New Year's Day is healthy
Since ancient times, Chinese have liked to process food into pickles to extend the shelf life of food and increase flavor. As an ancient and traditional food, pickles are loved by people for their rich taste and unique flavor. However, the process of making homemade pickles requires a certain amount of time and skill, especially for modern people who require health, and a reasonable pickling time is especially important. This article will combine the theories of traditional Chinese medicine and ancient and modern prescriptions to give you a detailed introduction to how long it takes for homemade pickles to reach the best state of consumption.
First of all, it is important to understand the principle of pickles to master the pickling time. Pickled vegetables use the osmotic effect of salt and the fermentation of acid microorganisms to reduce the moisture in the food, and at the same time form a certain marinade juice. This process takes time for sufficient reaction and penetration to ensure that the pickles achieve the best flavor and eating effect. In general, the process of making pickles is divided into three stages: tenderization, pickling, and fermentation, and each stage takes a certain amount of time.
The tenderization stage is the first step in the preparation of pickles, which makes the vegetables soft and removes bitterness and astringency through the action of salt. The tenderization time is generally 3-4 days, in this process, we should pay attention to controlling the amount of salt and tenderization time, too much salt will dehydrate the vegetables and make them old, and too long the tenderization time will lead to too tender vegetables.
The pickling stage is a key part of the production of pickles, through the soaking and penetration of salt, the moisture in the ingredients is reduced, and a certain marinade juice is formed. In general, the minimum marinating time is 7 days and the maximum should not exceed 15 days. In this process, it is necessary to grasp the marinating time, too short will cause the dish to be marinated thoroughly, and too long will lead to too salty flavor.
The fermentation stage is the last step in the production of pickles, which produces a sour taste and aroma through the fermentation of lactic acid bacteria, and increases the taste of the pickles. The fermentation time is generally 3-5 days, and attention should be paid to controlling the temperature and humidity during this process, too high temperature and humidity will promote the growth of harmful bacteria and affect the quality of pickles.
In addition to the pickling time, homemade pickles also need to pay attention to the following points. First of all, choosing fresh vegetables is the basis for making good pickles, fresh vegetables not only taste good, but are also rich in vitamins and trace elements. Secondly, the hygienic conditions of pickles are also very important, and the containers and tools used to make pickles need to be thoroughly cleaned and disinfected to avoid contamination by harmful bacteria. Finally, when storing pickles, be careful to avoid direct sunlight and excessive temperature changes, so as not to affect the quality and taste of pickles.
In the theory of traditional Chinese medicine, pickled vegetables belong to sour food, which has the functions of digestion, appetizer and qi. Eating pickles in moderation can help boost digestion and increase appetite, but eating too much can lead to stomach problems and indigestion. Commonly used pickled vegetable preparation methods in ancient recipes include herb fruit sour plum soup and tangerine peel honey wine. Herbaceous plum soup is sweet and sour, and has the effects of hangover, appetizer and digestion;Tangerine peel mead can help digestion and relieve stomach discomfort. These recipes not only enhance the flavor of pickles, but also increase their benefits.
In summary, homemade pickles take time to achieve the best taste and eating effect. Tenderization, pickling, and fermentation are indispensable steps in the production process, and the timing of each stage needs to be properly controlled. In addition, the hygienic conditions, freshness, and storage methods of pickles are also key factors that affect the quality of pickles. By following the above principles and TCM conditioning methods, homemade pickles will become a delicious and healthy dish.
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References: 1Li Shizhong, Yan Dongxun. Research progress on chemical composition and pharmacological activity of tangerine peel in traditional Chinese medicine[J].China Pharmacy, 2019, 30(10): 1317-1320