1. cabbage washed, complete stripped outside the largest leaves *** four to be used. Then cut in half into four equal parts, soaked into the salt water for about 3 minutes, fished out and slightly drained, on the surface and leaves smeared with the right amount of salt, into the container with a heavy weight on the pressure, let stand for 4 hours, until the leaves become soft, and wash with water 2 times after squeezing the water.

2. Cut radish and apple into julienne strips, and cut leek into pieces. Mix glutinous rice flour with appropriate water and microwave on high for 30 seconds to form a paste, let cool. Garlic and ginger peeled, with a garlic grinder grinding into a paste to be used.

3. In a container, add the shredded radish, shredded apple, chives, glutinous rice paste, garlic paste, ginger paste, and all the seasonings and mix well.

4. Fill the seasonings and ingredients evenly into the leaves of the cabbage and wipe them well, roll from the root to the end of the leaves and wrap them with the earliest large leaves left, yard into the container, cover and marinate at room temperature for half a day until fermentation, then refrigerate, and serve after 2-3 days with a sour taste.

Tips 1, cabbage washed, complete stripped outside the largest leaves *** four to be used. Then cut in half into four equal parts, soak into the salt water for about 3 minutes, fish out and drain slightly, on the surface and leaves smeared with the right amount of salt, put into a container with a heavy weight on the pressure, let stand for 4 hours, until the leaves become soft, and wash with water 2 times after squeezing the water.

2. Cut radish and apple into julienne strips, and cut leek into pieces. Glutinous rice flour add appropriate water mix, and into the microwave oven on high for 30 seconds into a paste, let cool. Garlic and ginger peeled, with a garlic grinder ground into a paste to be used.

3. In a container, add the shredded radish, shredded apple, chives, glutinous rice paste, garlic paste, ginger paste, and all the seasonings and mix well.

4, mix the seasoning and ingredients evenly filled with cabbage leaves and smeared, from the root to the end of the leaf rolled, and wrapped with the earliest left out of the large leaves, yards into the container, cover and marinate at room temperature for half a day until fermentation, into the refrigerator, 2-3 days after the sour taste can be eaten.

Tools: pottery made special kimchi altar, the outside is not glazed called tile altar, glazed on the better look some. Altar mouth protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, it can make the kimchi in the absence of oxygen to accelerate the fermentation, produce a lot of lactic acid. Do kimchi should be filled with water in the side tray to seal the altar, which can prevent air from entering. If you do not have a kimchi altar, you can also use other containers instead, but the container is required to have a large mouth and seal tightly, can not breathe. When I was a child, I went with my mom to buy a kimchi altar, and she would always look carefully at the outside of the altar to see if there were any sand holes and cracks, which is related to whether it will be bad when making kimchi. Nowadays, a kind of glass altar is popular, this kind of altar is more beautiful, and you can see all kinds of colorful vegetables inside from the outside. This also serves as a means of grabbing customers' eyeballs in restaurants.

Kimchi is usually divided into two kinds. The types are different, the uses are different and the practices are very different.

One type of kimchi is diving kimchi, diving kimchi comes from the fact that this dish is soaked in the altar and quickly taken out to eat. It can be used as a specialized dish. Usually nowadays, the assorted kimchi in Sichuan restaurants and the small dishes on the table before meals are of this kind.

Materials: usually melon vegetables or hard textured roots, stems, leaves, fruits, etc., cut into long strips. In meat dishes, it is usually pig's ear, phoenix claw and pork mince.

Methods: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), until the salt is completely dissolved, put the right amount of ingredients, pouring kimchi altar (to brine drowned to the altar of the 3 / 5 is appropriate). Wait until the brine cools completely, and then put in the vegetable pieces. Use special chopsticks to eat the kimchi, and do not take oil with you to avoid oil and raw water entering the altar, or else it will bloom (white mold will grow on the surface of the water). The water tank at the mouth of the altar should be kept clean, and often change the water to fill up.

Eating method: lettuce, radish and other vegetables only need to soak eight hours to twelve hours, so that the soaked vegetables out of the crunchy, with a little bit of the right amount of salty, very refreshing. If you like to eat spicy, you can pour a little chili oil, mixed with a little monosodium glutamate (MSG), is a rare delicacy.

Another kind is used as a condiment. There are many famous dishes in Sichuan cuisine are made with this kind of kimchi, this kind of kimchi if you want to do specialized dishes, then you can soak it for a few more days than diving kimchi, almost a week to ten days can be, more than diving kimchi usually a little bit more sour flavor; the other is a long time to soak in the altar, and only fish it up as a garnish when you make dishes.

Materials: chili peppers, bok choy, white radish, cowpeas, ginger.

How to do:

1. Wash and dry the vegetables to be soaked.

2. Boil water, put the right amount of salt (about 80 grams of salt per 1 kilogram of water) on the side and set aside.

3. Start the altar water: use the previous kimchi altar "mother water", or you can ask for some from friends who already have a kimchi altar at home, put in fresh altar water, there will be a better flavor, which has a large number of lactobacilli. If you can't find it, you'll have to make it yourself. Pour the already cooled water into the mother water.

4. Add the spices, peppercorns, fennel, white wine, and the altar water is made.

5. Put the prepared vegetables into the altar to marinate. Vegetables should be filled to the brim, leaving as little space as possible, to the liquid surface near the mouth of the altar, brine submerged vegetables as appropriate. Fill the sink around the mouth of the altar with cool boiled water, fasten a button bowl and put it in a cool place.

6. Pickles put in the place to pay attention to the shade, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.

7. Soak chili peppers and greens can be used with very little mother water, add chili peppers, then add salt, a layer of chili peppers a layer of salt, brine does not have to drown over the pickles.

Eating:

1. Sichuan cuisine, but all dishes with fishy taste will use pickled chili peppers, pickled ginger as a condiment, pickles are not authentic, Sichuan cuisine is certainly not authentic.

2. Pickled radish: choose a small radish, after soaking hair yeast, you can use three. Four sour radish stewed duck, very delicious.

3. Pickled sauerkraut: usually add sauerkraut when making fish, pickled fish can also have spicy and non-spicy practices, depending on their tastes

determined. Sauerkraut can also be used to make pickled cabbage vermicelli soup, or just use the pickled cabbage after washing, cut into julienne strips, mixed into the red oil chili pepper, a little monosodium glutamate, but also very tasty Chinese breakfast accompaniment.

4. Stir-fried cowpeas with minced pork is a common but tasty accompaniment to meals.

Remarks: good kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy taste, is too high in the altar of heat, or access to unclean tools caused by this time should be removed, add salt and a small amount of white wine, put in a cool place, every day, open mouth for about 10 minutes, about 3 to 5 days moldy taste naturally disappears. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

Every year when sauerkraut, chili peppers and ginger are ripe, every family in China will buy dozens of pounds of air-dried kimchi. These vegetables can stay in the jar for a year, but the brine is the more you use it, the better it tastes, and like an old cellar, it lasts forever.

Raw materials:

Nenjiang beans, carrots, cabbage, ginger, water, salt, dried chili peppers, brown sugar, white wine, white vinegar, ginger.

Method:

The kimchi altar washed and dried, dried chili peppers washed first to remove the tip of the water, ginger scraped and washed, the above seasonings in the altar standby; will be injected into the altar of water, water along the edge of the altar, cover the lid, that is, into the kimchi water; will be a variety of vegetables to wash and dry the water into the altar with the lid cover tightly in the summer and put the cool outdoor place 1 to 2 days, 4 to 5 days in the winter can be