Vacuum may be able to

Generally, the raw materials in this section are made of jars or boxes: all kinds of seasonal vegetables, such as Chinese cabbage, Chinese cabbage, radish, pepper, celery, cucumber, kidney beans, lettuce and other hard roots, stems, leaves and fruits, can be used as raw materials for making kimchi.

Edit this paragraph of ingredients

Salt, ginger slices, pepper, fennel, yellow wine, pepper.

Make tools to edit this paragraph.

In addition to the main ingredients, we also need some ingredients such as salt, ginger slices, pepper, fennel, yellow wine and so on. Kimchi jars are naturally essential for making kimchi. In China, people use a kind of jar mouth protrusion. There is a circle of concave trays (that is, sinks, which can hold water) around the altar mouth. After adding water to the sink, he can completely isolate the outside air from coming in, and the bubbles produced by fermentation can also be discharged through the sink. It can accelerate the fermentation of kimchi without oxygen and produce a lot of lactic acid. Some pickle jars also have an inner cover to prevent water vapor from entering the sink.

Preparation method of pickle brine Edit this paragraph.

Sichuan pickle jar [2]

Boil clean water, add salt (80g per 1kg water), and after the salt is completely dissolved, put a proper amount of ingredients into the pickle jar (it is advisable to submerge the jar with salt water to 3/5). After the salt water is completely cooled, add the vegetable pieces.

You can add ingredients according to your different tastes. If you like meat, 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 sugar.

Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and put them in a jar for pickling. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade. 7 ~ 10 days later. If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew 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, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.

Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently. If you like spicy taste, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate, mix well and serve, which is the common "kimchi" in restaurants in China.

Exercise 1 Edit this paragraph.

Choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic cloves and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have fermented and turned sour (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables and eat them. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If possible, you can add some red peppers from China to enhance the taste, preferably from Hanyuan, and never from Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.

Tips:

1, the trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.

2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, radish (preferably its skin), Chinese cabbage, cowpea, celery and so on can be used.

3, if you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and crisp.

Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.

5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish, which is a new Sichuan dish popular in recent years, can be eaten immediately.

6. Dumped salt water can be used as mother water for other families.

7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.

Exercise 2 Edit this paragraph.

Raw materials:

Tender cowpea, carrot, Chinese cabbage, ginger, clear water, salt, dried pepper, brown sugar, white wine, white vinegar and ginger.

Method:

Wash the pickle jar and dry it. First, wash the dried peppers, remove the pedicels and control the water. Scrape the ginger and wash it. Put the above seasonings into a jar for later use. Pour clean water into the jar, put water on the edge of the jar, and cover it to get pickle water; Wash and dry all kinds of vegetables, put them in a jar and cover them tightly. They can be eaten outdoors in cool weather for 0 to 2 days in summer and 4 to 5 days in winter.

Edit this topic

Various colors, salty and sour, slightly sweet.

1, kimchi must be good brine (some comrades upstairs call it mother water, but China people generally call it old brine-in the past, when China's daughter got married, her mother had to prepare an altar of old brine as a dowry, so an altar of old brine can be passed down from generation to generation, and it was passed down from woman to child). Making salt water is very simple, but it takes a lot of time-first, buy some cheap vegetables, wash them, dry them (only one or two hours), put them in a ceramic jar (the introduction on the jar upstairs is very detailed, and I added that the ceramic jar for making salt water must not be glazed or made of glass), and then add a lot of coarse salt (don't use iodized salt, you can use large grain salt in the north). Repeat this for 3-5 times, leaving only salt water each time until the amount of salt water reaches about half an altar. The salt water made in this way is still not as fragrant as the real "old" salt water, but it can make do.

The salt water is ready, and almost everything is fine. Be sure to pickle at any time, and pay attention to adding salt with the dish at any time. But meat oil is strictly prohibited, and the water seal of the jar must be tight. This old salt water is very useful. For example, the first step is to make salt water. If there is old salt water, it is simple: a quarter of the old salt water can be directly added with salt, water and spices to make kimchi, which is very simple.

3, some tips for making delicious kimchi: radish, cabbage (not tender leaves) and other crisp vegetables can be eaten in the jar for 3 days, combined with the smell of vegetables, crisp and delicious, oh, the saliva is flowing out. Pepper and ginger can be soaked for a long time, not only delicious, but also salty. If the radish is soaked for a long time, it can be made into sour radish and sour radish soup to sober up.