This sour vegetables contains not only salt but also various nutrients produced by lactic fermentation and dietary fibre. So if we eat it diligently, it supports good health for our body.
However, since pickles are salty, many people are worried about the high salt content. Actually, the salt content of this homemade sour vegetable is not exceptionally high once we squeeze as much as we can before serving.
① Wash vegetables one by one.
② Dry after washing
③ Add natural salt. Use 3% of salt per 100g (100ml) of rice rinsed water
④ Transfer the vegetables into the ③ water. And add weight to press the vegetagles little by little.
⑤ After 2 days (in summer), move the container into the refrigerator.
This is a container for fermented sour vegetables, which we can easily make adjustments to press the vegetables by screwing theits plastic plate down.
If it is too sour for you, I would recommend to cutrecommend cutting the sour vegetable into small strips a. And mix with minced ginger.
