Pickle jar

water

Green vegetables (long beans, Chinese cabbage, cabbage, peppers, carrots, white radishes, etc. )

Two tablespoons of salt.

Ginger, star anise, fragrant leaves, pepper, garlic cloves.

The practice of pickling vegetables

Clean the altar. Buy a pickle jar with a sink on the lid as shown in the picture, and wash it inside and out. Slowly pour some hot water into the tank, bang, bang, hot, mainly to remove the raw water inside. Dry the jar after ironing.

Boil water. Wash the pan (completely oil-free), add a handful of salt (about two tablespoons) and fry until it is slightly yellow. Add water to the pot (the amount of water exceeds half the volume of the jar) and bring to a boil. Add a slice of ginger, two star anises, a few slices of fragrant leaves and pepper, and turn off the heat immediately. Let it cool. Dip your finger into the water and lick it. It should be obviously salty, but not salty. Don't put too much salt, or it will turn into pickles. This is a sour pickle. But not too little, otherwise it will go bad easily.

Wash vegetables. Wash vegetables that need to be pickled, such as long beans, carrots, white radishes, Chinese cabbage, Chinese cabbage, mustard greens, peppers, etc. After washing, drain the water and dry the raw water on the surface of vegetables. All raw water on vegetables should be dried, otherwise it will rot easily, and it is easier to dry in an air-conditioned room. You can also blow these dishes with a hair dryer at about the same time.

Cut vegetables. Change the dried vegetables into knives. Radish can be cut into thick slices. Cabbage and cabbage can be divided into four parts vertically. Be careful not to have oil or raw water on the knife and chopping board.

Enter the altar. Put the sorted vegetables into the jar, pour cold salt water into the jar, and add garlic cloves until the jar mouth and neck are almost full, and the vegetables will be flooded.

Cover. Cover the jar (the lid should be scalded with boiling water in advance), fill the sink with boiling water (don't use raw water), and seal the jar. Close the jar cover after adding water to the sink, mainly to isolate the outside air and prevent microbial invasion; The carbon dioxide gas generate in that pickle fermentation process can be discharge in the form of bubbles through the water tank, so that the jar is kept in a good anaerobic state, and the pickle product can be preserved for a long time. The water in the sink should be replenished frequently to prevent evaporation. When adding water, put a plate under the jar to receive water in advance (as shown in the picture). It's best to suck up the remaining water in the cylinder with a paper towel first, then pour in boiling water, and pour more to make it overflow, which is equivalent to cleaning the cylinder mouth.

Usually it will be sour in 3-5 days. Pickles with just the right sour taste can be taken out or put into fresh-keeping bags, stored in the refrigerator for later use, to make room for new dishes, soaked in old sour soup and pickled with pickles. Endless pickles can also be kept in the jar all the time, but the taste will get sour. Soak in water for a while to remove the excess sour taste.

In a word, in the whole process of pickling kimchi, be careful not to touch oil and raw water, and seal the lid so as not to rot. If handled properly, the soup will not go bad for a long time. If you don't cook much and want to preserve the soup stock and eat it slowly, you can put the kimchi container in the refrigerator and marinate it at low temperature, which will slow down the fermentation. The sign that the old sour soup has not deteriorated is that it tastes positive and has no white hair. Once it is found that there is white hair on the surface of sour soup, it means it has deteriorated.