Pickled pickles, first of all, you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drain cover.

1, first wash and dry the jar, fill it with cold boiled water and add salt (put a spoonful of salt in a bowl of water).

2. Pepper, garlic and pepper can be added.

3. Wash, cut into pieces, dry the vegetables to be soaked, such as radish, Chinese cabbage heart, kidney bean, cowpea, lettuce, pepper, cucumber and fingered citron, and put them in the jar.

4. Cover the lid, pour water and seal it, and put it in a cool place. It can be eaten in about a week. After eating kimchi, you can continue new dishes in it.

5, the taste is too light, you can add some salt and salt water. If it is too sour, add a little white wine.

2 "Authentic kimchi (Figure)

Main materials:

3 Chinese cabbages and 2 white radishes.

Ingredients:

Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 tsp.

Practice:

1, cut the Chinese cabbage into pieces and soak it in salt water for about half a day (until soft).

2. Slice the radish and cut the onion into sections

3. Drain the Chinese cabbage in a big basin, add shredded radish, onion, ginger paste, garlic paste, sugar and Chili powder and mix well.

4, the fresh-keeping box is installed, put it for about one night (out of the water), put it in the refrigerator, take out some when eating, be careful not to touch raw water.

Note:

1, in winter, it must be put for about a whole day, that is, it can only be put in the refrigerator after the water comes out.

2. Chili powder is specially made in Korea, but it is not available in Taiwan Province, but it can be sent by mail.

3. The prepared kimchi can be boiled with kimchi noodles, kimchi hot pot and kimchi dumplings.

3) The materials and practices of kimchi are as follows:

Preparation materials:

1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not too many outer leaves to be removed. It looks clean and fresh. It is advisable to store cabbages with green leaves and fresh appearance. The bigger the newly produced cabbages, the better. In autumn, cabbages with moderate size, good heading degree and heavy weight are better. Chinese cabbage is not only rich in vitamins or minerals, but also contains various components with various pharmacological effects. According to academic papers published, methyLmethionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it and eat it after washing. Radish is thick, uniform, scar-free, fresh, smooth in color, firm and soft in meat, not too spicy and sweet.

3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has bactericidal and degerming effects, and can promote the secretion of saliva or gastric juice and digestion. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used in pickling pickles should be bright red, thick meat and smooth skin dried in the sun.

4. Garlic-The origin of garlic is Central Asia, which belongs to Liliaceae, and the garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative native varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. Multi-petal garlic with spicy taste is often used when making kimchi, while long-stemmed garlic is often used when making salted garlic or using garlic leaves. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid, and it has various functions such as promoting metabolism, relieving pain, constipation, detoxification and so on.

5. Onion-common vegetables are alkaline, but onion is rich in sulfur and belongs to acidic food. Onion is a vegetable that is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Green onions are selected with thick and fresh roots, and fine onions are selected with short and fresh leaves. Both kinds of onions are long and thick with the white part, and the shiny one is suitable.

6. Ginger-Ginger is combined with vinegar, soy sauce, salt, honey, etc., and does not damage the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. The petals are thick, there are not many twists and turns, the epidermis is thin and transparent, and the ginger with less fiber is not spicy, moist and soft.

7. Stichopus spinosa-a green algae parasitic on the shallow sea, with dark green overall, smooth touch and moderate content ratio of calcium and phosphorus. Used when pickling and storing Chinese cabbage.

8. Salt-Salt is the oldest and most important condiment used by human beings so far. Because salt not only regulates the saltiness of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play an osmotic pressure role, and participate in the regulation of acidity and neuromuscular excitability.

9. Fish and shrimp sauce is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in an inherent taste and aroma. The spines of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp sauce, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids. Shrimp sauce, which is the most widely used, is light because of its low fat, and anchovy sauce has the highest content of fat and required amino acids and calories.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the most preliminary materials will be fine.

Step 2: Find a large pot that can be turned upside down, grind the garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic), Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like stuffing dumplings.

Step 3: Fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and one week in winter.

Step 4: Taste the delicious food. Be careful not to leave it for too long. It is suggested that single friends must share it with their friends when they are done, otherwise it would be a pity if they can't finish eating it all by themselves.

The prepared kimchi is best stored at 3-5℃ and can be kept fresh for three months at 3-15℃.

12 "Problems needing attention during pickle brewing"

(1) The jar must be dried, so that fresh water can be added.

(1) The pickle jar should be placed in a place with low temperature.

(3) When eating, attention should be paid to keeping it clean and hygienic, so as to prevent greasy and dirty things from mixing into the jar, otherwise the kimchi water will be spoiled and smelly.

(4) The water tank should be kept full and clean, and it should be cleaned and replaced frequently. For the sake of safety,15% ~ 20% salt water can also be added to the sink.

(5) If white film is found on the liquid surface, it should be removed immediately, and a small amount of soju, fresh ginger slices and garlic should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it.

13 Selection of Vegetable Raw Materials for Brain Processing

(1) Vegetables have dense tissue and little fiber, and are crisp, tender and delicious after pickling. Generally, root and stem vegetables such as radish, carrot, kohlrabi and pickled mustard tuber are suitable for pickling. Some vegetables, such as potherb mustard, grass silkworm, Jerusalem artichoke, etc., have higher economic value than fresh food.

(2) Rich in sugar, which is beneficial to fermentation. Such as cabbage.

(3) It has good appearance, color and fragrance.

(4) Different kinds of vegetables, different processing methods, and different specifications and quality requirements. For example, when pickled mustard tuber, raw materials are required to meet the above conditions, but also to meet the conditions of blunt protrusions, shallow and small grooves, spherical or oval.

(5) The harvest time is suitable. If it is harvested too early, the flavor will be light, the water content will be high, and the yield will be low. If the harvest is too late, the cortex is thick and old, the meat is soft and the sugar is reduced.

14 characteristics of lactic acid fermentation in vegetable pickling process

1, the process in which saccharides are degraded into lactic acid by microorganisms under anaerobic conditions is called lactic acid fermentation. Fermented pickles are mainly fermented by lactic acid bacteria to produce lactic acid to inhibit microbial activities, so that vegetables can be preserved, and at the same time, they also have the antiseptic effect of salt and other spices. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are also alcohol fermentation, acetic acid fermentation, etc. The acid and alcohol produced combine to form various esters, which makes fermented pickles have a unique flavor.

2. The suitable temperature for lactic acid bacteria activities is 26 ~ 36℃, the salt concentration is lower than 6% ~10%, the PH value is in the range of 3.0 ~ 4.4, and the lowest sugar content in raw materials is1.5% ~ 3%. At the same time, anaerobic conditions must be created to promote lactic acid fermentation of lactic acid bacteria and inhibit the growth and reproduction of mold and yeast. reprint

DIY kimchi is higher than changjin.

Kimchi Declaration: I am neither a Hahan nor a "long fan" (a fan of Dae Jang Geum), and I have never been attacked by the Korean Wave. Learning to cook kimchi, just because the sour and spicy taste hit me at once, has become a habit that I can't quit. From then on, it was out of control!

The sunshine in autumn is still warm, however, the bleak autumn wind still blows people home too early and dares not go out. On the afternoon of the weekend, even curled up in the closet, there was still a chill. A cup of fragrant coffee and a good book can naturally kill the whole afternoon easily. However, have you ever thought about what you can do for your lover or family, which not only kills time, but also expresses your thoughts implicitly? It's a good idea to make kimchi. Maybe you and I don't have superb cooking skills, but we also have an exquisite heart.

In fact, it is not difficult to make kimchi. Even if you never go into the kitchen, you can easily make authentic kimchi. The day before yesterday, the reporter had a try, and unexpectedly gained everyone's praise. How's it going? Learn from me quickly!

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Note: Fish sauce is the most essential thing. In South Korea, almost every family makes its own fish sauce. People in China don't eat it, but it is sold in big supermarkets, about 8- 10 yuan/bottle, mostly Thai fish sauce.

Preparation materials:

1, Chinese cabbage

Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not too many outer leaves to be removed. It looks clean and fresh.

2. Radish

Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it and eat it after washing.

3. Pepper

Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has bactericidal and degerming effects, and can promote the secretion of saliva or gastric juice and digestion. In addition, it also has the function of improving various metabolism in the body. Pepper powder used in pickling pickles should be red-colored, thick-fleshed and smooth-skinned peppers dried in the sun.

4. Garlic

Use multi-petalled garlic with spicy taste when making kimchi. Sulfite, the main stimulating component in garlic, has bactericidal power 0/5 times that of carbonic acid, and has various functions such as promoting metabolism, relieving pain, constipation and detoxification.

5. Onions

Ordinary vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a vegetable that is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Green onions are selected with thick and fresh roots, and fine onions are selected with short and fresh leaves.

6. Ginger

Ginger is combined with vinegar, soy sauce, salt, honey, etc., and does not damage the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight.

7. sea pine

The green algae parasitic on the shallow seashore is dark green, smooth to the touch, and the ratio of calcium to phosphorus is moderate. Used when pickling and storing Chinese cabbage.

8. Salt

Salt not only regulates the saltiness of food, but also can't be replaced by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play a penetrating role, and participate in the regulation of acidity and neuromuscular excitability.

9. Fish and shrimp sauce

It is a kind of fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and aroma. The spines of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp sauce, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the most preliminary materials will be fine.

Step 2: Find a large pot that can be turned upside down, grind the garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic), Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like dumpling stuffing.

Step 3: The fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and one week in winter.

Step 4: Taste delicious food, and be careful not to leave it for too long. It is suggested that single friends must share it with their friends after they finish it, otherwise it will be a pity if they can't finish it alone.

Method for making Sichuan pickle

Sichuan kimchi can be eaten directly or used as seasoning for appetizing and eating. It is convenient, fast and cheap to make. The kimchi in the market is not authentic and inconvenient. Why not make an altar by yourself?

The production method is very simple, as follows.

Materials required:

A pickle jar, sorghum liquor, Chinese prickly ash, chilli, aniseed, rock sugar and salt.

Ok, let's make it in detail.

1, cultivating pickle fermentation bacteria

(1) First, put some pepper and a proper amount of salt in cold water, and then boil the water. The amount of water is about 10-20% of the jar capacity, not too much.

Put a little more salt than usual when cooking, and it feels salty.

Put about 20 to 30 pieces of pepper, as much as possible, so as to make the dish fragrant.

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

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

(3) Put green peppers and ginger in, and you can put more, which can increase the taste of the dish. And this kind of dish should be kept in the jar all the time. They have the function of sterilization and taste improvement.

After 2-3 days, you can pay attention to careful observation to see if there are bubbles around the green pepper. 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 jar mouth.

Congratulations on your success!

Precautions:

The inner wall of the jar must be cleaned, and then the raw water can be dried, or simply scalded with boiling water.

Never bring raw water. After washing green peppers, never bring raw water.

Why can't we have fresh water? The reason is simple: chlorine in tap water (raw water) will kill kimchi bacteria.

Second, brewing

First, add the magnifying material and the appropriate amount of rock sugar.

(1) Commonly used kimchi ingredients: radish, cowpea, cabbage (the kind of boiled fish in restaurants), pepper, etc.

Note: carrots and cucumbers are best eaten immediately, otherwise it will cause flowers in the jar.

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

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

(4) Every time you add a new dish, you should add the corresponding salt in a proper amount, and you will grasp it after several times.

If there is too much salt, it will be salty, and if it is less, the food will be sour.

After each new dish is added, the brewing time is different according to different dishes, and the longest time is one week.

Third, eating

1. Pickles can be eaten directly after washing. When eating porridge, they will be served with a dish of kimchi, and later they will eat several bowls.

2. You can also cut it into small pieces and stir-fry it, so that the unique flavor of kimchi is more prominent. It takes at most 2 minutes to put it in the pot. You can use dried Chili to stir-fry the pot according to your own habits, and add salt and sugar.

3. you can eat it with it. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, drown it for a while to squeeze out the water, and add sesame oil, monosodium glutamate, coriander, etc., which is also a very good cold salad.

4. Several kinds of home-cooked dishes made with kimchi

Home-cooked pickled fish: (the common method of making fish in my family)

Get some pickles, including pickles, peppers, ginger, and cut and prepared fish pieces.

Put oil in an oil pan. When the oil is hot, pour in chopped pickles and shallots, and add Chili sauce for color matching. Stir-fry until fragrant, add appropriate amount of water, and add common seasonings: soy sauce and vinegar. After boiling, add the fish pieces. When the soup is fragrant and thick, add the celery pieces. If you like, when you add fish, you can also add tofu pieces and cook them together, so that fish and tofu taste very fresh.

Shredded pork soup with kimchi: choose soaked cabbage, cut into shreds, add ginger and water to boil, add fresh shredded pork caught with starch, then boil, and add chopped green onion and monosodium glutamate to taste when taking out the pot. Soup is a little sour, but it is not the sour taste of vinegar. It is a good dish to relieve summer heat and increase appetite in summer.

Cowpea soaked in minced meat: appetizer for next meal.

Fried chicken gizzards with pickles: appetizers for next meal.

Fourth, the maintenance of raw juice

It's best to add sorghum wine (about half a Liang) and rock sugar every three or four times.

Used juice can be reused, the older the better. 5 years is no problem.

After half a year, the original juice has a strong fermentation ability, and ordinary vegetables can be eaten after soaking for about one day.

Special reminder; 1. The jar must be sealed, and it's best to use the one made of earth with a brim.

2. Don't take oil in the jar. If you take oil, flowers will grow, and the vegetables in the jar will rot seriously.