Practice one
Making ingredients
White wine, ginger, salt, Chaotian pepper, dashi (star anise), peppercorns (I use the powder), sugar, white radish.
Making process
1, the kimchi altar clean and dry water after placing aside.
2. Wash the white radish, cut it into pieces and marinate it with a little salt.
3, then, in an oil-free pot add the right amount of water (depending on the size of the kimchi pot), and heat over high heat.
4, after the water boils, pour in the above ingredients (white wine, ginger, salt, morning glory, dashi, peppercorns, sugar), boil again and then calculate the time to continue to heat for 10 minutes, after which turn off the heat and put it to cool down completely.
5, the white radish wash clean salt, and then filter dry water, into the kimchi altar, after laying down the top of the cooled sauce poured. Tip: you can add a little of the water of the wild mountain pepper in it, so that the flavor of the kimchi is a little positive, otherwise the first few times the kimchi is not good.
6, drowning a number of days can be eaten.
Practice two
Making ingredients
250 grams of white radish, 250 grams of carrots, 100 grams of cucumber, 200 grams of morning glory, 1 piece of ginger, the right amount of big spices, peppercorns moderate, Note: discretionary ingredients; seasoning: 1 tablespoon of cooking wine, 2 tablespoons of refined salt, 3 tsp of sugar
Preparation process
1, white radish and carrots Wash and drain, cut into strips; cucumber washed and cut into chunks; morning glory washed, drained; ginger peeled and sliced
2, radish, carrot, cucumber sprinkled with salt, placed for 24 hours; morning glory sprinkled with salt, placed for more than 4 hours; gauze will be peppercorns, dai miao, ginger wrapped up, made of spice packets
3, the salted vegetables layered into a sealed bottle (altar). Every layer of vegetables lay a layer of morning glory pepper and ginger, the spice packet in the center of the sealed bottle; will lay the vegetables pressed tightly, add the right amount of water, sealed, about 7 days after you can eat.
Features: sweet and sour appetizing, crisp and delicious.
Can be used to bottle wild mountain pepper instead of morning glory, so that the production of kimchi is not only flavorful, but also more time-saving.
Tips to make kimchi colorful and beautiful
1, when making kimchi, add a small piece of alkali, can protect the chlorophyll in vegetables, so that pickled kimchi color is bright.
2, when making kimchi, if you pour some beer in the kimchi jar, can make the kimchi color more fresh, taste more beautiful.
Practice three
Making ingredients
Long bean curd, green bell peppers, red bell peppers, cherry roti, white radish, cucumber, cabbage. Main ingredients: pickle salt (50g) rock sugar a piece, dry chili, ginger 4 pieces, anise 4, sesame leaves, high white wine 50 ml,
(pepper grain, pepper grain, coriander seeds, grass berries) if there is no only put 20 peppercorns is also OK. (For flavor)
Tools
One 1500 ml oil-free wide-mouth glass jar and one oil-free stainless steel skillet.
Procedure
(1) First, soak all the ingredients in water, wash them and dry them naturally. Then cut some into slices and set aside.
(2) Pour 1000 ml of water into a measuring cup in a clean, oil-free skillet.
(3) Pour 50 grams of kimchi salt into the water (it's okay if it's light, you can add salt later, try not to make it too salty)
(4) Bring the water to a boil and let it cool completely.
(5) Pour the cooled kimchi water into a glass jar, not too full, and then pour in all the ingredients.
(6)Put the cooled vegetables into the bottle in the order shown above, starting with the string beans, cherry rooibos, and two kinds of chili peppers.
(7) Finally, place the white roti, cucumber, and cabbage on top. (Cucumber sliced, cabbage with hand torn into slices)
(8) found a small mistake: all the small pieces of ingredients Ming Sheng floated on the top, fishing is not convenient, finally decided to put into a small non-woven medicine bag.
(9)Put in all the vegetables soaked in kimchi water, preferably full, and then cover the lid.
(10)These glass jars seal very well, don't need to change the water in the sink like the old jars, and can be put into the refrigerator, the kimchi is more crisp.