Homemade Pickled Sauce and Preserved Vegetables: 1000 Recipes for Ordinary People: The Complete Book of Cooking Techniques for the People

Author: Fan Lin
Publisher:
Publish Date: 2004-03-01
Features: Pickles are made from a variety of fresh vegetables, soaked in a brine solution containing multiple seasonings and spices, and fermented. The fermentation of vegetables in the brine primarily occurs under the action of lactic acid bacteria. Lactic acid bacteria ferment the sugars in the raw materials, producing lactic acid, which inhibits the activity of harmful microorganisms, thereby preserving the pickles. It also gives the pickles a sour taste, crisp and refreshing, rich in aroma, and a combination of salty, sour, sweet, and savory flavors, with a slight spicy kick, making them easy to store. This book introduces the methods for making homemade pickles, pickled vegetables, (fermented vegetables in wine), and braised dishes, all of which are simple to operate and common household foods. The book is divided into four parts: Leafy Vegetable Pickles, Root and Stem Vegetable Pickles, Fruit and Vegetable Pickles, and Wine-Braised Pickles, each explaining the process of making various pickles. The materials are easily obtainable and quick to prepare. It also includes some basic knowledge and tips, presented in an easy-to-understand and highly practical manner.