1, I want to have a pickle jar, wash it, dry it, boil the water, let it cool completely, then pour it into the jar (2/3 jar is enough), drop a few drops of white wine, add some pepper, add some dozens of grains, put two handfuls of garlic, some fresh red peppers and celery, and add 40G of salt to 1 kg of water. ]
Different ingredients can be eaten at different times from 1 to 2 days, such as cabbage, cabbage rolls, radish skin and big bell pepper. Onions take 3 or 4 days, and tender ginger and cowpea can be eaten in 4 or 5 days. Chili takes a while to taste good. Pickle water can be reused, and occasionally white flowers will bloom. It doesn't matter. Just take it out and add some salt and white wine. If you want to eat something else, you can also soak it. But it's best to put less water (cucumbers and the like).
Everything is soaked and eaten. Don't soak for too long. Just remember, after everything is washed, dry the water, dry the water on the surface and put it in. Chopsticks should also have a special purpose, and should not be stained with raw water and oil, otherwise they will break easily.
Preparation and identification of salted vegetables after selection, processing and cleaning, the vegetables are first laid in salt water and then soaked in a jar.
Its purpose is: under the action of salt water, the surplus water contained in vegetables will be chased out, and the salt taste will be infiltrated initially, so as to avoid the quality decline of salt water and pickled vegetables after people leave the altar. At the same time, salt has a bactericidal effect. After the vegetables are discharged, the bacteria attached to the vegetable epidermis can be killed, so that kimchi and salt water become clean and hygienic. Secondly, some vegetables contain strong pigments, which can be partially removed after blank treatment, which is beneficial to color fixation and color protection, and can also remove odor and avoid salt water pollution. (1) Blank saline is dissolved with clear water, and the ratio is 1: 4. After use, salt water can continue to be used for the same variety of vegetables, but salt should be added in proportion every time to maintain the concentration. (2) Kimchi brine refers to the brine brewed after being discharged or dried. It includes "bathing" salt water, new salt water, old salt water and mixed salt water of old and new.
(3) "Bathing" salt water is the salt water used to soak vegetables and eat pickles. This salt water is easy to make. It is made by dissolving1000-1250g of salt in 5000mg of clean water and then mixing it with1000-1500g of old brine. Due to the infiltration of old brine and the addition of condiments and spices as appropriate, the smell of kimchi brine is produced. This salt water can be used to soak radish, nest bamboo shoots, lotus roots, bean sprouts, oil radish and other vegetables.
(4) New brine is newly prepared brine. Its preparation method is: 5000g of clean water (self-provided water, spring water or well water) is added with1250g of salt, and1000-1500g of old brine is soaked. Then add seasonings and spices according to the soaked vegetables.
(5) Vegetables, such as old stewed garlic shoots, pickled vegetables and old radishes, as well as spices and condiments, are all good in color, fragrance and taste. This kind of brine is mostly used for inoculation, so it is also called mother-child brine. Experts divide it into three grades. The brine used for inoculation is generally the first-class old brine, that is, the old brine with good color and fragrance. The standard of salt water with good color and fragrance here should be: color-yellow and red, such as tea, crystal clear; Fragrance-mellow and comfortable to smell; Taste-whether it is sour, spicy, sour or sweet, its taste is rich and fragrant. If it is slightly deteriorated once, it will be considered as second-class brine after treatment without affecting color, fragrance and taste. Mixed with different categories and grades, it is considered to be third-class brine. The color, fragrance and taste are affected after the salt water is deteriorated and the treatment is ineffective. It is considered to be inferior salt water and should not be used for inoculation.
(six) the new and old mixed salt water refers to the salt water mixed with new and old salt water. Some families may not find old brine or lactic acid bacteria when they start making kimchi. In this case, fresh brine can still be prepared as required to make kimchi, but the taste of kimchi in the previous times is poor. With the passage of time and careful conditioning, kimchi brine will meet the satisfactory requirements and flavor. Identification method of brine: the one with good color, smell and taste is grade one. Once slightly deteriorated, but the color, fragrance and taste of brine were not affected, and those who improved after treatment were rated as Grade II. Different types and grades of brine are mixed together for the third grade. Salt water is deteriorated, and the color, fragrance and taste are still not good after treatment, which is grade 4. This salt water should be discarded from kimchi water.
More kimchi water recipes
Sichuan pickle difficulty: junior high school level time: