Production steps: 1, pickle altar washed, dry the internal moisture. 2, millet pepper, remove the tip, cleaned and dried water spare; ginger washed and cleaned, dried water spare. 3, start the pot of boiling water, put the anise, cinnamon, sesame leaves, pepper, until the water boils and then simmer for about 10 minutes. , sesame leaves, peppercorns, until the water boils and then simmer for about 10 minutes. Turn off the heat, the seasoning water to cool and spare. 4, dry the water of millet pepper and ginger into the kimchi altar, put garlic, salt, rock sugar, white vinegar, white wine, millet chili peppers, marinate for about half an hour. Then pour in the cooled seasoning water until the altar ingredients are submerged. 5, kimchi altar edge with water, cover the lid can be heard gurgling sound can be sealed. 6, wait about a week, pickled peppers that is ready.
Sichuan pickled peppers of the "difficult to solve the puzzle" ①, pickle altar why to choose with the edge of the child? Why add water to the edge of the altar? A: In the end, kimchi is fermented and must be effectively isolated from bacteria. The altar with the edge of the child is to facilitate the sealing of the ingredients soaked in, the altar needs to be sealed, this time we can fill the water to the edge of the altar, and then cover the lid to prevent the air bacteria into the altar caused by the deterioration of pickled peppers, and at the same time to prevent the altar of water evaporation and reduce.
②, kimchi altar and into the altar of the vegetables why wash and dry water? A: Inevitably, there will be bacteria or microorganisms in the raw water, and the most important thing to avoid is to bring bacteria into the kimchi altar, resulting in kimchi easily deteriorate and spoil.
So we need to take precautions before pickling, drying out the water to keep the containers and dishes clean and germ-free. Usually kimchi altar inside long "flowers", is because the bacteria into the destruction caused by. ③, soak the altar of the seasoning water why to boil, but also to cool? A: Boil seasoning water 1 is to seasoning faster into the flavor, 2 is to sterilize, kill the bacteria in the water. The reason for cooling is that high temperature will affect the survival of acetic acid bacteria, which is not conducive to the fermentation of kimchi. Special reminder: 1, when taking kimchi or pickled chili, or stirring the kimchi altar, the chopsticks used must not be stained with oil and fishy, in order to prevent the pickled chili from deteriorating.
2, the kimchi altar as far as possible in a cool and dry place, to prevent exposure to the sun.