Ingredients and raw materials: a covered altar, a variety of seasonal vegetables.
Ingredients: cold boiled water, salt, ginger, pepper, wine, rock sugar.
Methods/steps
One, cultivate kimchi fermentation bacteria
1, first put some pepper in cold water, the right amount of salt, and then boil the water, the amount of water in the altar capacity of about 10-20%, not too much. Salt than usual cooking a little more, feel very salty that is. Pepper put about 20 to 30 grains or so, try to put more, that can be soaked out very fragrant dishes.
2, when the water is completely cooled, filling the altar, and then add one or two sorghum wine (large altar can be appropriate to add more). Other wine does not work, pickle mushroom is actually from the sorghum wine koji, wine is also often to add.
3, put green pepper (is the kind of long very sturdy dark green pepper, very spicy, flavored with), ginger can be put more, increase the flavor of the dish. And these two kinds of vegetables to keep the altar all the time, they have the role of flavor. 2-3 days later you can pay attention to watch carefully to see if there are bubbles formed around the green pepper, the beginning of one to two very small bubbles, do not pay attention to observe almost invisible. If there are bubbles, even one bubble, it means that the fermentation is normal, and when the green pepper turns completely yellow, put it for another 2 to 3 days, and it's done!
4, the original juice of kimchi is so good (kimchi bacteria culture is good), kimchi bacteria belong to anaerobic bacteria, pay attention to the altar mouth seal is very important. Kimchi with fermentation, produce antibacterial effect. In the fermentation process produces lactic acid bacteria, and with the maturation of fermentation produces sour flavor, not only make kimchi more delicious, but also inhibit other bacteria in the altar to prevent abnormal fermentation.
Note:
1, the inner wall of the altar must be washed, and then wipe the raw water dry, or simply scalded with boiling water will do.
2, absolutely no raw water. Peppers washed and dried, absolutely no raw water. Why can not have raw water? The reason is very simple, tap water (raw water) contains stray bacteria, and the chlorine inside will kill the pickle bacteria.
3, cover the lid, in the altar around the mouth of the sink poured on the right amount of water (preferably cool water), the sink should be kept clean, and often change the water filled.
Two, soaking
1, first add the dashi, rock sugar appropriate amount.
2, commonly used kimchi raw materials: carrots, cowpeas, gaiwan, sub ginger (purple and red young ginger), chili peppers and so on. Note: carrots and cucumbers are best to soak and eat, take out after a night, otherwise it will cause the altar raw flowers (kimchi soup foam, gray skin on the surface).
3, after washing the vegetables, cut into large pieces or strips (not too small), dry the water.
4, put the cultivated kimchi original juice in the altar, vegetables must be completely submerged in water, and then seal the mouth of the altar.
5, every time you add a new vegetable to add the corresponding salt, to the right amount, do a few times will grasp. If more salt, it will be salty, less, acidic vegetables, kimchi soup is easy to deteriorate.
6, each time you add a new dish, according to different dishes, soaking time is not the same, the longest time a week.
Three, edible
1, kimchi wash can be eaten directly, eat noodles on the kimchi, that is sour and addictive yo.
2, can also be cut into small pieces and then stir-fried, kimchi unique flavor more prominent. Into the pot up to 2 minutes. The taste can be according to their own habits with dry chili pepper choking pot, put salt and sugar.
3, you can mix and eat. Because kimchi is more salty, you can mix the shredded cucumber with shredded kimchi, marinate for a while and squeeze out the water, add sesame oil, monosodium glutamate, cilantro and so on, it is also a very good coleslaw.
So, after the above introduction, we realize that the original practice of the old altar sauerkraut is so complex, so there is no certain pickled pickles of the merits or experience of the people, generally can not do up. Old altar pickles not only taste sour, and old altar pickles can also play a certain appetizer, promote digestion, so for those who have a bad appetite, may wish to eat some old altar pickles often.
Looking at the adoption, looking for this is not easy!