In the family kitchens, where there is a rapid development of a sour or sour green leaf, the traditional natural fermentation process, with its strong and healthy advantages, is long and cumbersome, and many people are not expecting it。
In fact, the use of pickled white vinegar makes it possible to obtain, in a short period of time, sour, sour, easy to operate and safe to be an attractive option in modern fast-paced life。
The core of the methodology is similar to "quick fermentation"。
Instead of relying entirely on long fermentation processes by micro-organisms, it uses hot-water cooking, the sour smell of white vinegar and a certain amount of spices to rapidly stimulate acid experience like fermentation。
Specifically, the following steps are included: first cleaning vegetables to ensure that they are not impurity-free; then burning them with boiling water, especially with a large proportion of the thick, such as a vegetable club, which is soft and colouring, then flushing them with cool water, stopping the cooking and preventing excessive colour loss or deterioration; and then putting hot vegetables in containers, downsetting white vinegar (which can be balanced with sugar, with a little salt to enhance the fray), crushing them with heavy matter and sealing them overnight。
During this period, vegetables are fully assimilated to acetic acid, which becomes unusually thin and with slight acidity。
By the next day, the finished product was almost tasteful, the color turned yellow and the acid was delicious。
They can be used for cooking, with garlic chips, peppers, fragrances, or to cut incorrigibles, congee and congee。
This process is not only simple to operate, but also saves time and avoids the inconvenience caused by traditional long fermentation。
In recent years, in order to meet different needs, the pickle system has been constantly optimized — adding a small amount of white sugar or glucose, regulating the sharpness of acidity, making the taste softer and better。
Adjusting the ratio also prevents the acid from affecting the taste。
At the same time, some families add a small amount of salt to the pickle process, using the salt's brittle effect to make the food more cyanide and more tasteful。
The faster version is dryed with a little apple or white vinegar after cooking, which is then tuned into the container and can be consumed in cold storage for four to eight hours。
This does not have to wait all night to make the yogurt-colored yellow, fresh sour taste, which is perfect for fast hands。
In terms of safety, studies have shown that this short-duration pickled method can inhibit the growth of fungi, and that nitrite generation is much safer than the peak of traditional long fermentation。
Short-term food consumption under refrigeration conditions (within 2-7 days) is also more secure。
In order to further prevent potential micro-organisms risks, vitamin c-rich peppers could be added to the pickle process, which would also contribute to safety。
This fast sour dish can be used both as a stand-alone snack and as a base material for sourfish and sour sauce。
The pickled yogurts are added to the peppers, ginger and spices, and are made of sour and spicy soup, with smooth fish chips, and tasted more up。
In conclusion, the greatest advantages of pickled vegetables are “fast” and “health”。
It takes full advantage of the softening of hot water and the “fast hairing” of acetic acid, saves long waiting times and is more manageable and less additive than artificial scavenging。
Although the taste is a little thin, it can also reach the sour level of the traditional fermentation, which is deep and rich。
In the future, this method can be continually refined and optimized for different foods and tastes, for example by incorporating different spices, adjusting the proportion of vinegar and sugar, or even combining microwave or pressure pot technologies to meet faster, safer and richer household needs。
Such improvements not only make the family kitchen more convenient, but also ensure that we enjoy a healthy, delicious traditional taste and truly realize the modern concept of “fascination lane”。
Most importantly, this approach makes sour vegetables no longer a long wait, but rather a taste that can be completed in hours or even a day。
It breaks the traditional limits and allows every family to easily own its own unique sour cuisine, satisfy its taste buds and meet the real needs of a fast-paced life。
