Pickled 10 catties of radish: the amount of salt in a scientific ratio
In the process of pickling turnips, it is very important to choose a high-quality salt. Edible salt can be used, sea salt or rock salt, but the purity and hygiene standards of the salt need to be ensured to fully guarantee the quality of the pickled ingredients.
Generally speaking, the basic principle of marinating ingredients is "in moderation". The right amount of salt can inhibit the growth of microorganisms and prolong the shelf life of ingredients, but too much salt can cause ingredients to become too salty and affect the taste. Therefore, when pickling radish, it is necessary to know the appropriate amount of salt.
The amount of salt to be used is determined according to the amount of pickled ingredients. In general, the salt concentration of pickled vegetables can be between 2% and 5%. For the pickling of 10 catties of radish, the amount of salt can be calculated according to the percentage of the weight of the ingredients.
For example:
If the salt concentration is set at 3%, then 10 catties of radish need to use 03 catties of salt (10 catties * 3% = 0..)3 pounds).
If the salt concentration is set at 4%, then 10 catties of radish need to use 04 catties of salt (10 catties * 4% = 0..)4 pounds).
In addition to the amount of salt used in the curing process, moisture control needs to be considered. Depending on the desired taste, the proportion of marinade can be increased or decreased. The moisture and salt in the marinade work together to preserve freshness.
Before adding salt to the marinade, you need to make sure that the salt is evenly distributed in the liquid. The salt can be dissolved in a small amount of warm water beforehand and then stirred into the marinade to ensure that the salt is fully integrated into the water.
The time taken to marinate the radish is also one of the factors that affect the final taste. In general, the marinating time ranges from a few hours to a day. Depending on the preference of personal taste, the marinating time can be extended or shortened in an appropriate amount.
Once the pickling is complete, the radish needs to be placed in a clean, dry container and stored in a cool, ventilated place. Check the condition of the marinade regularly to ensure that the ingredients are in a good storage environment.
Pickling radish is a work that requires scientific proportioning, and the amount of salt is a key part of it. By calculating the amount of salt and matching the appropriate time and environment, you can pickle the tasting, crisp and delicious radish. Scientifically pickled, delicious and expected.