Miaomiao is in the kitchen.
Sichuan kimchi has a long history. As early as 3,000 years ago, after the ancestors of Bashu entered the Chengdu Plain, they began to think about the preservation methods of fresh vegetables. They found that pickled vegetables can be preserved and eaten for a long time, which became the embryonic form of kimchi.
After 1000 years of improvement, Sichuanese have initially mastered the practice of salted kimchi, and have continued to this day, constantly improving and becoming an indispensable pre-dinner dish or secret seasoning for Sichuanese.
Sichuan pickle is sour, fresh, pure, crisp, fragrant, refreshing and beautiful, which is suitable for making fish with pickled vegetables, hot and sour chicken offal and other dishes. Compared with Korean kimchi and Japanese kimchi, it has more varieties and is soaked in salt water, which is a real "kimchi". In addition, the seasonings used in Sichuan pickles are also relatively simple, and they are all common household ingredients, such as wine, salt, sugar and pepper. When pickled kimchi, you also need fruits, seafood and other accessories, such as pears and fish sauce. Similarly, Japanese kimchi is also extremely rich in accessories, including distiller's grains, soy sauce, vinegar, sweet vinegar, sauce, salt bran and so on.
Thirdly, Sichuan pickles need lactic acid fermentation to have a sour and refreshing taste, and the fermentation process needs a closed environment; Although Korean kimchi also needs lactic acid fermentation, its sealing performance is usually not as strict as that of Sichuan kimchi. Japanese kimchi does not need lactic acid fermentation, so it does not need a closed environment, and the time required is not as long as that of Sichuan kimchi and Korean kimchi.
"Salt water" is the key to making Sichuan pickles. The main ingredients used are water, salt, brown sugar, white wine, dried red pepper and pepper, and some spices, such as Amomum tsaoko, nutmeg and star anise, can be added to enhance the taste of brine. The water in the salt water is very particular, and many people make mistakes in this step, which leads to the kimchi that is made later to blossom and deteriorate easily.
In fact, it is wrong to use cold boiled water in most kimchi making tutorials. Well water is the best choice. It is difficult for ordinary people to get well water, so it is ok to use tap water, in other words, raw water is needed.
On the one hand, raw water contains some microorganisms and minerals, which is beneficial to the fermentation of lactic acid bacteria, and minerals are also conducive to maintaining the brittleness of kimchi; More importantly, once the disinfectant is used, we should pay great attention to adding water or fresh vegetables to the fermented kimchi jar, because a little raw water will make the whole kimchi rot. So when making kimchi, you can use tap water directly.
Secondly, the pickle jar is also very delicate and needs to be covered. It is best to choose pottery or glass jars, or other materials that are not easy to react with kimchi water. In addition, the pickle jar also requires good enamel, no cracks, no trachoma, and good water sealing performance along the jar. You'd better test it with water when you buy it.
You can prepare garlic, ginger, radish, cowpea, garlic moss and so on for the first time. Clean them and put them in the jar, then pour the prepared salt water into the jar to keep the water from crossing the surface of the vegetables. After that, cover the jar and add clear water around the jar edge, which is beneficial to the formation of closed space and the fermentation of lactic acid bacteria.
Kimchi is different from other pickles. After the pickle water is fermented, you can continue to add fresh seasonal vegetables to the jar to make new pickles. The longer the kimchi is soaked, the better the effect will be, but it needs to be maintained:
1. Every time you open the lid to salvage kimchi, gently rotate the jar lid buckled on it by 65438 0.80 degrees, and then gently open it to prevent water at the brim from entering the jar and causing deterioration and acid rot in the jar. In addition, the water along the altar needs to be changed frequently to keep the periphery of the altar clean.
2. Every time you salvage kimchi, you must wash your hands or salvage it with special chopsticks. Never put oil in the pickle jar.
Every time you add fresh vegetables, you need to add some salt to the pickle water.
After the kimchi blooms, it can be remedied. Just salvage the flowers and add some white wine and salt.
5. If the pickle water goes bad and bubbles, you can uncover the can cover for several hours or stir the salt water several times; Liquor can also be added according to the ratio of 10 kilograms of salt water to one or two liquors, or the concentration of salt water can be appropriately increased.