1、Video
2、Introduction
Chinese pickles refers to vegetables that are fermented for long-term storage. Fiber-rich vegetables or fruits can be made into pickles. Commonly used ingredients include cucumbers, Chinese cabbage, onions, celery, radishes, carrots, beets, spring lettuce, lentils, beans, green tomatoes and so on.
There are pickles all over the world, and the flavor varies from place to place. Today we will learn how to make Chinese pickles.
3、Cooking Difficulty
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 2 | 10 | Sweet, salty, sour | cut |
4、Ingredients
- 500 g white radish
- 500 grams of cold boiled water
- 90 grams of white vinegar
- 35 grams of salt
- 30 grams of sugar
- 50 grams pickled peppers
- 50 grams of pickled pepper water
- Celery segments 25 grams
- 15 g sliced ginger
- 15 grams of red pepper
- Chili oil
- soy sauce
- Chicken Essence
- MSG
5、How To Make
1、Teach you how to make Chinese pickles today，Cut white radish into long strips.
2、Prepare ginger slices.
3、Red pepper cut into sections.
4、Celery cut into sections.
5、Prepare a crisper，Add 500 grams of water, 90 grams of white vinegar, 35 grams of salt, and 30 grams of sugar，50 g pickled pepper, 50 g pickled pepper water, 25 g celery segment, 15 g sliced ginger, 15 g red pepper.
6、Stir well，Let the salt and sugar fully melt，Add 500 grams of white radish sticks.
7、Stir it and put the lid on，Keep in the refrigerator，You can eat it after soaking for 12 hours.
8、Add appropriate amount of chili oil, soy sauce, chicken essence, and MSG when eating，Taste better，Stir it and it’s ready to eat.
6、Important Tips
1、You can also add other ingredients, such as cabbage, carrots, onions, cucumbers, beans, etc. Some ingredients must be cooked in hot water before they can be used.
2、 The amount of sugar and chili can be increased or decreased according to your favorite taste.
7、Nutrient Content
| Content | Per 100 g |
|---|---|
| Calories | 35 kcal |
| carbohydrate | 7.2 g |
| Fat | 0.6 g |
| protein | 0.5 g |
| Cellulose | 3.5 g |
8、Matching Food
Millet porridge, Sweet potato porridge, Xiao long bao
Millet porridge 
Sweet potato porridge 
Xiao long bao
9、Suitable People
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 8 |
| High blood pressure | 7 |
| high blood fat | 8 |
| lose weight | 8 |
| child | 8 |
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Nutrition of Chinese pickles
In China, Chinese pickles is a traditional side dish, and many vegetables can be added to it. I like to use radish, celery, kelp, fungus, cabbage and other ingredients to make Chinese pickles. Vegetables have a good bactericidal effect after being pickled, and their salt content is very high, so they can’t eat too much. Children and the elderly must pay attention, and they can’t eat more than usual. Excessive intake of salt will put a greater burden on the body and easily lead to diseases such as high blood pressure.
I use less salt when making Chinese pickles so it tastes healthier. Don’t make too much Chinese pickles at one time, it is best to eat it within 2 weeks, so that the ingredients will not absorb more salt, which is more helpful to our body. All kinds of vegetables used in Chinese pickles are rich in dietary fiber. Carrots contain a lot of carotene, vitamin E, folic acid and other trace elements, which are nutrients that the human body needs very much. The pickling process of Chinese pickles has a bactericidal effect, so it can be stored for a long time. It’s simple to make, and you can make a lot of Chinese pickles at one time, but it can’t be used as a main food and can form a balance with other foods on the table, so don’t eat too much.
If you like to eat meat, then occasionally eat some Chinese pickles, you can add more dietary fiber, and meat dishes to form a nutritional complement. A balanced diet is healthier for the body, it can also enhance the body’s immunity, and it also has the effect of promoting digestion. Chinese pickles contains a lot of dietary fiber can promote intestinal peristalsis and prevent constipation. Some people who lose weight can eat more Chinese pickles in moderation.
Disadvantages of eating too much Chinese pickles
Anyone who has eaten Chinese pickles knows that it is very salty, so it contains a lot of salt. Pickles are pickled foods, and pickled foods contain nitrite. If the marinating time is short, the nitrite content will be lower, so we must pay attention when eating Chinese pickles, not to eat too much. Excessive intake of nitrite has the risk of causing cancer, and it will also put a greater burden on the kidneys and easily lead to high blood pressure. Although Chinese pickles tastes crisp and refreshing, it is only suitable for eating a small amount, not more. I recommend eating 200g of Chinese pickles for 1 week, which is healthier.
Can pregnant women eat Chinese pickles?
Although Chinese pickles contains a lot of dietary fiber, pregnant women need rich nutrients. Pregnant women can eat more beef, milk, eggs and other foods, which can supplement more nutrients and are easy to digest. Chinese pickles contains nitrite, and its nutrition is quite different from that of milk, eggs and other foods. So pregnant women try not to eat Chinese pickles.
I think Chinese pickles is a dish that lazy people like to make, because it is simple to make, just cut the ingredients into pieces, add seasonings, marinate for a period of time, and the Chinese pickles will not go bad and can be stored for a long time. So Chinese pickles can be made a lot at one time and can be eaten for a long time. Lazy people prefer this dish, but it loses a lot of nutrition and taste. Therefore, I do not recommend that you eat more Chinese pickles, it is better to eat more high-protein foods.
11、Recipe
- 500 g white radish
- 500 grams of cold boiled water
- 90 grams of white vinegar
- 35 grams of salt
- 30 grams of sugar
- 50 grams pickled peppers
- 50 grams of pickled pepper water
- Celery segments 25 grams
- 15 g sliced ginger
- 15 grams of red pepper
- Chili oil
- soy sauce
- Chicken Essence
- MSG
- Teach you how to make Chinese pickles today，Cut white radish into long strips.
- Prepare ginger slices.
- Red pepper cut into sections.
- Celery cut into sections.
- Prepare a crisper，Add 500 grams of water, 90 grams of white vinegar, 35 grams of salt, and 30 grams of sugar，50 g pickled pepper, 50 g pickled pepper water, 25 g celery segment, 15 g sliced ginger, 15 g red pepper.
- Stir well，Let the salt and sugar fully melt，Add 500 grams of white radish sticks.
- Stir it and put the lid on，Keep in the refrigerator，You can eat it after soaking for 12 hours.
- Add appropriate amount of chili oil, soy sauce, chicken essence, and MSG when eating，Taste better，Stir it and it's ready to eat.
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 2 | 10 | Sweet, salty, sour | cut |
| Content | Per 100 g |
|---|---|
| Calories | 35 kcal |
| carbohydrate | 7.2 g |
| Fat | 0.6 g |
| protein | 0.5 g |
| Cellulose | 3.5 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 8 |
| High blood pressure | 7 |
| high blood fat | 8 |
| lose weight | 8 |
| child | 8 |
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