Foodabc Home cooked food Pickled vegetables with soy sauce

Pickled pickled vegetables

2025-03-22 03:00:03 1277

The pickled vegetable seeds given by a friend, I don't know if it was planted late or due to climate reasons. The pickled vegetable lumps didn't grow much and were about to bloom, so I had to pull them all out. However, the small bumps and stems are still quite crispy when marinated.

Details of ingredients

Fresh pickled vegetablesClean up, 10 pounds
salt150g
Chili powder1 tablespoon
five-spice powder2 tablespoons
sugar2 tablespoons

Technique

difficultySimple
workmanshipMarinate
tasteSlightly spicy
timeAbout three days

Steps to make Pickled pickled vegetables

1. The homemade pickled vegetables that cannot be harvested.
2. Remove the old skin, wash thoroughly, and weigh exactly 10 pounds.
3. Cut thick strips.
4. Put it into a large basin.
5. Add salt.
6. Mix well, marinate for half a day, and stir a few times in between.
7. Pickled out a lot of water, and the pickled vegetables also softened.
8. Squeeze the mustard tuber dry and put it into the soybean milk bag.
It's packed in a bag weighing 9.10 pounds. Put the pickled vegetable bag on the steaming rack. (Or on any shelf that can bear weight and leak water.)
10. Press on heavy objects. Press for 24 hours. (I put a big stone on top.)
During this time, I flipped over several times to try to dry the water as much as possible. (When the water is pressed dry, it will not become sour when pickled later.)
12. There are only so many pressed pickled vegetables left.
13. Put the bottle in cold water, boil and disinfect it, and also heat the lid. (My glass bottle is not heat-resistant, so I need to put it in cold water and let the temperature slowly rise to prevent it from bursting. I cannot really put it in boiling water.)
14. Because someone at home doesn't eat spicy food, I divided the pickled vegetables into two portions. This one contains 1 tablespoon of five spice powder and 1 tablespoon of white sugar. (Adjust the sugar content according to your own taste.)
15. Mix well.
16. This dish contains 1 tablespoon of chili powder, 1 tablespoon of five spice powder, and 1 tablespoon of white sugar.
17. Mix evenly.
18. Put it in a glass bottle and compact it.
19. Cover with plastic wrap, tighten the lid, and refrigerate for at least 3 weeks. (It is said that the nitrite content in pickled products takes 3 weeks to reach its lowest level, so I marinate for more than 3 weeks.)
When eating, mix sesame oil and sesame seeds, and make it crispy.