Pickling method 1 of family pickles
1, first prepare all the materials.
2. Wash the cabbage, * dry it thoroughly *, peel it into pieces and put it into plastic bags, then add salt, shake the plastic bags fully → let the salt and cabbage mix well.
3. Shake all the materials evenly and shake them again every 15 minutes.
4, put 1 hour → about the amount of 1/2 left, and then drain it completely for standby ★ Do not bleach ★
5, first add sugar to water and melt it for use ★ Note: do not put vinegar.
6. When the sugar water is lukewarm, add the plum vinegar and mix well.
7. After cooling, mix with cabbage.
8. Put it in a sealed box and refrigerate it in the refrigerator. After 2 days, there will be delicious kimchi.
Pickling method 2 of family pickles
Preparation: Cleaning the pickle jar-if there is no pickle jar, you can use a sealed glass bottle.
1. Wash the jar with detergent and rinse it with running water. Pour in half a cup of boiling water for the last time.
2. Add a little white wine to the jar (2 spoonfuls is enough), shake the jar, let the wine wash the jar, and then pour it out.
3. Prepare a clean square towel and turn the jar upside down until it is completely dry.
4. Clean the vegetables to be soaked (old and rotten are naturally not needed) and dry the surface moisture-soak whatever you like, such as radish, celery, cabbage, ginger, lettuce, cowpea, lotus root and so on. It's just that radish and celery can be eaten in a day or two, while cowpeas have to be soaked for a few more days. You can do it according to your taste.
5. Wash the cowpea and put it in a ventilated place to dry-it must be completely dried, otherwise it will easily spoil the kimchi water. It's almost dry in one day this season, and it's no trouble.
6. For the convenience of eating, cut vegetables into strips or blocks of similar size-such as radish and ginger, which are also quite watery when cut, so after cutting, add 1-2 spoonfuls of salt, grab it by hand and mix it evenly, which does not matter.
Making pickle sauce-it's better to have old pickle brine, otherwise we'll start from scratch.
7. Prepare seasonings. I used: 2 star anise, Amomum tsao-ko 1 piece, ginger 1 piece, 30g Chinese prickly ash, 6 millet peppers, 30g white sugar 15g salt, 5 ml white wine 15ml, and a proper amount of canned wild pepper.
8. Pour the above seasonings (except white wine and wild pepper) and 2L water into the pot-the pot must also be oil-free and clean. After boiling, turn to low heat and continue to cook for 10 minute, so that the flavor of spices is completely released in water. 10 minutes later, cool the soup from the fire, and take out the ginger.
9. When the soup is cool, add 15ml liquor, 2 spoonfuls of wild pepper, and some of the juice of wild pepper can also be added-because we don't have old salt water, the taste of kimchi in the first few times is inevitable, but adding appropriate amount of wild pepper and soup can play the role of "introduction", shorten the pickling time and make the taste more pure.
10. put the vegetables into the pickle jar, because there will be a fermentation process, so don't fill it too full.
1 1. Add the pickled vegetable juice prepared in step 9, subject to no vegetables.