How to make Guilin pimento
Guilin pickled cabbage is a traditional special pickled vegetable in Guilin area, Guangxi. It is famous for its sour, appetizing and crispy taste. In recent years, with the promotion of short video platforms, this local delicacy has once again become a hot topic. This article will combine the hot contents of the entire network for the past 10 days to analyze the production methods of Guilin pickled cabbage in detail, and attach structured data for reference.
1. Analysis of the characteristics and popularity of Guilin pickled cabbage
According to the data of the Internet search in the past 10 days, Guilin pickled cabbage has received widespread attention for its unique production process and health properties. The following are the relevant popularity data:
| platform | Related topics | Search Growth Rate |
|---|---|---|
| Tik Tok | 128,000 | 45%↑ |
| Little Red Book | 56,000 | 32%↑ |
| 32,000 | 28%↑ |
2. Traditional Guilin pimento preparation method
1. Prepare the materials
| Material name | Dosage | Remark |
|---|---|---|
| mustard | 5 catties | Fresh, pest-free |
| Coarse salt | 150g | Sea salt best |
| Cool boiled water | Appropriate amount | Completely cooled |
2. Production steps
Step 1: Wash the fresh mustard greens and dry for 1-2 days until the leaves are slightly wilted. This is the key step for Guilin pickled cabbage to be crisp and tender.
Step 2: Cut the dried mustard greens into sections, put them in a clean and oil-free container, and sprinkle coarse salt in proportion.
Step 3: Rub the mustard greens thoroughly with your hands until the juice leaks out of the leaves. This process takes 15-20 minutes.
Step 4: Put the kneaded mustard greens into the jar, press them tightly and pour in cold boiled water until the leaves are completely immersed.
Step 5: Use heavy objects to press the leaves to prevent them from floating, place them in a cool and ventilated place for fermentation for 7-10 days before eating.
3. Methods for making modern improved versions
In light of recent online hotspots, modern people pay more attention to efficiency and health. The improved version is as follows:
| Improvement points | Traditional method | Modern Method |
|---|---|---|
| Fermentation time | 7-10 days | 3-5 days (adding a fermentation agent) |
| Salt dosage | 3% | 2% |
| container | Ceramic altar | Glass sealed can |
4. Production tips
1. Choose sunny weather to avoid rainwater affecting fermentation.
2. Check it every day during the fermentation process. If there is white film, it is normal. If black mold appears, it needs to be discarded.
3. You can add a small amount of chili, ginger slices, etc. to increase the flavor, which is a popular method on short video platforms recently.
4. After fermentation is completed, it can be stored in the refrigerator for about 1 month.
5. Edible suggestions
Guilin pickled cabbage can be fried with meat, boiled soup or used as side dishes. The most popular ways to eat on the Internet recently are "sauerkraut fish" and "sauerkraut fried beef", and the number of related videos has been played more than 50 million times.
According to the advice of nutritionists, although sauerkraut is delicious, it should not be eaten in excess. It is advisable to eat 2-3 times a week, no more than 100 grams each time.
Through the above structured data and detailed steps, I believe you have mastered the method of making Guilin pickled cabbage. This traditional delicacy not only carries the local food culture, but is also favored by modern people because of its healthy fermentation characteristics. Let's try it out quickly!
check the details
check the details
en
