Making:Wash the altar, dry it, mix salt with cool boiled water, pour it into the altar, add white wine, rock sugar, dried chili peppers, red chili peppers, peppercorns, anise, cinnamon, garlic, ginger, white vinegar.
Note: It is recommended not to open the lid of the altar during the mother liquor fermentation!
The daily management of pickles should be mastered as follows:
1. After the pickles are washed, the moisture must be controlled to dry, otherwise it is easy to grow long hair. If the raw material itself contains a lot of water, you can add salt first to make the water overflow.
2. Regardless of which ingredients are brewed, add an appropriate amount of salt each time you pickle.
3. Don't use manual ingredients when brewing because there will be a lot of bacteria on your hands. If you must use manual, make sure to sterilize your hands.
4. Don't bring too much kimchi.
5. The water along the altar must be changed regularly and cleaned. Raw water must not flow into the altar when the lid is removed.
6. The kimchi altar should not be placed in a place where the temperature is too high. It should generally be placed in a cool, ventilated and humid place. If the kimchi is hairy, a small amount of white wine can be added to alleviate it.
7. Pickled peppers can be placed in the pickle jar and used slowly, the more you pickle, the more fragrant.
8. Pickle altar and chopsticks with pickles can not be stained with oil, otherwise the pickle water will "bloom", that is, white mold will grow on the pickle water. When encountering "blossom", use clean utensils to remove the mold, add the right amount of salt and white wine, move the pickle jar to a cool, ventilated place, and open the lid for 10 minutes every day. 2-3 days later, it can get better. If the pickles are rotten, soft and smelly, they are spoiled and cannot be eaten and must be poured out.
9. If the flavor of kimchi is too sour, you can add some salt; if it is too salty, you can add some sugar; if it is not crisp, you can add some white wine.
10. Kimchi water can also be used to soak chicken claws, pig's trotters, pig's tails, pig's ears and other leeks, but be sure not to put leeks into the kimchi water for a long time to brew. Leeks should be done separately.