In order to make kimchi delicious, in addition to putting these ingredients and salt in the jar, we need to pay attention to some small details, otherwise the pickled kimchi will not be sour or brittle, and there will be flowers, so how to pickle it! Today, Bian Xiao will share it with you, the owner of the kimchi shop: No matter what ingredients, add more "it" when pickling, kimchi is sour and crisp.

This refers to the white wine and pepper we usually see. When kimchi is sealed, adding appropriate amount of white wine and pepper can prevent flowering, because white flowers are some miscellaneous bacteria in the jar. After adding pepper, it can kill a proper amount of miscellaneous bacteria and play a role in removing white flowers. However, although liquor can't have such an effect, it can improve the taste of kimchi and make kimchi more sour and crisp.

Ingredients: white radish, millet pepper, ginger, garlic, green pepper, white wine, salt, rock sugar and pepper. (here, we mainly choose ingredients according to our own preferences. )

Production method:

First, wash all the ingredients with clear water, then drain the water, then cut the white radish into strips, remove the pedicle of green pepper, cut the millet pepper into sections, slice the ginger, peel the garlic and put it in a bowl for later use, and then prepare a clean container without oil and water. If there is an old jar at home, it is best to use high-alcohol liquor after cleaning, so you can use it with confidence.

Then put all the drained white radish, millet pepper, ginger, garlic and green pepper into the dish, add a few pieces of rock sugar, a proper amount of salt and pepper and stir well, then put all the ingredients in the dish into the jar, and finally pour in cold boiled water and pickled pepper water. Don't forget high-alcohol liquor before sealing. If you feel that the salt sprinkled before is not enough, you can also sprinkle a little salt in the jar and seal it.

Precautions:

1, add a proper amount of pickled pepper water, which is the authentic practice of Sichuan kimchi, so that the flavor of kimchi can be more intense.

2. After washing all the ingredients with clear water, be sure to drain the water, otherwise it will lead to flowers in the jar.

3. Pickles will produce nitrite during the pickling process. If it does not reach 20 days, this harmful substance has not had time to volatilize, and eating it will be harmful to the body.