2. the turnover speed of kimchi should be fast. Why is the kimchi in the restaurant delicious? It's because their kimchi is "pickled in the bath" (soaked in the morning at night and eaten in one day), and killed when it tastes best. Therefore, if there are not many people at home, it is recommended to soak in a small jar or a big bottle. If a bottle is used, it is necessary to check whether the sealant of the bottle cap is intact. When you cover the bottle cap, you need to cover the bottle mouth with two layers of plastic paper or oil paper, and then tighten the bottle cap. The tighter the better.
3. It is best to use pickles salt, that is, salt without iodine, otherwise pickles will become soft and sour quickly. Either add enough salt, the disadvantage is too salty.
4. It is best to use raw water as brine, which is not delicate and not easy to mildew.
5. Pepper, dried pepper, ginger and a little yellow wine are essential. Add some rock sugar or sesame sugar, it will taste better (sugar is also ok).
6. You can soak anything except radish. You can also soak sweet pepper, cucumber, lettuce, celery, radish fungus, cowpea, tender ginger, watermelon skin, radish skin, cauliflower pedicels, leaves and stems of Chinese cabbage, Chinese cabbage ribs and green vegetable ribs. It is recommended that the materials be dried a little before being put into boiling water (sweet peppers and leaves should not be dried for too long).
7. Finally, there are carrots, which is the key to raising kimchi water. The water soaked with carrots is not easy to mildew and tastes better than that without carrots. China Nanchong's "Rouge Radish" is highly recommended, both inside and outside are red, which has the special effect of nourishing water. Some people used to say that the water in Shanghai is not suitable for soaking vegetables, but this can be changed. Carrots and cucumbers are best eaten immediately after soaking and taken out overnight, otherwise it will cause flowering in the altar (bubbles appear in pickled vegetable soup and gray skin appears on the surface).
8. To maintain the original juice, it is best to add sorghum wine (about half a second) and rock sugar every 3 to 4 times. Used raw juice can be reused, and the older the better. When you don't put vegetables, pay attention to adding salt inside. Don't dry the water on the jar and put it in a cool place. As long as it is preserved, kimchi juice can be used for 5 years. After half a year, the original juice has a strong fermentation ability, and ordinary vegetables can be eaten in a day or so.