First, boil a large pot of water and wait. Wash the big leaf vegetables, the best old vegetables (let's make a clear distinction between vegetables and cabbages, and ask for vegetables, which are bitter). After the water boils, put them in the pot for scalding (note that it is scalding rather than boiling, and the time should not exceed 15 seconds).

Then pick it up and put it in the jar ... Where is the jar? By the way, you need a container, and earthenware jars are the best. If there is no earthenware jar in Shanghai, you can use glass jars. If there is no jar, you can use enamel bowls. If you don't even have an enamel bowl, don't do it.

Then, scoop it up and put it in the jar, pour the water for scalding vegetables into the jar, and it is better to drown the vegetables.

Then put white vinegar. The amount of vinegar depends on the weather. If it is hot, put less, and if it is cold, put more (the measuring container is a spoon, not a bowl! )。 If there is tofu water (the juice in tofu brain and tender tofu), don't put vinegar. It doesn't matter if you put more tofu water.

Finally, put the lid on (the jar should be sealed so as not to let air in or out. Seal the jar mouth with plastic wrap first, and then cover it)

1, 2, 3 days later, the altar can be opened. Well, it's delicious ~ if it's not delicious, don't blame me for my poor method. It's a traditional sauerkraut practice in Guizhou, Yunnan, and I've made it n times, and it's all delicious ~:)

Remember a few points:

1, the operation process can not be stained with oil (no matter what oil), everything must be vegetarian, otherwise the sauerkraut will rot in the jar; ←? This is the most important point, cut to the chase ~ ~

2, the time for boiling vegetables should not be too long, otherwise sauerkraut is not easy to turn sour; And the storage time is not long;

3, the jar has to be sealed, so it is easy to be precocious (it takes a short time for green vegetables to become sauerkraut).

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The practice of kimchi

Kimchi is a spicy dish made of cabbage, radish or cucumber with salt, garlic, onion, ginger, red pepper and seafood. It is a fermented food, which is not only delicious, refreshing, but also rich in nutrition. Kimchi is an indispensable appetizer on the table. Kimchi is made with fish sauce, pepper, garlic and other ingredients. Kimchi is made by every family. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and pickled radish in autumn and all kinds of kimchi in winter.

Here's how to make spicy cabbage. The making process 1. Divide the cleaned whole cabbage into two halves or four equal parts (note: cut vertically) and marinate it in salt water; 2. Cut the radish into filaments. 3. Wash oysters (sea bream) and seafood with salt water; 4. Add a proper amount of Chili noodles to the shredded radish and stir it; 5. Muddle all kinds of seasonings (garlic, ginger, etc.) and add them into (4). Add appropriate amount of fish sauce, salt and white sugar to taste and mix well; 6. Finally, add oysters and mix well (the stuffing is finished); 7. Sandwich the stuffing between the pickled cabbage leaves; 8. Fill the cabbage core until the leaves on the outer layer are wiped out; 9. Finally, wrap it with the outermost leaves, put the spicy cabbage neatly into the jar, and gently press it with a layer of pickled cabbage leaves.

Kimchi types (*** 187) Chinese cabbage kimchi 25 radish kimchi 62 cucumber kimchi 10 other vegetables kimchi 54 seaweed kimchi 5 kinds.

The main materials of kimchi

Main materials: Chinese cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. Auxiliary materials: soybean sprouts, pepper leaves, Adenophora adenophora, celery, pumpkin, pear, shallots, leeks, chestnuts, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish and shrimp. Ingredients: Chili noodles, garlic, ginger, onion salt, sugar, sesame, etc. Fish sauces: shrimp sauce, hairtail sauce, lake sauce, yellow croaker sauce, etc.

Characteristics of pickles

As a fermented food, kimchi has different taste and nutrition with different fermentation degree. Kimchi is a kind of comprehensive nutritious food with vegetables as the main raw material and various fruits, seafood and meat as the ingredients. The taste and fragrance of kimchi are also different with different raw materials, containers, weather and technology. Especially in Korea, every family retains its unique production method and taste.

Nutritional components of pickles

Vitamins A,B 1,B2,C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein, etc.

Health care effect of pickles

Green vegetables and peppers in kimchi contain a lot of vitamin C and carotene, which can play an anti-cancer role. Cellulose in vegetables is effective in preventing constipation and inhibiting colorectal cancer. Cellulose in kimchi can reduce cholesterol and prevent adult circulatory diseases such as hypertension and arteriosclerosis. Irritating condiments such as peppers, garlic, ginger and onions in kimchi can play a role in sterilization and promote the secretion of digestive enzymes.