Kimchi altar a (the upper edge of the rim, can be filled with water, the altar of the upper edge of the mouth is filled with water, and usually the water can not be missing, in order to play the role of sealing), sorghum and white wine, peppercorns, chili peppers, daikon (that is, aniseed aniseed, also known as fennel), rock sugar, salt.

Specific production methods are as follows:

I, cultivate kimchi fermentation bacteria

(1) First, put some peppercorns in cold water, the right amount of salt, and then boil the water. The amount of water is about 10-20% of the capacity of the altar, not too much.

Salt a little more than usual cooking, feel very salty that is.

Pepper put about 20 to 30 grains, as much as possible, so that you can soak a very fragrant dishes.

(2) When the water is completely cooled, fill the altar, and then add one or two sorghum wine (large altar can be appropriate to add more).

Other wines won't do, the kimchi mushrooms actually come from the sorghum wine koji, and wine is often added.

(3) put green pepper ( is the kind of long very sturdy dark green pepper, very spicy, seasoning with), ginger can be put more, increase the flavor of the dish. And these two kinds of vegetables to keep the altar all the time, they have the role of flavor.

2-3 days later you can pay attention to watch carefully to see if there are bubbles formed around the green pepper, the beginning of one to two very small bubbles, do not pay attention to observe almost invisible. If there are bubbles, even one bubble, it means that the fermentation is normal, after the peppers are completely yellow, put another 2 to 3 days, it is done!

(4) The original juice of kimchi is ready (kimchi bacteria cultivation is done).

Kimchi bacteria are anaerobic, so it is very important to pay attention to the sealing of the altar mouth. Kimchi produces antibacterial effects as it ferments. In the fermentation process produces lactic acid bacteria, and in the maturation of the fermentation with the production of sour flavor, not only to make kimchi more delicious, but also inhibit other bacteria in the altar to prevent abnormal fermentation.

Precautions:

The inside of the altar must be washed clean, and then dry the raw water, or simply scalded with boiling water will do.

Absolutely no raw water. After the peppers have been washed, they must also be dried, absolutely no raw water.

Why can't there be raw water? The reasoning is simple, tap water (raw water) contains stray bacteria and the chlorine in it kills kimchi bacteria.

Second, soaking

First, add the dashi and rock sugar in moderation.

(1) commonly used kimchi raw materials: radish, cowpeas, gaiwan, ziqiang (purple and red young ginger), chili peppers and so on. Note: carrots and cucumbers are best soaked and eaten immediately, after a night to take out, otherwise it will cause the altar raw flowers (kimchi soup foam, gray skin on the surface).

(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.

(3) Put the cultivated kimchi original juice in the altar, the vegetables must be completely submerged in water, and then seal the mouth of the altar.

(4) every time you add a new vegetable to add the corresponding salt, to the right amount, do a few times will grasp. If the salt is too much, it will be salty, less, the vegetables acid, kimchi soup is easy to deteriorate.

After each addition of new dishes, according to different dishes, soaking time is not the same, the longest time a week.

Three, edible

(1) kimchi wash can be eaten directly, eat congee on kimchi, a moment to eat a few bowls of congee.

(2) can also be cut into small pieces and then stir-fried, kimchi unique flavor is more prominent. It will take at most 2 minutes to cook. Taste can be according to their own habits with dried chili pepper choking pot, put salt and sugar.

(3) It can be eaten with food. Because kimchi is more salty, you can mix the shredded cucumber with shredded kimchi, marinate for a while and squeeze out the water, add sesame oil, monosodium glutamate, cilantro and so on, it is also a very good coleslaw.

Four, the maintenance of the original juice

After each soaking 3 to 4 times it is best to replenish the sorghum wine (about half a tael), rock sugar.

Used original juice can be used repeatedly, the older the better, do not put the vegetables, pay attention to add salt in it, pay attention to the altar on the edge of the water do not dry, put in a cool place, as long as the safekeeping of the good, kimchi original juice with 5 years no problem.

After half a year of use, the fermentation capacity of the original juice is very strong, and the general vegetables only need to soak for about a day to eat.

Special reminder:

One, the altar must be sealed, it is best to use the earth fired with the edge of the mouth of the kind. The upper edge of the mouth of the altar is filled with water, and usually water can not be short of, in order to play the role of sealing. Be careful not to drip raw water into the jar when taking kimchi.

Two, the altar do not dip in oil, dip the oil will flower, serious the whole altar of vegetables will rot.

Three, just started soaking, it takes a little longer, about a week or so.

Four, the bottle is realized in a fermentation process, so it will produce gas. If the pressure is too high, you can open the mouth of the bottle to release gas. Do not let go of the bottle, if the bottle is strong enough, although not to explode, but the pressure is too high will top open the seal of the bottle, even with the gas and water together with the overflow, dirtying the surrounding environment. After one or two times of air release, the air inside the vegetable is gone, and then there is no need to release the air.

The air in the vegetables is gone after one or two passes.