Method for making Sichuan pickle

The production method is very simple, as follows.

Materials required:

A big bottle.

One or two kaoliang spirits

A little pepper

One green pepper

A little salt

Ok, let's make it in detail.

First of all, it's best to have a special pickle jar. Here's how to replace it with a big jar. The advantage of a big jar is that,

You can see the changes in the bottle. A bottle of about 4 liters is enough for a family of three, and the bottle mouth must be sealed.

Pay attention to the one with a big bottle mouth, otherwise it will be troublesome to take it out.

(1) cultivating pickle fermentation bacteria:

(1) First, put some pepper and a proper amount of salt in cold water, and then boil the water. The amount of water is about 70% of the bottle capacity.

Put a little more salt than usual when cooking, and the salty taste will stop.

Put about 20 to 30 pieces of pepper (4 liter bottle), it doesn't matter if there is more or less.

(2) After the water is completely cooled, pour it into the bottle, and then add one or two kaoliang spirits.

Other wines are not good. Kimchi bacteria are actually from sorghum koji.

(3) put a green pepper in it (the kind that is not spicy when vegetables are usually eaten)

Other vegetables, such as radish, cabbage (cabbage) and beans, are also ok, but it seems that green peppers are the fastest.

(4) After sealing the bottle mouth, leave it for about one week 10 day (depending on the temperature).

After 2-3 days, you can pay attention to careful observation to see if there are steam cannons around the green peppers. At the beginning,

It's one or two very tiny bubbles, which are almost invisible without careful observation. If there is a bubble, even a bubble,

It means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days, and it's done!

(5) The raw juice of kimchi is thus prepared (kimchi bacteria are cultivated).

Kimchi belongs to anaerobic bacteria, so it is very important to pay attention to the sealing of the bottle mouth.

Take out the green pepper used as a starter for fermentation and throw it away.

Congratulations on your success!

Precautions:

The inner wall of the bottle must be cleaned, and then the raw water can be dried, or simply scalded with boiling water.

Never bring raw water. After washing green peppers, never bring raw water.

Why can't we have fresh water? The reason is simple: chlorine in tap water (raw water) will kill kimchi bacteria.

(2) Brewing

(1) Choose vegetables with less water, such as radish (any radish will do), cabbage (cabbage), beans, green peppers and peppers.

In summer, watermelon skin can also be peeled off and dried.

Vegetables with a lot of water can't be used, such as tomatoes and Chinese cabbage.

Cucumber has never been tried. If anyone has tried soaking cucumber, please come here and tell everyone.

(2) After washing the vegetables, cut them into large pieces or strips (not too small) and drain.

(3) Put the vegetables into the cultured pickle juice bottle, and then seal the bottle mouth.

(4) judging whether the brewing is finished.

It's good that vegetables start to turn yellow, and it's ok to soak them for a few more days. I haven't rotted in them for half a year.

When taking it, you can take it directly by hand. Be careful not to mix it with raw water.

When the bottle cap is opened, the unique aroma of kimchi will come to the nose, which may be unbearable for people in the distance.

Please pay attention to the window ventilation for that strong fragrance.

If the vegetables start to rot, it means that your kimchi juice is not ready, and it must be mixed with raw water.

Or not completely sealed, pour it out and start again.

Precautions:

At the beginning of brewing, it takes a long time, about a week.

The bottle is a fermentation process, so gas will be produced. If the pressure is too high, you can open the bottle mouth to vent.

If the bottle is strong enough, it won't explode, but if the pressure is too high, it will open the seal of the bottle mouth.

Air and water overflow together, polluting the surrounding environment.

After letting off air once or twice, the air in the vegetables is gone, so there is no need to let off air in the future.

(3) Edible

The pickled vegetables can be eaten directly, but it is more reasonable to wash them. It is best to cut them into small pieces and stir-fry them.

The unique flavor of kimchi is more prominent. You can't cook it for 3 minutes at most.

According to your own habits, you can use dried Chili and add salt and sugar.

(4) Maintenance of raw juice

The method of replenishing water is the same as at the beginning, and it is supplemented with pepper water, salt and sorghum wine. Pay attention to wait until the water is complete.

Let it cool before adding it.

White foam will appear when the juice is used for a long time. Add a pinch of sugar.

It is best to replenish sorghum wine (about half a second) every three or four times.

Used juice can be reused, the older the better. 5 years is no problem.

After half a year, the original juice has a strong fermentation ability, and ordinary vegetables can be eaten after soaking for about one day.