Ok, let's make it in detail:

1, cultivating pickle fermentation bacteria

(1) First, put a proper amount of salt in the cold water, and then boil the water. The amount of water is about 20-30% of the capacity of the jar, not too much.

Put a little more salt than usual when cooking, and it feels very salty. (If you use bottled drinking water, you don't need to boil it, just put salt directly. )

(2) When the water is completely cooled, pour it into the jar, and then add one or two kaoliang spirits. Other spirits are not good, and kimchi bacteria are actually from kaoliang spirits.

(3) Add red pepper, ginger and garlic, and add more, which can increase the flavor of the dish. And this kind of dish should be kept in the jar all the time. They have the function of sterilization and taste improvement. Green pepper is ok, but the color is not as good as red pepper.

(4) After 2-3 days, watch carefully to see if there are bubbles around the pepper. At first, there are one or two tiny bubbles, which are almost invisible without careful observation. If there are bubbles, even one bubble, it means that the fermentation is normal. (Actually, it doesn't matter if you can't observe it, just leave it for 2-3 days.)

(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 jar mouth.

Precautions:

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

2. Never bring raw water. Never bring raw water with washed vegetables. You must dry them before putting them in.

Second, brewing

First, add the magnifying material and the appropriate amount of rock sugar. (According to my personal preference, I suggest not to use aniseed, which can keep the original flavor of the food. If you have friends who particularly like the taste of aniseed, you can put some star anise, cinnamon and the like.)

(1) Commonly used kimchi raw materials: radish with red skin, carrot, cowpea, green vegetables (the kind of boiled fish in restaurants, it is best to air it for 1-2 days, and then soak it after wilting), peppers, Chinese cabbage, etc.

note:

(1). Cucumber and Chinese cabbage are best eaten immediately after soaking, otherwise it will cause flowers in the jar.

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

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

(4). Every time you add a new dish, you should add the corresponding salt in an appropriate amount, and you will grasp it after several times. If there is too much salt, it will be salty, and if it is less, the food will be sour.

After each new dish is added, the brewing time is different according to different dishes, and the longest time is one week.

Third, eating

1. Kimchi can be eaten directly. When you eat porridge, you will eat kimchi in a dish, and you will eat several bowls later.

2. You can also cut it into small pieces and stir-fry it. The unique flavor of kimchi is more prominent. It takes at most 2 minutes to put it in the pot. You can use dried Chili to stir-fry the pot according to your own habits, and put monosodium glutamate and sugar.

3. you can eat it with it. Because of bubbles