, one of the four methods of kimchi, is prepared with 5 grams of koji wine and 1 grams of salt; Pepper, ginger, small red pepper and garlic cloves. ; (

Ingredients: fresh vegetables such as celery, carrot, cabbage (lotus white), galangal, kohlrabi and red pepper. #! ,

production:! %> Vv

1. Wash a large bottle (about 2 liters) for later use. Sliced ginger, red pepper, celery, cabbage, carrots and other vegetables are washed and cut into strips and dried (it is advisable to have no water drops on the surface). ; K

1. Pour the liquor and salt (salt water ratio is 1:1) into a large bottle, add cold water (or cold boiled water) to half the bottle, and stir well. Add ginger, garlic cloves, pepper, pepper and vegetables, put them in the refrigerator after sealing, and eat them in a week. MVY@V Golden Age 2

I thought that kimchi jars were necessary to make kimchi, but they were not. In fact, glass bottles with better sealing performance. After the bottle is ready, wash it with water and dry it. Add cold water and salt (usually a bowl of water and a spoonful of salt), and add some pepper, garlic and pepper. Wash the vegetables (radish, cucumber, cabbage and beans) to be soaked, cut into pieces and dry. Put it in a bottle, cover it, put it in a cool place, and eat it after one week.

if the pickle in the bottle is finished, you can pickle the new dish with the pickle water in the bottle and eat it in two or three days. If the taste is light, you can add some salt; It tastes sour, you can add some white wine. UF

If you like Sichuan flavor, you can add more salt and pepper, and the pickled vegetables will be sour, sweet, salty and spicy. Those who like sweetness can add some sugar to the bottle, but don't add vinegar. Kimchi can be crisp and delicious only when it is soaked. There are more kinds of bubbles, and the taste is more delicious.

ter pickle s+

equipment: a glass bottle with a wide mouth. PGe.`o

Mother bottom material: I!

twenty prickly ash (can be saved), ten fresh or dried red peppers (can be saved), one palm of old ginger, and thirty garlic cloves. Lots of salt (use refined salt or rock salt, not unrefined sea salt). {QR

Making pickles with mother water: zJW> Qi

mustard greens or cabbage (but it should be noted that cabbage is prone to "flowers", that is, it produces a bad mold). L5-

production of mother water: |? Uj

wash and dry ginger and vegetables (not necessary if the local raw water is of good quality). Clean the glass bottle. Boil about half a bottle of water in a glass bottle (not necessary if it is drinkable raw) and cool it. Put the water and the bottom material in the glass bottle, and then put the vegetables on it. Now, water should drown all the vegetables and ingredients. Add salt (about ten Jin of water and one Jin of salt, the proportion can be even higher). Place the half-open glass bottle cap at room temperature. Generally speaking, in a mild temperature, it takes about three weeks for the salt solution to naturally ferment and turn sour by using the mold in the air. If the temperature is low, it will be extended for several days. D2L(n)

After the mother water is made (that is, after it becomes normal acid water), this pickle can be eaten. But the quality of kimchi for the first time was not high, because it was soaked for too long, the acidity was not enough, and the salty taste was too heavy (commonly known as dead salty). Just the second time. 7@j[P

Maintenance of mother water: $gyQ

Mother water is not just about adding vegetables in the future once and for all. Good quality kimchi is inseparable from your careful maintenance of mother moisture. If you don't make it well, it will soon grow flowers and go bad. Y

Pay attention to the taste of mother water every time you add a new dish. If it is too acidic, it is necessary to properly pour off some mother water and add new fresh water and salt. Salt should be added to the saturated state, not too little, otherwise, the time of kimchi will be prolonged, which will lead to the low freshness and loss of its true color. The acidity of mother water should not be too low, the same is true. What is the best degree of acidity and salinity? This can only be decided by everyone's taste, and authentic Sichuan kimchi pays attention to slight acidity. -]

from the second time, if the acidity is ok, cover the glass bottle cap. When the weather is too hot, it must be put in the fresh-keeping cabinet of the refrigerator. After it is put in, the mold basically stops growing. If you find flowers, don't panic. Just pour a small amount of white wine to kill them, and then put them in the refrigerator. =

If the acidity is not enough, you can take the glass bottle out of the refrigerator and open the bottle cap to speed up the fermentation. TG

the size of vegetables is also particular. For mustard greens and cabbages, you can put them whole. For carrots, you need to cut them into long strips along the stem (because they are not easy to penetrate salt water). For cucumber, it is also cut into four long strips and put in. For white radish, the big one should be cut into flat strips and put in. First, the skin can be peeled off (not too thin) and put in a long strip. Sweet pepper should be put in after the skin is perforated with a knife, and it is not advisable to cut it to keep the appearance beautiful. Tender ginger can be put in whole. Lettuce should be peeled and soaked. Fine cowpea can be put into small bundles by itself. WYGq

in order to ensure the quality, it is best to prepare another wide-mouth glass bottle, which is specially used for soaking cabbage and cucumber (part of the mother water can be added). Although the celery abroad has good meat quality, it has a hemp taste, so it should be soaked in separate bottles. X3 golden years-let's remember this golden years and let literature into this fancy years! VW\Cxh

Pepper, ginger and garlic that have been soaked for a long time should be taken out and updated. At the same time, it is also necessary to temporarily vacate kimchi and its mother water regularly and clean the inside and outside of the glass bottle. L

quater Free-wheeling kimchi VV#6Q

By free-wheeling, I mean that the taste of sweet, sour, spicy, salty and other condiments in this bottle of kimchi can be adjusted according to your personal taste, whether it is light or heavy, as you like.

guy: a big mouth bottle. This bottle can be a medium-sized jam bottle or a large-sized pickle bottle. You can even go to familiar Chinese restaurants to find them. They often have such bottles. SyDhCf

ingredients:!

Chinese cabbage. Tear or cut into business card size. Carrot. After scraping the skin, split it in half. Cucumber. Split two to four and a half. Jielan terrier This is the best. Is the stem of cauliflower. After peeling, chop it a little. =P

seasoning? Golden years-let's remember these golden years and incorporate literature into this fancy time! WcdG

: onion (cut into pieces), ginger (sliced), garlic (patted slightly), aniseed pepper (packed in small pockets), cinnamon, pepper, cooking wine, white vinegar, sugar and salt. P

Practice: rg [1n-

1. Put salt and stuffing (aniseed) in the bottle, brew half a bottle of soup with boiling water and let it cool. 8

2. Put the remaining condiments in the bottle. The amount depend on your taste. & * o _ [

3. Put the vegetables in the bottle. Screw on the lid and put it in the refrigerator. After a week, eat. =+~e4i

Note: bl

If you don't like pepper and cinnamon, you can stick to it. You can also put one or two pieces of purple cabbage to color other dishes. When mixing kimchi soup, you can taste it first, just heavier than the ideal dish. In the process of soaking in the future, you can constantly adjust it. If you like which flavor, you can add a seasoning. If you are lazy, you can just throw spiced powder, cinnamon powder and Chili powder, even if the soup is muddy and unsightly, you should rinse it with water when eating.

if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Moldy and stale, it is caused by too high hot air in the altar or unclean tools. At this time, the moldy spots should be removed, salt and a small amount of white wine should be added, and they should be placed in the shade for about 1 minutes every day, and the moldy smell will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.

When making kimchi for the first time, you can add some vinegar or sugar appropriately to speed up fermentation, increase lactic acid and shorten the time of making kimchi.

in case of aquatic flowers in the altar, we should deal with them in time. The vegetables that kill white mold are: radish with red skin and white heart, ginger, garlic and < P > white wine. Vegetables prone to white mold are lettuce, Chinese cabbage, cucumber and eggplant. Don't soak these vegetables for a long time, and take them out every other night.

5。 Every once in a while, put pepper and white wine into the jar. Every time you soak a new dish, add a little salt.