Practice: first of all, it is best to have a special kimchi altar. Here is an alternative to using a large-mouth bottle, the advantage of a large-mouth bottle is that you can see the changes inside the bottle. The mouth of the bottle must be sealable.
Note that you have to choose the kind of bottle with a large mouth, otherwise it will be troublesome to take it outward.
(1) Cultivate the kimchi fermentation bacteria:
(1) Firstly, put some peppercorns, appropriate amount of salt in the cold water, then boil the water, the amount of water in the bottle capacity of about 70%. Salt than usual cooking slightly more than a little bit, there is a little salty taste while waiting. Peppercorns put about 20 to 30 grains or so (4-liter bottle), in fact, the amount can be completely according to their own tolerance.
(2) When the water is completely cooled, fill the bottle, and then add one or two sorghum wine. The kimchi mushrooms actually come from the sorghum wine koji.
(3) Put a green pepper into it (usually eaten as a vegetable not spicy kind), other vegetables, such as radish, cabbage (cabbage), beans and so on can also be, but it seems to be the fastest with green pepper.
(4) Seal the bottle and leave it for about a week to 10 days (depending on the temperature). 2-3 days later, you can pay attention to observe carefully, see if there is a vapor cannon formed around the peppers, the beginning of the time is one or two very small bubbles, do not pay attention to observe almost invisible. If there is a vapor bubble, even a bubble, it means that the fermentation is normal, to be completely yellow green pepper, put another 2 to 3 days, into the!
(5) The original juice of kimchi is so good (kimchi bacteria culture is good). Kimchi bacteria belong to anaerobic bacteria, pay attention to the mouth of the bottle is very important to seal. Fish out the peppers that were used as fermentation primers and discard them.
Note: The inside of the bottle must be washed clean before production, and then dry the raw water, or simply scalded with boiling water. Absolutely no raw water, green pepper washed, also absolutely no raw water. Why can't there be raw water? The reasoning is simple, the chlorine in tap water (raw water) will kill the pickle bacteria.
The quality of water is closely related to the quality of kimchi, and the hardness of water is required to be medium-hard water (10 degrees to 16 degrees).
(2) Pickling:
(1) Choose vegetables with less water, such as radish (any radish), cabbage (cabbage), beans, peppers, chili peppers, cucumbers and so on. It's best not to use vegetables that produce a lot of water, such as tomatoes.
(2) After washing the vegetables, cut them into big quick or strips (not too small), and it is better to drain the water.
(3) Put them into a cultured kimchi raw juice bottle, the vegetables must be completely submerged in water, and then seal the bottle.
(4) Judge whether the soaking is finished: the vegetables start to turn yellow is good, soak for a few more days can also be. When you take it, you can take it directly by hand, and be careful not to mix it with oil or raw water. When you open the cap, the unique aroma of kimchi will come to your nose, please pay attention to open the window to ventilate. If the vegetables start to rot, it means that your original kimchi juice is not ready, it must be mixed with oil or raw water, or not completely sealed, pour it out and start over.
Note: It takes a little longer when you just start kimchi, about a week (depending on the temperature). The bottle realizes a fermentation process, so it will produce gas. If the pressure is too high you can open the bottle to release the gas. If you don't, the bottle will not explode if it is strong enough, but the pressure will be so high that it will break the seal of the bottle mouth, and the gas will spill out along with the water to the extent that it will dirty the surroundings. After one or two deflations, the air inside the vegetable is gone, and you won't have to deflate it later.
(3) Edible: The soaked kimchi can be imported directly, and the unique flavor of kimchi is more prominent.
(iv) Maintenance of the original juice: replenish the water in the same way as at the beginning, with pepper, water, salt, sorghum wine for replenishment, pay attention to must wait until the water is completely cooled before adding.
The original juice used for a long time there will be white foam appear, add the right amount of sorghum wine or a small handful of sugar into it. It is best to replenish the sorghum wine (about half a tael) after every 3 to 4 infusions. Used original juice can be used repeatedly, the older the better. 5 years no problem, used after half a year of the original juice fermentation ability is very strong, the general vegetables only need to soak for about a day can be eaten.