How to make kimchi kimchi (kimchi) cucumber kimchi and baby radish kimchi in summer, spicy cabbage and pickled radish cubes in fall, and various kinds of kimchi in winter.

Here is how to make spicy cabbage. Production process 1. will clean up the whole cabbage in two halves or four equal parts (Note: vertical cut), </WBR> the top with a layer of pickled cabbage leaves lightly pressed.

Types of kimchi (***187 types) 25 types of cabbage kimchi 62 types of radish kimchi 10 types of cucumber kimchi 54 types of other vegetable kimchi 5 types of seaweed kimchi.

Main ingredients of kimchi

Main ingredients: cabbage, radish, radish, eggplant, cucumber, chili pepper, lettuce and so on. Secondary ingredients: soybean sprouts, chili pepper leaves, sasanqua, sea cress, pumpkin, pears, scallions, leeks, </WBR> chestnuts, pine nuts, frozen mentaiko, pheasant, chicken, Haliotis gigantea, halibut, cuttlefish, shrimp, pomelo, sticky rice, yuyu, croaker, scallop, and wild garlic. Seasonings: chili pepper, garlic, ginger, onion, salt, sugar, sesame, etc. Fish sauce: shrimp sauce, scallop sauce, lake sauce, yellow croaker sauce, etc.

Characteristics of Kimchi

Kimchi is a fermented food with different flavors and nutrients depending on the degree of fermentation. Kimchi is a kind of vegetable-based raw materials, a variety of fruits,</WBR> each family retains its unique production methods and flavors.

Nutritional composition of kimchi

Vitamins A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, </WBR> fiber, protein and so on.

Health effects of kimchi

Kimchi greens and chili peppers contain a lot of vitamin C and carotene, </WBR> green onions and other stimulating ingredients can play a role in sterilization, promote the secretion of digestive enzymes.

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1》Sichuan kimchi production strategy

Sichuan kimchi, more elaborate. Sub: soak seasoning dishes, soak rice dishes, soak rolling water dishes. </WBR> people are used to several separate soak, so the average family, there will be several pickle altar.

Kimchi, also known as pickles. Pickle, taste salty and sour, taste crisp, bright color, </WBR> first of all, you have to choose a good pickle altar.

Kimchi altar, there are earthenware, glass, fine magnetic, </WBR> just missing a practice.

Choose a good altar, but also a good bubble salt water. Wash the altar, dry the raw water, pour into the cool water,</WBR> only will use tap water to start soaking salt water.

And also pay attention to the care of soaking brine. With the season to the altar when adding some seasonal parsley, such as: </WBR> that is, put into the green pepper and bitter melon, or pepper leaves, will quickly eliminate the flower and the flavor of extraordinarily fragrant.

Sichuan year-round can be thrown into the altar to make pickles of vegetables, many. Like: spring onion, </WBR> sale of a fistful of tender pumpkin up.

Make out of Sichuan kimchi, eat a lot of ways. Thin rice, steamed bread, on the crunchy pickles,</WBR> with pickles, can make a good variety of loud dishes it!

For example: the most famous when the number of "pickled fish"! Soup hot and sour, tender fish, </WBR> Taian fish "" diving fish ", etc., its main ingredient is pickled pickles.

In the height of summer, with the altar of the old pickled sour radish (old that is, soaked for a long time) stewed duck, </WBR> pickled pickled cabbage egg fried rice, pickled pickled cabbage and meat dumplings soup ...... the whole of a pickled pickled pickled pickle delicacies series!

Kimchi, also makes some traditional Sichuan home cooking charm. Such as: sliced pork with young ginger, </WBR> also often eat such a fast food meal of!

In Sichuan, pickles, people still can not leave! Regardless of what level of banquet,</WBR> that the boss only even apologized to make amends for the part.

The inconspicuous Sichuan kimchi, but also people out of poverty and wealth. Recognize a woman entrepreneur, </WBR> from the production of Sichuan pickles started, created a sizeable food factory.

For thousands of years, food has accumulated into a culture. Sichuan pickles,</WBR> quite proud!

2 "exquisite Sichuan kimchi

Sichuan cuisine in many dishes, which kimchi is also considered a specialty. Usually go to the Sichuan restaurant, </WBR> will not do people will feel too strange. Why is it always bad when you make it yourself?

3》Sichuan pickles

Materials:

1 bottle of wild pepper, 1/2 white radish, 1/2 carrot, heart radish, </WBR> 10 peppercorns, 2 bowls of cold boiled water (500 ml)

Methods:

1. All kinds of radish cleaned and drained of water, cut into about 4 to 5cm long, cross-section of 0.0&WBR>. lt;/WBR>5cm square strip. Ginger peeled and sliced.

2. cool white water into a sealed bottle (about half a bottle), & lt;/WBR> and then the wild pepper bottle of juice into half.

3. Then put salt, sugar, white wine, Mrs. Le mushroom essence, dashi, ginger, peppercorns, </WBR> such as like spicy can be added to some wild peppercorns or finger peppercorns.

4. In an airtight jar, use chopsticks to stir the sauce first, then put in the radish strips, </WBR> screw the lid to seal it well, place it in the refrigerator, and then you can eat it after 8 hours.

4 "Sichuan kimchi

Raw materials:

Nenjiang beans, carrots, cabbage, ginger, water, salt, dried chili peppers, brown sugar, </WBR> white wine, white vinegar, ginger.

Method:

1, the kimchi altar wash and dry, dry chili peppers first washed and de-tipped water control, ginger scraped and washed, </WBR> put the above seasoning altar standby;

2, will be injected into the altar of water, water along the edge of the altar, cover the lid, that is, into the kimchi water;

3, will be a variety of vegetables washed and dried water, put into the altar with a Cover tightly, </WBR> summer put outdoor cool place 1 to 2 days, winter 4 to 5 days to eat.

Features:

Various colors, salty and sour taste, slightly sweet fragrance.

5 "Sichuan kimchi and Guangdong kimchi characteristics

Sichuan kimchi salty and spicy; Guangdong kimchi sweet and sour. </WBR> bubble out of the sweet and sour kimchi is the flavor of Guangdong kimchi.

It is important to note that:

1, no matter what kind of kimchi you soak and what flavor, never add vinegar.

2, to soak the vegetables as long as the wash to remove the floating water can be, </WBR> can not be dried in the sun or cowhide, so that the kimchi is not crisp.

3, if you want to pickle incense, can not only pickle one or two kinds of vegetables, vegetables, the more mixed the better,</WBR> altar water can be used continuously forever, and the more Chen the more fragrant.

4, pickles made, can not let the raw water fall into the altar, every time you put new vegetables, must be no raw water.

5, pickle chopsticks best special, can not have oil star.

6, the kimchi altar is afraid of heat, can not be placed on the side of the heater or stove.

6 "Szechuan pickles

Materials:

Fresh ginger (young ginger) 2 pounds, Szechuan salt 1 two, 2 pounds of old brine, white wine 4 money, </WBR> row of grass 2 points), brown sugar 2 points.

Cooking method:

1, scrape off the coarse skin of the sub ginger, wash with water, into the out of the billet brine (</WBR> fished out, drying water.

2, the old brine poured into the altar (refers to more than two years of kimchi brine, its color, aroma are good) </WBR> can be stored for about two years.

7 "pickle pickling tips

The cabbage washed (best to take the heart of small vegetables, large vegetables to cut into two halves), </WBR> shake off the floating water.

North of Shanhaiguan, you have to put the washed cabbage in a pot of boiling water for 3 minutes; </WBR> 10-15 days can be eaten.

South of Shanhaiguan, where temperatures are warmer, winters are not cold, and room temperatures are high, </WBR> it is inedible.

8 "kimchi production

(1) kimchi raw materials Where the tissue is dense, crunchy texture, soaking does not lead to softening of the vegetables, </WBR> it is appropriate to soak alone. Raw materials should be washed, cut and dried surface water.

(2) the preparation of kimchi water is generally prepared with cold boiled water into 6% to 8% of the brine, and then add 2% sugar, 2.5 percent,</WBR> in order to inhibit the activities of harmful microorganisms in the early stages of fermentation, so that lactic acid fermentation is carried out normally.

(3) soaking process kimchi water modulation, loaded into the kimchi altar, </WBR> and can then add fresh raw materials, salt and spices, etc. continue to soak.

9 "Vegetable pickling methods

(1) pickling method mainly using a high concentration of salt solution to preserve vegetables, and through the pickling, enhance the flavor of vegetables

(2) soaking method in a low concentration of salt, the use of lactobacilli fermentation of vegetables within the sugar to generate lactic acid, </WBR> so as to achieve the purpose of preserving vegetables. And give the vegetables a special flavor.

(3) sauce method After salting the vegetables, immersed in the sauce for sauce, so that the sauce of the fresh flavor, aroma, </WBR> color and nutrients penetrate into the vegetable tissues, increase its flavor, known as sauce method.

(4) Sugar and vinegar method After salting the vegetables, they are immersed in the prepared sugar and vinegar liquid to make the products sweet and sour, </WBR> and to preserve the vegetables by using the preservative effect of sugar and vinegar.

10 "sour cabbage pickling

Knot ball cabbage harvest season, will not be tightly wrapped or not wrapped cabbage, remove the residual roots and rotten leaves, </WBR> hair slippery or rot and other phenomena available after washing with water, the water will be drained, for clean water to continue pickling.

11 "pickle pickling period should pay attention to the problem

(1) altar must be dried down, a can add raw water.

(1) kimchi altar should be placed in a place with a lower temperature.

(3) take should pay attention to maintain cleanliness and hygiene, to prevent grease dirty things mixed into the altar, </WBR> otherwise easy to make the kimchi water corruption and odor.

(4) The sink should be kept full of water and pay attention to clean, often wash and replace. </WBR> for safety reasons can also be added to the sink 15% to 20% of the salt water.

(5) If you find a white film on the surface of the liquid, it should be removed immediately, and add a small amount of soju and fresh ginger, </WBR> to create anaerobic conditions can be stopped.

12 "brain system with the selection of vegetable raw materials

(1) vegetable tissue dense and containing less fiber, pickled crisp and tasty, the general root, </WBR> grass stoneworms, chrysanthemums and so on.

(2) rich in sugar, favorable fermentation. Such as knotted kale.

(3) Have good shape, color and flavor.

(4) Different types of vegetables, different processing methods, </WBR> in a spherical or oval shape and other conditions.

(5) appropriate harvesting period, such as harvesting too early, the flavor is light, moisture, low yield; </WBR> such as harvesting too late, the skin is coarse and old, the flesh is flabby and the sugar content is reduced.

13 "characteristics of lactic acid fermentation in the process of vegetable pickling

1, sugar substances in anaerobic conditions, </WBR> so that fermented pickles have a unique flavor.

2, lactic acid bacteria type of activities at a suitable temperature of 26 ~ 36 ℃, salt concentration of less than 6% ~ & lt;/WBR> inhibit the growth and reproduction of molds and yeast.