How to make white vinegar pickles

White vinegar pickles are a kind of side dish that is deeply loved by people in daily life. They are not only sour and delicious, but also appetizing. There are many ways to make it, and they are all very simple and easy to learn. You only need to prepare the necessary ingredients and tools, and then follow the given steps step by step to make it. However, there are strict requirements on the amount of water and the ratio of various ingredients in the production process. Friends who want to learn can try it.

How to make white vinegar pickles White vinegar pickles are a popular side dish in daily life. They are not only sour and delicious, but also appetizing. There are many ways to make them, and they are all very simple and easy to learn. You only need to prepare the necessary ingredients and tools, and then follow the given steps step by step to make them. However, there are strict requirements on the amount of water and the ratio of various ingredients in the production process. Friends who want to learn can try it. 1. Ingredients: carrots, celery, white radish, etc. Seasonings: water (preferably mineral water), kimchi salt, aniseed (star anise), galangal, pepper, dried chili, rock sugar, and white wine in appropriate amounts.

2. Steps for making kimchi: Add the water and salt to make kimchi water into a clean, oil-free pot, heat to dissolve the salt, and then let it cool.

Add appropriate amounts of aniseed (star anise), peppercorns, dried chili peppers, rock sugar, and high-proof liquor, add fresh vegetables that have been washed and dried (must be dried, preferably air-dried for a day to reduce the moisture content), immerse them in salt water, and pour the cooled brine into a Lock&Lock glass sealed jar. The amount of water should be 2/3 of the kimchi jar. The Lock&Lock breathing glass jar has the maximum storage capacity line for fermented foods thoughtfully marked on it. Because gas will be produced in the sealed jar during the pickling process, it cannot be filled too full.

Put the lid on the glass jar and place it in a cool and ventilated place. The kimchi will be ready to eat after 1-2 days. The longer the kimchi is soaked, the more sour it will become due to fermentation. Now the kimchi is ready.

The kimchi jar and the chopsticks used to scoop kimchi must not be exposed to oil or meat, otherwise the kimchi water will grow mold, that is, white mold spots will grow on the kimchi water. When you encounter mold, you should use clean utensils to remove the mold spots, add appropriate amount of kimchi salt and white wine, move the kimchi jar to a cool and ventilated place, open the lid for 10 minutes every day, and the situation will improve after 2-3 days. If the kimchi becomes soft and smelly, it has gone bad and cannot be eaten and must be thrown away. Netizen Shuihuo Wentian added: You can add some coriander roots (wrapped in gauze) when making bath kimchi. Add a piece of sugar cane (peeled) so that it won’t grow spots.

If the kimchi tastes too sour, you can add some salt; if it is too salty, you can add some sugar; if it is not crispy, you can add some white wine. Note that you must not soak the peppers with ginger, otherwise the peppers will become soft and hollow.