Traditional Chinese Pickled cantaloupe: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese How to make pickled cantaloupe. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2424 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
pickled cantaloupePreparation method 1. Classification: Take the raw cantaloupe of the bamboo leaf green variety and divide it into three categories according to size: large cantaloupe is reserved for melon wrapping; small cantaloupe is reserved for cantaloupe material; medium cantaloupe is reserved for black vegetable material.2. Pickle the melon material and cantaloupe material: add 8 kilograms of salt and 5 kilograms of water for every 100 kilograms of melon material. The vat must be poured out once 3 hours after the melon material is put into the vat, and twice a day. When pouring the vat, the soup should be raised to dissipate heat to promote the salt particles to melt, and the melon material can be poured into the vat. After 48 hours, take the vat out of the vat and put a skewer in it. …
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