Sichuan kimchi practice

1. kimchi are selected seasonal fresh vegetables, not easy to soak the kind of rotten, the first time to soak are from soaking carrots start, because the water carrots to the brine to enhance the color

2. carrots washed, dry

3. ready to tender ginger, new garlic and bean curd, bean curd to cowpea curd is the best, there is no cowpea curd, so use this kind of curd! Instead, this kind of bean curd can not soak too long, soak and eat, soak for a long time will be soft, cowpea curd will be able to soak for a long time

4. altar wash, cool and dry, add cool boiled water, be sure to cool boiled water, oh, there is no bacteria

5. add salt, this salt should be put a little bit more, the tongue of the two said 1:50, that is, a catty of salt fifty pounds of water, the proportion of this a little bit less, oh, especially for the first time, salty a little bit easier to taste, and the salt is more than the salt. Salt is easier to taste, as soon as possible fermentation

6. hometown to do pickles are the water carrot cherry to stay a little bit of this cherry can also be removed, do not remove fried up is also very tasty, in order to quickly pickled, I cut some strips.

7. put the water carrots first in the altar, the top of the beans and new garlic, in order to facilitate the taking of radish strips, I gave the top of the radish strips and put a layer of fresh red pepper, put on the garlic can be sterilized, taste, put on the ginger, the same is to taste the role of sterilizing, essential and peppercorns Oh

8. done, cover the lid, to the altar along the water seal, wait for the time to give us a miracle! Give us the miracle of it

9. This is the sixth day, look at the color, really beautiful

10. open, there is no drooling feeling ah

Making tips

1. kimchi water: only need an oil-free containers, a packet of kimchi salt, two two peppercorns, in accordance with the 1000 milliliters of water (water to be cooled): 50 grams of kimchi salt and two peppercorns of the ratio can make a new kimchi The ratio will make a brand new kimchi water. Peppercorns are essential to make good kimchi water. The first time you make kimchi water to stay, if you think the flavor is not enough, you can add some supermarkets sell wild pepper water and wild pepper are put in, add some tender ginger, green garlic into the flavor, if the brine is not acidic enough, you can let the water continue to ferment; the taste is too acidic, then you can add some salt. Too salty or not crisp, add rock sugar, or white wine. Soak a few more times, it will become a pot of excellent flavor of the old altar kimchi water it.

2. varieties: in a variety of pickles, to Sichuan pickles is the first. Sichuan kimchi is divided into two kinds, bath kimchi and condiments kimchi. Bathing kimchi as the name suggests is a dish soaked in the altar for a few days can be fished out to eat, like a bath, the general texture of the hard roots and stems, leaves and fruits can be done to bathe in kimchi. Spices pickles: the most common is pickled pepper, ginger and so on. Why Szechuan cuisine is so delicious, is because those famous dishes pickled pepper phoenix claw, pickled pepper fish head are indispensable to the appearance of these spices.

3. Container: If the family more people, you can choose a large capacity of coarse pottery kimchi altar, if the average office worker can do bath kimchi-based, soak a few hours to eat, so the sealing performance of the glass containers, disinfected and cleaned can be used. Do bath kimchi glass bottle can also be smaller, put in the refrigerator after eating, kimchi flavor excellent Oh

4. kimchi is best to use special kimchi salt, because it does not contain iodine, favorable fermentation. If you can't buy it, you can go to the supermarket to find large coarse salt.

5. Kimchi water production must not be stained with oil, the chopsticks best prepared separately, because the water is not clean enough will lead to kimchi "flower", not only the vegetables will rot, but also produce a lot of mold. If just out of the "flower", you can fish out, immediately add kimchi salt and wine, the kimchi altar every day open lid for 10 minutes, a period of time if there is no improvement, do not eat again.

6. It is best to choose professional sealed glass bottles, do not use the lid is made of iron, or general plastic bottles, if the number of people, it is recommended to use coarse pottery kimchi altar.

7. The ingredients for making kimchi and the order of "diving kimchi" into the altar: the following list of 8 ingredients in addition to the two kinds of chili pepper soaking time can be longer, the other are "diving kimchi", that is to say, soak for two or three hours to be able to The following is a list of the 8 ingredients listed below.

Colorful peppers, cucumbers, lettuce, cabbage, watermelon rind soak two hours to eat, white radish, carrots, bean curd (bean curd soak 3 days to eat, or easy to poison) remember! Green and red bell peppers soak half a day.

Garlic, garlic clover, rakkyo (these are flavorful to be put into the kimchi altar).

The order of the altar: 1, bean curd first on the bottom of the altar. Then in order to soak into the altar in order, 6, 7, 8 should not be soaked for a long time, usually 3 hours can be fished out. Should be placed on the top.