Chinese pickles

A variety of seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves, fruits All can be used as raw materials for making kimchi. Of course, we also need some ingredients such as salt, ginger slices, pepper, fennel, rice wine, etc.

The essential thing for making kimchi is naturally the kimchi jar. In Sichuan, people use a jar with a protruding mouth. There is a concave tray around the mouth of the jar (that is, a sink, which can hold water). The jar can be sealed by buckling the bowl, which can speed up the process of kimchi in the absence of oxygen. Fermentation produces a large amount of lactic acid. If there is no kimchi jar, you can use another container instead, but the container must have a large mouth, a tight seal, and no air leakage.

How to make kimchi salt brine: Boil water, add salt (80 grams of salt per 1 kilogram of water), after the salt is completely dissolved, add an appropriate amount of ingredients, and pour it into the kimchi jar (with brine It is advisable to flood 3/5 of the jar). After the brine has completely cooled, add the vegetable cubes.

Ingredients can be added appropriately according to different tastes. If you like meaty taste, you can add some Sichuan peppercorns, garlic and ginger; if you like spicy food, you can add a little more chili pepper; if you like sweets, you can add some sugar.

Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (pieces), and marinate them in a jar. The vegetables should be filled with as little space as possible, and the liquid level should be close to the mouth of the jar and the vegetables should be submerged in salt water. Pour cold boiled water into the sink around the mouth of the altar, close the bowl and place it in a cool place. It will be ready in 7 to 10 days.

If the prepared kimchi does not taste good when eaten, you can also make some adjustments: if it is not crispy, you can add some wine; if it is too sour, you can add some salt; if it becomes moldy and smells, it means the heat in the jar is too high, or you may not use it. It is caused by unclean tools. At this time, you should remove the mold spots, add salt and a small amount of white wine, move it to a cool place, and leave it exposed for about 10 minutes every day. The mold smell will disappear naturally in about 3 to 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 marinade cannot be used again.

When making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the kimchi making time. If you use old soup to make kimchi, it can be eaten after 2 to 3 days. The more times you use kimchi to marinate, the more fragrant and delicious the pickled vegetables will be. But every time you make pickles, depending on the quantity of vegetables, add some salt, pepper, ginger slices, and white wine appropriately.

Use special chopsticks when eating kimchi, and do not bring oil to avoid oil and raw water entering the jar. Kimchi cannot be stored for a long time and should be eaten as you pickle it. The tank at the mouth of the altar should be kept clean and filled with water frequently.

If you like spicy food, you can remove the kimchi and cut it into dices of appropriate size, add chili oil and MSG, mix well, and serve on a plate. This is the "Sichuan kimchi" often found in Sichuan restaurants. "Yes.