How to make pickles from coriander

How to make pickles with coriander: hot topics and practical tutorials on the Internet

Recently, the method of making coriander pickles has become a hot topic among food lovers. Combined with the hot content on the Internet in the past 10 days, this article will provide you with a detailed guide to making coriander and pickles, and attach relevant data for reference.

1. Statistics of hot topics across the entire network (last 10 days)

2. How to make coriander pickles

1. Preparation of basic raw materials

2. Production steps

(1)Cleaning process: Remove the roots and wash the coriander, dry the surface moisture and cut into sections (about 3cm long).

(2)Initial pickling and dehydration: Add 15g of salt to every 500g of coriander and knead it, then let it sit for 2 hours to drain out the water.

(3)Seasoned and marinated: Add remaining salt, garlic slices, chili powder and other seasonings, and mix thoroughly.

(4)sealed fermentation: Put into a water-free and oil-free container, compact it, seal and refrigerate, and it can be eaten after 3 days.

3. Popular discussion points among netizens

4. Precautions

1.Container sterilization: It is recommended to wash the container with boiling water to avoid bacterial contamination.

2.temperature control: The refrigerated environment should be kept at 0-4℃, and the room temperature marinating should be controlled below 20℃.

3.eating cycle: The best flavor period is 3-10 days after marinating. It is recommended to consume it within two weeks.

5. Nutritional data reference (per 100g of finished product)

Through this production guide combined with hot data, you can not only master traditional methods, but also understand the latest improvement plans. It is recommended to adjust the proportion of ingredients according to personal taste to create your own flavor.