Exercise:

Choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add the washed cabbage or mustard. Add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables to eat. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.

Tips:

1, the trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.

2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), Baotou vegetable, Jiang Dou and celery can all be used.

3, if you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and pithy.

Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.

5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish, which is a new Sichuan dish popular in recent years, can be eaten immediately.

6. Dumped salt water can be used as mother water for other families.

7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.

Almost all kinds of restaurants sell pickles. Fresh and crisp, it can stimulate appetite and help digestion and absorption. If you cook kimchi at home, it will be delicious as a side dish before meals every day.

All kinds of seasonal vegetables, such as Chinese cabbage, cabbage (Baotou vegetable), radish, pepper, celery, cucumber, kidney bean, lettuce and other hard roots, stems, leaves and fruits, can be used as raw materials for making kimchi. Of course, we also need some ingredients, such as salt, ginger slices, pepper, fennel, yellow wine and so on.

Kimchi jars are naturally essential for making kimchi. In Sichuan, people use a kind of altar mouth protrusion. There is a circle of concave trays around the jar mouth (that is, water tank, which can hold water), and the buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a large amount of lactic acid in the absence of oxygen. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight.

After the mustard tuber is harvested, remove the leaves and roots of the mustard tuber and peel off the old skin. When peeling mustard tuber, you can cut several knives backwards at the root.

3 kg of salt per 100 kg of fresh vegetables.

Pickling method:

Use a vegetable jar that can only hold 300 kilograms, sprinkle 0. 125 kilograms of salt on the bottom of the jar, then pour in 25 kilograms of vegetables and tread lightly until the vegetables "sweat" (juice). Then add salt and vegetables.

Use the above methods in turn until the tank is full, then sprinkle 1 kg of salt on it and press it with a big stone to prevent the vegetables from floating. The thickness of each batch of fresh vegetables poured into vats is limited to 15 cm, and the lower layer should be less than the upper layer when adding salt.

The curing time should not exceed 2 days. If the climate is abnormal, the cans should be turned over or stored after one day of pickling, so as to avoid the yellowing of the vegetable blocks caused by long pickling time and affect the quality.

When turning over the jar or storing it, the vegetable block must be cleaned in the original jar salt water and taken out to prevent the vegetable block from fading due to sun and rain. On the cellar, the cellar base should be padded with bamboo curtains, the cellar circle should be straight, and the chess pieces in the cellar should be solid layer by layer. Stored noodles should be covered with sacks and heavy stones, and the stocking rate should be controlled at 52%-56%.

After the first curing, the second curing can be carried out. The method is the same as the first pickling, except that the salt for pickled mustard tuber is about 5 kg per 100 kg, and the thickness of each batch is about 12 cm. Don't marinate the jar too full, cover it with a bamboo curtain and hold down the stone.

The second curing takes a long time. If white flowers appear on the surface of the cylinder, they should be removed at any time. When the maturity reaches 90%, it can be processed out of the tank. When out of the can, wash it with raw salt water, then peel off the waste skin, remove the old tendons and cut it into semicircles to make it smooth and soft.

Soak that repaired vegetable block in three cylinders of salt water respectively, washing for the first time and the second time, filter and drying, and squeezing, with the average squeezing rate of 360-380 kg of fresh vegetables and 0/00 kg of dried vegetables.

Mix materials aft pressing. Generally, the ingredients are mixed in batches of 50kg, and then poured into a wooden basin or bed board until death. First, mix half of the prepared ingredients (see the table below for the formula of each 100kg vegetable block, in which Chili powder is used alone at last) for the first time, and then mix the other half of the ingredients again to ensure that the vegetable blocks are evenly mixed and have the same color. After mixing, they can be put into a jar. The altar must be cleaned. When installing the altar, you can first dig a hole slightly larger than the altar on the ground and put the altar in the hole 1/3, which is convenient for operation and can prevent the altar from being broken. Each jar is packed in five layers and contains a certain amount of vegetables. Each layer is pressed and filled with wooden sticks, so that the vegetables stick together closely and try to eliminate the air in the jar. After each jar is filled, put 0.25kg of salt at a place about 3cm away from the jar mouth, plug the vegetable leaves, and seal the jar mouth with mud. 10 days later, open the mustard tuber in the inspection jar, remove the white flowers, press the mustard tuber as tightly as possible, suck up the salt water, use 0.25kg of pepper mixed with salt as the spreading salt, then spread it with Indocalamus leaves, plug the vegetable leaves, and seal the jar with mud or cement.