Nutritional Value and Home-Making of Pickled Vegetables and Kimchi

Author: Jiang Yan
Publisher:
Publish Date: 2005-03-01
Features: This book briefly introduces the flavor characteristics, types, nutritional value, health benefits, and potential problems encountered during the processing of pickles and marinated vegetables. It provides detailed instructions on the home preparation methods of pickles and marinated vegetables, including ingredient ratios, processing procedures, step-by-step instructions, quality characteristics, and precautions. The variety of pickles and marinated vegetables introduced is comprehensive, the preparation methods are scientific, and the ingredients are easy to obtain, meeting the modern family's requirements for safe, green, and health-conscious food. The book is easy to understand and concise, making it suitable for housewives, cooking enthusiasts, and professionals in the food industry for reference.