One, the required materials: kimchi altar a (upper edge has a rim, can be filled with water, the altar of the upper edge of the mouth is loaded with water, and usually the water can not be missing, in order to play the role of sealing), white wine, peppercorns, chili peppers, dai ming (that is, aniseed fennel, also known as dai fennel), salt.
Second, the specific production method is as follows:
1, cultivate the kimchi fermentation bacteria
(1) First, put some peppercorns in cold water, the right amount of salt, and then boil the water. The amount of water is about 10-20% of the capacity of the altar, not too much. Salt a little more than usual cooking, feel very salty that is. Peppercorns put about 20 to 30 grains or so, as much as possible, so that you can soak a very fragrant dishes.
(2) When the water is completely cooled, fill the altar, and then add one or two wine (large altar can be appropriate to add more). Kimchi mushrooms actually come from the wine koji, and wine is often added.
(3) put green pepper ( is the kind of long very firm dark green pepper, very spicy, seasoning with), ginger can be put more, increase the flavor of the dish. And these two kinds of vegetables to keep the altar all the time, they have the role of flavor. 2-3 days later you can pay attention to watch carefully to see whether there are bubbles formed around the green pepper, the beginning of one to two very small bubbles, not pay attention to observe almost invisible. If there are bubbles, even one, it means that the fermentation is normal, and when the peppers turn completely yellow, leave it for another 2 to 3 days, and it's done!
(4) The original juice of kimchi is so ready (kimchi bacteria culture). Kimchi bacteria are anaerobic, it is very important to pay attention to the sealing of the mouth of the altar. Kimchi produces antibacterial effects as it ferments. In the fermentation process produces lactic acid bacteria, and in the maturation of the fermentation with the production of sour flavor, not only to make kimchi more delicious, but also inhibit other bacteria in the altar to prevent abnormal fermentation.
Note: 1, the inner wall of the altar must be washed, and then dry the raw water, or simply scalded with boiling water will do.2, absolutely no raw water. Peppers washed and dried, too, absolutely no raw water.
Two, soaking
First add the dashi moderate.
(1) add kimchi raw materials: kimchi, sub ginger (purple young ginger), chili peppers and so on.
(2) Wash the lotus white, tear it into large pieces with your hands (not too small) and dry it. (3) Put the cultivated kimchi juice in the altar, lotus white must be completely submerged in water, and then seal the mouth of the altar.
(4) every time you add a new dish to add the appropriate amount of salt, to the right amount, do a few times will grasp. If the salt is too much, it will be salty, and less, the vegetables are acidic, and the pickle soup is easy to deteriorate.