Drop a few drops of white wine, add some peppercorns, add more, dozens of it, garlic to put two handfuls of freshly pointed red peppers a few, a few segments of celery, according to the 1 catty of water plus 40G salt, red skin white radish only skin, about 3, 4 mm thick, a little bit more loaded, will be full of altar (so that the) The water surface is about two centimeters away from the altar edge distance can be),
The altar edge with water, cover the lid, put in a sheltered place for 7 days, fish out the radish skin (just to be its flavor), kimchi water is done].
Different time for different ingredients
Cabbage, cabbage help, radish skin, large bell pepper 1 to 2 days to eat.
Onions take 3 or 4 days
Tender ginger and cowpeas are almost ready when you put them in there for a 4 or 5 days.
Small chili peppers need to be soaked for a while longer to be tasty.
The kimchi water can be reused, occasionally there are white flowers, it does not matter, fish out and then add some salt and white wine can be.
When you want to eat something else, you can also soak it to eat it, but the watery stuff (cucumber and the like) is better to put less.
Eat everything as you soak it, and don't soak it too long.
Just remember, everything is washed and cleaned, the water is controlled, dry surface moisture can be put in. Chopsticks should also be used for this purpose, and should not be stained with raw water or oil, or they will easily go bad.
Kimchi brine preparation and identification
Vegetables are selected, processed, washed, first in the billet brine to play a bottom (i.e., out of the billet), and then people altar soaking. Its purpose is: under the action of brine, to chase out the excessive water contained in vegetables, the initial penetration of salt flavor, so as not to reduce the quality of brine and pickled vegetables after the altar. At the same time, salt has the function of sterilizing, vegetables through the billet, can kill the bacteria attached to the skin of vegetables, so that pickles and brine are both clean and hygienic. Secondly, some vegetables contain strong pigment, which can be faded out partly to help fixing and keeping the color, and removing the bad smell to avoid the brine pollution.
(A) out of the blank brine
Salt and water in the ratio of 1:4 dissolved into. After the use of brine can continue to be used for the same variety of vegetables out of the blanks, but each time the proportion of salt should be added to maintain the concentration.
(ii) pickle brine
refers to the blank or drying, and then soak the brine. It includes "bath" brine, new brine, old brine and new and old mixed brine.
(3) "bath" brine
is the brine used for the kimchi to be eaten now. This brine is easy to make, using 1000-1250 grams of salt, dissolved in 5000 grams of water, and then mixed with 1000-1500 grams of old brine mixed into it. Due to the penetration of the old brine and the addition of condiments and spices as appropriate, it produces the aroma that kimchi brine should have. This brine can be pickled radish, bamboo shoots, lotus white, bean sprouts, oil Lai Chai and other vegetables.
(D) new brine
is the newly prepared brine. The preparation method is: 5000 grams of water (tap water, spring water, well water can be) add 1250 grams of salt, seepage of the old salt water 1000-1500 grams. Then according to the soaked vegetables add condiments, spices.
(E) old brine
Garlic seedling rods, sour greens, aged radish and other vegetables, as well as spices, spices, its color, aroma and taste are excellent. This brine is mostly used for inoculation, so it is also known as mother and child brine, connoisseurs it is divided into three levels. Brine for inoculation, generally take the first class of old brine, that is, color, aroma and taste of the old brine. Here said color, aroma and taste of brine, the standard should be: color - yellow and red, like tea, clear to the bottom; aroma - mellow aroma, smell of comfort; taste - whether into the sour, sour and spicy, sweet and sour, the taste of its rich and fragrant. If it has been slightly deteriorated for a while, and the color, aroma and taste are not affected after treatment, it is regarded as second-class brine. Salt water of different types and grades mixed together is considered third-grade salt water. Salt water deterioration, after the rescue ineffective and affect the color, aroma and taste, is considered a second-class salt water and should not be used for inoculation use.
(F) new and old mixed brine
refers to the new and old brine each half mixed into the brine.
Some families may not be able to find old brine or lactoin when they start making kimchi. In this case, the new brine can still be prepared as required to make kimchi, only the first few times the taste of kimchi is poor, with the passage of time and careful conditioning, kimchi brine will achieve satisfactory requirements and flavor.
The identification of brine:
Color, aroma and taste are good for the first class. Had a slight deterioration, but has not yet affected the color, aroma and taste of brine, after the rescue and become good for the second level. Different categories and grades of brine mixed together for the third level. If the brine is spoiled and its color, aroma and taste are still bad after treatment, it is classified as Grade IV. This brine should be discarded.