Salted vegetables are a delicious and traditional dish, but due to their perishable properties, many people often worry about how to extend their shelf life. In this article, we'll reveal the best tips for salt and fresh vegetables, and how you can use simple methods to extend their shelf life so you can enjoy this delicious dish to the fullest.
It is crucial to prepare the ingredients before making salted fresh dishes to help maintain the freshness of the dish:
Choose fresh dishes: Choose fresh, whole vegetables and dressings that are not damaged or have begun to rot.
Wash thoroughly: Wash the vegetables thoroughly to remove dirt and unnecessary residues.
Water quality control: Dry the washed vegetables to ensure that there is no excess water on the surface.
The reason why salted fresh vegetables prevent rotting is because salt acts as an inhibition of bacterial growth. Here are the steps for salting:
Sprinkle salt: Sprinkle vegetables evenly with the right amount of salt, taking care that the amount of salt should be adjusted according to the amount of ingredients and personal taste.
Kneading: Gently rub the vegetables with your hands so that the salt evenly coats each slice of vegetables and promotes the penetration of the salt.
Stand: Let the pickled vegetables stand for 10-15 minutes to allow the salt to penetrate better and play a role in inhibiting bacteria and preserving freshness.
Proper storage is the key to ensuring that salted fresh vegetables stay fresh:
Dry environment: Store salted fresh vegetables in a dry and ventilated environment, avoiding moisture or contact with other ingredients.
Sealed containers: Use airtight containers for storage to ensure that dishes are not contaminated by outside air and bacteria.
Low-temperature storage: Put sealed salted fresh vegetables in the refrigerator freezer compartment to lower the temperature to help extend the shelf life.
In the process of using salted pickles, you need to pay attention to the following points to ensure the safety of the ingredients:
Rinse with water before serving: Before eating, rinse salted fresh vegetables with water to remove excess salt and impurities.
Add salt in moderation: When preparing dishes, remember to take into account that the salt and fresh dishes themselves already contain salt, and reduce the amount of salt in other seasonings.
Maintain hygiene: When handling salted pickles, keep them clean and hygienic to avoid cross-contamination.
With pre-treatment, salting, and proper storage, you can easily extend the freshness of salted vegetables and ensure that they don't lose their flavor. When making salted fresh vegetables, remember to choose fresh ingredients, control moisture, use the right amount of salt, and keep it dry and cold when storing. By following these anti-rot tips, you'll be able to enjoy delicious salted fresh dishes all year round without having to worry about their shelf life.