Materials:
1. altar a, earthenware is best, the size does not matter.
2. Clean, cool water, you can use mineral water, some use cold water, also okay. But with raw water is not easy to produce white flowers. (To pay attention to the point can be used spring water ah, non-polluting snow water, bubble out of the pickles especially crisp and delicious, huh, but this is very difficult to find in the big city ha)
3. salt, I do not recommend using low-sodium salt or other added components of salt, is the ordinary salt, of course, can be bought to pickle salt is also okay, Sichuan pickles delicious for a reason, that is, the salt is different, Zigong, Sichuan, produced by wells of salt is a good pickle! The salt, no does not matter.
4. white wine, high, not much. But it will often be used.
5. spices a little, star anise sannay each a small piece. Do not put a lot of stew like meat, so that the flavor of kimchi will be very strange.
6. rock sugar, some people also use brown sugar, pepper a small spoon.
7. a small handful of celery, a small handful of garlic (that is, green garlic, some places called garlic), celery can not be celery, is the ordinary white celery (to the root), garlic it is best to take the root of the clean, dry water, celery and garlic are pulled into a small group, carrots (red skin and white heart kind, not carrots) washed and cut into pieces, but also dry the water gas.
8. A few pieces of old ginger, peeled garlic braids dozens of fresh red pepper, you can also use dried chili, how much according to personal taste.
Practice:
Salt dissolved in water, injected into the altar at 1/2, and then into the spices, celery, garlic radish, rock sugar, peppercorns, white wine, ginger, peeled garlic, chili peppers and so on. The mouth of the altar buckle dish, and then the altar edge (that is, the altar on the groove) buckle bowl, the altar edge of the water flooded with inverted bowls, so as to seal, and cut off from the outside air. It's safer to ferment for a week, but if you can't wait, you'll be able to eat some of it, and if you don't think it tastes raw, then it's done.
The amount of salt, I really can not give the data, salt dissolved in water and taste, feel more salty, almost, but not salty bitter. Celery, garlic, ginger and garlic is mainly to make the pickle water aroma, not for eating, soak in it do not care. As for the sugar, I estimate that it is to neutralize the acidity of the kimchi, but also to enrich the taste of it, and rock sugar it can also make kimchi crisp, white wine, one is to play the anti-flowering, the second is to help the fermentation, about to put the two bottle caps will be enough.
Note:
1. In the process of making kimchi, you can't dip into the oil and raw water, or you will have white flowers, which will affect the appearance and taste.
2. The altar is placed in a cool place away from light.
3. If the flowers, you can put a little more white wine, add a small handful of celery, sealed for three or five days, to wait for it to slowly disappear.
4. Each time you put a new dish in, try to dry out the water before you put it into the altar, be sure to add salt according to the amount of vegetables as appropriate. You can also put some rock sugar or brown sugar, if you don't like it, you should be able to leave it out.
5. Regular panning pickle water. Soak for a long time, there will be a layer of sediment at the bottom of the altar, with a clean and oil-free pot will be kimchi and water together, to be clarified, with a spoon will be the mother of water scooped into the altar, the turbid part of the pour. Just once a year.