release water, and when water and salt are combined, it will be particularly salty.

Pickled kohlrabiGenerally speaking, the ratio of kohlrabi to salt is 10 to 1, and this ratio is crispy to pickle kohlrabi.

I think it's best to have a 1:1 ratio between the two, so that although it tastes salty, kohlrabi is not likely to spoil.

There is no requirement for salt for pickled kohlrabi, there are no numerical regulations.

Just a layer of kohlrabi and a layer of salt will do.

I think the ratio should be 2:1 so that the dish doesn't spoil or get too salty.

1/2 kohlrabi (cabbage, cabbage) (about 400 grams), 5 dried chilies, 2 cloves of garlic, 1 teaspoon of Sichuan peppercorns, 2 tablespoons of steamed fish soy sauce, 1 spoonful of oil, 1 and a half spoons of rice vinegar (white vinegar), 1/2 teaspoon of salt.

Cooking steps: Step 1 13

Here only half is used, the amount of a plate is fried, the kohlrabi is cut in half, soaked in salted water, I soaked it for an hour this time, and then rinsed it with running water to control the moisture. To remove pesticides, soak kohlrabi in lightly salted water for half an hour.

Step 2 13

Use a knife to cut off the roots of the kohlrabi.

Step 3 13

Tear the kohlrabi by hand, the leaves do not need to be too small, and the thick stalk in the middle is set aside.

Step 4 13

Usually when making this dish, the vegetable stalk will be discarded, we can't waste it, use a knife to slice it into thin slices.

Step 5 13

Mix the bowl juice: two spoons of steamed fish soy sauce, one spoonful of oil.

Step 6 13

1/2 tablespoon of rice vinegar, mix well and set aside.

Step 7 13

Ingredients: kohlrabi, sauce, garlic slices, chili pepper seeded and cut into sections, a small spoon of Sichuan pepper.

Step 8 13

Put oil in a wok and stir-fry the peppercorns over low heat, take out the peppercorns, and keep the oil.

Step 9 13

Stir-fry the garlic and pepper over high heat, and pour in the kohlrabi when the pepper changes color slightly, don't wait for the pepper to be pasted.

Step 10 13

The kohlrabi must be drained and stir-fried over high heat.

Step 11 13

Sauté until the kohlrabi looks tender.

Step 12 13

Pour in the prepared sauce and stir-fry evenly.

The last step.

After tasting salty and light, add salt as appropriate, I added half a teaspoon here, stir-fry well, and remove from the pot.

The ratio of pickled kohlrabi vegetables to salt is 10:2. If you really don't know how much salt to put in it, just taste it and put it according to taste.

The maximum should not exceed 25% of vegetables, such as pickling 100 kg of kohlrabi, and the maximum amount of salt should not exceed 25 kg; The minimum amount of salt used should not be less than 10% of the weight of the dish, which can be put in a certain proportion.

Precautions: During the whole process of pickling kohlrabi, ensure that there is no oil and no raw water.

The kimchi jar must be placed in a cool and dry place, and the water along the jar should be poured in time.

Summary of the pickling method of kohlrabi:Prepare a kohlrabi and cut it into small and small slices. Rinse, drain and set aside.

Boil water in a pot, blanch the kohlrabi, remove and drain. Then pour an appropriate amount of cooking oil into the pan and heat until smoking.

1. First of all, the kohlrabi is wilted, and it can be made by pinching it soft by hand, and it will take about a week to dry.

2. After drying, cut the kohlrabi into thick shreds with a knife, or slice it.

3. Put 100g of salt in the chopped kohlrabi, then stir well.

4. After stirring evenly, put it into a clean earthen jar (the jar should be oil-free and water-free).

5. After loading it in, put your hand into the jar and compact it a little.

6. Drying for two to three days is fine, and the dried kohlrabi should be sealed and preserved.

The pickling method of kohlrabi is spicy kohlrabi.

Prepare ingredients: kohlrabi, salt, garlic, monosodium glutamate, chili powder, aged vinegar, vegetable oil, sugar.

Specific steps: 1. First of all, clean the kohlrabi, drain the water and set aside.

2. Cut into strips, yes thick strips, add salt to mix well, and marinate for more than an hour.

3. Take an empty basin, add garlic, monosodium glutamate, chili powder, aged vinegar, vegetable oil, sugar, and stir well.

4. Then take the mustard strips out of the water after marinating for an hour, and squeeze out the water.

5. Then add the seasoning.

6. Stir well, put it in a jar and seal it for storage, and it can be eaten after 20 days.

1 7 Step by Step Reading.

Ingredients: Kohlrabi. Kohlrabi is the root with mustard greens. The skin of Sichuan kohlrabi is thin and small, and it is very convenient to marinate the whole. But kohlrabi elsewhere, with a large and thick skin, is suitable for cutting and pickling.

2 7 Wash the kohlrabi and let it dry. Kohlrabi is not easy to wash, so you can use a brush to clean the mud on the skin.

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Ad 3 7 kohlrabi shredded. Cut to 5mm thickness. If the shredded kohlrabi is pickled, it will shrink the water, and too thick and too fine will lead to an unbeautiful shape and a bad taste.

4 7Add Sichuan pepper to the shredded kohlrabi, add kimchi salt, stir well, and marinate for a day to remove astringent water. It is best to use special pickles with salt for pickled kohlrabi, and the ratio of vegetables to salt is 10:2. If you really don't know how much salt to put in it, just taste it and put it according to taste.

5 7 After marinating the shredded kohlrabi for a day, pour off the astringent water. Put the kohlrabi into a drainable bag, tie the mouth of the bag, and put a weight on it to let the kohlrabi squeeze the water again. Two days later, pour out the shredded kohlrabi in the bag and dry it, and after the surface moisture is dry, put it in a kimchi jar and press it tightly.

6 7And he covered the jar, and filled it with water, and put the jar of pickles in a cool, dry place. As long as there is kohlrabi in the kimchi jar, it must be put into the water along the jar in time.

7 7 Kohlrabi can be eaten as you go, you can mix it with red oil chili peppers, white sugar with porridge, or you can fry meat and eat it. Kohlrabi is well preserved and will not be a problem to leave for a year or two.