First, the required materials:
A pickle jar (there is a ring on it, which can hold water, and the upper ring of the jar is filled with water, which can play a sealing role), white wine, pepper, pepper, star anise (that is, star anise, also called anise) and salt.
Second, the specific production method is as follows:
1, culture pickle fermentation bacteria.
(1) First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 10%-20% of the tank capacity, not too much. Put a little more salt than usual when cooking, and it feels salty. Put about 20 to 30 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 vat and add one or two glasses of wine (the vat can be added appropriately).
In fact, kimchi bacteria come from distiller's grains, and wine is often added.
(3) Put more green peppers (long and strong dark green peppers, very spicy, used for seasoning) and ginger to increase the flavor of the dish. And these two dishes should always be kept in the jar. They have the function of improving the taste. After 2-3 days, you can carefully observe whether there are bubbles around the green pepper. At first, there were one or two tiny bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!
(4) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured).
Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and produce sour taste with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.
Precautions:
1. The inner wall of the jar must be cleaned, and then the raw water must be dried, or simply scalded with boiling water.
2. Never run water. Wash the green peppers and dry them. Never bring raw water.
Why can't we have fresh water? There is a simple reason. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria.
Second, brewing
First, add some fennel.
(1) Add pickles: pickles, ginger (purple tender ginger), peppers, etc.
(2) After washing the lotus white, tear it into large pieces by hand (not too small) and dry it.
(3) Put the cultured pickle juice into a jar, the lotus white 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 master it after several times of cooking. If there is more salt, it will be salty. If there is less salt, sauerkraut and sauerkraut soup will go bad easily.
Third, eat
(1) Pickled vegetables can be eaten directly after washing. You can eat pickles when you eat porridge, and you can eat a bowl of porridge soon.
(2) It can also be cut into small pieces and then fried, and the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. According to your own habits, you can use dried peppers, salt and sugar in the wok.
(3) You can mix them. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a period of time to squeeze out water, and add sesame oil, monosodium glutamate, coriander and so on. It is also a very good cold salad.