How to make sour carrots

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  1

  Use a deep crisper to place a few carrots at random (I also simply rinsed the carrots with water, this process ensures that no trace of oil will stick to them).

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  2

  Appropriate amount of rice washing water, but it must cover the carrots (it is the water directly after washing the rice without any other treatment. This process ensures that no oil star will stick to it).

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  3

  One spoonful of sugar to promote fermentation (about 10 grams).

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  4

  One spoonful of table salt to sterilize (about 10 grams).

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  5

  If you want the cooked sour carrots to be a little spicier than pickled peppers, you can buy a dollar of pickled peppers and pour the juice and pickled peppers into the crisper (if you only want Just sour carrots can be omitted).

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  6

  This is what it looks like after all the ingredients have been put away.

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  7

  Close the lid of the fresh-keeping box and place it in a cool, dark place for fermentation (actually, it will already taste good after four or five days, but considering the problem of nitrite hydrochloric acid in pickled sauerkraut, I usually pickle it Make it more than two weeks before eating).

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  8

  This is a carrot from two weeks later. I took out one and cut it in half. The pickled sour carrot is very bright in color.

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  9

  The texture of carrots has also become more tough. After being cut into strips, it is not easy to break when bent by hand. The taste is very refreshing, not salty, but slightly spicy, sour and delicious (although carrots can be eaten raw) It’s edible, but I recommend cooking these pickled carrots before eating them)

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  10

  I have used sour carrots to cook various meat dishes, stew fish, make stuffings, and make soups. It is not too good for rice.

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  11

  I have also made sour beans using this method. Because carrots and beans have different textures, carrots win. Relatively speaking, any vegetable with a crisp texture can be pickled in this way. .