The crispy crispy veggies are golden and beautiful, just add one more thing, so as not to fear

How delicious salt vegetable

Raw materials for making sweet and sour vegetables

- 1/3 cabbage

- 2 carrots

- 2 cucumber

- 2 horn peppers

- 4 cloves of garlic

- 5 purple onions

- 1/2 cauliflower

How to make sweet and sour vegetables

Step 1: Add salt + water + vinegar + sugar to the pot, catching on the stove to melt sugar. Turn off the heat to cool completely (you should cook it, it will take a long time not to get scum).

Step 2: Clean, peeled and sliced ​​vegetables to taste or trim flowers as you like. Peppers and sliced ​​garlic, remember to dry up the vegetables.

Step 3: Put the vegetables into the jar. Pour in vinegar juice to flood the vegetables. Cover tightly for 1 day to eat.

How delicious pickled sauerkraut

Material:

- 1 kg of mustard greens: You should choose a kind of fresh, not young, not old, not crushed, withered yellowish.

- 1 liter of boiled water (let cool)

- 20g sugar

- 60g of salt, large seeds

- 3 teaspoons small vinegar.

- Onions, scallions, fresh peppers

- 1 pickle tool: jar, jar, jar, jar, bowl, etc.

Making

Step 1: Wilt the vegetables

- Broccoli bought to wash away the deep, damaged leaves, then bring them to the sun for 2-3 hours, if it is not sunny, let it cool for about half a day.

- Observe the vegetables when the leaves have withered, the sheaths slightly shrink, touching the vegetables feels softer and chewier.

- Vegetables withered after being wilted, cut off the leftovers and deep sections, cut vegetables into sections of 3-5cm. Rinse well with water and let vegetables dry before salting.

- Onions, scallions: washed, cut into moderation

Step 2: Clean the salt tools

Wash well, let dry. You can conduct more thorough cleaning by lying in a pot of boiling water for about 10 minutes, wiping it off with a dry towel or paper. This is the way to disinfect tools. Pickled jars of salt will taste better

Step 3: Mix the sauerkraut brine

Pickled sauerkraut determines the taste of the pickle after salt because of the spice ingredients in it, so you need to pay more attention.

Mix cooled boiled water with salt in a ratio of 1: 3: 1 (1 liter of water requires 3 tablespoons of grain salt and 1 teaspoon of sugar). Stir with chopsticks. You can try the taste of water in advance to see if it can be adjusted according to your taste and that of others if you know it. You can use some vinegar to make it ferment faster.

Step 4: How to make crispy, delicious pickles

When you put the pickles into the salt utensils, you should arrange them first in the order of the stalks first, the leaves cover up because the stalks are the hardest, so it takes more time to ripen. The last layer you add onions, scallions, other spices.

Vegetables into flooded jars and not need to be too tight to have oxygen fermented melon

Important note is that you have to flood the watermelon to avoid bruising, not cooked evenly. If there is not enough water, use a heavy object (like a water bag) or bamboo stick to compress the sauerkraut.

Step 5: Preserving and using sauerkraut

When the salt is finished, choose a cool dry place, leave it for about 2 days as yellow melon, very delicious. If there is sunshine, bring the jar of melon to dry in the sun 1 day, the next day put the jar in a cool place.

When taking out the melon, use chopsticks to meet gently from the top down. If you want to eat the stem, it should be left to the next day to reduce pungency.