white wine, pepper, pepper,
(that is,
, also called
), rock sugar and salt.
The specific production method is as follows:
1. Culture
Fermentation bacteria
(1) First, put some pepper and a proper amount of salt in cold water, and then boil the water. The amount of water is about 1%-2% of the capacity of the jar, not too much.
put a little more salt than usual when cooking, and it feels salty.
put about 2 to 3 pieces of pepper, as much as possible, so that you can make a delicious dish.
(2) After the water is completely cooled, pour it into the jar, and then add one or two
(the big jar can be added appropriately).
No other wine.
Bacteria actually come from
bream, and wine is often added.
(3) Put more green peppers (which are long and strong dark green peppers, very spicy and used for seasoning) and ginger to increase the flavor of the dish. Moreover, these two kinds of dishes should be kept in the jar all the time. They have the function of improving taste.
after 2-3 days, you can observe carefully to see if there are bubbles around the green pepper. At first, there are one or two very small bubbles, which are almost invisible without careful observation. If there is a bubble, even if it is a bubble, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days, and it will be done!
(4) The original juice of
is thus prepared (kimchi bacteria are cultivated).
Kimchi belongs to
, so it is very important to pay attention to the sealing of the jar mouth. With the fermentation, kimchi produces antibacterial effect.
is produced in the fermentation process, and sour taste is produced with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.
Note:
The inner wall of the jar must be cleaned, and then the raw water can be dried, or simply scalded with boiling water.
there must be no running water. After washing the green peppers, dry them, and never bring raw water.
why can't there be fresh water? The reason is simple. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria.
second, brew
first add
and appropriate amount of rock sugar.
(1) Commonly used kimchi raw materials: radish,
, ginger (purple tender ginger), pepper, etc. Note: it is best to eat carrots and cucumbers immediately after soaking, and take them out overnight, otherwise it will cause flowers to grow in the jar (< P > bubbles appear in the jar and gray skin appears on the surface).
(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.
(3) Put the cultured pickle juice in the jar, the vegetables must be completely submerged in water, and then seal the jar mouth.
(4) Every time you add a new dish, you should add the appropriate amount of salt, and you will get a good grasp after cooking several times. If there is too much salt, it will be salty, less, sour and < P > easy to deteriorate.
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 after washing, and kimchi can be eaten when eating porridge, and several bowls of porridge can be eaten in a short time.
(2) You can also cut it into small pieces and stir-fry it, so that the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. You can use
wok with salt and sugar according to your own habits.
(3) you can eat it with it. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a while to squeeze out the water, and add sesame oil, monosodium glutamate, coriander, etc., which is also a very good < P >.
Fourth, the maintenance of the original juice
It is best to add sorghum wine (about half a liang) and rock sugar once every three to four times.
The used raw juice can be reused, and the older it is, the better. Pay attention to adding salt in it when not putting vegetables, and keep the water on the top of the jar in a cool place. As long as it is well kept, the pickle raw juice can be used for 5 years.
After half a year, the original juice has a very strong fermentation ability, and ordinary vegetables can be eaten only after soaking for about one day.
Special reminder:
First, the jar must be sealed, and it is best to choose the one made of earth with a brim. The upper rim of the jar is filled with water, and water is indispensable in order to play a sealing role. Be careful not to drop raw water into the jar when taking kimchi.
2. Don't get oil in the jar. If you get oil, flowers will grow, and the vegetables in the jar will rot seriously.
Finally, I wish everyone good health, and use Chinese pickles containing
to regulate the gastrointestinal tract. Questioner's evaluation. Thank you