Appliance: Sichuan pickle jar (sealed with water)

Ingredients: wild pepper 1 bottle salt, white sugar, white wine, monosodium glutamate, aniseed, ginger and pepper, cold boiled water.

Practice:

1.Wash the pickle jar and dry it for later use.

2. Put the cold boiled water into the jar (about half of the jar), and then transfer the juice from the wild pepper bottle.

3. Put salt, white sugar, white wine, monosodium glutamate (chicken essence, mushroom essence), aniseed, ginger (peeled and sliced) and pepper (10) in the jar, and add wild pepper if you like spicy food.

4. Mix well with clean chopsticks, put in the vegetables to be soaked, cover them and seal them with water. Generally, you can eat it after 8 hours. After a long time, it will be pickled vegetables, 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, and clean chopsticks must be used every time you take kimchi.

2. Vegetables such as radish, cabbage, cowpea, garlic bolt, celery, etc. can be put in the pickle jar. It is best to cut the vegetables and put them in, and they must be dried before putting them in.

3. 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 place with relatively low temperature.

4. Salts, aniseed, monosodium glutamate and other seasonings can be added at any time after the kimchi tastes weak.

5. After a few months, the pickle soup is turbid, it should be cleaned. First, all the pickles are taken out, then the soup is poured out and filtered. After cleaning the jar, the filtered soup is poured in to continue the kimchi.

Production of Sichuan pickles

Source of the article: food forum zhlizh provided and released on September, 2005-10.

All kinds of vegetables in season, such as Chinese cabbage, cabbage, radish, pepper, celery, cucumber, kidney beans, 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. Naturally, the pickle jar is essential for making pickles. In Sichuan, people use a kind of jar mouth protrusion. There is a circle of concave tray (that is, sink, which can hold water) around the jar mouth, and the jar can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a lot of lactic acid. If there is no pickle jar, it can also be replaced by other containers, but the container mouth is required to be large and tightly sealed, and it can't breathe.

Method of making pickled vegetable bittern: Boil clean water, add salt (80g salt per 1 kg water), after the salt is completely dissolved, put a proper amount of ingredients and pour them into the pickle jar (it is advisable that the bittern is flooded to 3/5 of the jar). After the brine is completely cooled, add the vegetable blocks.

Ingredients can be added according to their different tastes. If you like meat flavor, 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 some sugar.

Before soaking, peel off the old roots and yellow leaves of various vegetables, wash them, dry them in the air, cut them into strips (blocks) and pickle them in the altar. The vegetables should be filled with as little space as possible, and the liquid level should be close to the jar mouth, so it is advisable to submerge the vegetables with salt water. Pour cold water into the sink around the altar mouth, buckle the bowl and put it in the shade. 7 ~10 days later. If the prepared kimchi does not taste good when eaten, some adjustments can be made: 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 too high hot air in the jar or unclean tools. At this time, the mildew should be removed, salt and a small amount of white wine should be added, and it should be placed in the shade for about 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 from old soup, it can be eaten after 2 ~ 3 days. The more times pickle brine is used, the more delicious the pickled vegetables are. However, every time you pickle, depending on the quantity of vegetables, you should add some salt, pepper, ginger slices and white wine appropriately.

Use special chopsticks to eat kimchi, and do not bring oil to avoid oil and raw water entering the altar. Kimchi can't be stored for a long time, so you should eat it as you soak it. The tank at the altar mouth should be kept clean and filled with water frequently. If you like spicy taste, you can take out the kimchi and cut it into dices of appropriate size. Add Chili oil and monosodium glutamate and mix well and serve it on the plate, which is the "Sichuan kimchi" often found in Sichuan restaurants.

Pickles, Sichuan Style

Practice 1:

Choose a clean pickle jar and put clean cold water in it. The first is to make mother water. 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 glass of salt (the amount depends on the taste, but it should not be less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have been eaten and turned sour (sauerkraut is not the result of vinegar), and then the soaked vegetables can be taken out for eating. But at this time, the mother water is not enough to taste, and it needs to be refined several times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to add flavor, preferably from Hanyuan, and avoid using Thailand. After the first dish is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put into the refrigerator for later use.

Tips:

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

2, sometimes meet with white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used.

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

4. Cucumber can also be soaked, but another bottle must be used. Because cucumber is easy to spoil salt water. 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. Fresh fish slices can also be added to it, and the so-called pickled fish-a new Sichuan dish popular in recent years-can be served 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 to enter the air and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there must be no oil stain.

Practice 2:

Raw materials:

Nenjiang bean, carrot, cabbage, ginger, clear water, salt, dried pepper, brown sugar, white wine, white vinegar and ginger.

Method:

Wash the pickle jar and control it to dry. Wash the dried pepper first, remove the pedicle and control the water. Scrape the ginger and wash it. Put the above seasonings in the jar for later use. Pour clean water into the jar, put water in the jar edge, and cover it to get pickle water; Wash and dry all kinds of vegetables, put them in the jar and cover them tightly. Put them in a cool outdoor place in summer 1 2 days, and eat them in winter 4-5 days.

Features:

Various colors, salty and sour, slightly sweet.

1, kimchi must have good salt water (some comrades upstairs call it mother water, but Sichuanese generally call it old salt water-in the past, when the daughter of Sichuan got married, the mother must prepare an altar of old salt water as a dowry, so an altar of old salt water can be passed down from generation to generation, and it is passed on from woman to child). Making salt water is very simple, but it takes a lot of time-first, buy some cheap vegetables, wash and dry the water (just one or two hours), then put them into a ceramic jar (the introduction upstairs is very detailed, and I added that the ceramic jar for making salt water must not be glazed or made of glass), and then add a lot of coarse salt (don't use iodized salt, you can use large grain salt in the north), preferably on each floor. Repeat this for 3-5 times, leaving only salt water each time until the amount of salt water is about half an altar. The salt water made in this way is still not as fragrant as the real "old" salt water, but it can make do.

2. When the salt water is made, almost everything will be fine. Be sure to soak the dishes at any time, and pay attention to adding salt at any time with the dishes. But meat oil is strictly prohibited, and the water seal of the jar must be tight. This kind of old salt water is very useful. For example, the first step is to make salt water. If there is old salt water, it will be simple: a quarter of the old salt water can be directly added with salt, water and spices to make kimchi, which is very simple.

3, some tips for making delicious kimchi: radish, cabbage (not tender leaves) and other crisp dishes are put into the jar for 3 days to eat, combined with the fragrance of the dishes, crisp and delicious, oh, the saliva is all out. Pepper and ginger can be soaked for a long time, which is not only delicious, but also salty. If the radish is soaked for a long time, it can be made into sour radish and sour radish soup to sober up.

4. In addition, someone mentioned sauerkraut upstairs. The production of sauerkraut is different from kimchi, so don't confuse it with others.

Add: kimchi doesn't have to be soaked in a special jar. Pickled kimchi in a can bottle tastes quite good.

1, the first key to soaking kimchi is to find a well-sealed cake or jar, which will help pickle water fermentation, and the soaked vegetables will be crispy and delicious without sour teeth.

2. The turnover rate of kimchi should be fast. Why is the kimchi in restaurants delicious? It is because their kimchi is "bath kimchi" (soaked in the evening and eaten in the morning, and eaten in one day), and it is killed when it tastes best. Therefore, if there are not many people at home, it is recommended to soak in a small jar or a big bottle. If a bottle is used, it is necessary to check whether the sealant of the bottle cap is in good condition. When covering the cap, it is necessary to cover the bottle mouth with two layers of plastic paper or oil paper and then tighten the bottle cap. The tighter the better.

3, it is best to use kimchi salt, that is, salt that does not contain iodine, otherwise kimchi is easy to soften and sour quickly. Either add enough salt, but the disadvantage is that it is too salty. I don't like it.

4, it is best to use raw water to make brine, such brine is not delicate, and it is not easy to produce mildew.

5. Pepper, dried pepper, ginger and a little yellow wine are essential (I think it is best not to use fennel or something). Adding some rock sugar or sesame sugar will make the taste better (sugar will do).

6. Everything can be soaked. Besides radish, I also soaked sweet pepper, cucumber, lettuce, celery, radish fungus, cowpea, tender ginger, watermelon peel, radish peel, cauliflower stalk, leaves and stalks of cabbage, Chinese cabbage gang, green vegetable gang (Sichuan people say that the gourd ladle is white) ... It is more effective than Sichuan people. Haha ... It is suggested that the materials should be dried a little before they are put into the bubble (sweet peppers and leaves should not be dried for too long), and I feel much better than those that have not been dried!

7. Finally, there is the carrot mentioned by the landlord, which is the key to raising kimchi water. The water soaked with carrots is not easy to mildew and tastes better than that without carrots. I strongly recommend the "Rouge Radish" in Nanchong, Sichuan, which is red inside and outside and has special water-nourishing effect. Some people used to say that the water in Shanghai is not suitable for bubble vegetables, but this can be changed. After I returned to Shanghai, I specially asked someone to buy "rouge radish" in Sichuan and bring it back. It was a panacea. The taste of pickled vegetables was suddenly different!