Boil the water, add salt (80 grams of salt per 1 kilogram of water) the amount of water in the altar capacity of about 10-20%, not too much. Put a little more salt than you usually do when cooking, and stop when you feel very salty. When the salt is completely dissolved, put in the appropriate amount of ingredients, pour into the kimchi altar (to brine flooded to the altar of 3/5 is appropriate). Allow the brine to cool completely before adding the vegetable pieces.? [18]?

The ingredients can be added appropriately according to their different tastes. If you like meat flavor, you can add some peppercorns (about 20 to 30 grains), garlic and ginger; if you like spiciness, you can add some chili peppers; if you love sweets, you can add some sugar.? [4]?

Before soaking all kinds of vegetables, old roots, yellow leaves peeled, washed and dried, cut into strips (blocks), into the altar pickling. 7-10 days later that is. Do a good job of pickles such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy flavor, is too high in the altar heat, or access to tools caused by unclean, at this time should be removed from the mold, add salt and a small amount of white wine, preferably sorghum wine, other wines can not be, pickle fungus in fact, it is the koji from the sorghum wine, wine is also often to add, move to a cool place, open every day 10 minutes or so, for about 3-5 days. The moldy smell naturally disappears in about 3-5 days. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again. [18]

When making kimchi for the first time, you can add some vinegar or sugar to accelerate fermentation, increase lactic acid, and shorten kimchi production time. If you use aged soup to make kimchi, you can eat it after 2-3 days. The more times the kimchi brine is used, the more fragrant and fresh the dish is. However, each time you make kimchi, depending on the number of dishes, supplement with some salt, peppercorns, ginger and white wine as appropriate.? [19]?

Fetching kimchi should use special chopsticks, never with oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, should be eaten as you soak. The water tank at the mouth of the altar should be kept clean and often replaced with water to fill it up. If you like spicy flavors, you can fish out the kimchi and cut it into appropriate sized cubes, add chili oil and monosodium glutamate (MSG) and mix it well on a plate and serve it on the table, which is the "kimchi" that is often found in Chinese restaurants.? [18]?

Kimchi avoid oil, avoid bacteria. Therefore, the kimchi altar should be cleaned and dried before use; kimchi altar lid around the water to seal, do not enter the air, breeding bacteria; each time from the altar to take the kimchi tool must be dedicated, can not have oil.? [20]?

Kimchi put the place to pay attention to cool, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you notice any bloom in the altar, just add a little white wine.? [21]?

Soak chili peppers and bok choy with very little mother water, add chili peppers, then salt, a layer of chili peppers and a layer of salt, the brine does not have to drown the pickles.? [22]?

Korean kimchi

Korean kimchi is made with fresh vegetables as the main ingredient, adding salt, garlic, ginger, green onions, chili powder, fish and shrimp paste and other seasonings, and fermented after a long period of time at low temperatures. Take "spicy cabbage" as a typical, its formula, production process, process operation, processing points, production principles, physiological effects of consumption and the flavor characteristics of kimchi are very representative.?


[23]?

There are many types of Korean kimchi, take "spicy cabbage" as an example to introduce its production process:

Main ingredient: cabbage 4.8kg, 700g of coarse salt, 4kg of water.

Supplementary ingredients: 1kg of radish, 100g of watercress, 200g of shredded green onion, 200g of mustard greens, 200g of oysters, 6g of salt, 6g of water, 200g of water, 200g of salt, 200g of water. 200g, salt 6g, water 400g.

Seasoning: chili powder 130g, pickled minnow paste 100g, shrimp paste 100g, sugar 12g, green onion 200g, garlic puree 80g, ginger puree 36g.

Kimchi broth: water 100g, salt 2g.

Traditional Korean kimchi production process is as follows: raw material selection → raw material cleaning →picking, cut into parts →salting→washing→draining→accessory processing→seasoning production→mopping→filling→burial altar.

Raw material selection: cabbage is required to be fresh in season, firm flesh, no rot, no pests, no spots, pesticide residues in line with the requirements of food hygiene regulations, the requirement of no pathogenic bacteria, no toxic chemicals, each weighing 1.5-3kg.

Raw material cleaning: the selected cabbage will be cleaned under running water to wash off the surface of the cabbage adherents. The auxiliary ingredients are washed and drained together. Picking and cutting: peel off the old leaves, dry edge leaves, insect damage leaves and other undesirable parts of the cabbage itself, and then cut off the root, requiring the root to be removed thoroughly and the cutting surface to be flat. Then gently lower the knife along the grain and break it by hand. Salting: put 1/2 of the coarse salt in the water to pickle the cabbage, and put the remaining 1/2 of the coarse salt between the cabbage gangs, and place the cabbage in front and back alternately to pickle it separately for 3h.

Cleaning: wash the salted cabbage repeatedly for 3-4 times, and clean the surface of the salty water and the foreign matter with running water.

Drain: put the cleaned cabbage on a sieve to drain off the water (need to control the water for about 1h).

Accessories processing: radish cleaned and washed, cut into long 5cm, width, thickness of 0.3cm or so of the silk. Watercress (remove the leaves), green onions, mustard greens cut into length of about 4cm or so, oysters with lightly salted water after washing, drain off water.

Seasoning: Pick out and chop the shrimp in the shrimp sauce and add the shrimp sauce mixed with the marinated small fish sauce, then add chili powder, minced green onion, garlic, ginger, etc. and mix well to make chili powder sauce; then sprinkle the chili powder sauce on the cut radish julienne, and mix well; finally, put in the water celery segments, green onion segments, mustard greens segments and other vegetables and oysters, and then lightly mix and add salt.

Spreading: evenly spread the seasoning between the cabbage gangs, asking for an even coating. To prevent the seasoning from flowing out, wrap it with large cabbage leaves.

Filling the altar: Neatly place 7-8 cabbages in the kimchi altar and cover them with large cabbage leaves that have been salted. Sprinkle the bowl of water and salt (kimchi broth) evenly over the kimchi, and pour all the remaining seasonings into the jar. Finally, just compact the cabbage for safekeeping. The container for preparing kimchi should be chosen from a kimchi altar with old fire, good glaze, no cracks, no sand holes, good water absorption, and crisp cylinder sound.

Buried altar: winter storage of cabbage kimchi, the altar or cylinder buried in the ground to maintain the temperature of about 10 ℃ stored for 3 weeks to make it fermentation, maturity, flavor and nutrition better.