Methods: boil water, add salt (about 50 - 60 grams of salt per 1 kilogram of water), until the salt is completely dissolved, put the right amount of ingredients, pouring kimchi altar (to brine drowned to the altar of the 3 / 5 is appropriate). After the brine cools down completely, put in the vegetable pieces. Use special chopsticks to eat the kimchi, and do not take oil with you to avoid oil and raw water entering the altar, or else it will bloom (white mold will grow on the surface of the water). The water tank at the mouth of the altar should be kept clean, and often change the water to fill up.
Eating method: lettuce, radish and other vegetables only need to soak eight hours to twelve hours, so that soaked out of the vegetables crispy, with a little bit of the right amount of salty, very refreshing. If you like to eat spicy, you can pour a little chili oil, mixed with a little monosodium glutamate (MSG), is a rare delicacy.
Another kind is used as a condiment. Sichuan cuisine, there are many famous dishes are made with this kind of pickle, this kind of pickle if you want to do special dishes, that can be more than diving pickles soaked for a few days, almost a week to ten days can be, more than diving pickles usually a little bit of sour taste; the other is a long time soaked in the altar, only in the cooking time to do up as a garnish.
Materials: chili peppers, bok choy, white radish, cowpeas, ginger.
How to do:
1. Wash and dry the vegetables to be soaked.
2. Boil water, put in the right amount of salt (about 80 grams of salt per 1 kilogram of water) and set aside.
3. The altar water: use the previous kimchi altar "mother water", or you can ask for some from friends who already have a kimchi altar at home, put in fresh altar water, there will be a better flavor, which has a large number of lactobacilli. If you can't find it, you'll have to make it yourself. Pour the cooled water into the mother water.
4. Add the spices, peppercorns, fennel, white wine, and the altar water is made.
5. Put the prepared vegetables into the altar to marinate. Vegetables should be filled, leaving as little space as possible, to the liquid surface near the mouth of the altar, brine sinking vegetables as appropriate. In the altar mouth around the sink filled with cool water, buckle buckle bowl, placed in a cool place.
6. Pickles put in the place to focus on the shade, focus on keeping the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.
7. Soak chili peppers and greens can use very little mother water, into the chili peppers, and then into the salt, a layer of chili peppers a layer of salt, brine do not have to drown over the pickles.
Eating method:
1. Sichuan cuisine, but all dishes with fishy taste will use pickled chili peppers, pickled ginger as a condiment, pickles are not authentic, Sichuan cuisine is certainly not authentic.
2. Pickled radish: choose a small radish, after soaking hair yeast, you can use three. Four sour radish stewed duck, very delicious.
3. Pickled sauerkraut: usually add sauerkraut when making fish, pickled fish can also have spicy and non-spicy practices, depending on their tastes
determined. Sauerkraut can also be used to make pickled cabbage vermicelli soup, or just use the pickled cabbage after washing, cut into julienne strips, mixed into the red oil chili, a little monosodium glutamate, but also very tasty Chinese breakfast accompaniment.
4. Stir-fried cowpeas with minced pork is a common but tasty accompaniment to meals.
Remarks: good kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy taste, is too high in the altar of heat, or access to unclean tools caused by this time should be removed from the mold, add salt and a small amount of white wine, move to a cool place, every day, open mouth for 10 minutes or so, about 3 to 5 days moldy taste naturally disappears. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.
Every year, when pickles, chili peppers, ginger ripe season, every family in Sichuan will buy dozens of pounds of air-dried to do kimchi. These dishes can stay in the altar for a year, but the brine is the more you use the more delicious, like the old cellar, as long as the fragrance.
Another article:
Sichuan kimchi
Materials: 1 bottle of wild peppercorns, 1/2 white radish, 1/2 radish in the heart of the United States, cherry radish, carrots 1/2, salt 1 tablespoon (15g), 2 teaspoons of sugar (10g), 1 tablespoon of white wine (15ml), Mrs. Luck mushroom extract 1 teaspoon (10g), 3 daijiao (star anise), 1 piece of ginger, 10 peppercorns, 2 bowls of cold boiled water (500ml) Directions: 1. Wash and drain all kinds of radish, cut into about 4 ~ 5cm long, cross-section 0.5cm square strip. Ginger peeled and sliced.
2. cool white water into a sealed bottle (about half a bottle), and then the wild pepper bottle of juice
Mix half.
3. Then put salt, sugar, white wine, Mrs. Le Mushroom Essence, dashi, ginger, peppercorns into it,
such as like spicy can add some wild pepper or finger pepper.
4. In an airtight jar, use chopsticks to stir the sauce first, then put in the radish strips, screw
tighten the lid to seal it well, place it in the refrigerator, and it will be ready to eat after 8 hours