green bean pickle
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https://www.youtube.com/watch?v=YBPZ4xM4rj8&t=110s
https://www.youtube.com/watch?v=fq0UVAUC-1s
1. dry the veggie a bit before fermentation
2. don't use garlic unless you pre-soak it for 10 days or so
3. not tap water -- use cooled boiled water or bottle water or tap water after 24 hours of sun
4. use pickle salt (w/o iodine) -- iodine makes pickles dark
5. make water to the highest level as you can --- avoid oxygen as much as you can; w/ oxygen, kahm yeast would also be at work and create the white membrane, but it is not harmful to us, you can simply rinse it away (no effect on flavor) (see also pickled napa cabbage https://www.youtube.com/watch?v=5oxCz8CAQ5M )
key:
1. make sure the source of lactic acid bacteria -- on the surface of veggie! careful if you use hot water to wash veggies
2. food supply and environment: supply sugar (w/ carrots or apple or cooked rice water/syrup) + 68-86F (20-30 C)
3. defense for other bacteria: shut off oxygen (water submerge veggies, add a heavy rock on top of the veggies), use 2% or 3% of saline solution
green bean pickle的做法步骤
步骤 1
wash veggies
slice carrots and ginger
dry under the sun
步骤 2
swirl the green beans, add peppercorns in the center, shove in dried chilis and ginger
cover carrot sheet on top
步骤 3
pour in saline and seal the bottle
步骤 4
ferment in room temp for 10 days
步骤 5
* once fermented successfully, pickles don't go bad for really long; you could store in the fridge for as long as you like
菜谱创建时间：2021-12-08 03:56:55