Materials required:

A big bottle.

One or two kaoliang spirits

Pepper 2 Liang

One green pepper and two pieces of ginger.

A little salt

Ok, let's make it in detail.

First of all, it's best to have a special pickle jar. Here's how to replace it with a big mouth bottle. The advantage of a big mouth bottle is that you can see the changes in the bottle. A bottle of about 4 liters is enough for a family of three, and the bottle mouth must be sealed.

Pay attention to the one with a big bottle mouth, otherwise it will be troublesome to take it out.

method of work

(1) cultivating pickle fermentation bacteria: (making brine)

(1) First, put pepper and proper amount of salt in cold water, and then boil the water. The amount of water is about 70% of the bottle capacity.

Put a little more salt than usual when cooking, and the salty taste will stop.

Put about 20 to 30 pieces of pepper (4 liter bottle), it doesn't matter if there is more or less.

(2) After the water is completely cooled, pour it into the bottle, and then add one or two kaoliang spirits.

Other wines are not good. Kimchi bacteria are actually from sorghum koji.

(3) put a green pepper in it (the kind that is not spicy when vegetables are usually eaten)

Other vegetables, such as radish, cabbage (cabbage) and beans, are also ok, but it seems that green pepper is the fastest.

(4) After sealing the bottle mouth, leave it for about one week 10 day (depending on the temperature).

After 2-3 days, you can pay attention to careful observation to see if there are steam cannons around the green peppers. At the beginning,

It's one or two very tiny bubbles, which are almost invisible without careful observation. If there is a bubble, even a bubble,

It means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days, and it's done!

(5) The raw juice of kimchi is thus prepared (kimchi bacteria are cultivated).

Kimchi belongs to anaerobic bacteria, so it is very important to pay attention to the sealing of the bottle mouth.

Take out the green pepper used as a starter for fermentation, throw it away and put in ginger.

Congratulations on your success!

Precautions:

1, the inner wall of the bottle must be cleaned, and then the raw water can be dried, or simply scalded with boiling water. Washing with white wine is also good.

2. Never bring raw water. Never bring raw water after washing green peppers. (Chlorine in tap water (raw water) will kill kimchi bacteria.

(2) Brewing

(1) Choose vegetables with less water, such as radish (any radish will do), cabbage (cabbage), beans, green peppers and red peppers.

In summer, watermelon skin can also be peeled off and dried.

Vegetables with a lot of water can't be used, such as tomatoes and Chinese cabbage.

When the cucumber is brewed, the whole cucumber should be put in, and the cut cucumber has too much water, which is easy to deteriorate the brine.

(2) After washing the vegetables, cut them into large pieces or strips (not too small) and drain.

(3) Put the vegetables into the cultured pickle juice bottle, and then seal the bottle mouth.

(4) judging whether the brewing is finished.

It's good that vegetables start to turn yellow, and it's ok to soak them for a few more days. I haven't rotted in them for half a year.

When taking it, you can take it directly by hand. Be careful not to mix it with raw water.

When the bottle cap is opened, the unique aroma of kimchi will come to the nose, which may be unbearable for people in the distance.

Please pay attention to the window ventilation for that strong fragrance.

If the vegetables start to rot, it means that your kimchi juice is not ready, and it must be mixed with raw water.

Or not completely sealed, pour it out and start again.

Precautions:

1, it takes a long time, about a week, at the beginning of brewing. The bottle is a fermentation process, so gas will be generated. If the pressure is too high, you can open the bottle mouth to vent. (If the bottle is strong enough, it won't explode, but if the pressure is too high, it will open the bottle mouth.) After one or two breaths, the air in the vegetables will be gone. Later,