main material

Chinese cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. The auxiliary materials are soybean sprouts, pepper leaves, Adenophora adenophora, sea celery, pumpkin, pear, shallot, leek, chestnut, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish, grapefruit, glutinous rice, squid, yellow croaker, hairtail, wild garlic and so on. Ingredients are Chili noodles, garlic, ginger, onion, salt, sugar, sesame and so on. Fish sauce includes shrimp sauce, hairtail sauce, Hu Xiang sauce and yellow croaker sauce.

[Edit this paragraph] Ingredients

Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

[Edit this paragraph] Note

Fish sauce is the most essential thing, which is why the sour and hot pickles in China are the most different from those in Korea. In South Korea, almost every family makes their own fish sauce. People in China don't eat it, but they sell it in supermarkets, about 8~ 10 yuan, mostly Thai fish sauce.

[Edit this paragraph] Preparation materials

1. Chinese cabbage

Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.

2. Little carrots

Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.

3. Pepper

Pepper contains not only carotene and vitamin C, but also many ingredients. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.

garlic

Garlic originated in Central Asia and belongs to Liliaceae. Garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making pickles, we often use spicy multi-petal garlic, while when making pickled garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.

5. Onions

Ordinary vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and shiny ones are more suitable.

6.ginger

Ginger is mixed with vinegar, soy sauce, salt and honey. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.

7. salt

Salt is the oldest and most important condiment used by human beings so far. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.

[Edit this paragraph] step

Step 1: buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15~24 hours. After the cabbage shrinks, the initial materials will be fine.

Step 2: Stir the finely ground garlic (a little more, five catties of Chinese cabbage is about three taels of garlic) and Chili powder (according to your own taste) in a pot, then add sugar, fish sauce (as much as soy sauce), and add some salt and ginger powder according to your own taste. Mix these seasonings together, just like wrapping jiaozi.

Step 3: Mix the stirred seasoning with sauerkraut and mix well.

Step 4: The fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4 to 5 days in spring, 3 days in summer and winter 1 week.

Step 5: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share with friends after eating, otherwise it would be a pity that they can't finish eating alone.

[Edit this paragraph] Several methods of making kimchi

Option one.

1. Divide the whole washed Chinese cabbage into two halves or four equal parts (note: cut vertically) and marinate with salt water.

2. Cut the radish into filaments.

3. Wash oysters and seafood with salt water.

4. Add appropriate amount of Chili noodles to shredded radish and stir well.

5. Stir all kinds of seasonings (garlic, ginger, etc.) into a paste. ) and add them to (4). Add appropriate amount of fish sauce, salt and sugar to taste and mix well.

6. Finally, add the oysters and mix well (the filling is ready).

7. Sandwich the stuffing between pickled cabbage leaves.

8. Fill the cabbage core until the outside leaves are removed.

9. Finally, wrap it with the outermost leaves. Put the spicy cabbage neatly in the jar and gently press a layer of sauerkraut leaves.

Option 2

Raw materials:

Chinese cabbage 5000g apple 250g pear 250g radish 500g beef soup 1500g onion 250g garlic 250g salt 150g pepper noodles 150g monosodium glutamate 50g.

Production method:

1. After removing the roots and old terrier, wash the cabbage with clear water, drain the water, cut it into 4 pieces with a knife, put it in a pot, sprinkle with salt and marinate for 4-5 hours.

2. Radish is stripped of roots, whiskers and skins, sliced and salted.

3. Peel and cut apples; Chop onion and mash garlic.

4. Drain the sauerkraut and radish and put them in the jar.

5. Mix all seasonings such as apples, pears and beef soup and pour them on cabbage. The marinade will drown the cabbage, press it with a clean weight and let the cabbage sink.

6. The time can be determined according to the season, and it is generally 1 ~ 2 days in summer; It usually takes 3 ~ 4 days to take it out in winter.

Sichuan pickles:

Sichuan pickle can be eaten directly or as an appetizer. It is convenient, fast and cheap to make. The kimchi in the market is not authentic and inconvenient. Why not make an altar yourself?

The production method is very simple, as follows.

Materials required:

Pickle jar, kaoliang spirit, pepper, pepper, aniseed, rock sugar and salt.

Ok, let's talk about it in detail.

1, culture pickle fermentation bacteria

(1) First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 20% of the capacity of 10- tank, not too much.

Put a little more salt than usual when cooking, and it feels salty.

Put about 20 to 30 pieces of pepper, as much as possible, so that the food is fragrant.

(2) After the water is completely cooled, pour it into the tank and add one or two kaoliang spirits.

Other wines are not good. Kimchi bacteria actually come from sorghum koji.

(3) Put green peppers and ginger in, you can put more, which can increase the taste of the dish. And this dish should always be kept in the jar. They have the functions of sterilization and taste improvement.

After 2-3 days, you can pay attention to carefully observe whether there are bubbles around the green pepper. At the beginning,

It's one or two tiny bubbles, which can hardly be seen without careful observation. If there is a bubble, even if it is a bubble,

It means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!

(5) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured).

Kimchi belongs to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth.

Congratulations on your success!

Precautions:

The inner wall of the jar must be cleaned, and then the raw water can be dried or simply scalded with boiling water.

Never bring raw water. Never bring raw water after washing green peppers.

Why can't we have fresh water? The reason is simple: chlorine in tap water (raw water) will kill kimchi bacteria.

Second, brewing

First, add amplification materials and appropriate amount of rock sugar.

(1) Commonly used kimchi ingredients: radish, cowpea, cabbage (the kind of boiled fish in restaurants), pepper, etc.

Note: carrots and cucumbers are best eaten immediately, otherwise it will cause flowers in the jar.

(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.

(3) Put the vegetables into the cultured pickle juice jar, and then seal the jar mouth.

(4) Every time you add a new dish, you should add the appropriate amount of salt, and you will master it after several times of cooking.

More salt makes it salty, and less food makes it sour.

After each new dish is added, the brewing time is different according to different dishes, up to one week.

Third, eat

1. Pickles can be eaten directly after washing. When eating porridge, kimchi will be served on a plate and several bowls will be eaten later.

2. It can also be cut into small pieces and stir-fried, so that the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. You can use dried Chili to stir-fry according to your own habits, add salt and sugar.

You can eat it. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, blanch for a while, squeeze out the water, and add sesame oil, monosodium glutamate, coriander and so on. It is also a very good cold salad.

4. Several kinds of home-cooked dishes made with pickles

Home-cooked fish with Chinese sauerkraut: (a common method of cooking fish in my family)

Get some pickles, including pickles, peppers, ginger, and cut the prepared fish pieces.

Put the oil into the oil pan. When the oil is hot, pour in the chopped pickles and shallots, and add Chili sauce to color. Stir-fry until fragrant, add appropriate amount of water, and add common seasonings: soy sauce and vinegar. After boiling, add fish pieces. When the soup is fragrant and strong, add celery. If you like, when you add fish, you can also add tofu pieces to cook together, so that fish and tofu taste fresh.

Pickle and shredded pork soup: Select soaked Chinese cabbage, cut it into shreds, add ginger and water to boil, add fresh shredded pork caught with starch, then boil, and add chopped green onion and monosodium glutamate to taste when taking out the pot. The soup is a little sour, but not the sour taste of vinegar. It is a good dish to relieve summer heat and stimulate appetite in summer.

Cowpea soaked in minced meat: an appetizer for the next meal.

Fried chicken gizzards with pickles: appetizers for the next meal.

Fourth, the maintenance of raw juice.

It is best to add sorghum liquor (about half of A Liang) and rock sugar every three or four times.

Used juice can be reused, the older the better. Five years. No problem.

After half a year, the original juice has strong fermentation ability, and ordinary vegetables can be eaten in about one day.

Special reminder; 1. The jar must be sealed, preferably the one with a brim made of earth.

Don't put the oil in the jar. If you take oil, flowers will grow and the vegetables in the jar will rot badly.

Sichuan kimchi can be eaten directly or as an appetizer. It is convenient, fast and cheap to make. Why not pickle an altar yourself?

The manufacturing method is very simple, as follows:

Materials required:

A pickle jar (there is a ring on it, which can hold water, and the upper ring of the jar holds water, which can play a sealing role without water at ordinary times), sorghum wine, pepper, pepper, anise (that is, star anise, also called anise), rock sugar and salt.

The specific manufacturing method is as follows:

1, culture pickle fermentation bacteria

(1) First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 10%-20% of the tank capacity, not too much.

Put a little more salt than usual when cooking, and it feels salty.

Put about 20 to 30 pieces of pepper, as much as possible, so that you can make a delicious dish.

(2) After the water is completely cooled, pour it into the vat, and then add one or two kaoliang spirits (more can be added in the vat).

Other wines can't. Kimchi bacteria actually come from sorghum wine, and wine is often added.

(3) Put more green peppers (long and strong dark green peppers, very spicy, used for seasoning) and ginger to increase the flavor of the dish. And these two dishes should always be kept in the jar. They have the function of improving the taste.

After 2-3 days, you can carefully observe whether there are bubbles around the green pepper. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!

(4) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured).

Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and produce sour taste with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.

Precautions:

The inner wall of the jar must be cleaned, and then the raw water can be dried or simply scalded with boiling water.

Never run water. Wash the green peppers and dry them. Never bring raw water.

Why can't we have fresh water? There is a simple reason. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria.

Second, brewing

Add aniseed and rock sugar first.

(1) Commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper, etc. Note: carrots and cucumbers are best eaten immediately after soaking, and taken out overnight, otherwise it will cause flowers to bloom in the altar (bubbles appear in pickled vegetable soup and gray skin appears on the surface).

(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.

(3) Put the cultured pickle juice into a jar, and the vegetables must be completely immersed in water, and then seal the jar mouth.

(4) Every time you add a new dish, you should add the appropriate amount of salt, and you will master it after several times of cooking. If there is more salt, it will be salty. If there is less salt, sauerkraut and sauerkraut soup will go bad easily.

After each new dish is added, the brewing time is different according to different dishes, up to one week.

Third, eat

(1) Pickled vegetables can be eaten directly after washing. You can eat pickles when you eat porridge, and a bowl of porridge can be finished soon.

(2) It can also be cut into small pieces and then fried, and the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. According to your own habits, you can use dried peppers, salt and sugar in the wok.

(3) You can mix them. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a period of time to squeeze out water, and add sesame oil, monosodium glutamate, coriander and so on. It is also a very good cold salad.

Fourth, the maintenance of raw juice.

It is best to add sorghum liquor (about half of A Liang) and rock sugar every 3 to 4 times.

Used raw juice can be reused, and the older the better. When you don't put vegetables, pay attention to adding salt inside. Don't dry the water on the jar and put it in a cool place. As long as it is preserved, kimchi juice can be used for 5 years.

After half a year, the original juice has a strong fermentation ability, and ordinary vegetables can be eaten in a day or so.

Special reminder:

First, the jar must be sealed, and it is best to use the one with a soil mouth. The upper edge of the jar is filled with water, which is essential for sealing. Be careful not to drop raw water into the jar when taking kimchi.

Second, don't touch the oil in the jar. Flowers will grow when stained with oil, and the vegetables in the jar will rot badly.

Finally, I wish you good health, and use China pickles containing lactic acid bacteria to regulate your stomach.