We all know that Sichuan people use pickle jars to make pickles. Of course, we can also use them, but I think it is very good to use sealed glass bottles in our small family. I use a 2-liter ordinary sealed jar and a 2.5-liter large glass bottle with an exhaust hole in the inner cover. In fact, pickled pickles in canned bottles are also good.

Second, the production of pickle water:

Generally, the kimchi water required for a bottle of kimchi is about half the volume of the container you use. I use 1 liter of water (about 980 grams, which can be calculated according to 1 kg) to make a ratio. You can convert it according to the capacity of your container.

3. Proportion of pickle water:

Clear water: 1 l (1 000g,1kg)

Salt: 5~8% of water, I use 6%, which is 60 grams.

White sugar: 2.5% of water, that is, 25 grams. I use white sugar or brown sugar.

Spice: I used it very simply, 1 star anise, 1 teaspoon pepper, and a fragrant leaf.

Pepper: Fresh Sichuan pepper can be put at will. I put about 10. It is good for cooking after soaking, but this kind of pepper is particularly spicy. Only 3~5 pieces need to be broken off, so that kimchi will be slightly spicy. The rest only need to be cut off, and it is best to keep the green pedicle on it. I found that if the green pedicle is removed, the soaked pepper will be filled with kimchi water and become brittle. If you don't have this fresh Sichuan pepper, you can dry it.

Garlic: Garlic has the function of sterilizing and enhancing the fragrance of kimchi water, about 10 petal, peeled and put in the whole petal.

Ginger: put 5~6 thick slices. If you like ginger, you can put a few large pieces.

Wild pepper: It is the kind of small green pickled pepper that can be bought in the supermarket. Put about 20, and put some juice in it. Of course, we can do without this wild pepper, but our new kimchi water does not have the old kimchi water as a primer. Adding some wild pepper is not only beneficial to fermentation, but also the kimchi water will taste better.

Wine: put about10 ~15g, and the kimchi water will have a faint wine taste. If you put too much kimchi, it will be bitter for the first time, but it will be fine if you dilute it for the second time. Putting some high-grade grain wine (white wine) will help fermentation, disinfection, sterilization and embrittlement of vegetables. I use 52-degree sorghum wine brewed for three years.

4. Preparation method of pickle water:

Step 1

Take a clean pot and put it in clear water. Put star anise, pepper and fragrant leaves under the tap to wash away the dust, then put them in the pot, turn off the heat after boiling.

Step 2: A Complete Collection of Sichuan Pickles' Practices

Pour in salt and stir to melt.

Step 3 Illustration of Sichuan Kimchi's Practice

Pour in sugar and stir to melt. After cooling, pickle brine is ready.

Step 4

Before making salt water, peel the garlic and cut off the pepper. Put the cleaned and cut ginger into large pieces or pieces in a colander and put it in a ventilated place to dry the raw water on the surface.

Step 5 Home-cooked practices of Sichuan pickles

Pickle containers are also scrubbed in advance, scalded with hot water, and then the inside of the container is air-dried. The cooled brine is poured into the container, garlic, ginger and pepper are added, and then the pickled pepper water in wild peppers (green pickled peppers) and some wild peppers is added.

Step 6

Finally, pour in high-alcohol liquor, stir well with clean oil-free chopsticks, and pickle water will be ready.

Step 7 Simple method of Sichuan pickles

The prepared kimchi water is covered with a lid and sealed. It can be placed for 2 days to release the aroma of the seasoning in the kimchi water before putting the vegetables, or it can be placed for about a week before fermenting the kimchi water to sour taste. Because of the special design of the pickle jar, the pickle jar can automatically vent, as long as the amount of water along the jar is ensured to be clean. If a sealed box, bottle or jar is used, the lid must be opened once a day to vent for a few seconds. When the pickle water is completely fermented, there is no need to vent. Just check the pickle frequently and open it irregularly.

V. Selection, processing and brewing of pickles and vegetables:

Step 8

It is best to choose vegetables with low water content for the first soaking of kimchi, such as all kinds of radishes, cowpeas, green beans, cabbage (olives, cabbages, kohlrabi in the northeast), garlic shoots, cauliflower, etc. Remove the bad parts of the vegetables to be brewed, then wash them and put them on the drying net to dry the water attached to them, and then put them in the kimchi jar.

Step 9

There are several ways to put vegetables: you can mix vegetables and put them in a part of the container, then take out the seasoning in the kimchi water and put them on the vegetables, and then put the remaining vegetables in the container, don't fill them too full, leave a distance of 3 cm at the mouth of the bottle to prepare for the expansion of kimchi, and then pour the kimchi water without vegetables; You can also put vegetables directly into the container filled with kimchi water, and pay attention to open the soaked vegetables at intervals, so that each layer has different vegetables, which not only looks pleasing to the eye, but also has different kinds of vegetables on each layer when eating, which is convenient to take.

Step 10

The pickle water in the pickle container must submerge the vegetables, so as to avoid spoilage and bad taste due to the oxidation of the raw materials. If there are no heavy objects and stuck bamboo strips to hold the vegetables down, it is best to put a layer on the top of the vegetables that are not easy to float. The soaked vegetables should be crisp and refreshing. If they have become soft, it means that the kimchi water is too sour. You can add some salt to the kimchi and soak it again.

Step 1 1

When soaking, if there is too much water in kimchi, you can scoop it out with a clean spoon. If there is too little water in kimchi, you can put salt in cold boiled water and pour it into kimchi.

Step 12 How to eat Sichuan kimchi?

As we all know, pickled peppers are often used in Sichuan cuisine. We can choose which kind of common red pepper is longer, and only cut it off, not to mention the green pedicle. This can be soaked in a bottle alone, and the pepper is light and easy to float on the kimchi water, so it is best to press it to make it soak in the kimchi water so that it will not go bad easily.