How to pickle sour taro

After the sour taro is pickled, it smells very sour and fragrant. Its best function is to be a good appetizer. The pickling method is also relatively simple. Before the frost, pick the taro leaves and put them on the ground to dry first. Then you can start preparing for pickling. There is a salt water pickling method. The method of pickling with white vinegar, etc., let’s learn how to pickle sour taro.

How to pickle sour taro

1. Salt water pickling method

Sprinkle coarse salt on the wilted taro stems, rub them evenly, marinate for 1 to 2 hours, then tie them into small bunches and place them in a jar, stacking them tightly.

This step can actually be done this way. First, tie the wilted taro stems into small bunches and place them in the jar. Sprinkle a layer of coarse salt on each layer of taro stems, and keep packing them tightly.

After filling the jar, pour in cold boiled water to submerge the taro stems, then press on them with a clean heavy object to ensure that the taro stems are completely submerged below the water surface. After sealing and fermenting for 10 to 15 days, you can take it out and eat it.

You can also do the salt water pickling method like this: first boil the coarse salt and water together and let it cool completely. Then put the wilted taro stems into the jar, stack them tightly, pour in cooled salt water, press down with heavy objects, and seal for fermentation.

Pickling sour taro with salt water is a common process. It is simple, but the success rate is low and the saltiness is strong. The pickled sour taro is not resistant to storage and will become soft and rotten and lose its taste after a while.

2. White vinegar pickling method

Cut the wilted taro stems into sections, blanch them in boiling water (to destroy the irritating ingredients in the taro), cool them with cold water, spread them out to drain, and dry them in the sun until there is no raw water on the surface of the taro.

Next, put the dried taro into the jar and stack them tightly layer by layer. Finally, pour white vinegar to submerge the taro, and then press it with a heavy object to prevent the taro from floating up.

The most efficient way to pickle sour taro is to use white rice vinegar. It can be eaten after pickling for 1 hour, with a 100% success rate. However, the smell of white vinegar is too strong and it tastes choking. The improved method is to add an appropriate amount of white sugar to neutralize the vinegar smell and at the same time extend the pickling time of the taro to improve the taste and flavor.

3. Pickling method with old soup

If you have some old soup from pickling sauerkraut at home, it is best to use it to pickle sour taro. The steps for pickling sour taro with old soup are the same as those for pickling with salt water, except that old soup is used instead of salt water. If the old soup is not enough, you can add an appropriate amount of cold boiled water to make up the amount.

The sour taro pickled in old soup tastes very good and has a relatively high success rate. However, one thing you must pay attention to when using old soup to pickle sour taro is that the soup cannot be boiled, because boiling will kill the bacteria in the soup.

4. Rice water pickling method

Practice has shown that sour taro pickled with glutinous rice washing water tastes better. Throw away the water from the first time of washing rice directly, and keep the water from the second time of washing rice for later use. Next, put the wilted taro into a jar (no need to add coarse salt), pour in rice washing water and press it with heavy objects, then seal it and ferment.

The success rate of pickling sour taro with rice water is not very high. Mold is likely to occur during the pickling process. Sterilization and disinfection must be done thoroughly during the pickling process. It is recommended that you boil the rice water in advance and let it cool down before use.

5. Rice Soup Pickling Method

The rice soup pickling method is an improvement on the rice washing water pickling method. It takes an appropriate amount of rice and cooks it into a thin rice soup. After boiling, let it cool down completely, and then pour it into the jar instead of the rice washing water. Although this process is not commonly used, the pickled sour taro has a very special flavor and good taste, and the success rate and fermentation effect are very high.