How to make pickles from celery root
In the past 10 days, the topic of home-made pickles and healthy eating has continued to rise across the Internet. In particular, pickles made from leftover ingredients have attracted much attention. Celery root, a part that is often discarded, is actually rich in dietary fiber and minerals, making it economical and delicious to make pickles. The following is a detailed tutorial and a summary of popular pickle topic data across the Internet.
1. Top 5 hot pickled topics on the Internet in the past 10 days
| Ranking | Topic keywords | Search volume (10,000) | Platform popularity |
|---|---|---|---|
| 1 | Radish pickled vegetables | 28.5 | Douyin/Xiaohongshu |
| 2 | Low-salt version of potherb mustard | 19.2 | Next Kitchen/Station B |
| 3 | Celery root reuse | 15.7 | Weibo/Zhihu |
| 4 | Korean kimchi family version | 12.3 | Douyin/Kuaishou |
| 5 | How to make enzyme pickles | 8.9 | little red book |
2. How to make celery root pickles
1. Prepare materials
| Material | Dosage | Remarks |
|---|---|---|
| celery root | 500g | Wash and peel |
| coarse salt | 30g | Sea salt is better |
| garlic | 5 petals | slice |
| Millet Spicy | 3 roots | Optional |
2. Production steps
①Preprocessing:Cut the celery root into 5mm thin slices and rub it with salt for 10 minutes to remove the water.
②Water control:Press the stain with a heavy object for 2 hours and pour out the exudate.
③Seasoning:Add garlic slices, chili pepper, 1 tablespoon sugar and mix well
④Fermentation:Put into a water-free and oil-free container, refrigerate and marinate for 3 days
3. Comparison table of matters needing attention
| traditional practice | Improvement suggestions |
|---|---|
| Add soy sauce directly to soak | Dehydrate with salt first to make it crispier and crispier |
| Fermentation at room temperature | Refrigerated fermentation has lower nitrite levels |
| Marinate separately | Can add shredded carrots for color |
4. Comparison of nutritional data
| Nutritional information | fresh celery root | After pickling (per 100g) |
|---|---|---|
| dietary fiber | 3.2g | 2.8g |
| sodium content | 35mg | 850mg |
| Vitamin K | 29.3μg | 22.5μg |
Recently, food bloggers have been trying this "zero-waste pickle", and the Douyin topic #leftoverfood# has been played 120 million times. Pickled celery root pickles can be eaten with porridge or as an ingredient in cold dishes. It is recommended to consume no more than 50 grams each time to control salt intake.
Tips: According to the "low-salt diet" trend that is hotly discussed on the Internet, you can try to replace part of the salt with fish sauce, or add perilla leaves to enhance the flavor level. The pickles made in this way are more in line with the needs of modern healthy diet.
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