1 white radish

1 carrot

1 green radish

1 water radish

half a cabbage

2 Chinese cabbages

1 cowpea

1 pepper

4 red peppers

.

5 grams of coarse salt

5 grams of white wine

3 liters of water

Method of pickling carrots

1. Wash all the vegetables and put them in baskets to dry. Then cut it into strips or blocks, and air it for half a day

2. Wash the pickle jar thoroughly, air it, pour in a little high-alcohol liquor, shake the bottle to make the liquor evenly wash the inner wall of the pickle jar with a height of 2cm, then pour out the liquor and invert the jar for later use

3. Pour 3L of clean water into an oil-free pot, and put in 1 pinch of pepper, 2 star anise, 1 piece of cinnamon, a few pieces of fragrant leaves and 1 crystal sugar. Finally, put the dried vegetables in. All vegetables should be soaked in pickle juice

4. After the lid is closed, pour clear water into the sink to seal the jar. Keep it in a cool and ventilated place and keep the water in the sink dry. Cabbage can be eaten in 1 day, and it tastes best in 2-3 days. After 3 days, the radish also tasted, and the radish tasted the best within 5-7 days. After 7 days, the radish will be very sour. After 1 days, the beans will be almost the same. Therefore, it is better to put the food first in the bottle at last, so it is more convenient to take it out first. Beans can be put into the bottle first, at the bottom. If you can't eat all the kimchi in time, you can take it out and put it in a sealed box for cold storage. But kimchi can't be stored for a long time, so it should be eaten with the bubble. On the right, on the fifth day, the pickle juice is already red.

On the third day, the radish has been savored, and it is very delicious to eat with some Chili oil.

On the fifth day, it is a little confusing which is carrot and which is white radish, and it is slightly sour.

On the twelfth day, in fact, the radish tastes best within seven to ten days. Because I forgot, I didn't remember to take it out until twelve days later. At this time, I couldn't see which radish was which. The color was even and beautiful, but the taste was very sour. Suitable for frying meat or making sour soup

Cooking skills

Three key points in making kimchi at home:

1. Container. Sichuan pickle has a special pickle jar, because it is best to avoid light, and the clay jar is better. But because of the visibility of the glass, my heart is more practical, so I choose the glass jar. This kind of jar has a small mouth and a big belly, and there is a sink at the mouth of the jar. It adopts the principle of water sealing. Because it is a fermented product, when the internal pressure in the jar is stronger than that outside the jar, it can automatically expel gas, which is beneficial to the fermentation of lactic acid bacteria. Moreover, the sealing degree of the water seal is better, so that kimchi can be preserved for a long time.

2. Making pickle water. The most taboo of kimchi water is raw water and oil. Therefore, the vegetables to be brewed must be thoroughly dried, and the water used is preferably cold boiled water or pure water. It is best to use special salt for kimchi as salt, and the salinity should be slightly salty but not salty after adding it into water to melt. Wine is essential, which can not only improve the taste and prevent corrosion, but also make vegetables more crisp and tender. There are fewer spices such as pepper. At first, the flavor of kimchi water will be worse, so it can be improved by adding wild pepper and its soup. Over time, if you use it several times, the kimchi water will reach the ideal taste.

3. Vegetables and storage. Pickles have a wide range of vegetables. Generally, hard roots, leaves and fruits can be used as pickles, especially radish, beans, cabbage, tender ginger and pepper. Vegetables must be thoroughly dried, because some vegetables have high water content, such as white radish, so it is best to dry them for half a day before putting them into the pickle jar, and all of them should be immersed in pickle water. When eating, you should prepare chopsticks long enough in advance, and ensure that the chopsticks are water-free and oil-free every time you take food from the pickle jar, so as to ensure the quality of the pickle in the jar. In case of unexpected circumstances, such as' flowering' of kimchi water, that is, a layer of white film-like microorganisms on the surface of brine, this microorganism will decompose lactic acid, reduce the acidity of kimchi, soften kimchi tissue, and even lead to its corruption and the growth of other harmful bacteria. Destroy the quality of kimchi. If there are many white membranous microorganisms, don't stir them up, but tilt the jar mouth and slowly inject new salt water to make them overflow; If it is less, salvage can be used. After that, high-alcohol liquor is added again for sealing, which can inhibit the growth of harmful bacteria. If the pickle water has gone bad, it has to be abandoned and re-prepared.