First, boil a large pot of water and wait. Wash the leafy vegetables, the best old dishes (first distinguish the vegetables from the cabbage, and ask for vegetables and bitter ones). After the water is boiled, put it in the pot for scalding (pay attention to scalding rather than boiling, and the time should not exceed 15 seconds).
Then pick it up and put it in the jar ... where is the jar? By the way, you need a container, and clay pots are the best. If there are no pottery jars in Shanghai, you can use glass jars. If there is no jar, you can use an enamel bowl. If you don't even have an enamel bowl, don't make it.
Then, scoop it up and put it in the jar, and pour the water of scalded vegetables into the jar, so it is better to submerge the vegetables.
Then add white vinegar. The amount of vinegar depends on the weather. Put less if it is hot, and more if it is cold (the measuring container is a spoon, not a bowl! )。 If there is tofu water (the juice in tofu brain and tender tofu), don't put vinegar. It doesn't matter if you put more tofu water.
Finally, put on the lid (the jar should be sealed to prevent air from entering and leaving. Seal the jar mouth with plastic wrap first, and then cover it)
1, 2, 3 days later, the altar can be opened. Well, it's delicious ~ don't blame me for my poor method if it's not delicious. It's a traditional Chinese sauerkraut practice in Guizhou, Yunnan. I've cooked it n times and it's all delicious ~:)
Remember a few points:
1, oil (no matter what oil) should not be touched during the operation, and everything must be vegetarian, otherwise the sauerkraut will rot in the jar; ←? This is the most important point, come straight to the point ~ ~
2, the cooking time should not be too long, otherwise the sauerkraut is not easy to turn sour; Storage time is not long;
3, the jar should be sealed, so it is easy to be precocious (it takes a short time for green vegetables to become sauerkraut).
-
The practice of kimchi
Kimchi is a spicy dish made of cabbage, radish or cucumber with salt, garlic, onion, ginger, red pepper and seafood. It is a fermented food, which is not only delicious and refreshing, but also rich in nutrition. Kimchi is an indispensable appetizer on the table. Kimchi is made of fish sauce, pepper, garlic and other ingredients. Kimchi is cooked by every family. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and pickled radish in autumn and various kinds of kimchi in winter.
The following is how to make spicy cabbage. The production process is 1. Divide the cleaned whole cabbage into two halves or four equal parts (note: cut vertically) and marinate it with salt water; 2. Cut the radish into filaments. 3. Wash oysters (jellyfish) and seafood with salt water; 4. Add a proper amount of Chili noodles into shredded radish and stir evenly; 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 outer leaves are polished; 9. Finally, wrap it with the outermost leaves, put the spicy cabbage neatly in the jar, and gently press a layer of sauerkraut leaves.
Types of kimchi (*** 187) Chinese cabbage kimchi 25 kinds of radish kimchi 62 kinds of cucumber kimchi 10 kinds of other vegetables kimchi 54 kinds of seaweed kimchi 5 kinds.
The main materials of kimchi
Ingredients: Chinese cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. Accessories: bean sprouts, pepper leaves, Adenophora adenophora, celery, pumpkin, pear, shallot, leek, chestnut, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish and shrimp. Ingredients: Chili noodles, garlic, ginger, onion salt, sugar, sesame and so on. Fish sauce: shrimp sauce, hairtail sauce, lake sauce, yellow croaker sauce, etc.
Characteristics of pickles
As a fermented food, kimchi has different taste and nutrition with different fermentation degree. Pickle is a kind of comprehensive nutritious food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. The taste and fragrance of kimchi also vary with raw materials, containers, weather and technology. Especially in Korea, every family keeps its own unique production method and taste.
Nutritional components of pickles
Vitamins A, B 1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein, etc.
Health care function of pickles
Vegetables and peppers in kimchi contain a lot of vitamin C and carotene, which can play an anti-cancer role. Cellulose in vegetables can effectively prevent constipation and inhibit colorectal cancer. The cellulose in pickles can lower cholesterol and prevent hypertension, arteriosclerosis and other adult diseases ...
Question 2: How to make northeast sauerkraut? I come from the northeast and live in Longjiang. We cook sauerkraut there every year!
1, clean Chinese cabbage or Chinese cabbage.
2. Prepare a jar or something with sauerkraut.
3. put the cabbage or cabbage in a jar, put it well once, and sprinkle salt on the cabbage or cabbage before putting it once! Sprinkle it every time, in order to prevent sauerkraut from really turning into sauerkraut, it can't be eaten when it is rotten.
After everything is put away, add water to the jar. It must be boiled water!
Five, okay.
If you want to eat sauerkraut quickly, add some fresh sauerkraut.
I don't know if there are any here, we have many there!
I have already introduced you. I wonder if I can help you! thank you
Question 3: How to pickle sauerkraut? How? The following is the process of "pickling sauerkraut" presented by experts.
Step 1: Choose vegetables.
It is appropriate to choose seven or eight cooked Chinese cabbage.
Step 2: Dried vegetables.
The appearance of cabbage is not crisp, so it begins to wither.
Step 3: Disinfect
Principle: Sauerkraut is fermented by various microorganisms naturally attached to the surface of vegetables. Fresh vegetables contain a large number of microorganisms, including many potentially harmful microorganisms and a very small amount of lactic acid bacteria.
First, cabbage is simply disinfected with salt water. First, the cabbage is washed with water and then soaked in salt water. The ratio of salt to cabbage is 2%. Mix the salt and water well, and put the soaked cabbage in the sauerkraut jar. (Note that not only the cabbage needs to be disinfected, but also the container for pickled sauerkraut. In particular, the sauerkraut jar pickled with rotten sauerkraut in the previous year needs to be disinfected carefully, paying special attention to the disinfection of the edge gaps, because there are all kinds of bacteria here. )
Household disinfection can use alcohol or white wine. Dip a new towel in alcohol, wipe the inside of the sauerkraut jar, then rinse it with water and dry it. Never use a used rag, because all kinds of bacteria will remain on the rag, so it will be wasted to wipe the sauerkraut jar with a rag with bacteria.
Step 4: Enter the cylinder.
Pour the remaining brine soaked in cabbage into the jar.
Luo Gang, an expert, reminded us to pickle as many cabbages as possible in a big jar, put them in circles one by one, leaving no gap between them, and then press a big stone on the top cabbages. According to the temperature, add water the next day and the third day, and the water must not pass the cabbage. In addition, pickled sauerkraut must not use plastic containers, preferably porcelain jars.
Step 5: Seal the cylinder.
One of the most important reasons for the decay of pickled cabbage preserved by many people is that the cylinder is sealed. There was a good sauerkraut jar in the kitchen. A few drops of oil accidentally fell in, and the whole jar of sauerkraut was destroyed. Luo Gang introduced a simple and effective method to seal the cylinder mouth with a thin plastic film. Cover the stone with plastic film, smooth it down along the shape of the stone, cover the vegetables and seal it along the inner side of the cylinder wall. The film near the water surface is smooth.
Step 6: Fermentation.
During the fermentation process, bubbles will be generated in the tank, and the plastic film will be smoothed at any time.
Matters needing attention
Temperature: 8- 12 degrees; The temperature should not be lower than 5 degrees, which is not conducive to sauerkraut. If it is too high, sauerkraut will rot easily.
Pickling time: 1 month and a half, sealed for one and a half months is most suitable for eating.
Edible time: After pickling for one and a half months, pickled sauerkraut can no longer be put in the jar. If you want to continue eating, you can take it out and freeze it in the refrigerator. When you want to eat, take it out without cleaning. It tastes better to eat directly in the pot.
Question 4: How to make sauerkraut and make sauerkraut yourself?
1. Prepare containers, plastic buckets, jars and jars. Iron and aluminum containers cannot be used because lactic acid will corrode the containers during fermentation.
2, put the cabbage in the container, try to fill all the space, if not good, you can cut some cabbage.
3. Fill it with boiling water, add a little salt or not. Hold it down with stones to prevent the cabbage from floating. Don't let the cabbage come out of the water. The barrel mouth is sealed with plastic film and isolated from the air. Leave it at 10-20℃ for more than 20 days. This step is the key to making sauerkraut, which may rot. The fermentation of kimchi is a process of lactic acid bacteria reproduction. Lactic acid bacteria are anaerobic, and mold bacteria are aerobic. Boiling water is added to remove oxygen from the water, so that other bacteria cannot reproduce and create living conditions for lactic acid bacteria. Sealing with plastic film is to prevent air from dissolving into water again. The past practice was to put tanks.
Above, I hope I can help you, thank you.
Question 5: How to make sauerkraut in the north is not to drown sauerkraut in the northeast, but to accumulate sauerkraut.
Choose a few hundred catties of Chinese cabbage, trim the roots with a knife, and cut off the stems and redundant leaves. Put it in the sun for a day and sterilize it with ultraviolet rays. Then choose a big vat and disinfect it with boiling water. Put it in the designated place in advance for later use.
Blanch the cabbage in boiling water, take it out immediately after the leaves turn slightly green, and put it on a shelf to dry the water. When the vegetables are cold, put the cabbage roots out and the leaves pile up in the middle to form concentric circles. The courtyard to the jar mouth is slightly higher than the semicircle, because the sauerkraut will be weighed down by itself and the leaves in the middle will collapse. It was left overnight, and the next day, the cabbage in the jar mouth was wrapped in leaves and covered with yellow mud. Keep at constant temperature and eat after one month.
This is the traditional practice of sauerkraut in Northeast China. The flooded sauerkraut is golden in color and fragrant.
Most of the pickles sold in supermarkets are made of cabbage. The texture of raw materials is different from that of cabbage, and the taste is even more incredible. Sauerkraut is mainly fermented by anaerobic yeast and can't touch the air. At present, most pickled vegetables on the market are fermented by yeast, and two small bags of yeast are put in each can of pickled vegetables, which can quickly get pickled vegetables out of the can and seize the market. In some areas, salt is put in sauerkraut, which is unscientific. After adding salt, the sauerkraut yeast was inhibited, and the sauerkraut was black and smelly, with no sauerkraut flavor at all.
Many times, I travel all over the country, but I only like to eat my own sauerkraut, and I can't walk around behind my back. Sauerkraut has been flooded by fish tanks, glasses and small jars. It's delicious, and it's no different from the sauerkraut piled up in the vat, and there are even convenient bags.
Tell everyone the secret of my experience.
Try to remove the old cabbage belt and only submerge the cabbage core. Boil the cabbage with boiling water for a while with a spoon, then take it out to cool and squeeze out the water. Put it in a container, put it as far away as possible, and make rational use of space. Then seal the jar mouth with plastic wrap or plastic bag. If the temperature is high, you can eat it in a few days.
The practice of sauerkraut in the south There are sauerkraut in the south and the north, but the taste is different because of different processing methods. In the north, lettuce is generally pickled into sauerkraut, which is different from the processing method in the south. Pickled sauerkraut is used in many southern dishes. Let me introduce it here for the convenience of study. Material selection: There are many kinds of dishes to choose from in southern sauerkraut, generally including the following: green vegetables, produced in winter and spring, full of meat, slightly bitter, often eaten to remove fire. Chen Fang's time can be longer Chinese cabbage, as long as it is Chinese cabbage, can be used as sauerkraut, but the water content of Chinese cabbage is too high. Chen Fang's time is short. Radish dish, that is, radish Eiko, is spicy and slightly bitter, but crisp. This dish is heavy oil, so it is best to use rouge, radish and Eiko, and it can last longer with Chen Fang. Wild celery growing in dry land has the effect of lowering blood pressure. You can't use cress and celery that grow in ditches. Practice: Wash vegetables, boil a large pot of boiling water and put it down several times. First (cook until medium-cooked) and then put it in a larger container. Be careful not to get any oil on it. Put down the cooking water, soak all the dishes, and then cook them with a little rice soup (about two or three bowls) before going in. Put the container in a hot place, and the food will turn sour overnight. The simpler way is to add some vinegar, so that the food will be more sour. Don't throw away the sour soup after eating the food. Eat sauerkraut without making sour soup. The sauerkraut made by this method can be eaten in many ways, such as frying, cooling and dipping, and can also be used to make pickled fish, pickled hooves and sour soup noodles. ...
Question 6: How is sauerkraut made? I want to learn how to make sauerkraut. Steps of sour cabbage
1. Cut the Chinese cabbage in half, wash it, drain it and put it in a container for later use.
2. Boil the water and add salt to dissolve it.
3. Pour the hot salt water into the container, and the water surface will cover the Chinese cabbage. Be careful not to let raw water fall in, then cover the container and put it in a cool place to cool naturally. In about 4.3 days, the Chinese cabbage is fermented, which is sour cabbage. If you continue to ferment, it will become more and more sour, and the acidity of fermentation can be adjusted according to personal preference. After fermentation, it can be stored in the refrigerator for about 1 month.
Question 7: How to make kimchi? I transferred a more authentic one from the Internet. By the way, my experience, I hope that friends who like pickles can try it.
Tool: A special pottery pickle jar. The unglazed jar outside is called a crock, and the glazed jar looks better. The jar mouth protrudes, and there is a circle of concave trays (that is, water tanks, which can hold water) around the jar mouth. The buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight. When I was a child, I went to buy pickle jars with my mother. She always looks carefully at the outside of the jar for sand holes and cracks, which is related to whether pickles will go bad. A kind of glass jar is popular now. This jar is beautiful, and plates of various colors can be seen from the outside. This is also a means to attract customers' attention in restaurants.
Sichuan pickles are usually divided into two kinds. Different types, different uses and different practices.
One is diving kimchi. The reason for diving in kimchi is that this dish is soaked in a jar and quickly taken out to eat. It can be a specialty. Usually the assorted pickles in Sichuan restaurant and the side dishes on the table before meals are this kind.
Materials: Cucumber vegetables or hard roots, stems, leaves and fruits are usually used. , and cut into long strips. Meat dishes are generally pig ears, chicken feet and pig viscera.
Practice: Boil the clean water, add salt (about 50-60g per 1 kg of water), and after the salt is completely dissolved, put some ingredients into the pickle jar (the salt water should cover 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces. Use special chopsticks to eat kimchi. Never bring oil to avoid oil and raw water from entering the jar, or it will grow flowers (white mold will grow on the water surface). The water tank at the altar mouth should be kept clean, and water should be added frequently.
How to eat: Lettuce, radish and other vegetables only need to be soaked for eight to twelve hours, so that the soaked vegetables are crisp and raw, with a little salty taste, which is very refreshing. If you like spicy food, you can pour some Chili oil and mix some monosodium glutamate, which is a rare delicacy.
The other one is for seasoning. Many famous dishes in Sichuan cuisine are made from this pickle. If you want to make a special dish, this kind of pickles can be soaked for a few days longer than diving pickles, almost a week to ten days, and generally a little more sour than diving pickles. The other is to soak in the jar for a long time and only take it out as seasoning when cooking.
Ingredients: Chili, green vegetables, white radish, cowpea and ginger.
Exercise:
1. Wash and dry the vegetables that need to be soaked.
2. Boil the clean water and add a proper amount of salt (about 80g salt per kloc-0/kg water) for later use.
3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water.
4. Add seasoning, pepper, fennel, white wine and jar water to make it.
5. Marinate the prepared vegetables in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade.
6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine.
How to eat:
1. In Sichuan cuisine, pickled peppers and pickled ginger are used as seasonings for all dishes with fishy smell. Kimchi is not authentic, and Sichuan food is definitely not authentic.
2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious.
3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with sauerkraut can also be spicy or not, depending on the taste.
Settings. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish.
4. Soak cowpea: Fried minced meat is an ordinary but delicious side dish.
Remarks: if the prepared kimchi is not suitable for eating, you can make some adjustments: if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by the hot air in the jar or the dirty tools. At this time, mildew spots should be removed and salt and a small amount of liquor should be added. & gt
Question 8: How do families pickle sauerkraut in the process of making it? Sauerkraut is a representative food that embodies the cultural characteristics of Northeast China. If time to go back can last for 20 years, the northern city of "storing autumn vegetables and pickled sauerkraut" in late autumn and early winter was once the mobilization of the whole people, the most lively scene in a year, and also a unique scenery in the northern city for many years. Pickled sauerkraut is rare in today's cities. This national "movement" more than ten years ago is facing a bleak situation of being annihilated. Many people say that "my family is pickled year after year, rotten year after year, rotten year after year, pickled year after year". Imperial Garden Sauerkraut teaches you how to scientifically pickle sauerkraut at home: Step 1: Choose eight or nine cooked Chinese cabbages. Step 2: The sun-dried Chinese cabbage is not brittle in appearance, and just begins to wither. Step 3: Cleaning and disinfection of sauerkraut jars and stones. Chinese sauerkraut must not use plastic containers, preferably porcelain jars. Granite or bluestone is the best choice. The jars and stones used for pickling sauerkraut should be thoroughly cleaned first. If the jars and stones pickled with sauerkraut in the previous year need to be carefully cleaned and disinfected, special attention should be paid to the cleaning and disinfection of edge cracks. Families can disinfect sauerkraut tanks and ballast stones with 75% alcohol or more than 65% liquor. Thoroughly clean kimchi jars and ballast stones and dry them. Wipe the inside, edge and ballast stone of the pickle jar repeatedly with a new towel dipped in alcohol or white wine. Never use a used rag, because there are still all kinds of bacteria on the rag. It is wasteful to wipe the pickle jar with a rag with bacteria. Step 4: Place the Chinese cabbage in a circle layer by layer, leaving no gap between the vegetables (the vegetables can be cut in half), and sprinkle salt evenly layer by layer, with the amount of salt accounting for 2% of the weight of the Chinese cabbage. After placing, press a stone weighing about 40-50 kg on the top cabbage. Step 5: Marinate as much cabbage as possible, and the cabbage should be 3-5cm above the edge of the jar. According to the temperature situation, add water when the cabbage is lower than the altar edge on the second and third days, and the amount of water shall not exceed that of the cabbage (vitamin C can be added with the water). One of the most important reasons for the decay of pickled cabbage preserved by many people is that the cylinder is sealed. After adding water, seal the cylinder mouth with a thin plastic film, which should be smooth and close to the water surface. Many people put their sauerkraut tanks in the kitchen, and accidentally fell into a few drops of oil, and the whole tank of sauerkraut was destroyed. Step 6: During fermentation, bubbles will be generated in the tank, and the plastic film sealing the tank mouth will be smoothed and close to the water surface at any time. The suitable fermentation temperature is 8-65438 0 5℃; Not less than 5℃, the temperature is too low, which is not conducive to sauerkraut. If it is too high, sauerkraut will rot easily. Pickled sauerkraut at home is best pickled for more than one and a half months before eating. Pickled sauerkraut is best eaten within one and a half months.
Question 9: How to make sauerkraut-1 without salt and buy Chinese cabbage 5- 10 days before winter? Principle: Frosted cabbage is not empty and partially dehydrated.
2. Put the cabbage in a ventilated and cool place for 5-7 days. Principle: Proper dehydration can make the leaves of mustard tuber not easy to be scratched and broken in the process of mustard tuber, thus avoiding corruption. At the same time, it can maintain the nutritional components of vegetables to the maximum extent.
3, it is best to use pictures? Porcelain jars are made of foam (pressure). At present, it is sold in the free market, but it seems that there are few traditional coarse porcelain jars. You can buy blue and white porcelain fish tanks in the flower, bird, fish and insect market (the price of traditional coarse porcelain fish tanks and blue and white porcelain fish tanks with the same volume is basically the same, as if there is only a difference of 10- 18 yuan). If it is a building, it is strongly recommended to buy a blue and white fish tank, which can be placed on the balcony at home without losing an elegant decoration. If you can put it in the yard, you are free to choose.
4. Peel Chinese cabbage, paying special attention to removing rotten leaves. Cut off the root of the cabbage with a knife, and the incision is close to the root of the cabbage, but don't hurt the cabbage. Principle: Remove the sources of corruption and other fungi that may exist in the soil and destroy the formation of lactic acid.
5. Put the cabbage in the jar. Let the cabbages give strength to each other, and it is advisable to press the top down and the leaves of the cabbages become upturned. Press on the stone. Principle: First, it is convenient to crush all cabbages with one stone, and second, it is beneficial to exhaust the air inside cabbage leaves after adding water.
6. After the water is boiled, put it at 70-80 degrees and pour it into the tank. Pay attention, because the cabbage itself will collapse out of the water. If there is not so much boiling water at once, you can burn two fires at the same time; If you can't fill it all at once, I suggest you boil several pots of boiling water continuously like me, instead of putting it aside to lower the water temperature. Because the water in the tank is half cold. Principle: First, the boiled water is disinfected. The second moderate water temperature can accelerate the dehydration and contraction of Chinese cabbage and expel oxygen from vegetables and leaves. Protein catalytic saccharification in the third solidified Chinese cabbage.
7. Let it stand for 10-20 days.
Principle: 1. Never put salt, otherwise the best taste of Chinese cabbage will be lost, and Aspergillus flavus will be produced, which is harmful to human body. Salt can delay the formation of lactic acid bacteria, and if it is added too much, it will even hinder the reaction. Pickles are not sour at all. Second, lactic acid bacteria are anaerobic bacteria, which are the core components of sauerkraut. All cabbages will be submerged, isolated from the air, and the cabbages floating on the water will rot. This is why stones are used to suppress buoyancy. Third, it is not in favor of sealing the cylinder mouth. Lactic acid reaction will discharge waste gas, and sealing is not conducive to keeping water clean. Generally, after 3 days, an oxide film will automatically form on the water surface in the cylinder, and even after 10, a thick tire will be formed, which plays a role in natural isolation. 4. The optimum environmental temperature for fermentation is about 10℃. If there is no imitation at 0 degrees, it will take a long time. However, if the ambient temperature is too high, fermentation will be accelerated, and the heat generated by it will be released too late, and the leaves will rot underwater.
Question 10: Pickling method of Sichuan sauerkraut Making Sichuan sauerkraut
Equipment:
Sichuan pickle jar (sealed with water)
Materials:
Wild pepper 1 bottle
salt
White granulated sugar
Chinese hard liquor
monosodium glutamate
Star Anise
old ginger
Sichuan pepper
Cold water
Exercise:
1. Wash and dry the pickle jar for later use.
2. Put the cold boiled water into the jar (about half a jar), and then adjust the juice from the wild pepper bottle.
3. Put salt, sugar, liquor, monosodium glutamate (chicken essence, mushroom essence), aniseed, ginger (peeled and sliced), pepper (10 or more) in the jar, and add wild pepper if you like spicy food.
4. Mix well with clean chopsticks, add the vegetables to be soaked, cover them and seal them with water. Usually you can eat it after 8 hours. After a long time, it will be kimchi, which can be used for cooking and making pickled fish.
Precautions:
1. The soup in the pickle jar should not be exposed to oil, raw water and air for a long time. Always use clean chopsticks every time you take kimchi.
2. Vegetables, such as radish, cabbage, cowpea, garlic bolt, celery, etc. You can put it in a pickle jar. It's best to cut vegetables and put them in. Be sure to dry them before putting them in.
If the temperature is too high in summer, it should be put in the refrigerator, not next to the heating in winter, but in a relatively low temperature place.
4. After the kimchi tastes weak, you can add seasonings such as salt, aniseed and monosodium glutamate at any time.
5. After several months, the pickle soup becomes turbid and should be washed again. First remove all the pickles, then pour out the soup and filter it. After washing the jar, pour the filtered soup in and continue kimchi.
Production of Sichuan pickles
Article source: The food forum zhlizh was provided and published in September 2008-10.
All kinds of vegetables in season, such as Chinese cabbage, Chinese cabbage, 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.
Method for making pickle brine: Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put appropriate ingredients into the pickle jar (it is advisable to submerge the brine to 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces.
You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar.
Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and marinate them in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade. 7 ~ 10 days later. If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.
When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.
Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently. If you like spicy taste, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate, mix well and serve, which is the "Sichuan kimchi" that is often seen in Sichuan restaurants.
Sichuan style pickle
Exercise 1:
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 washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait for ten days at room temperature ... >>