Korea also has all kinds of kimchi. What vegetables are used to classify first, such as "Chinese cabbage", "cucumber", "green onion" and "Chinese cabbage". Then divide it by place. There are several ways to make spicy cabbage, such as Gyeonggi-do, Jeolla-do, Gyeongsangdo, Chungcheong-do, gangwon, Jeju Island and so on. The basic methods of spicy cabbage are similar, but the topography and climate of each place are different, so the seasoning and storage methods are different.
1. The trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.
2. White flowers sometimes appear in the bottle, so you can pour a few drops of white wine into it. Generally speaking, mustard, radish (preferably its skin), Chinese cabbage, cowpea, celery and so on can be used.
3. If you want to pursue high precision, you can use foreign ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and crisp.
Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.
5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish slices, the so-called pickled fish, a popular new Sichuan dish.
6. Dumped salt water can be used as mother water for other families.
7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.
The kimchi made in this way is crisp and delicious.