The way to make Chongqing pickles

Release date:2017-12-27News belongs:Chongqing Xiefeng Pickles Co., Ltd.

   I. Ingredient preparation
   1. A glass pickle jar; 2. Some salt and some peppers; 3. A pot of boiled water (used after cooled); 4. One to two bottles of rod chili (depending on the desired spiciness) or fresh chili; 5. Cabbage, radish, cucumber, ginger, cabbage end, carob, red sweep pepper and other vegetables that do not  contain much water (Choose whatever you like) Vegetables containing much water would damage the pickle water.
   II. Start to make pickles
   1. Add water into the jar till half full; 2. Add rod chili or fresh chili into the jar; 3. Add some salt (80g of salt or so for 1kg of water), pepper, and fennel, and a little alcohol (fennel and alcohol may be omitted depending on your taste preference); then the pickle water is ready; 4. Wash and dice the vegetable, and use the filtering vessel to remove the moisture in the vegetable (which should be dried); 5. Put the dried vegetable pieces into the pickle jar till it is full, with as little clearance as possible; the water level should be close to the jar opening to allow the pickle water to submerge the vegetable. Add cool boiled water into the water channel around the jar opening and cover the jar with a bowl and put the jar at a shade place.

   That's it. Cabbage is edible after 2 days in general.

   You may dice it into small pieces before eating. And add some sesame oil and aginomoto. You may also add some sugar and vinegar if you like. You may even add some chopped green onion and caraway. (You may also add nothing and eat it directly) Try whatever you wish. It is tasty. Spicy and crispy And appetizing

   III. Instructions

    1. The pickle jar should be placed at a shade place. There should be cool water in the channel around the jar opening (to prevent air and bacteria). If the pickle water gets mildew, just add some alcohol in it.

    2. Dedicated chopsticks should be used to pick the pickles. The chopsticks used should be free of oil and water so as not to contaminate the pickle water; otherwise it may get mildew (there will be white mildew on the surface). The water channel around the opening should be kept clean and the channel should be always filled with water.

    3. If the pickle does not cater for your taste, you may make some adjustment: If it is not crispy, you may add some alcohol; if it is too sour, you may add some salt; if it gets mildew, it means the temperature in the jar is too high or the tools used are not clean. In such a case, you should remove the mildew spot and add some edible salt and alcohol, and move the jar to a shade place. You should leave the jar uncovered for about 10 minutes everyday and the mildew will disappear in about 3 to 5 days. If the pickle turns flaccid and stinky, it means it has deteriorated and is not edible anymore. The pickle water is not usable, neither.
    This is the native method of making pickles of Chongqing.
    There are many ingredient options for pickles and you may choose the vegetables you like. Vegetables will generally not chemically react with each other.