How to cook pickles? All kinds of restaurants sell them. Fresh and crisp, it can stimulate appetite and help digestion and absorption. If you cook some kimchi at home as a side dish before meals every day ... all kinds of seasonal vegetables, such as Chinese cabbage, cabbage, radish, pepper, celery, cucumber, kidney beans, lettuce and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients, such as salt, ginger slices, pepper, fennel, yellow wine and so on. Kimchi jars are naturally essential for making kimchi. In Sichuan, people use a kind of altar mouth protrusion. There is a circle of concave trays around the jar mouth (that is, water tank, which can hold water), and the buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a large amount of lactic acid in the absence of oxygen. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight. Method for making pickle brine: Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put a proper amount of ingredients into the pickle jar (it is advisable to submerge the brine to 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces. You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar. Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and marinate them in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade. 7 ~ 10 days later. If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used. When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time. Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently. If you like spicy food, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate and mix well to serve, which is the common "Sichuan kimchi" in Sichuan cuisine restaurants. It is especially recommended to use these raw materials to make kimchi: white radish skin, carrot (the kind with red outside and white inside), stems and stems of Chinese cabbage and cauliflower, cowpea and tender ginger ... ╰-2008-07-107:

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