Clear mountain spring water, kimchi salt water is the best, coriander does not spend.
It should be pointed out that:
1. Whatever vegetables and pickles you cook, don't add vinegar. ?
2. As long as the vegetables to be soaked are washed clean and the floating water is removed, they cannot be dried in the sun or cowhide-like, so that kimchi will not be brittle. ?
3. If you want kimchi fragrance, you can't just soak one or two vegetables. The more miscellaneous the dishes, the better. The water in the tank can be used continuously and forever, and the older it is, the more fragrant it will be. ?
4. Don't let the raw water fall into the jar after the kimchi is ready. Every time a new dish is put in, there must be no fresh water. ?
5, it is best to use pickles and chopsticks, and there can be no oil stars. ?
6. The pickle jar is afraid of heat and can't be placed by heating or fire.
Extended data:
Practice of Sichuan pickles:
1. Wash the jar and control the moisture.
2. Pour a little high-alcohol liquor and disinfect it evenly. Washing vegetables and controlling humidity. Chop them and let them cool for half a day.
3, a pinch of pepper, two star anises, a rock sugar, four-leaf incense, farmer mineral water to boil. Pay attention to the pot must be clean and oil-free, and continue to cook for about five minutes. Turn off the fire and put the salt aside to cool thoroughly.
4. Put cowpea in the bottom, radish in the middle, pepper and cabbage on top, ginger slices and millet pickled peppers (ready-made in the supermarket) in the middle of each layer, and finally put a box stuck.
Slowly pour the boiling water in front and let it cool. If there are no vegetables, cover them and seal them with water to ensure that the water does not dry. You can eat it in a week.
Baidu encyclopedia-Sichuan pickle