How to pickle carrot pickles

How much do you know about the pickling method of carrot pickles? Let me explain it to you in detail.

Pickled carrots

How to pickle carrot pickles

1. First, clean the radish, and then process it into strips 3 cm long, 0.5 m wide and thick, and dry them in the sun until 80% dry;

2. Heat sesame oil, add chili powder and fry until slightly yellow, then pour in the dried radish and mix;

3. Put salt, sugar, pepper and aniseed into a pot, add water and boil, add MSG, wait until it cools down, pour into a jar, mix well with the dried radish, turn it over once a day, and it will be ready in about 15 days. It should be red and yellow in color.

It is best to choose fresh vegetables for pickling. If vegetables are left for a period of time, they will lose some nutrients and age as the water disappears. They are not suitable for pickling: first, the skin is thick and the seeds are hard; second, they contain more sugar, the meat is doughy, not tender or crisp; especially vegetables with more chlorophyll have hard fibers, pickled into pickled "strips", which are difficult to chew and taste bad. Therefore, it is best to choose fresh vegetables that are 60% to 70% ripe.

No matter pickled vegetables are whole, processed into shreds, strips, blocks or slices, they must be neat in shape, uniform in size and thickness, and pay attention to color, taste, aroma and appearance.

The ingredients include white radish, carrots, green peppers, and lotus root. Cut them into shreds. First, find a bowl to put them in. Sprinkle a layer of salt on them. It can be slightly salty so that they are not easy to spoil. Then marinate them for a day, remove the water, and marinate them for another day. When there is no water left, you can put them in a jar, the kind of kimchi jar that you can use. Remember to turn it over every day.