What is the ratio of pickled kohlrabi vegetables to salt?

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 pickled kohlrabi vegetables to salt? 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.

Pickled camellia (kohlrabi) gnocchi.

Ingredients: Fresh camellia gnocchi, high liquor.

Seasoning: salt, peppercorns.

1. Prepare ten catties of camellia gnocchi, equal size, not too big or not too small, some friends say that this thing is not easy to buy, in fact, it is very simple, there are many on the Internet, good quality and low price.

2. Peel the skin of the pimple with a wound, then clean it, dry it for later use, because the mustard greens themselves contain spicy gas, and they should be dried before pickling, so that the smell can be released, otherwise the taste will become astringent after pickling, and the taste is not good.

3. This kind of coarse salt grains is also a special salt for pickling, and the vegetables pickled in this kind of salt are more acceptable and not easy to deteriorate.

4. Put an appropriate amount of water in the pot, add 1 kg of salt (500 grams), a small handful of peppercorns, boil the water and boil all the melts, turn off the heat, and wait for complete cooling.

5. The bottle must be waterless and oil-free, dry and clean, put the mustard gnocchi into the jar, then pour in the pepper brine, and a spoonful of high liquor at the mouth of the bottle to kill and prevent decay, and then seal and marinate for a month.

6. The mustard gnocchi pickled in this way can be put for a long time, without worrying about spoilage, you can eat it for a year, you have to wait for a month to open it again, cut it into thin strips when eating, wash it with water, and then add condiments, and the next meal is clear and greasy, which is particularly delicious.

Summary of tips. 1. Fresh camellia gnocchi should be dried first, which can reduce the moisture in the kohlrabi and make the pickled kohlrabi not only crisp but also add some chewiness.

2. The glass jar should be guaranteed to be undamaged, clean and water-free and oil-free.

3. Do not touch any oil in the pickling operation of pickles, otherwise the pickles are easy to rot and spoil.

4. The pickling time must be enough before eating, and the mustard gnocchi does not have a salty taste when eating.

Sichuan radish depends on what flavor you prefer. Some people like to eat sweet and sour, and some people like to eat spicy. The spicy food I usually eat is sour and sweet.

Sour, sweet, spicy, spicy taste: Wash and slice the radish, not too big. Bring the water to a boil, add the radish slices, and when the water is boiling, you can turn off the heat, remove the radishes and drain.

Add chili oil and pepper. Brown sugar. Monosodium glutamate.

Buy back the radish, first wash the sediment on the surface, put it in the sun can be exposed, leave it for ten days, remove part of the water, and then cut it from the middle with a knife, use a knife when cutting to the skin, remember not to cut, and then cut it from the middle of the knife, do not cut, and cut the other side for later use. In a separate bowl, add the dried chili pepper and pepper, salt and sugar and mix well. Spread out the radish noodles, evenly place the chili noodles on the radish noodles, and then the radishes become the original state of the radish together, and cut all the radishes and put them on the peppers.

Rinse and cool the dry water with a pickle jar, put some strong liquor first, and then place the radish and good chili noodles in the jar one after the other.

After placing it, seal the mouth of the bottle and leave it for a month. Take the prepared fresh radish, wash it with water, drain it, then peel it, cut it into thin slices, and dry it in the sun to evaporate the moisture from it. Put the frying pan on the fire to heat the oil, if the oil temperature rises, add sesame chili powder, fry thoroughly, then turn off the heat and cool, put the cooked chili oil directly into the shredded radish, add the other seasonings prepared, marinate with chopsticks for 24 hours, then put it directly into a sealable glass bottle, marinate again for 3 to 5 days, and then the spicy radish is ready to eat.

Take the ripe radish home, wash it, dry it in the sun for a few days, cut it into thin slices and mix it with salt, sugar, peppercorns, red oil, chicken essence and monosodium glutamate for a few hours. After drying for a few days, remove the radish leaves, cut them in half, and place the radish in a bottle with the prepared spices, monosodium glutamate, chicken essence, salt, sugar, pepper, etc., and after a while, it can be eaten.

There is definitely sodium chloride in this kohlrabi, and you are asking about the ratio of kohlrabi to sodium chloride. This varies from person to person.

The salt we usually talk about actually refers to table salt, which is the common name of sodium chloride, sodium chloride crystals are colorless, soluble in water, and are cubes composed of sodium ions and chloride ions, and this solid with regular geometric shapes is called crystals.

Sodium chloride is present in the human body, and the concentrated sodium chloride solution will cause water to seep out of the cell fluid and make the protein coagulate. Sodium chloride in the human body is excreted through sweat, urine, feces, etc. A person should consume five grams of sodium chloride a day, but too much sodium chloride intake can cause high blood pressure, so pickled kohlrabi should not be eaten too much.

When a sodium chloride solution (nitric acid is added to make it acidify) and a silver nitrate solution, a white silver chloride precipitate that is insoluble in nitric acid is formed.

By electrolysis of sodium chloride solution, sodium hydroxide, chlorine, and hydrogen can be obtained.

When pickling kohlrabi, it is best to have a ratio of salt to kohlrabi of 2:10, as this can effectively highlight the texture of the kohlrabi, and it will not be too salty, and it can also avoid shrinking the moisture.

5:1 ratio. This ratio can absorb the flavor well, and at this time you must put enough salt, and also pay attention to cleaning the ingredients.