Production process
1.Wash and dry the pickle jar and put it aside.
2. Wash the white radish, cut it into pieces and pickle it with a little salt.
3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pot and heat it over high fire.
4. After the water boils, pour in the above materials (white wine, ginger, salt, pepper, aniseed, pepper and sugar), calculate the time to continue heating for 10 minute after boiling again, then turn off the fire and let it cool completely.
5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce on it. Tip: You can add a little water from wild pepper in it to make the kimchi taste better, otherwise the kimchi of the previous times is not delicious.
6. Marinate for a few days and eat.
Practice 2
Make ingredients
250 grams of white radish, 250 grams of carrot, 200 grams of cucumber 100, 200 grams of pepper, ginger 1 piece, appropriate amount of aniseed and pepper, note: ingredients can be made as appropriate; Seasoning: cooking wine 1 tbsp, refined salt 2 tbsp, sugar 3 tbsp.
Production process
1.White radish and carrot are washed, drained and cut into strips; Wash cucumber and cut into pieces; Wash capsicum and drain; Peel and slice ginger.
2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on pepper and leave it for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make spice bag.
3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Press the paved dish tightly, add appropriate amount of water, seal it, and eat it after about 7 days.
Features: sweet and sour appetizer, crisp and delicious.
Bottled wild pepper can be used instead of morning pepper, which not only tastes delicious, but also saves time.
Tips to make kimchi delicious.
1.When making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make the pickled kimchi colorful.
2. When making kimchi, if you pour some beer into the kimchi jar, it will make the kimchi more colorful and delicious.
Practice 3
Features: diverse colors, salty and sour, slightly sweet.
Make ingredients
500 grams of Chinese cabbage, 250 grams of green bamboo shoots, 250 grams of carrots, 2500 grams of clear water, 250 grams of refined salt, 75 grams of white wine, 25 grams of pepper, 50 grams of dried peppers and 50 grams of brown sugar.
Production process
(1) Select fresh and tender Chinese cabbage, remove roots and side leaves, wash and dry.
(2) Peel the green bamboo shoots and carrots.
(3) Put clean water in a jar or basin, add the above seasonings and mix well, add Chinese cabbage, green bamboo shoots and carrots, cover and soak for two days.
When eating, if served as a side dish, the green bamboo shoots and carrots can be cut into filaments, and the Chinese cabbage can be removed. The two kinds of shredded vegetables are rolled into small rolls with a diameter of about 1.2 cm with vegetable leaves, and the rolls are cut into oblique sections in the shape of horse ears, and placed in a disc to form a tower. If you eat at home and taste kimchi, you can take it out of the jar without wrapping it.
Sichuan kimchi enjoys a high reputation and is an integral part of Sichuan cuisine. This dish is beautiful in appearance, bright in color, fragrant in smell, salty, sweet and sour, crisp and palatable.
Practice 4
Make ingredients
Long beans, green peppers, red peppers, cherry radish, white radish, cucumber, cabbage. Main ingredients: pickle salt (50g), one crystal sugar, 4 dried peppers, 4 ginger, 4 star anise, fragrant leaves, 50ml of high-alcohol liquor,
(Pepper, prickly ash, coriander seed, tsaoko) If you don't put only 20 prickly ash, you can do it. (scented)
make tools
One1500ml oil-free wide-mouth glass bottle and one oil-free stainless steel pot.
Production process
(1) Soak all the ingredients in water, wash them and dry them naturally. Then cut the part into pieces for later use.
(2) Pour 1000 ml of water into a small clean oil-free pot.
(3) Pour 50g pickle salt into the water (it doesn't matter if it's lighter, you can add salt later, try not to be too salty).
(4) After the water is boiled, it is completely cooled.
(5) Pour the cooled kimchi water into the glass bottle, not too full, and then pour all the ingredients.
(6) Put the dried vegetables into the bottle in the order shown above, first put the beans, cherry radish and two kinds of peppers.
(7) Finally, put carrot, cucumber and cabbage on it. (Cucumber sliced, cabbage torn into pieces by hand)
8. I found a small mistake: all the small ingredients floated on it, which was inconvenient to fish up. Finally, I decided to put them in a small non-woven medicine bag. (9) Soak all the dishes in kimchi water, preferably full, and then cover them.
(10) This kind of glass bottle has very good sealing performance, and it doesn't need to change water in the sink like the old jar, and it can be put in the refrigerator, so the kimchi is crisper.