Add this to the salt melon, making sure the crunchy melon is golden again

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.

How pickled pickles:

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 vegetables when the leaves are withered, the sheaths slightly shrink, touching the vegetables feels softer and chewier.

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

- Onions, scallions: washed, cut moderately

Step 2: Clean the salt tools

Wash well, let dry. You can perform a 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 brine decided to taste the melon 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 to your taste and the taste of others. You can add a little bit of sour vinegar for faster fermentation.

Step 4: How to make crispy, delicious pickles?

When you put the pickles in the salt utensils, you should put them in order of the stem first, the leaves cover the top because the stem is 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 submerge the melon 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 the sun in the sun for 1 day, the next day to keep the jar of melon in a cool place.

When taking the melon out, use the chopstick 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.

Note: Want a delicious melon dish, you should choose pickle jar with crockery, porcelain or glass, sold a lot and should choose to buy a new kind of big mustard.

Wish you success with the delicious sauerkraut salt shared above on offline!