Introduction: in the spring, we'll find more cuisine, and we'll put it on the pickle table。
Spring is the time when all kinds of guacamole and vegetables bloom, and fresh buds become the most delicious season on the table, of which garlic is also a member. When the garlic matures, it grows a big tuber in the middle, and then it's our common garlic。
Fresh garlic is fresh, fresh, fresh, green, green, clean, with no heavy garlic。
But it's not always easy to store fresh food, especially garlic, which is a little unsustainable, or old, so making garlic pickles into pickles creates another flavor, which is spicy and spicy, which can be stored long after it has been made, and it's a very good choice to eat porridge or meat. If you go to the market to meet fresh and cheap garlic, you'll have to keep your hands off it, hoard it up, put it on the pickle table, make it sour, keep it for six months
Fresh garlic is cut off at the end of the head, washed in the water and then dried up。
The garlic is then cut into small lengths and placed in clean containers。
Add appropriate amounts of sugar, red sugar, salt, chicken
Finally, some old pickles and red peppers were added, the garlic was flooded, and the lid was sealed, so they could be eaten in the cold for a week。
If you don't have pickles, you can buy a bag of wild peppers with pepper and garlic and put a little ginger, garlic, millet in it。
The most important thing about garlic is that it cannot be contaminated with raw water and oil, otherwise it can easily be altered, and all equipment that can be exposed to garlic needs to be guaranteed oil-free, so that it is not susceptible to deterioration。
Pickle water: it is recommended to use mineral water, and all other water must boil and cool. The kimchi table must be kept in a place that avoids direct sunlight and is ventilated and cold, so that it will not be broken for long periods of time。
This is the time for sharing, and if you like what i have, i'm the food of the house and the food of your life。
