Homestyle Pickled Vegetables

Author: He Rongxian
Publisher:
Publish Date: 2006-01-01
Features: Selected 60 pickled vegetable recipes with different regional flavors. Korean-style, Sichuan-style, and many other flavors are available for you to choose from, enriching your table and family meals. You can roast over charcoal, drink wine, and enjoy small dishes, experiencing the charm of different cultures. Pickled vegetables are prepared using fresh vegetables as the main ingredients, soaked in a brine containing various seasonings and aromatic spices. Under the action of lactic acid bacteria, the raw materials become crisp in texture, rich in aroma and spiciness, with a balance of saltiness, sourness, sweetness, and umami, making them easy to store as side dishes. There are generally two methods for making pickled vegetables. One method involves salting the raw materials first to remove some moisture, and then marinating them with pickling seasonings. This type of pickled vegetable does not contain broth, has a short fermentation period, and is quick to make, making it suitable for small-scale production. The other method involves salting the raw materials first to remove some moisture, and then fermenting them in a weak brine with seasonings and aromatic spices. This type of pickled vegetable contains broth, has a longer fermentation period, and is suitable for large-scale and repeated production. Most Korean-style pickled vegetables use the first method, and those that use the second method also rely on weak brine or no brine fermentation to shorten the production cycle, allowing every family to frequently enjoy various pickled vegetables with different flavors.