Pickle water, well water, purified water and mineral water should be used directly without boiling. Tap water is boiled and cooled (depending on the local water quality, it is best not to boil if the water quality is good).
Altar: pour water into the altar, add salt in proportion, and the proportion of salt water (16 below 6%).
It's a catty of water and 30 grams of salt.
17-25 degrees 7%
It's a kilo of water and 35 grams of salt.
Above 26 degrees, 8%
That is, the salt content of 40 grams per catty of water refers to the ambient temperature); Next, put about 20 to 30 pieces of pepper; One or two kaoliang spirits, if there is no kaoliang spirit, you can put one or two bottle caps with other high-grade liquor (it is better not to add spices and not to add too much to one or two bottle caps); Green pepper (that is, the long and strong dark green pepper, very spicy, used for seasoning, fresh millet pepper is better); Peel a dozen garlic cloves; Add more ginger to increase the flavor of the dish (remember to peel the old ginger and cut it into thick pieces or pieces, and wash the tender ginger and use it directly); Radish (the skin of carrot is the best). Put them together in the jar and seal the jar along the water. Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and produce sour taste with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation. Therefore, in the process of mother water fermentation, it is recommended not to open the jar cover! Pay attention to avoid light
1, this method takes an eight-catty jar as an example; The specific quantity should be increased according to the size of the jar, except for peppers. A jar of eight catties contains five catties of water, and then the rest is put in. Water should not pass through the material. At first, it was normal for vegetables to float on the water because of the heavy salt water. When vegetables absorb enough salt water, they will sink automatically. ) Don't be too full if the jar is about 80%!
2. The raw materials must be cleaned during the production of kimchi, and they must be fresh and free of grease!
3. It is recommended not to open the jar cover during the fermentation of mother water!
4. Before putting the radish into the jar, it is best to dehydrate (cut radish is dried until the surface is wrinkled).
5, rock sugar can be put or not, it is not recommended to put rock sugar during the start of the mother water, you can put it or not, just three or four tablets.
6. Pottery pots can judge whether to ferment according to the bubbles along the water and the sound in the pot. When the bubbles are strong and the sound is strong, you can add meals in two or three days.
7. The fermentation time of pickle mother liquor is related to temperature, with high temperature leading to fast fermentation and low temperature leading to slow fermentation.