Hubei, Henan and Anhui are located in Dabie Mountains, and the traditional eating habit of mountain villages is that pickles must not be allowed all year round. Meat can be dispensed with and tofu can be dispensed with. So the production of kimchi is very mature. Whether chicken, duck, fish, radish, cabbage or leek pepper, it can achieve the ultimate in pickles. The point is that every family will do it.
There are three main pickling methods of kimchi: dry pickling, jar pickling and soaking pickling. Everyone in this article introduces a dish.
Dry pickled "dried pickles". This dish is called "pickled vegetable" in Guangshan, wild vegetable in the north and prune in the south. At this point, the pickled vegetables in the field have fully grown, and it is time to harvest. Because the tree is big, it is not called cutting vegetables, but "cutting vegetables". Take it back, wash it, hang it up and dry it for two days. When it is half dry, put a layer of salt in the big pickle jar and put a stone on the mouth of the jar. Take it out to dry in ten days. It's okay to dry, and the pickled pickles won't go bad. Some fish were picked up, chopped up and spread out to dry. Then put it away.
"East leek pepper" made by tanning method. Hold on tight. Now you can buy the last leeks and peppers, preferably local varieties. Leek is the kind with narrow leaves and slender peppers. Buy it, wash it and hang it. It is also two days of sunshine. Then cut the leek and pepper, sprinkle with salt and knead thoroughly according to the ratio of 10:0.8, put on kitchen gloves, knead out the juice, pat it tightly and cover it overnight. The next day, I put it on the altar. There are used glass bottles at home. It's best to wash it and put it in. Then press it tightly, seal it with plastic wrap, cover it tightly and put it away. You can eat it in ten days.
The "pickles" of pickling method. This is a unique Chinese cabbage variety in southern Henan, which is more than one foot high, with tender white stems and petite green leaves. The shape of the connecting rod with leaves is very similar to the ancient arrow, so it is called "white arrow shaft". Now is the harvest time, neither chopping nor chopping. The whole pickling process is the same as pickled vegetables, except that a large amount of water comes out after a few days in the tank, soaking the vegetables thoroughly, and then you can eat as much as you want in winter. This dish is most famous for its two ways of cooking. One dish is made of shrimp skin in autumn, and the other is made of fat slices. It's called "cutting fat with salt" and it's a traditional dish.