Chinese Food
Healthy homemade pickles
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Every December, I make some pickles. Now life is good. Fresh vegetables are eaten every day all year round. But steamed buns with pickled vegetables, dumplings, hot pot with pickled vegetables, fried meat with pickled vegetables, etc. are still my family's favorite. But the pickles bought outside always taste strange, not sour, not fragrant. So, I'd better do it by myself. I just have to wait for it to finish, but it's also happy.
Cooking ingredients
Cooking Steps
Step1:Two fresh Chinese cabbage.
Step2:Clean the leaves of cabbage outside and dry them.
Step3:It's white and fresh.
Step4:Prepare clean, oil-free and water-free cans.
Step5:Clean chopping board. Clean knife. Start cutting the filaments.
Step6:Sprinkle some salt on the cabbage. Slowly. When the water comes out, marinate it. Prepare. Can.
Step7:Pack tight
Step8:Add fresh-keeping film for sealing. Make more layers. The sealing will be better.
Step9:Add cover. Tighten. Put it upside down. OK. Put it in a cool and clean place. Prepare for fermentation. The time is one month. The color turns yellow. The fermentation process will produce water. The water should be dried in time and kept clean. If you are lazy, you can put it in a basin. It's out of water. It won't pollute. Go to the water for a few days. Just keep it clean. 1 month. There are healthy pickles made by ourselves.
Cooking tips:There are skills in making delicious dishes.
