Of course, you can make pickles in summer. The temperature is high in summer, and the fermentation will be very fast. In fact, when can you make pickles? If you can ask others for some pickle water, it's easier to do so. Can you make pickles in summer? Teach you how to make pickles in summer.
How to make kimchi in summer?
1. After the cabbage is washed, peel off the largest leaves completely, and there are four for use. Then cut the half into four equal parts, soak in the salt water for about 3 minutes, drain the water slightly after being fished out, smear a proper amount of salt on the surface and the leaves, put it into the container and press it with a heavy object, leave it for 4 hours, until the leaves become soft, wash it with water twice, and then squeeze out the water.
2. Cut radish and apple into shreds and leek into sections. Add the glutinous rice flour to the appropriate water, mix it into the microwave oven and heat for 30 seconds to form a paste, then cool it. Peel the garlic and ginger, and grind them into mashed garlic. Put shredded radish, shredded apple, leek, glutinous rice paste, mashed garlic, ginger and all seasonings into the container and mix well.
3. Evenly fill the mixed seasoning and ingredients into the leaves of Chinese cabbage, spread them evenly, roll them from the root to the tail of the leaves, wrap them with the first large leaves left, code them into the container, cover them and marinate them at room temperature for half a day until they are fermented, refrigerate them, and then they can be eaten after 2-3 days.
The most important thing about making kimchi is the jar. Don't use those beautiful glass jars. They are beautiful and useless. They taste bad. It's better to use the old jar. The cabbage must be peeled clean.
Pickle is a kind of vegetable processing product with nutrition and sanitation. The main raw materials of pickles are various kinds of vegetables, which are rich in vitamins, calcium, iron, phosphorus and other minerals, among which beans also contain rich full value protein. In the process of brewing, the temperature of vegetables has been kept at room temperature, and the vitamin C and B group vitamins in vegetables will not be damaged. Therefore, the nutritional value of pickles is higher than that of stir fried vegetables.