How long can winter vegetables be kept

When it comes to pickled foods, many people praise them highly. Many reasons are that the taste of pickled foods is different from that of ordinary fresh foods. Generally speaking, fresh food is more tender, while pickled food is more flavorful, tastes more refreshing and leaves a lasting aftertaste. The most common pickled foods are pickled fish and meat. Some people also pickle some vegetables, such as pickled radishes, pickled pickles, and pickled winter vegetables. However, the storage time of winter vegetables is a headache for many people.

When it comes to pickled winter vegetables, perhaps many ordinary people are not very clear about it, because pickled radishes and pickles are the most common things in the lives of ordinary people, so they are not very familiar with pickled winter vegetables. However, there are still many people who like to pickle winter vegetables, but most of them don’t know how long the winter vegetables can be stored? Let’s introduce it in detail below.

Dongcai is a semi-dry fermented pickled food. One of China's famous specialties. It is produced in various places, among which Sichuan winter vegetables, Tianjin winter vegetables and Chaoshan winter vegetables are the most famous. Winter vegetables are rich in nutrients, contain multiple vitamins, and have the effect of stimulating appetite and strengthening the brain. It is often used as soup or stir-fry, and has a delicious flavor.

Jingdongcai, also known as vegetarian winter vegetables, is a famous specialty of Rizhao, Shandong. It was named Jingdongcai because it was once brought to the capital for the emperor to eat. The main raw material of Beijing winter vegetables is the cabbage heart, which is cut and dried in the sun; the seasonings are mainly high-quality soy sauce and Shaoguang wine, etc., and they are stewed at the right time. Chinese cabbage is mainly produced in Liangcheng, Chengguan, Kuishan, Taoluo, Beikuo and other places. It is of high quality and high yield, providing important conditions for the production of Beijing winter vegetables. Beijing winter vegetables are thin and evenly striped, brown in color, with a pleasant fragrance and delicious taste. Their shape, color and taste are unique, and they can be stored all year round.

It is not only a delicious delicacy, but also an excellent seasoning for cooking. It is native to the southern part of Jinghai County, Tianjin, and the area on both sides of the Beijing-Hangzhou Grand Canal. The dish is cut into small pieces, dried in the sun until half-dried, 12 kg of salt is added for every 100 kg of cabbage, rubbed thoroughly, put into a jar and compacted, sprinkled with salt, and sealed for 2 to 3 days. Then the cabbage is taken out, and 10 to 20 kg of mashed garlic is added for every 100 kg of cabbage. The cabbage is put into the jar and allowed to ferment until the spring of the following year. Tianjin winter vegetables are also exported to Southeast Asian countries such as Indonesia, Singapore, Malaysia, Vietnam and Thailand. In addition to the large number of local Chinese, Southeast Asia is also very popular because there are many islands and the climate is humid. Pickling winter vegetables with garlic has the functions of dehumidifying, removing miasma and detoxifying. After the Japanese army occupied Jinghai in September 1937, the sales of winter vegetables dropped sharply and winter vegetable production was severely damaged.

Dongcai is a specialty of Sichuan and Chongqing, and is listed as "one of China's traditional famous pickled vegetables." The people of Dazu have had a custom of growing winter vegetables since ancient times, and the history can be traced back to 1180. Each winter vegetable is "sown at White Dew" and "harvested at the Beginning of Spring", and goes through six processes: sowing, harvesting, drying, pickling, packing in jars, and opening jars. The winter vegetables are stored in jars and sealed for fermentation, absorbing the spiritual energy of mountains and rivers and the essence of the sun and moon. It takes three years of brewing before the jar can be opened. The winter vegetables prepared by this method are tender, crispy and fragrant, and are known as the "vegetable MSG". Winter vegetables are not only an important auxiliary ingredient in cooking Sichuan cuisine, but also an important condiment. Winter vegetables are rich in nutrients, contain multiple vitamins, and have the effect of stimulating appetite and strengthening the brain.

To sum up, winter vegetables can generally be stored in the same way as ordinary pickled vegetables. In fact, the storage time of winter vegetables is similar to that of ordinary pickled vegetables, and they can generally be stored for several years. However, one thing that must be emphasized is that winter vegetables should be stored in sealed cellars and generally should not be ventilated, otherwise they will be affected by bacteria and deteriorate.