Ingredients: pickle salt, cold water, white wine, rock sugar, dried chili pepper, red chili pepper, Sichuan peppercorns, star anise, cinnamon, garlic, ginger, white vinegar.
Preparation: Wash the jar, dry it, mix it with cold water and salt, pour it into the jar, add white wine, rock sugar, dried chili pepper, red chili pepper, peppercorns, star anise, cinnamon, garlic, ginger, and white vinegar .
Note: It is recommended not to open the jar lid during the fermentation of the mother liquor!
The following points should be mastered in the daily management of pickles:
1. After washing the pickles, be sure to control the moisture and dry them, otherwise hair will easily grow. If the raw material itself contains a lot of moisture, you can add salt first to make the moisture escape.
2. No matter what kind of raw materials are brewed, an appropriate amount of salt must be added every time when pickling.
3. Don’t use handmade ingredients when brewing, because there will be a lot of bacteria on your hands. If you must use your hands, your hands must be disinfected.
4. Don’t bring too many pickles.
5. The water along the edge of the altar must be changed frequently and attention should be paid to cleanliness. When the lid is removed, no raw water can flow into the altar.
6. Do not place the kimchi jar in a place where the temperature is too high. Generally it should be placed in a cool, ventilated and humid place. If the kimchi is hairy, you can add a small amount of white wine to relieve it.
7. Pickled peppers can be placed in a pickled pepper jar and used slowly. The more they are soaked, the more fragrant they will be.
8. The pickle jar and the chopsticks used to pick up the pickles must not be stained with oil, otherwise the pickle water will "bloom", that is, white mold spots will grow on the pickle water. When you encounter "raw flowers", use clean utensils to remove mold spots, add an appropriate amount of pickle salt and white wine, move the pickle jar to a cool and ventilated place, and open the lid for 10 minutes every day. It will get better after 2-3 days. If the pickles are rotten, soft, or smelly, they have gone bad and cannot be eaten and must be thrown away.
9. If the kimchi tastes too sour, you can add some salt; if it is too salty, you can add some sugar; if it is not crispy, you can add some white wine.
10. Kimchi water can also be used to soak chicken feet, pig trotters, pig tails, pig ears and other leeks, but be sure not to put the leeks in the kimchi water for a long time. The leeks should be cooked separately.
1. To raise Aloe barbadensis at home, it is necessary to water the plants every 7- 10 days to keep the soil moist, so that Al