If you want to learn how to cook pickles in Xiangxi, I suggest you go to Huang Qi School. Huangqi has training branches in Shenzhen, Guangzhou, Huizhou, Dongguan and Zhongshan. You can go to the field first and then decide whether to sign up.
Pickles in Xiangxi taste sour, sweet, bitter, spicy, colored, fragrant and hemp. In the end, you don't feel sweet, sour or bitter. Even the remaining residue is fragrant. Pickles in Xiangxi taste strange, but the more you eat, the more you can't stop. Its aftertaste is endless, but it is not easy to distinguish its taste. This is the secret of Xiangxi kimchi.
Key points of production:
The key to pickle production in Xiangxi lies in lactic acid bacteria fermentation. If natural antiseptic traditional Chinese medicine spices are added to the old brine, the sour soup can remain clear and will not deteriorate for many years. You can also add a natural embrittlement agent to dehydrate the cells of the vegetable without destroying the cell wall, which will make it crisp and refreshing to eat. It is a kind of enjoyment to eat it with red oil, pepper and powder.
Production steps:
1. Wash the sealed jar with a big belly first and dry it for later use.
2. Take 10 kg of Xiangxi mountain spring water and put it into a jar, and add sea salt, rice washing water, embrittler, perfume, antioxidant, etc. Dissolve it completely
3. Wash and dry Chinese cabbage, radish, pepper and other raw materials, put them in a jar, and fully soak them in pickle water. 4 Cover and seal the pickle jar and put it next to the earthen stove, keeping it at 20 degrees Celsius. It expires in about 15 days.
4. Take out the kimchi and mix it with Tujia oil pepper in Xiangxi, and the authentic Xiangxi kimchi will be ready.