Crispy and refreshing, pickles are very cool and appetizing.They are an ideal accompaniment for rice or porridge. How can you make pickles at home? This article will provide some pickling methods to help you make pickles at home.

　　Sour and Spicy Pickles:

　　Ingredients

White radish 1 piece Ribbon carrot 1 piece Chinese lettuce 1 stalk Bok choy 1 bunch Pickled peppers 1 bag White vinegar Sufficient Salt for pickling Sufficient Cool boiled water Steps 1. Clean the white radish, dry it thoroughly, and cut it into strips;

2. Wash the carrot, dry it thoroughly, and cut it into strips;

3. Remove the skin from the Chinese lettuce, wash it, and cut it into strips after drying;4. Clean the bok choy, dry it thoroughly, and tear it into pieces; 5. Take a clean glass jar, make sure it is oil-free and water-free, put in one bag of pickled peppers, add some cool boiled water;

6. Add one spoonful of pickling salt;

7. Add

White vinegar

8. Put the above vegetables in, cover and seal, place in the refrigerator for a week to pickle.

9. Crispy and refreshing pickles are very appetizing when served as an accompaniment or with rice or porridge!

Tip 1: The jar used to make pickles must be cleaned and dried, ensuring it is oil-free and water-free.Tip 2: Vegetables should be washed thoroughly and dried well.;

Tip 3: Use clean chopsticks to take out the pickled vegetables from the glass jar and place them on a dish before eating with rice.

Sour Pickles:

　　Ingredients

Small Chinese cabbage 500g Salt Sufficient Dried chili peppers Sufficient Mineral water

Steps

1. Prepare small Chinese cabbage.

　　2. Wash the small Chinese cabbage thoroughly, making sure it is not greasy.

3. Prepare a fermentation jar or clean glass bottle.

　　4. Prepare salt, mineral water, and dried chili peppers; you can also add some Sichuan pepper . 5. Put the washed small Chinese cabbage into the fermentation jar.

Then pour the salty water made from mineral water, salt, and chili peppers into the jar until it covers the vegetables.

6. Cover with a sealable lid and keep in a well-ventilated place for about ten days.

(The specific time depends on what you are pickling)

7. After eight days, when the Chinese cabbage turns yellow, it is sour enough.

I added some small carrots after that.8. Rinse the pickled vegetables. 9. Cut the pickled vegetables into pieces.

10. Fry in a pan to remove moisture, then add oil and a littlesoy sauceand sugar, stir-fry until evenly coated.

11. Pickles have a special fragrance; homemade sour pickles are clean, simple, and refreshing. Tip 1: Every time you add new vegetables to the jar, remember to add some salt.

You can use pickles for radishes, carrots, Chinese cabbage, green beans, cauliflower, etc. Korean Pickles:

Ingredients

Large Napa cabbage 3 kg Salt 300g Auxiliary materials Garlic 100g Ginger 50g Fish sauce 30ml Chili powder 200g Glutinous rice flour Apples

Steps 1. Prepare large Napa cabbage. 2. Cut the Napa cabbage in half, sprinkle with salt on each piece and let it sit overnight to release moisture.

3. Drain the excess water from the Napa cabbage and place it in a large bowl without oil or water.

　　4. Mix glutinous rice flour with warm water until it forms a paste.

5. Chop half an apple, ginger, and garlic into small pieces.

6. Add the chopped apples, ginger, garlic, chili powder, and fish sauce to the rice flour paste.7. Stir all ingredients thoroughly.，8. Evenly spread the mixture on each cabbage leaf.，(After adding everything, I tasted it the next day and found it very salty) 9. Let it sit in a room for one or two days before placing it in the refrigerator to ferment for a week.

　　Tip 1: Choose large Napa cabbages with heavy weight; those with many leaves are best during winter!：

Tip 2: All utensils and containers that come into contact with Napa cabbage must be oil-free and water-free!

　　Sichuan Pickles:Ingredients Radish 200g Ginger slices 3 pieces Cool boiled water 1000g Salt for pickling 80g Brown sugar 20g Garlic head 1 piece Chili peppers 2 pieces White wine 20g Sichuan pepper 10g Green peppers Steps 1. Rinse the pickle jar with boiling water, then invert it until dry.2. In the jar, add cool boiled water and salt for pickling. 200g 3. Cut radish into pieces, use a little salt to let it release moisture, then air-dry it. 50g

4. Add brown sugar to the jar.

5. Add ginger slices, garlic head, chili peppers, white wine, and Sichuan pepper.

6. Add radish.

(After adding everything, I tasted it the next day; it was very salty)

7. Add green peppers and other vegetables as needed.8. The fermented pickles look like this after a few days. Tip 1: Pickling water gets better with time; first-time pickled vegetables are generally not good, but those from later fermentations taste much better. More Sichuan pepper can be used if desired.Tip 2: Ceramic jars are ideal for making pickles, but since we have no experience, glass jars are recommended. Be sure to observe the jar closely. Place it in a shady area and cover with

plastic bag

for better light protection; keep the jar sealed with water at the top.

If you're afraid of failure, use some pickled peppers for the initial fermentation process; this "mother liquid" makes success more likely.

However, carrots and napa cabbage should not be left too long,

especially

　　green peppers. Use a separate jar for green peppers if necessary to prevent growth of white flowers.

Korean Cauliflower Pickles:IngredientsCauliflower 500g Green peppers 250g Carrots 250g Sesame oil Sufficient Salt Sufficient Red pepper paste Vinegar Sufficient Sugar

　　Steps：

1. Set aside the red pepper paste for later use.

2. Cut cauliflower into small florets, shred green peppers, and slice carrots; soak in salt water for 1 hour, then wash.3. Salt the cauliflower briefly to release moisture, mix it thoroughly so that each piece is evenly coated with salt; this will soften its texture while maintaining crispness, about half a day, rinse again with cold water or filtered water. 10g

4. Drain and prepare for mixing.

5. Adjust the salinity according to taste; add red pepper paste, vinegar, sugar, sesame oil, as much or little as you like; I did not use sesame oil.

6. Add the red pepper paste.

7. Mix thoroughly.

8. Place in a container and seal well, then refrigerate for 1-2 days before enjoying.

You can take out as much as you need to eat; it's delicious right from the start with its tangy-sweet flavor and crisp texture.

Tip: The red pepper paste used here is homemade. If not available, Korean red pepper paste or garlic chili paste can be substituted. After adding, I tasted it the next day and found it too salty.

7. Add bell peppers and other vegetables.

8. The appearance after fermentation.

　　Tip

The brine gets better with age; first-time pickles are usually not very good; more Sichuan pepper can be used.

The fermentation jar should preferably be ceramic, but for us amateurs, a glass one is fine, just pay attention to observing it.

It should be placed in a shady place,Bread Use a plastic bag to block light better. Water needs to be kept on top of the jar mouth; do not let it dry out.

If you are afraid of failure, you can buy a bottle of pickled peppers for mother brine, which is easier to succeed.

However, carrots and cabbage, bamboo shoots, and cucumbers should not be kept too long,

especially cucumbers should preferably be in another jar. Otherwise, they may develop white blooms.

　　Korean Cauliflower Kimchi:

Ingredients

500g cauliflower, 250g bell peppers, 250g carrots, appropriate amount of sesame oil, salt, 1 tablespoon of chili paste, appropriate amount of vinegar, appropriate amount of sugar Chili Paste 1 tablespoon Sugar Appropriate amount

Steps

1. Remove the chili paste and set aside.

2. Cut the cauliflower into small florets, tear the bell peppers, slice the carrots, soak in salt water for 1 hour, then wash thoroughly. Cauliflower soaked should be marinated with a tablespoon of salt; stir frequently to ensure even coating on each floret, allowing the texture to soften while maintaining crispness. This process takes about half a day. Rinse briefly with cold water or filtered water at the end.

3. Drain the moisture.

4. Taste and adjust seasoning now by adding chili paste, vinegar, sugar, sesame oil; the quantity is based on personal preference; I did not add sesame oil.

5. Add the chili sauce.

6. Mix well.

7. Pack into a container, seal tightly, and refrigerate for 1-2 days to be ready! Take out as much as you need each time; actually, it can be eaten right after mixing with its sour-sweet and crisp flavor.

　　Tip

The chili paste used is homemade; if none available, Korean chili paste or garlic chili sauce can be substituted.