Muối Dưa Cải Vàng Giòn Để Lâu Không Nhớt - không phơi không nấu nước muối || Góc Bếp Gia Đình Việt

Welcome to Goc Bep Vietnam There are many ways to make pickled cucumber Today, I'm going to share with you how to make pickled cucumber You don't have to dry it in the sun and you don't have to boil it The cucumber is still yellow and crunchy Let's take a look at how to make it Here I have 2 pickled cucumbers I'm going to use 700g of pickled cucumbers And I'm going to use salt, sugar, vinegar, turmeric, MSG Here I have some scallions, shallots, and some chilies When you buy this, you have to cut off the leaves First, I'm going to cut the pickled cucumbers I don't know how people make pickled cucumbers But with my family, we still do this You don't have to dry it in the sun and you don't have to boil it I'm going to use normal cold water I'm going to cut this in half You can eat it after 4 days If you leave it outside, you can eat it in a week If you want to keep it for a long time, you can put it in the fridge It won't dry out and it won't affect the crunchiness of the cucumber Now I'm going to wash it I've washed it Now I'm going to cut it in half You can cut it short or long I'm going to use 1.5 liters of water I'm going to use tap water or tap water to cool it I'm going to use this big spoon 1.5 tablespoons This is 1 tablespoon 1.5 tablespoons Mix well Mix well so that the salt dissolves Don't make the salt water too loose If it's too loose, the cucumber won't be sour And it will be rotten Add 2 tablespoons of sugar 2 tablespoons of sugar You don't have to add a lot 2 tablespoons of sugar Add sugar to make the cucumber softer Add half a teaspoon of MSG This will make the cucumber less salty Add 1 teaspoon of vinegar You can use any vinegar This is just to help it ferment better If you don't have it, you can use it If you use it, it won't be sour Put it on the side Cut the green onion into pieces To put in the pickled cucumber It will make the cucumber smell better Put the whole chili in The purple onion is small, so I put it in too If you use large onions, cut the leaves Use a plastic container I'm using a plastic bag instead of a green plastic bag I'm going to put the cabbage in the bottom of the pot because the cabbage will be sour for a longer time I'm going to put the leaves on the top You just have to press it down comfortably because after a day, the leaves will soften I'm going to press it down to make it easier to add water and salt I'm going to put the chilies on the left side to make it look nice The leaves and the purple onions, the salt and the cucumber are very fragrant The cucumber is very fragrant when you eat it It's done, now I just need to add salt water Simple, right? After adding the water, you have to press it down Note that if you don't press it down, the cabbage will be spoiled Find something to press down so that the cabbage does not float on the water If your bowl is not heavy enough, you can add another bowl That's it I will come back after 4-5 days This is my cabbage after 4 days This is my piece of cabbage Let's put it on a plate It's delicious This dish can do a lot of things Cook soup, stir-fry, eat raw This is the natural ferment from sugar and salt I don't use yellow sugar at all I only use white sugar Just a little bit to stimulate the fermentation The leaves will be yellow first The stem and the core will be yellow But they are all very sour It's delicious Now I'm going to cut it into small pieces to eat raw I cut it into small pieces to eat raw As I shared, I don't dry it I don't need to boil it It's completely raw Salt from the fresh layer Do you see the result? Even chili and shallots The color is very beautiful I will eat with this Except the shallots, it's also delicious I have a pot of braised beef here I will add this Dipping with fish sauce or chili sauce I have just finished this dish This is my recipe Try it The taste is so good Very crunchy, crunchy and very sour I wish you all will make it and enjoy it Goodbye and see you again!