Practice:

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.