Pickled Vegetables
by Kunming Chen Chen
Favorite
Difficulty
Easy
Time
15m
Serving
2
This is a freshly marinated pickled vegetable, which cannot be eaten yet.
When I went home during the Chinese New Year, I saw my mother washed a lot of big bitter vegetables, and I knew that the season for making preserved vegetables had arrived again.
This is the work that mothers do every year before or after the Spring Festival.
The pickled vegetables use more stems and fewer leaves for pickling. We also call them big bitter vegetables. Wash the big bitter vegetables and leave them in the sun for five or six days. When the bitter vegetables have a little bit of moisture, they will be dried. Cut into short sections or long sections and marinate, add brown sugar, fermented rice, chili powder, pepper powder and other ingredients, sprinkle with salt, add a little white wine, knead and mix. Finally, put the vegetables in a clay pot (commonly known as a jar), seal the mouth of the pot tightly, and place it in a cool place.
When taken out after two or three months, the green pickled vegetables turned golden, slightly sour and sweet, crisp and delicious.
In addition to serving as pickles for rice, cured pickles can also be used for fried rice, sauerkraut fish, fried meat, pickled vegetable and potato soup, etc. The taste is amazing.
When marinating, keep it in a cool place. Unlike Korean kimchi, it can also be stored for a long time. The longer it is marinated, the better it tastes.
Every year when I go home during the Spring Festival, pickled vegetables are the most indispensable among the many foods my mother prepared for me. Yes, it brings the love of mother and the taste of hometown. I believe many homesick wanderers can appreciate it. "
When I went home during the Chinese New Year, I saw my mother washed a lot of big bitter vegetables, and I knew that the season for making preserved vegetables had arrived again.
This is the work that mothers do every year before or after the Spring Festival.
The pickled vegetables use more stems and fewer leaves for pickling. We also call them big bitter vegetables. Wash the big bitter vegetables and leave them in the sun for five or six days. When the bitter vegetables have a little bit of moisture, they will be dried. Cut into short sections or long sections and marinate, add brown sugar, fermented rice, chili powder, pepper powder and other ingredients, sprinkle with salt, add a little white wine, knead and mix. Finally, put the vegetables in a clay pot (commonly known as a jar), seal the mouth of the pot tightly, and place it in a cool place.
When taken out after two or three months, the green pickled vegetables turned golden, slightly sour and sweet, crisp and delicious.
In addition to serving as pickles for rice, cured pickles can also be used for fried rice, sauerkraut fish, fried meat, pickled vegetable and potato soup, etc. The taste is amazing.
When marinating, keep it in a cool place. Unlike Korean kimchi, it can also be stored for a long time. The longer it is marinated, the better it tastes.
Every year when I go home during the Spring Festival, pickled vegetables are the most indispensable among the many foods my mother prepared for me. Yes, it brings the love of mother and the taste of hometown. I believe many homesick wanderers can appreciate it. "
