1. Vegetable selection and pretreatment: Choose fresh green Chinese cabbage with bright colors and no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the Chinese cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle with Shanghai salt evenly. Press it with a flat plate to make the salt even. After 6 hours, turn it up and down. After 6 hours, rinse with clean water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.
2. Preparation of seasoning: Slice shallots obliquely, shred shallots, mash peeled ginger and garlic, cut leeks into pieces of 1-2cm, and knead white radish into filaments. Mix the above seasonings evenly in a container, add the cooked thin paste flour, then add a proper amount of Chili noodles, shrimp oil and shrimp paste, mix well and compact for 3-5 minutes.
3. Kimchi production: put the cabbage with good water control on the chopping block, spread it evenly on each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the leaves on the outer layer of cabbage, put it in a jar, seal it and ferment it for 3-5 days to eat delicious kimchi.
When cooking kimchi at home, you should adjust and taste it repeatedly according to your own taste until you are satisfied.
The prepared kimchi is best stored at 3-5℃ and can be kept fresh for three months at 3- 15℃.
Problems needing attention in the process of pickle brewing.
(1) The jar must be hung up so that water can be added.
(1) The pickle jar should be placed at a low temperature.
(3) Pay attention to keep it clean and hygienic when eating, and prevent greasy and dirty things from mixing into the jar, otherwise the kimchi water will deteriorate and stink.
(4) The water tank should be kept full and clean, and cleaned and replaced frequently. For safety, 15% ~ 20% salt water can also be added to the tank.
(5) If a 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.
Selection of plant raw materials for 13 brain processing
(1) Vegetables have dense tissue and little fiber, so they are crisp, tender and delicious after pickling. Common root vegetables such as radish, carrot, kohlrabi and mustard tuber are all suitable for pickling. Some vegetables, such as potherb mustard, silkworm, Jerusalem artichoke and so on. It has 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, 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 round protrusions, shallow grooves, spheres or ellipses.
(5) The harvest time is appropriate. Premature harvest, light flavor, high water content and low yield. If the harvest is too late, the cortex is thick and old, the meat is soft and the sugar is reduced.
Characteristics of lactic acid fermentation of 14 pickles
1. Under anaerobic conditions, the process in which sugars are degraded by microorganisms and converted into lactic acid is called lactic acid fermentation. Fermented kimchi mainly inhibits microbial activities by lactic acid fermentation by lactic acid bacteria, so that vegetables can be preserved, and it also has the antiseptic effect of salt and other spices. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are alcohol fermentation and acetic acid fermentation. The produced acid and alcohol combine to form various esters, which makes fermented kimchi have a unique flavor.
2. The suitable temperature for lactic acid bacteria activity 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 is 1.5% ~ 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.