How much salt do you put in a pound of dried pickles?

1 kg of vegetables requires 50 grams of 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.

Hello dear, I am happy to serve you, pickled pickles a pound of vegetables put 50g of salt. The basic standard of salt for pickling pickles can not exceed 25% of vegetables, such as pickling 100 kg of vegetables, the salt can not exceed 25 kg at most, and the minimum amount of salt can not be less than 10% of the weight of vegetables, and the ratio of vegetables to salt is generally 10:1 is the most appropriate.

Vegetable pickling is a long-standing vegetable processing method, because the processing method is simple, low cost, easy to preserve, the product has a unique color, aroma, taste, can not be replaced by other processed products, so vegetable pickled products are popular with consumers. A variety of raw materials can be used to pickle vegetables, commonly used are white radish, carrots, cucumbers, lettuce, garlic moss, lotus white, peppers, etc.

Summary. Hello, put a pound (50 grams). In the past, pickled pickles were used to penetrate deep into the food because there was no other way to preserve them, so that the food could be preserved for a longer time, and now it has become a home-cooked dish.

Pickled pickles can be made with shepherd's cabbage, kohlrabi, cabbage, celery, etc. When pickling pickles, the ratio of vegetables to salt is usually ten to one, pickling one pound of pickles, consulting records · on 2022-01-14

Hello, put a pound (50 grams). In the past, pickled pickles were used to penetrate deep into the food because there was no other way to preserve them, so that the food could be preserved for a longer time, and now it has become a home-cooked dish. Pickled pickles can be made with shepherd's cabbage, kohlrabi, cabbage, celery, etc.

When pickling pickles, usually the ratio of vegetables to salt is ten to one, pickling a pound of pickles, okay, thank you!

The ratio of vegetables and salt is 50:1.

Ingredients: 1 Chinese cabbage, 20 grams of salt, appropriate amount of cold boiled water.

1. Peel the cabbage and wash it, slightly control the moisture, and cut it into thin strips, as shown in the figure below

2. Sprinkle a little salt in the shredded cabbage and mix it.

3. Marinate the shredded cabbage for about ten minutes, put it in an oil-free glass bottle, and pour the pickled water into the bottle.

Fourth, when the cabbage shreds are bottled, they should be compacted with chopsticks while loading, and finally put in an appropriate amount of cold boiled water, and the cold boiled water can be submerged over the cabbage.

5. You can take it out and eat it after 3 days.

Answer the basic standard of the amount of salt used in pickled vegetables, the maximum amount of salt can not exceed 25% of vegetables, such as pickled 100 kg of vegetables, the maximum amount of salt used cannot exceed 25 kg; The minimum amount of salt used should not be less than 10% of the weight of the vegetable

It has to do with the shape and variety of the dish. There is no fixed proportion. Generally, if the surface of the dish can be covered with 1mm thick salt, it is sufficient.

Question: How much salt is needed to pickle 20 catties of preserved vegetables?

Yes, depending on personal taste preferences.

The taste is lighter, put 6 catties heavier, and weigh 8 catties.

Summary. A pound of pro-pickled pickles is about 20 grams of salt.

A pound of pro-pickled pickles is about 20 grams of salt.

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 it's 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.

Put 15 grams of salt on a pound of pickled kohlrabi.

The practice of pickling kohlrabi.

Ingredients. 10 pounds of raw kohlrabi, 150 grams of salt, 200 grams of sugar (white or red).

MSG pie with a little denier, a little liquor, a little chili powder, and an appropriate amount of leaves raked leaves

An appropriate amount of bamboo slices and an upside-down kimchi jar.

Steps. Preliminary preparation: 10 kg of raw kohlrabi Preliminary preparation: 150 taels of salt, 200 grams of granulated sugar (white and red can be);

Later preparation: monosodium glutamate, liquor, a little chili powder, leaf rake, bamboo slices, inverted kimchi jar;

After washing the kohlrabi, dry it for a few days, dry it according to your preference, and if you like to be moist, you can dry it for less time, and then, put a bowl of liquor, roll the dried kohlrabi in it, and let the kohlrabi soak evenly in the liquor;

Add salt and sugar to all the kohlrabi wrapped in white wine, marinate for about six days, and remember to turn the kohlrabi over halfway;

Cut the pickled kohlrabi in half first, don't cut it off;

Cut some small sections on the diagonally cut side, and do not cut them completely;

Stir the chili powder, a pinch of salt and an appropriate amount of MSG to combine;

Sprinkle the chili flakes evenly on top of the chopped kohlrabi and shake off the excess chili powder;

Combine kohlrabi and turn the pickle jar upside down;

Put all the kohlrabi sprinkled with chili noodles, and put them into the kimchi jar in turn after combining, if there is no upside-down kimchi jar, put it in other containers, okay, in a well-sealed container, it is best not to put it in plastic, which is not good for the quality of food;

Then there is the sealing process, put all the kohlrabi well, and cover a layer of leaves on top of the dust disturbance densely and rake the leaves;

Then put the appropriate length of bamboo slices on the leaves of the leaf rake, be careful not to get your hands! It's easy to scratch your hands around the bamboo slices! It is best to do it with thick cotton gloves;

After all the processes are completed, fill the lid of the upside-down kimchi jar with an appropriate amount of water, and put the jar upside down on the lid. Just take it out and eat it when you want to eat it, and it won't be a problem to leave it for 1 or 2 years.

Tips: If you find the upside-down kimchi jar troublesome, you can directly put it into a glass container that can be sold and sealed;

The pickled kohlrabi is also very good when you add a little bit to it when you cook soup or stir-fry sausage and bacon!

Hello. Pickled pickles, a pound of vegetables put 50g of salt.

The basic standard of salt for pickling pickles can not exceed 25% of vegetables, such as pickling 100 kg of vegetables, the salt can not exceed 25 kg at most, and the minimum amount of salt can not be less than 10% of the weight of vegetables, and the ratio of vegetables and salt is generally 10:1 is the most appropriate.

Vegetable pickling is a long-standing vegetable processing method, because the processing method is simple, low cost, easy to preserve, the product has a unique color, aroma and taste, which can not be replaced by its wide and other processed products, so vegetable pickled products are very popular. A variety of raw materials can be used to pickle vegetables, such as white radish and bright cuts, carrots, cucumbers, lettuce, garlic moss, lotus white, and chili peppers.