Making method of pickled vegetables
A production method and kimchi technology, applied in the direction of food science and the like, can solve the problems of cumbersome pickling method of kimchi, and achieve the effect of simple operation and beneficial to health.
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[0013] 1. Select 3500g of fresh Chinese cabbage, wash them, cut them vertically into strips, sprinkle with 90g of salt evenly, marinate until soft, and then dry them for later use.
[0014] 2. First put 540g of water and 60g of glutinous rice flour into a pot, stir and heat to make rice paste, then put 210g of peeled and cored apples, 320g of pears, 10g of peeled ginger, and 25g of garlic into a juicer to make puree , Stir rice paste, fruit puree, 50g fish sauce, 40g shrimp paste, 170g chili powder, and 80g salt to make a spicy sauce.
[0015] 3. Spread the hot sauce evenly on the surface of the Chinese cabbage, put it in a container and store it sealed, and put it in a cool place for 5-10 days before eating.
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