Today to share with you a "pickled leek" method, with the most traditional production method, with the time period, fresh and fragrant, appetizing and raw, there is a like to learn it quickly.
Ingredients: Kayana
Accessories: millet pepper, apple, ginger
Seasoning: Table salt
【Pickled leeks】—— Crisp and appetizing
1. Let's start preparing the ingredients
Prepare an appropriate amount of leeks, put them in clean water and wash them several times, wash the impurities on them, put them in a ventilated place to dry the water, and after the leeks dry the water, cut them into small pieces with a knife.
Try to choose leeks that do not open the buds, and the leeks that are made taste better.
2. Start preparing the excipients below
Prepare a few millet peppers and chop them to add color and flavor.
Prepare an apple and also cut it into small pieces, which can provide nutrition for fermentation and suppress the bitter taste of leeks.
Prepare a piece of ginger and cut into minced ginger.
Put the leeks together, pour another 30 grams of salt and stir well.
A pound of leek flowers requires about 30 grams of salt, and the specific dosage also needs to be slightly increased or decreased according to its own taste.
3. Start marinating below
The leeks are packed in an anhydrous and oilless bottle, sealed and fermented for about 10 days to eat, and when sealed, you can also pour some highly high liquor to inhibit bacteria and increase flavor.
Be sure to ensure that all ingredients and utensils are anhydrous and oilless, otherwise the leeks will easily spoil.
Well, a simple and delicious pickled leek is ready.