Practice: 1. Take out the pepper, wash and dry it, put it in a jar, mix well with 50 grams of salt, and flatten it with bamboo chips.
2. Boil100g of salt with 2500g of water, then turn on a big fire to cool it, and pour it into a jar to drown all the small peppers. A week later, take out the pepper, put the pepper in a jar with a cloth to dry the water, add the remaining salt, pour in the soy sauce to drown the pepper, and dry it outdoors for three months.
3. Add sugar and sesame oil and mix well.
It is best to have a special pickle jar. Here's how to replace it with a big mouth bottle. The advantage of a big mouth bottle is that,
You can see the change in the bottle. A bottle of about 4 liters is enough for a family of three, and the bottle mouth must be sealed.
Pay attention to the one with the big bottle mouth, or it will be troublesome to take it out.
(1) Culture of 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 70% of the bottle capacity.
Put a little more salt than usual when cooking, and the salty taste will be gone.
Put about 20 to 30 pieces of pepper (4-liter bottle), and it doesn't matter if there is more or less.
(2) When the water is completely cooled, pour it into the bottle and add one or two kaoliang spirits.
Other wines are not good. Kimchi bacteria actually come from sorghum koji.
(3) Put a green pepper (the kind that vegetables are not spicy at ordinary times)
Other vegetables, such as radish, Chinese cabbage (cabbage) and beans are also ok, but it seems that green peppers are the fastest.
(4) After the bottle mouth is sealed, leave it for about one week to 10 day (depending on the temperature).
After 2-3 days, you can pay attention to carefully observe whether there are steam cannons 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 bottle mouth.
Take out the green pepper used as starter and throw it away.
Congratulations on your success!
Precautions:
The inner wall of the bottle 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.