A pickle jar (there is a ring on it, which can hold water, and the upper ring of the jar holds water, which can play a sealing role without water at ordinary times), sorghum wine, pepper, pepper, anise (that is, star anise, also called anise), rock sugar and salt.
The specific manufacturing method is as follows:
1, culture pickle fermentation bacteria
(1) First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 10%-20% of the tank capacity, not too much. Put a little more salt than usual when cooking, and it feels salty. Put about 20 to 30 pieces of pepper, as much as possible, so that you can make a delicious dish.
(2) After the water is completely cooled, pour it into the vat, and then add one or two kaoliang spirits (more can be added in the vat). Other wines can't. Kimchi bacteria actually come from sorghum wine, and wine is often added.
(3) Put more green peppers (long and strong dark green peppers, very spicy, used for seasoning) and ginger to increase the flavor of the dish. And these two dishes should always be kept in the jar. They have the function of improving the taste. After 2-3 days, you can carefully observe whether there are bubbles around the green pepper. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!
(4) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured). Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and produce sour taste with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation. Note: the inner wall of the jar must be cleaned, and then the raw water can be dried or simply scalded with boiling water. Never run water. Wash the green peppers and dry them. Never bring raw water.
No water: The reason is simple. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria.
Second, add proper amount of aniseed and rock sugar before brewing.
(1) Commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper, etc. Note: carrots and cucumbers are best eaten immediately after soaking, and taken out overnight, otherwise it will cause flowering in the altar (bubbles appear in pickled vegetable soup and gray skin appears on the surface).
(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.
(3) Put the cultured pickle juice into a jar, and the vegetables must be completely immersed in water, and then seal the jar mouth.
(4) Every time you add a new dish, you should add the appropriate amount of salt, and you will master it after several times of cooking. If there is more salt, it will be salty. If there is less salt, sauerkraut and sauerkraut soup will go bad easily. After each new dish is added, the brewing time is different according to different dishes, up to one week.
Third, eat
(1) Pickled vegetables can be eaten directly after washing. You can eat pickles when you eat porridge, and a bowl of porridge can be finished soon.
(2) It can also be cut into small pieces and then fried, and the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. According to your own habits, you can use dried peppers, salt and sugar in the wok.
(3) You can mix them. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a period of time to squeeze out water, and add sesame oil, monosodium glutamate, coriander and so on. It is also a very good cold salad.
Fourth, the maintenance of the original juice is best to add sorghum wine (about half a second) and rock sugar every three or four times. Used raw juice can be reused, and the older the better. When you don't put vegetables, pay attention to adding salt inside. Don't dry the water on the jar and put it in a cool place. As long as it is preserved, kimchi juice can be used for 5 years. After half a year, the original juice has a strong fermentation ability, and ordinary vegetables can be eaten in a day or so.
Special reminder:
First, the jar must be sealed, and it is best to use the one with a soil mouth. The upper edge of the jar is filled with water, which is essential for sealing. Be careful not to drop raw water into the jar when taking kimchi.
Second, don't touch the oil in the jar. Flowers will grow when stained with oil, and the vegetables in the jar will rot badly. Finally, I wish you good health, and use China pickles containing lactic acid bacteria to regulate your stomach.