A: Korean kimchi is very different from Sichuan kimchi, and there are great differences in soaking method and seasoning selection. Korean kimchi is brewed with sauce made of Chili noodles, ginger, onion, garlic and shrimp paste, while Sichuan kimchi is made of refined salt, white wine, spice bag (general ratio: 5000g of salt water, 50g of white fungus, 5g of weed-cutting, 0g of pepper10g, 5g of lingcao, 5g of star anise and 5g of tsaoko), brown sugar, dried Chili and cold boiled water. In taste, Korean kimchi is spicy, sweet and sour, and its color is bright red, while Sichuan kimchi pays attention to maintaining the true colors of raw materials, and the vegetables are fresh, salty and crisp, slightly sour or slightly sweet and sour. Accurately speaking, Korean kimchi should be pickled kimchi, and it is important to master the production of sauce, while the preservation of Sichuan kimchi brine is more important, involving temperature, humidity, salt, climate and many other factors. Therefore, making Sichuan kimchi is more complicated than Korean kimchi.
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The following introduces the production methods of Sichuan pickled ginger, pickled radish, pickled cowpea and pickled fresh bamboo shoots.
Pickled ginger
Ingredients: 500g fresh ginger.
Seasoning: 500g of old salt water (if there is no old salt water, you can soak vegetables/kloc-0 for 5 days without old salt water), 50g of brown sugar 1 0g of Sichuan salt, 0g of white wine 1 0g, spice package1each, and pickle jar/kloc-0.
Brewing method: 1, pickle brine first: add 5g of brown sugar, white wine and Sichuan salt to the old brine and mix well. 2. Soaking: remove the rough skin of the ginger and wash it. First, code the ginger evenly with salt (commonly known as blank). Its purpose is to chase out the excessive water contained in the vegetables under the action of salt water and initially penetrate the salt taste, so as not to reduce the quality of salt water and kimchi after entering the raw material altar. At the same time, salt has the function of sterilization. After the vegetables are discharged, they can kill the bacteria attached to the vegetable skin, making kimchi and salt water clean and hygienic. Secondly, some vegetables contain strong pigment, which is beneficial to the color fixation and color retention of vegetables after the blank treatment, and to remove the odor and avoid salt water pollution.) Marinate for about 24 hours, remove and remove the water. 3. First put the pepper at the bottom, then add the ginger, put the rest of the brown sugar and spice bag when it is half filled, then pack the rest of the ginger, fill it with kimchi salt water, press it tightly, cover it and soak it for 5-6 days. 4. When eating, you can tear the ginger into thick strips or slice it with a knife, or mix it (cut the ginger into filaments, add appropriate amount of sugar, monosodium glutamate, vinegar and sesame oil and mix well to make a dish).
Features: yellowish in color, fresh and fragrant, slightly spicy and slightly sweet, and can be preserved for 1-2 years.
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Pickled radish
Ingredients: 5000 grams of white radish.
Seasoning: 4000 grams of old salt water, 60 grams of white wine, 30 grams of salt, dried pepper 1 00g, 50 grams of brown sugar, Sichuan salt 1 50g, spice bag1piece, pickle jar1piece.
Soaking method: remove the roots of white radish, remove the tassels of radish, wash, air dry, evenly code white radish with salt, marinate for 3-4 days, evenly mix old salt water, white wine, dried pepper, brown sugar and Sichuan salt, put them into the jar, put radish and spice bags into the jar, press tightly, cover and leave for about 10 days. When eating, it can be mixed with red pepper, monosodium glutamate and white sugar, and can also be used for frying, frying minced meat, frying garlic seedlings and so on.
Features: reddish in color and crisp in taste.
Remarks: If the radish is too big, it can also be sliced and soaked, but the soaking time is about 2 days.
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Soak cowpea
Ingredients: 2500 grams of fresh cowpea.
Seasoning: 350g of Sichuan salt, 25g of white wine, 50g of brown sugar, 50g of dried pepper, spice bag 1 piece, 2,500g of new and old mixed brine, pickle jar 1 piece, and salt15g.
Soaking method: the cowpea is washed clean, pickled with salt for about 8- 10 hour, and the attached water is removed. Salt water, dried chili, Sichuan salt, white wine and brown sugar are mixed into pickle water and put into the jar, then cowpea and spice bag are put into the jar and pressed tightly, and the jar is covered and soaked for 5-6 days. This product can be eaten immediately after taking out, or mixed with red oil and monosodium glutamate, or fried with minced meat to make "cowpea soaked in minced meat". If the sour taste is too strong for a long time, it can be cooked after rinsing with water.
Features: yellowish in color and crisp in taste.
Remarks: The preparation method of new brine is as follows: 5000 grams of clean water (tap water, spring water and well water can be used), add salt 1250 grams, and add old brine 1000- 1500 grams.
The new and old mixed brine refers to the brine which is made by mixing the new and old brine half by half.
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Pickled fresh bamboo shoots
Ingredients: 500 grams of fresh bamboo shoots.
Seasoning: Sichuan salt 25g, wild pepper 600g, white vinegar 20g, monosodium glutamate 5g, sugar 1 5g, garlic cloves 20g, cooking wine 5g, purified water 50g, glass jar1piece.
Soaking method: clean and peel the fresh bamboo shoot tips, cut them into 8 cm long sections, cut them in half, soak them in boiling water with strong fire 1 min, then take them out, take them out, shower and dry them. Pour wild pepper into a glass jar, add purified water, garlic cloves, white vinegar, Sichuan salt, white sugar, cooking wine and monosodium glutamate, stir well, and then put the bamboo shoots in the jar for 7-8 hours. Can be eaten as it is, or mixed with red pepper.
Features: golden color, sour and crisp.
Precautions:
1, the vegetables to be soaked are washed first and then put in the basket to control the water to dry before soaking.
2, it is best to prepare a pair of chopsticks.
3, kimchi water avoids oil.
4, if the aquatic white flowers, don't worry, not bad, you can knock them off, or stir them, just add some salt or white wine.
5. The water on the eaves should be changed once a week. It is best to clean it when changing, and be careful not to let raw water flow into the jar.
6. Pay attention to keep the water on the eaves half full. If there is less water, it should be added in time. Without pickles, it will spoil easily. That's all I can think of now. Please feel free to add any questions.