Pickled carrotsCarrotsEveryone will immediately think ofJapanese pickled carrots.Japanese pickled carrots are produced by processing fresh vegetables with pickling and fermentation, which is a "cold processing" of vegetables, resulting in less loss of beneficial components compared to other processed vegetables, so Japanese pickled carrots are nutritious.Today, the Grandma's Encyclopedia will take you to the world of pickled carrots.CarrotsHow to pickle carrots?

How to pickle carrots?

If you are used to eating fresh vegetables but want to try carrots in a pickled way, but you don't know how to pickle them.It's not difficult to pickle carrots according to your own taste. The Grandma's Encyclopedia will introduce how to pickle carrots.Let's take a look!Method 1:

 

1. Cut the carrots into thin strips and place them in a sieve in the sun. Do not let them dry out, just make them soft enough to touch.

2. Then place in a small bowl, sprinkle with salt, thirteen spices, and a little vinegar.

Rub the carrots with your hands, let the seasonings soak into the carrot strips, and then leave it for a few days, and you can eat it.3. When eating, drizzle with fragrant oil, which is very fragrant!Method 2:

1. Cut the carrots into thin strips, blanch them in hot water, and drain.

2. Chop green onions,

ginger,

garlic, and place the blanched carrot strips in a container, add the appropriate amount of vinegar, salt, and seasonings. You can also add a little sugar. Leave it for a few days, and you can eat it.When eating, drizzle with fragrant oil. This method makes the carrot strips more crisp and delicious.However, compared to the first method, it takes longer to pickle.How to pickle carrots?Pickling carrots is a work that requires great patience. You must master the three processes: first, to dry the leaves without drying, in order to maintain the color;

second, when putting them in jars, layer them and press them together to facilitate fermentation;

third, seal the jars tightly, otherwise they will rot and mold.Can be stored in cellars or cool places.The pickled carrots can be stored for several months to a year.Mothers, please be patient before pickling carrots!1. First, prepare 10 carrots, peel them, and wash them.2. Salt.

 

The ratio of carrots to salt is about 100:2 (by weight, not by volume).

3. Cut the carrots into small pieces and sprinkle with salt.4. Mix the carrot pieces and salt, and press a heavy object on top for more than 2 hours, stirring once in the middle. This will make the carrots more evenly pickled.

5. After 2 hours, the carrot pieces will soften and release water, which means that the carrots have been pickled. Rinse them with water and let them sit for half an hour before draining the water.

6. While draining the water, heat a small pot to a medium fire, add half a cup of water, 2 spoons of

flour, 2 spoons of pickled

shrimp, stir while heating, and then form a paste. Turn off the fire and cool.When cooking, stir frequently to prevent sticking.7. After cooling, mix in 6 cloves of minced garlic, a thumb-sized piece of minced ginger, 4 spoons ofchili powder, a handful of chopped green onions, and a small handful of choppedchives, and mix well.8. Mix the carrots with the carrot pieces.9. Put them in a jar, seal tightly, and place them in a cool place.You can eat them after 2-3 days.

How to eat Korean pickled carrotsHow to eat Korean pickled carrots?In fact, most pickled carrots can be eaten after 20 days.Carrots are rich in vitamin A, which is a fat-soluble vitamin, so it needs oil to absorb. And it tastes better when mixed with sesame oil.There are many flavors of pickled carrots, such as salted, sweet, spicy, and special flavors.

However, no matter what flavor of pickled carrots, the basic method is to start with salted carrots.

The most common method of pickling carrots is:1. Materials: 1 kg of carrots, 0.7 kg of salt

2. Choose carrots that are approximately the same size, peel them, wash them, and put them in a jar. Put a layer of carrots and a layer of salt, and sprinkle salt on the top.

3. Press with a stone and add some water, so that the carrots are fully submerged in water, so that the carrots can be fully pickled.3. Turn the jar over once every 3 days, and turn it over again after a week.

 

4. You can eat it after 20 days of pickling.How to pickle carrotsHow to pickle carrots?

In fact, most pickled carrots can be eaten after 20 days.

Carrots are rich in vitamin A, which is a fat-soluble vitamin, so it needs oil to absorb. And it tastes better when mixed with sesame oil.

There are many flavors of pickled carrots, such as salted, sweet, spicy, and special flavors.

However, no matter what flavor of pickled carrots, the basic method is to start with salted carrots.

The most common method of pickling carrots is:

1. Materials: 1 kg of carrots, 0.7 kg of salt2. Choose carrots that are approximately the same size, peel them, wash them, and put them in a jar. Put a layer of carrots and a layer of salt, and sprinkle salt on the top.3. Press with a stone and add some water, so that the carrots are fully submerged in water, so that the carrots can be fully pickled.

3. Turn the jar over once every 3 days, and turn it over again after a week.

4. You can eat it after 20 days of pickling.Tips from Grandma's Encyclopedia: If you want to pickle other flavors of carrots, you need to soak the already pickled salted carrots to remove excess salt. Generally, soak them for half a day, and change the water twice to make them slightly salty.Then you can pickle other flavors.Can pregnant women eat pickled carrots?Can pregnant women eat pickled carrots?Although carrots are a crisp, delicious, and nutritious vegetable, rich in sugar, fat, volatile oils, carrots, vitamin A, vitamin B1, vitamin B2, calcium, iron, etc.However, pickled carrots are pickled food, which contains nitrates, so they are not good for health.It is best not to eat.

1. If the carrots are pickled at home, pregnant women can eat them.

If the pickled carrots are bought outside, it is best not to eat them, because they are usually pickled with industrial salt.

2. Pregnant women should avoid eating pickled food, because pickled food is very salty, which can cause high blood pressure.

3. Pickled food is often very salty and spicy, which is not good for pregnant women.

4. Pickled carrots are also a type of salted food, which is not suitable for pregnant women to eat.

Reminder: If you are pickling other flavors of carrots, you should soak the already pickled, salty carrots to help remove excess saltiness. Generally, soaking for half a day, changing the water twice, will achieve a slightly salty state.At this point, you can proceed with pickling other flavors.

Can pregnant women eat pickled carrots?

Can pregnant women eat pickled carrots?Despite being a crunchy, flavorful, and nutritious vegetable, carrots are rich in sugars, fats, volatile oils, carotenoids, Vitamin A, Vitamin B1, Vitamin B2, calcium, iron, and other nutrients.However, because pickled carrots are pickled foods, they contain nitrates, which are not healthy.It is recommended not to eat them.

 

1. If the carrots are homemade, pregnant women can eat them.If the pickled carrots are purchased from outside, it is best not to eat them because they are likely to be pickled with industrial salt.

2. Pregnant women should avoid eating pickled foods because pickled foods are very salty and can easily cause high blood pressure.3. The seasonings used in pickled foods are usually very heavy, such as salty and spicy, which are not good for pregnant women.Press.

4. Pickled carrots are also a type of pickled dish, which are not suitable for pregnant women because they cannot guarantee that the food is safe.

4. Pickled radishes are a type of salty vegetable. Dishes of this type are not suitable for pregnant women, as they cannot guarantee that they meet hygiene standards during preparation.