Here is the translation of the given content into English: "Household Homemade Pickled, Marinated, Fermented, and Brined Dishes 1000 Recipes" Note: The line breaks ("") are preserved as they are in the original text.

Author: Fan Lin Studio
Publisher:
Publish Date: 2004-05-01
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 an acidic taste, a crisp and refreshing texture, a rich aroma, and flavors that are salty, sour, sweet, and slightly spicy, making them easy to store. This book introduces the methods for homemade pickles, pickled vegetables, (fermented vegetables with rice wine), and braised dishes, all of which are simple to operate and commonly used in households. The book is divided into four parts: Leafy Vegetables, Root and Stem Vegetables, Fruit and Vegetable Pickles, and Fermented and Braised Dishes, each explaining the process of making various pickles. The materials are easily obtainable and the methods are quick and convenient. Additionally, the book includes some basic knowledge and tips, presented in an easy-to-understand manner with strong practicality.