By koala four season kitchen
Classification of Sichuan pickles
In fact, Sichuan pickles are also divided into two categories. One category is called "bath pickles", which means that the soaking time is short. Generally, crispy root vegetables or hard vegetable leaves, such as radish, lettuce, celery and children's vegetables, are used. Usually, they are soaked on the first day and eaten on the second day. The taste is crisp, tender and delicious, and the salinity is appropriate;
There is also a kind of "deep-water kimchi" which is used as seasoning. It takes a long time to soak and tastes sour and salty, such as pickled peppers and ginger, which are essential for making fish-flavored dishes, and pickled cowpeas and pickled radishes.
The practice of bathing kimchi
(Share the food story from the bean-fruit food certification expert's big dish)
Prepare ingredients
5000 grams of clean water (preferably mineral water) and 300 grams of pickle salt (the ratio of clean water to salt is about 1 kg of water with 60-80 grams of salt);
0/50g of cabbage/kloc-,200g of carrot, 200g of red radish and 200g of celery;
3 pieces of aniseed (star anise), Kaempferia kaempferia 1 piece, 20 pieces of pepper, 5 dried peppers, 0/0g of rock sugar/kloc-0, and 50ml of white wine.
Detailed practice
1, add clean water and salt to make kimchi water in a clean oil-free pot, heat to dissolve the salt, and then air-cool.
2. Add aniseed (star anise), kaempferia kaempferia, pepper, dried pepper, crystal sugar and high-alcohol liquor to the salt water.
Liquor should use Chinese-made high-quality grain wine, such as Erguotou and Shaoyang Daqu (of course, I don't mind if you have to use Maotai or Guojiao). Before, I couldn't buy China white wine, and I used high-quality vodka or rum instead, but it didn't have the aroma of China white wine, and the kimchi didn't have a good flavor.
3. Pour the cooled salt water into the pickle jar or sealed jar, and the amount of water should be 2/3 of the pickle jar.
4. Add washed and dried fresh vegetables and immerse them in salt water.
5. Cover the kimchi jar and place it in a cool and ventilated place. 1-2 days later, kimchi can be eaten. The longer it is soaked, the more sour it will become because of fermentation.
Although the steps are so simple, there are still many details to pay attention to, otherwise it may rot easily or taste bad. Here are some tips for pickling Sichuan pickles. Please read them carefully.