The making method of Sichuan pickle is very simple,
Materials:
A pickle jar (with a rim on the top, which can hold water, and the upper rim of the jar is filled with water, and water is indispensable in normal times, which can play a sealing role), sorghum liquor, pepper, pepper, aniseed (that is, star anise, also known as anise), crystal sugar and salt.
Production method:
1, cultivating pickle fermentation bacteria
(1) First, put some pepper and a proper amount of salt in cold water, and then boil the water. The amount of water is about 10%-20% of the capacity of the jar, not too much.
Put a little more salt than usual when cooking, and it feels salty.
Put about 20 to 30 pieces of pepper, as much as possible, so that you can make a very fragrant dish.
(2) After the water is completely cooled, pour it into the jar, and then add one or two kaoliang spirits (more can be added in the big jar).
Other wines can't. Kimchi bacteria actually come from sorghum liquor, and wine is often added.
(3) Put more green peppers (which are long and strong dark green peppers, which are very spicy and used for seasoning) and ginger to increase the taste of the dish. Moreover, these two kinds of dishes should be kept in the jar all the time. They have the function of improving taste.
After 2-3 days, you can observe carefully to see if there are bubbles around the green pepper. At first, there are one or two very small bubbles, which are almost invisible without careful observation. If there is a bubble, even if it is a bubble, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days, and it will be done!
(4) The raw juice of kimchi is thus prepared (kimchi bacteria are cultivated).
Pickle bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With the fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and sour taste is produced with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.
Precautions:
The inner wall of the jar must be cleaned, and then the raw water can be dried, or simply scalded with boiling water.
Never run water. After washing the green peppers, dry them, and never bring raw water.
Why can't we have fresh water? The reason is simple. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria.
Second, brewing
Add aniseed and rock sugar first.
(1) Commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper, etc. Note: It is best to eat carrots and cucumbers immediately after soaking, and take them out overnight, otherwise it will cause flowers in the jar (bubbles appear in the pickle soup and gray skin appears on the surface).
(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.
(3) Put the cultured pickle juice in the jar, the vegetables must be completely submerged in water, and then seal the jar mouth.
(4) Every time you add a new dish, you should add the corresponding salt in an appropriate amount, and you will grasp it after several times. If there is too much salt, it will be salty, less, sour vegetables and pickled vegetable soup will go bad easily.
After each new dish is added, the brewing time is different according to different dishes, and the longest time is one week.
Third, eating
(1) Pickles can be eaten directly after washing. Pickles can be eaten when eating porridge, and bowls of porridge can be eaten soon.
(2) It can also be cut into small pieces and then stir-fried, and the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. According to your own habits, you can use dried peppers in a wok and put salt and sugar.
(3) You can mix and eat. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a while to squeeze out the water, and add sesame oil, monosodium glutamate, coriander, etc., which is also a very good cold salad.
Fourth, the maintenance of raw juice
It is best to add sorghum wine (about half a liang) and rock sugar once every 3 to 4 times.
The used raw juice can be reused, and the older it is, the better. When you don't put vegetables, pay attention to adding salt in it, and don't dry the water on the top of the jar and put it in a cool place. As long as it is well kept, the kimchi raw juice can be used for 5 years.
The fermentation ability of the original juice after half a year is very strong, and ordinary vegetables can be eaten only after soaking for about one day.
Special reminder:
First, the jar must be sealed, and it is best to use the kind with a mouth made of earth. The upper rim of the jar is filled with water, and water is indispensable in order to play a sealing role. Be careful not to drop raw water into the jar when taking kimchi.
Second, don't touch the oil in the jar. If you touch the oil, flowers will grow, and the vegetables in the jar will rot seriously.
kimchi
Raw materials:
Chinese cabbage 5000g apple 250g pear 250g radish 500g beef broth1500g onion 250g garlic 250g salt150g pepper noodles150g monosodium glutamate 50g.
Production method:
1. After removing the roots and old stalks, wash the cabbage with clear water, drain the water, cut it into 4 pieces with a knife, put it in a pot, sprinkle with salt and marinate for 4-5 hours.
2. Remove roots, whiskers and skins from radish, cut into thin slices and marinate with salt.
3. Peel the apple and cut it into pieces; Chop onion and mash garlic.
4. Drain the pickled Chinese cabbage and radish and put them into the jar.
5. Mix all the seasonings such as apples, pears and beef soup and pour them on the cabbage. The marinade will submerge the cabbage and press it with a clean weight to make the cabbage sink.
6. The time can be determined according to the season, and the summer is generally1~ 2 days; It usually takes 3 ~ 4 days in winter to take out and eat.