Illustration of the pickling method of Chaoshan pickles
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The pickled vegetables in Chaoshan area are very famous and can be bought in many places. However, a large portion of the Chaoshan pickles you buy are not pickled in Chaoshan area, and the taste is not as good as the authentic Chaoshan pickles. You can feel it when you eat it. I have been to Chaoshan area before and saw vegetable farmers pickling pickles with my own eyes, so I secretly wrote it down in my mind, and now I’m going to share it with you. How to pickle Chaoshan picklesMaterial preparation A number of large dishes (a special term in Chaoshan area) Some raw salt Some rice Pickling method diagram 1. Wash the purchased Chinese cabbage with plenty of water, marinate it with an appropriate amount of raw salt for about 15 to 20 minutes, and then rub it with appropriate force until the Chinese cabbage becomes soft. 2. Put the softened vegetables into boiling water, which is what we call draining the water. Don’t let them be too cooked. If they are too cooked, the pickles will not taste good. 3. After the vegetables are drained from the water, take them out and put them into a large vat or container. Do not pour out the water from the vegetables. Put it in a plate and add an appropriate amount of rice cool to the water. Wait until it cools down and then add it into the large vat or container. 4. It can be eaten after being marinated for one to two days. You can add your favorite ingredients, such as chili, coriander, etc.Tips for pickling Chaoshan pickles1. When marinating, make sure the water added to the vegetables is enough to cover the surface of the vegetables. 2. You can add other ingredients, such as chili, spices, soy sauce and other ingredients. 3. When choosing main dishes, choose those that are greener and fatter. 4. Big dishes taste better after rubbing them with your hands, so don’t think it’s too troublesome. |
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