Materials: The above materials are basically needed for the pot-raising stage: radish is mainly used for nourishing water. Besides the figure, celery, garlic sprouts, Chinese onion, sugarcane and parsley are also used for nourishing water and enhancing fragrance. Rock sugar can also be changed into brown sugar, and white wine is missed. It is better if there is homemade mash juice. It would be better if there were old kimchi water from other families. Ginger, ginger, pepper (there are more kinds of special pickled peppers behind), garlic, Zigong salt (kimchi salt does not contain iodine, and crude salt can also be used, and Sichuan people will first promote Zigong salt:)) In addition, it is necessary to prepare kimchi jars. It is good to have a clay jar in Longchang Xiahe, but if not, use a glass jar, which is easy to observe. Some people put star anise in the seasoning, others don't, but pepper is indispensable. I used a mixture of Dahongpao and green pepper 2:1. Steps: a: raw pickles 1 and jars are washed and dried to control the moisture content, about 50g of millet is spicy, about 7-9g of green and red pepper, more than 300g of white radish, one old ginger and 70g of tender ginger, all of which are peeled garlic 1 head, and the peppers are removed and put into the jars after drying; 2. Tap water 1 kg, pickle salt 80g (the ratio of salt will be explained in detail later), broken rock sugar 1/2 tablespoons, mixed and dissolved, and injected into the pickle jar. Finally, add two small caps of white wine, seal the jar edge with water and wait for fermentation. It is suitable for fermentation at the temperature of 25 degrees. When the temperature is particularly high, there will be fragrance floating out of the mouth of the Three Temple of Heaven, and it will also have fragrance after a week or two of cold weather. After that, you can add vegetables to soak it. Pay attention to avoid putting vegetables with high moisture at first, and even if they are put, they should be fully dried and wilted before adding them. In the first few days of fermentation, the water will turn from clear to turbid, which is in the process of fermentation. There is no need to panic, and you need to be wary of flowers or odors on the surface. See the treatment methods later. This is the color of the water after it has been fermented and soaked in Yin Tao radish in January. I made the second jar of B-cooked pickles with the rest of the materials, except that in the first step, a pot of boiled water (directly taking pure water from mineral water) was burned and dissolved in salt water to cool, and the materials in the other steps were exactly the same, except that the proportion of salt was reduced by two liters of cold boiled water (which can be cooked with pepper), pickle salt 130g, broken rock sugar 1 spoon, 3 small lids of white wine, more than 10 grams of green pepper and small ones. C Pickled sea peppers In the second wave of pickled peppers drying, some people say that pickled peppers and ginger are easy to be soft and empty or easy to fade, and I don't know whether it is true or not. But this time, the pickled peppers are thick with ginger, and the local Mexican peppers with chapped lines are thick and spicy. The two wattles used for pickled peppers are better with red and black, and it is not easy to be soaked. It is also good to make bean paste with straight and slender. I have never tried the red and green ones, and the stall owner keeps recommending them to me. It was late to go back to the market, and I only picked a few undamaged ones, but they were not fresh enough. The red Mexican pepper is thick and spicy when eaten raw, but it doesn't stand out when you stir-fry it. Erjing Pickled Pepper is very suitable, first produced in western sichuan bazi, and the most famous is the second gold bar in Huangjia Township, Mumashan, Shuangliu County. However, the output is limited after all, and the export ratio is also very large, so it will be enough to become Erjing in Dongshan, Chengdu. Pickled peppers can be a little spicy. If they are soaked for a long time, they will not be too spicy even if they stutter. Some experiences: 1, about the concentration of salt water: the pickle salt package is marked at the back, and 60- 120g salt is added to each kilogram of water, and 60g is enough for those who don't like salt. This time, I added 80g to the raw water jar and 75g to the cooked water jar, and the finished product was slightly salty. I think the reason why it can be added to 120g is to leave room for dilution when adding a lot of vegetables in the later stage. If a lot of pickles are not prepared, the proportion of salt need not be too high. 2, about flowers: The advantage of kimchi in summer is that it is fermented quickly, and the disadvantage is that it is really easy to grow flowers in those days when the temperature is close to 30 degrees. My jar had bloomed in the hottest days. When I discussed it with my local colleagues, I all said that it was normal to bloom in summer. As long as it was superficial flowers and the water didn't taste bad, it would be good to get rid of it. The last method I used was to add water, overflow the flowers from the bottle mouth, and add salt, liquor and rock sugar. It hasn't appeared again until now. But this time, the flowers gave me some vigilance and summarized some preventive measures: soak some celery in the jar (similar to sugarcane, water bamboo, coriander, perilla, water radish, etc.), and the water surface of the jar mouth is closer to the jar mouth, which compresses the oxygen to nourish the space for bacteria, and the extra kimchi water can be removed to make bathing kimchi or soak meat dishes when adding vegetables; It is necessary to stir the pickle water from time to time in hot weather, and don't let her stay still (if the hand is not the kind that destroys the jar, you can directly stir it, so I will directly use the washed hand now, and it is said that it is more fragrant to stick to the popular pickle:); When the weather is hot, it is especially important to pay attention to adding new peppers, which is the experience of Jenny, and my flower was indeed after adding a new pepper; 3. About the variety of the jar: I used to hear people say that the pickle in the earthen jar is fragrant, which is thought to be a psychological effect. This time, apart from the difference in the amount of raw and cooked water and salt, I really feel that the earthen jar is more fragrant, especially when the jar is opened, but the glass jar is easy to observe and suitable for novices. If there is no one, use a sealed jar, and sometimes you need to manually vent; 4. About raw water and boiled water: Many people say that raw water can't be pickled, which is related to chlorine and bacteria. However, there are many local people in Chengdu who use raw kimchi, and even think that raw water is more convenient, so it is not necessary to completely dry vegetables and it is not biochemical. I think this may be related to the water quality. Even in Chengdu, the water source is divided into several different areas. I tried raw water this time, and there is no problem at all, but if you are not sure about the water quality of your home, just use cold boiled water or mineral water. 5, about the late continuation of the dish: when the jar is lifted, the kimchi water does not need to be filled, and room should be left for the late continuation of the dish, but after the continuation of the dish, it is necessary to supplement the seasoning at any time, especially salt and wine; According to the time of soaking, kimchi can be divided into aged kimchi, one-year kimchi and diving kimchi.