The special chopstick of oily, unripe unboiled water.
4, inchoate pickle flavour is not beautiful, also can add a cup of old Shang Shui to enter world, so successful rate is higher, cuisine is better, because the lactobacillus in old Shang Shui can accelerate new water,mature.
Pickle practice as follows
1. will the dish of bubble is abluent airing. Cut chunk or (do not want too small) .
2. heats clear water, why cannot have unboiled water? The truth is very simple, tap water (unboiled water) contain miscellaneous bacterium, and the chlorine inside can kill pickle bacterium. Put right amount salt (every 1 kilogram of water make an appointment with 80 grams salt) put by to reserve.
3. has altar water: In the pickle jar before in order to ” mother water ” , OK perhaps and homeward li of friend that already had pickle jar want a few, put in new world water, can have better taste, there is many lactobacillus inside. If cannot be found,be forced oneself were made afresh. Already will cooling clear water enters mother water in.
4. adds spice, chinese prickly ash, fennel, liquor, altar water is made.
5. enters ready vegetable altar souse. Dish wants replete, as far as possible little interspace, stand by altar mouth with fluid face, it is advisable that brine floods vegetable. Be in all round altar mouth in cistern infuse cool boiled water, buckle on buckle a bowl, put in shady and cool place.
The local attention that 6. pickle puts is shady and cool, the attention maintains altar mouth to from beginning to end water does not enter air and bacterium in order to make sure altar is medium. If discover to there is the appearance of unripe flower in altar, add a few white spirit can.
7. bubble chili and green vegetables when can use very few mother water, put chili, put salt again, a chili a salt, bittern need not have wided pickle.