How to pickle green vegetables (A complete collection of methods to pickle green vegetables)

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List of contents for this article:

• 1、Method of washing rice and marinating green vegetables with water
• 2、Salting method of pickled Shanghai greens
• 3、How to make pickles with green vegetables

Method of washing rice and marinating green vegetables

Put the green vegetables tightly into the container, pour in rice washing water to completely submerge the leaves (use heavy objects to press them to prevent them from floating). Seal and place in a cool place (15-25 ° C best) to avoid direct sunlight. Fermentation management: About 3-5 days in summer and 7-10 days in winter. Observe the appearance of small bubbles on the water surface and the slight yellowing of vegetable leaves. If there is white membrane (membrane-producing yeast) on the water surface, scoop it out and add a little salt. Key details: Containers and tools need to be strictly disinfected, and oil should be avoided throughout the process.

The method of marinating kimchi with rice washing water is as follows: Preparation ingredients: Green vegetables: Choose fresh, insect-free, and non-rotting greens, and shave off the dirty parts. Rice washing water: Collect the water left behind after washing rice. It is best to use the second washing water. The water quality at this time is relatively clear and rich in nutrients. Salt: Used for seasoning and preservation. Handle greens: Dry greens to ensure that the surface is free of moisture, which helps prevent kimchi from spoiling during the curing process.

Hot vegetables Bring rice washing water to a boil, add green vegetables and blanch quickly, remove and set aside for later use.

The method of marinating kimchi with rice washing water is as follows: Preparation ingredients: Green vegetables: Choose fresh, pest-free green vegetables and shave off the dirty or damaged parts. Rice washing water: Collect the rice washing water produced when washing rice. Salt: Used for seasoning and preservation. Handle greens: Dry greens to ensure there is no moisture on the surface, which helps prevent kimchi from spoiling during the curing process.

The method of marinating kimchi with rice washing water is as follows: Preparation ingredients: Green vegetables: Choose fresh, wormhole-free greens and shave off the dirty or damaged parts. Rice washing water: Collect the water left behind after washing rice to ensure that there are no impurities. Salt: Used for seasoning and sterilization. Handling greens: Dry greens to remove surface moisture, which helps prevent kimchi from spoiling during curing.

Salting method of pickled Shanghai greens

1. Rapid salting method for raw material treatment: Select fresh Shanghai green, remove the yellow leaves, wash the whole plant, quickly blanch in boiling water for 5 seconds to maintain crispness, and let it cool for later use. Layered stacking: Lay one layer of vegetables and one layer of coarse salt (ratio about 5:1) alternately in the pottery jar, and press the top layer with heavy stones. Fermentation control: Inject cold white to soak the vegetables, add white vinegar (50ml per kilogram of vegetables) to accelerate the acidification, and can be eaten after 24 hours. The finished product of this method is green in color and suitable for ready-to-eat.

2. The curing method for pickled Shanghai greens is as follows: Prepare raw vegetables: Choose fresh, crisp and tender Shanghai greens as the main ingredients. Edamame: Moderate amount to increase taste and nutrition. Dry peppers: Adjust according to personal taste and use to add spicy taste and aroma. Sugar: Appropriate amount, used for seasoning, making the pickled dishes more delicious. Handling green vegetables Cleaning green vegetables: Wash green vegetables thoroughly to ensure that soil and impurities on the surface are removed.

3. The curing method for pickled Shanghai greens is as follows: Preparing ingredients and preliminary curing: Wash the Shanghai greens, chop them, and place them in a basin. Sprinkle with salt: Sprinkle with 1 teaspoon of salt, rub the chopped vegetables evenly, and make them fully contact with the salt. Compacting and marinating: Use a plate to fasten and compress the marinated shredded vegetables. Use the refrigerator in summer to prevent spoilage. Extruding water: Marinate the shredded vegetables for three to four hours, during which time the salt water will gradually seep out.

4. Wash the green vegetables and chop them up. Pour the chopped green vegetables into a large basin, sprinkle with the right amount of salt, grasp hard, and marinate for 34 hours until the green vegetables exude salt water. Handling edamame and dried peppers: Peel the edamame and chop the dried peppers. Put the dried peppers and edamame together, and pour in water. Squeeze the juice of the green vegetables: After the salt water in the pickled vegetables seeps out, place the chopped green vegetables in the palm of your hand, squeeze out the excess juice vigorously, and set aside.

5. 40 grams of salt Steps: Wash and cut into sections, mix well with salt and marinate for 1 hour, and squeeze out the water. Mix minced garlic, millet pepper, sugar, and white vinegar, and mix well with vegetables.

6. Remove the roots of the cabbage, remove the rotten parts of the leaves, and clean the cabbage with clean water. Pour appropriate amount of water into the jar, add appropriate amount of salt into the water, and let the salt dissolve in the water. Put the washed cabbage into the jar. The height of the cabbage should be higher than the mouth of the jar, and then press a large stone on the cabbage. In this way, after 10-15 days, the cabbage will be marinated until golden yellow and ready for consumption.

How to make pickles with green vegetables

Prepare the required seasonings: dried vegetables, salt, chicken essence, chili powder, pepper powder, five-spice powder. Soak the dried greens for two to three hours, and then rinse them multiple times with clean water. Squeeze the washed greens to dry, chop them, spread them out in the sun to increase the crispy and chewiness of the greens. Put the dried greens into a large basin, add the seasonings and stir well.

Disinfection container: The glass jar is scalded with boiling water and dried. Make salt water: Add salt to cool boiled water and dissolve it, add pepper, ginger and garlic.

The method of marinating green vegetables mainly includes the following points: Preparing green vegetables: Remove the roots, clean them, remove the yellow green vegetables leaves, hang them on bamboo sticks to dry the water, and wait for the green vegetables leaves to completely soften and dry the water. Marinate green vegetables: Spread edible salt on the air-dried green vegetables leaves, rub with your hands until the green vegetables leaves are completely and evenly exposed to the salt.

The method of using green vegetables (taking mustard as an example) to make pickles is as follows: Prepare green vegetables in the early stage: Select fresh, disease-free mustard as the raw material for pickles. Cleaning and drying: Wash the mustard greens and place them in a ventilated place such as a balcony to dry to ensure that there is no moisture on the surface to avoid mold during the curing process. Scalding vegetables and boiling water: Add enough water to the pan and bring to a boil.

The method of making pickles with green vegetables (taking mustard as an example) is as follows: Prepare to clean the green vegetables in the early stage: First, carefully clean the mustard greens to remove soil and impurities on the surface. Dry greens: Place the cleaned mustard greens on a balcony or other well-ventilated place to dry, making sure there is no excess moisture on the surface. This step is to prevent the green vegetables from deteriorating due to excessive moisture during the curing process.