酸菜熟成囉!!!

兩週前所醃漬的芥菜終於熟成為香噴噴的酸菜. 德福大哥教的果然奏效 – 成功!!!

                                                                        把握有冬天的陽光買了9.5斤的芥菜, 曬在頂樓.

                                                                    曬到傍晚沒太陽約6小時, 有點軟.但頭部還有點硬硬的.

 

                                                                          用42度溫鹽水(鹹度5%)搓揉硬的頭部,使軟化.

                                                                         之後浸泡5%鹹度新的鹽水兩天.浸泡時壓石頭
                                                                                         （此處以大理石代之）

                                                                               兩天後取出有點黃, 菜已軟還是芥菜味.

                                                                               換新鹽水, 一樣是鹹度5%浸泡, 壓石頭.

                                                                                   兩週後香噴噴的酸菜就出甕了！！

 

                                                                                           用清水輕柔的洗淨.

                                                                                        分裝入冷凍庫, 即大功告成.