A variety of seasonal vegetables, such as cabbage, kale, radish, chili peppers, celery, cucumber, kidney beans, lettuce and other hard texture of the roots, stems, leaves and fruits can be used as raw materials for kimchi. In addition to the main ingredients, some ingredients are also needed, such as: salt, ginger, peppercorns, fennel, yellow wine and so on. Essential to the production of kimchi is the kimchi altar, in China, people use a kind of altar mouth protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, in the sink plus water, it can be completely insulated from the outside air to come in, and fermentation bubbles can be discharged through the sink. It can make kimchi in the absence of oxygen to accelerate the fermentation, produce a lot of lactic acid, some kimchi altar also has an inner cover, used to block the sink of water vapor into. If there is no kimchi altar, can also be used in place of other containers, but the container requires a large mouth and seal tightly, can not breathe. [18]

Boil the water, add salt (80 grams of salt per 1 kilogram of water) the amount of water in the altar capacity of about 10-20%, not too much. Salt than usual cooking put a little more, feel very salty that is to stop. When the salt is completely dissolved, put in the appropriate amount of ingredients, pour into the kimchi altar (to brine flooded to the altar of the 3 / 5 is appropriate). Allow the brine to cool completely before adding the vegetable pieces. [18]

The ingredients can be added appropriately according to their different tastes. If you like meat flavor, you can add some peppercorns (about 20 to 30 grains), garlic and ginger; if you like spiciness, you can add some chili peppers; if you like sweetness, you can add some sugar. [4]

Before soaking all kinds of vegetables, old roots, yellow leaves peeled off, washed and dried, cut into strips (blocks), into the altar marinade. 7-10 days after that. Do a good job of pickles such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy flavor, is too high in the altar heat, or access to tools caused by unclean, at this time should be removed from the mold, add salt and a small amount of white wine, preferably sorghum wine, other wines can not be, pickle fungus in fact, it is the koji from the sorghum wine, wine is also often to add, move to a cool place, open every day 10 minutes or so, for about 3-5 days. The moldy smell naturally disappears in about 3-5 days. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again. [18]

When making kimchi for the first time, you can add some vinegar or sugar to accelerate fermentation, increase lactic acid, and shorten kimchi production time. If you use aged broth to make kimchi, you can eat it after 2-3 days. The more times the kimchi brine is used, the more fragrant and fresh the dish is. However, each time you make kimchi, depending on the number of dishes, supplement some salt, pepper, ginger and white wine as appropriate. [19]

Take pickles to use special chopsticks, do not bring oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, to eat with the bubble. The water tank at the mouth of the altar should be kept clean and often replaced with water to fill it up. If you like the spicy flavor, kimchi can be fished out and cut into the appropriate size of the diced, plus chili oil, MSG mixed well in the plate on the table, is often found in Chinese restaurants "kimchi". [18]

Kimchi avoid oil, avoid bacteria. Therefore, the kimchi altar should be cleaned and dried before use; kimchi altar lid around the water to seal, do not enter the air, breeding bacteria; each time from the altar to take the kimchi tool must be dedicated, can not have oil. [20]

Kimchi put the place to pay attention to cool, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find that there are raw flowers in the altar, add a little white wine can be. [21]

Soak chili peppers and bok choy with very little mother water, put in chili peppers, and then put in salt, a layer of chili peppers layer of salt, brine does not have to drown over the pickle. [22