The essential thing for making kimchi is naturally the kimchi altar. In Sichuan, people use a kind of altar mouth protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, it can make the kimchi in the absence of oxygen to accelerate the fermentation, produce a lot of lactic acid. If there is no kimchi altar, can also be used in place of other containers, but requires the container mouth is large and sealed tightly, can not breathe.
Kimchi salt brine method: boil water, add salt (80 grams of salt per 1 kilogram of water), to be completely dissolved salt, put the right amount of ingredients, pouring kimchi altar (to brine flooded to the altar of the 3 / 5 appropriate). Wait until the brine completely cooled, and then put the vegetable pieces.
The ingredients can be added appropriately according to their different tastes, if you like meat flavor, you can add some pepper, garlic and ginger; like spicy, you can add some chili pepper; love sweet food, you can add some sugar.
Before soaking all kinds of vegetables will be stripped of the old roots, yellow leaves, washed and dried in, cut into strips (blocks), people altar marinade. Vegetables should be filled, leaving as little space as possible to the liquid surface near the mouth of the altar, salt water submerged vegetables as appropriate. In the sink around the mouth of the altar filled with cool boiled water, buckle buckle bowl, placed in a cool place. 7 ~ 10 days after the ready.
Do a good job of kimchi such as eating uncomfortable taste, you can also make some adjustments: not crisp can add some wine; too acidic can add some salt; moldy taste, is too high in the altar of heat, or access to unclean tools caused by this time should be removed from the mold, add salt and a small amount of white wine, put in the shade and cool place, every day, open mouth for 10 minutes or so, about 3 to 5 days of the smell of mold naturally disappeared. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.
When making kimchi for the first time, you can add some vinegar or sugar to accelerate fermentation, increase lactic acid, and shorten kimchi making time. If you use aged soup to make kimchi, you can eat it after 2 to 3 days. The more times the kimchi brine is used, the more fragrant and flavorful the dish is. However, each time you make kimchi, depending on the number of dishes, supplement some salt, pepper, ginger, white wine as appropriate. You should use special chopsticks to take the kimchi, and you should not take oil with you to avoid oil and raw water from entering the altar. Kimchi should not be stored for a long time and should be eaten as soon as it is brewed. Altar mouth sink to keep clean, and often change the water filled.