How to pickle leeks and make pickles
In the past 10 days, hot topics and hot content on the Internet have mainly focused on healthy eating, home-cooked dishes and traditional pickling methods. As a common vegetable, leeks are not only rich in nutrients, but also have a unique taste after pickling, which is loved by everyone. This article will introduce in detail the method of making pickles with leeks, and attach relevant data to help you easily master this traditional skill.
1. Nutritional value of leeks
Leeks are rich in many vitamins and minerals, especially vitamin A, vitamin C and dietary fiber. The following are the main nutrients of leeks:
| Nutritional information | Content (per 100g) |
|---|---|
| heat | 31 kcal |
| protein | 2.4 grams |
| fat | 0.4g |
| carbohydrates | 4.6 grams |
| dietary fiber | 2.4 grams |
| Vitamin A | 1330IU |
| Vitamin C | 19 mg |
2. Steps for pickling leeks and pickles
The method of pickling leeks and pickles is simple and easy to learn. Here are the detailed steps:
1. Prepare materials
Pickling leek pickles requires the following materials:
| Material | Dosage |
|---|---|
| fresh leeks | 500g |
| salt | 50g |
| garlic | 5 petals |
| ginger | 1 small piece |
| paprika (optional) | Appropriate amount |
2. Process the leeks
Wash the leeks, drain the water, and cut into sections about 5 cm long. Chop the garlic and ginger into small pieces and set aside.
3. Pickling process
Place the chopped leeks in a large bowl, add salt, minced garlic, minced ginger and chili powder (if using), and mix thoroughly. Then place the mixture into a clean, airtight container, tamping down and making sure the leeks are completely covered with salt.
4. Fermentation
Place the sealed container in a cool and ventilated place and ferment for 3-5 days. During this period, the container can be opened every day to release the gas to avoid excessive fermentation.
5. Save
After fermentation is completed, store the pickled leeks and pickles in the refrigerator for 1-2 months.
3. Precautions for pickling leeks and pickles
1.Choose fresh leeks: Be sure to choose fresh, non-rotten leeks before pickling to ensure taste and food safety.
2.Control the amount of salt: Too much salt will affect the taste, and too little may cause fermentation failure. It is recommended to adjust according to the above ratio.
3.maintain hygiene: All tools and containers must be clean to avoid bacterial contamination.
4.Avoid direct sunlight: Direct sunlight should be avoided during the fermentation process to avoid affecting the fermentation effect.
4. Suggestions for eating leeks and pickles
The pickled chives and pickles can be eaten directly as side dishes, or used in stir-fries, noodles, etc. Here are a few common ways to eat it:
| How to eat | Description |
|---|---|
| Cold salad | Mix the pickled leek pickles with sesame oil and vinegar and serve as an appetizer. |
| scrambled eggs | Saute leek pickles with eggs for added flavor. |
| Noodles | Use chives and pickles as a noodle ingredient to enhance the taste. |
5. Summary
Pickling leeks in pickles is a simple and delicious traditional method. It can not only extend the storage time of leeks, but also enrich the dishes on the table. Through the introduction of this article, I believe you have mastered the methods and precautions for pickling leek pickles. Why not give it a try and make a healthy and delicious home-cooked dish for your family!
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