production steps:

it is a good day to make at room temperature of about 15 degrees or below. Wait at room temperature for about ten days. The most suitable temperature for the propagation of lactic acid bacteria is -2℃.

1. Choose cabbage, round, large and heavy. Hand-made leaves will break.

2. Sprinkle cabbage with moderate pieces (it is best to do it by hand, and the size is arbitrary); Rinse tap water and air dry.

3. Pickle bittern: Turn on the water and turn off the fire. After adding salt (that is, salt without iodine) (8g salt per 1kg of water) to dissolve, put a proper amount of ingredients (ginger slices, pepper, fragrant leaves, star anise, clove, angelica dahurica and scallion), and after the brine is completely cooled, pour it into the pickle jar (3/5 of the jar is appropriate). Add four sachets of garlic, three-quarters bottles of white vinegar, and a lot of fresh red peppers (especially spicy) or pickled peppers; A spoonful of sugar; (Kimchi water can be tasted salty until it is a little salty. If it is light, it can't be tasted), then add the vegetable pieces. Brine is flat with kimchi, and cold water and white vinegar are added when it is not enough. Finally, use high-alcohol liquor when sealing the jar mouth. (It is best to use cold water to make brine, which is not delicate and is not easy to produce mildew.)

4. Use special chopsticks to eat kimchi, and never bring oil to avoid oil and raw water entering the altar. If kimchi is found to be soft, rotten and smelly, it has deteriorated and cannot be eaten.

Features: fragrant, crisp and delicious, with various colors, and salty and sour taste. One plate is kimchi and the other is peanuts. The production of sauerkraut is different from kimchi, so don't confuse it.

Tips:

1. Kimchi can be used as mother water for the first time, and the dynamic balance of brine acidity can be maintained at any time in the future. If you feel that the salt water is not sour enough, you can add white vinegar to promote fermentation. If the salt water is too acidic, it is advisable to pour off some of it and add water and salt appropriately, with less sugar.

2. Sometimes, white flowers appear in the bottle (the liquid level of the dining paper cover is sucked off), and a few drops of white wine are poured in (much less has the smell of wine).

3. Use celery, tender ginger, mustard, carrot, Jiang Dou, celery, cabbage, cauliflower stalks, etc.

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

5. Pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. Add fresh fish slices, that is, pickled fish

6, and 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;