Let's make kimchi

Kimchi is sold in almost all kinds of restaurants. It is fresh and crisp, which can stimulate appetite and help digestion and absorption. If you cook some pickles 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 pickles. Of course, we also need some ingredients such as salt, ginger slices, pepper, fennel, yellow wine and so on.

naturally, the pickle jar is indispensable for making pickles. In Sichuan, people use a kind of jar mouth protrusion. There is a circle of concave tray (that is, sink, which can hold water) around the jar mouth, and the jar can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a lot of lactic acid. If there is no pickle jar, it can also be replaced by other containers, but the container mouth is required to be large and tightly sealed, and it can't breathe.

Method of making pickled vegetable bittern: Boil clean water, add salt (8g salt per 1kg of water), after the salt is completely dissolved, put a proper amount of ingredients and pour them into the pickle jar (it is appropriate that the bittern is flooded to 3/5 of the jar). After the brine is completely cooled, add the vegetable blocks.

The ingredients can be appropriately added according to different tastes. If you like meat flavor, 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 some sugar.

before soaking, peel off the old roots and yellow leaves of all kinds of vegetables, wash them, air them in the air, cut them into strips (blocks) and pickle them in the altar. The vegetables should be filled with as little space as possible, and the liquid level should be close to the jar mouth, so it is advisable to submerge the vegetables with salt water. Pour cold water into the sink around the altar mouth, buckle the bowl and put it in the shade. It will be ready in 7 ~ 1 days.

If the prepared kimchi is not palatable, some adjustments can be made: if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Moldy and stale, it is caused by too high hot air in the altar or unclean tools. At this time, the moldy spots should be removed, salt and a small amount of white wine should be added, and they should be placed in the shade for about 1 minutes every day, and the moldy smell 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, you can add some vinegar or sugar appropriately to speed up fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made from old soup, it can be eaten after 2 ~ 3 days. The more times pickle brine is used, the more delicious the pickled vegetables are. However, every time you pickle, depending on the quantity of vegetables, you should add some salt, pepper, ginger slices and white wine appropriately.

Use special chopsticks when eating kimchi. Never bring oil to avoid oil and raw water entering the jar. Kimchi can't be stored for a long time, so you should eat it as you soak it. The tank at the altar mouth should be kept clean and filled with water frequently.

If you like spicy taste, you can take out the kimchi and cut it into dices of appropriate size. Add Chili oil and monosodium glutamate, mix well and serve it on a plate, which is the "Sichuan kimchi" often found in Sichuan restaurants.

I especially like pickles made from these raw materials: white radish skin, carrots (red outside and white inside), stems and stems of cabbage and cauliflower, cowpea and tender ginger ...:-) "