Cuisine Type Chinese Kimchi is, in general, a fermented food. It should not be put in excess.

Ingredients Ingredients: All kinds of seasonal vegetables, such as cabbage, kale, radish, chili peppers, celery, cucumber, kidney beans, lettuce, and other firm-textured roots, stems, leaves, and fruits can be used as raw materials for making kimchi.

Ingredients: salt, ginger, pepper, fennel, yellow wine, chili pepper

In addition to the main ingredients, we also need some ingredients such as: salt, ginger, pepper, fennel, yellow wine and so on. Essential for making kimchi is naturally a kimchi jar. In China, 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 kimchi in the absence of oxygen to accelerate 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), until the salt is completely dissolved, put the right amount of ingredients, poured into the kimchi altar (to brine drowning to the altar of the 3 / 5 is appropriate). Wait until the brine is completely cooled, and then put in 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 a little chili; love sweet food, you can add some sugar.

Before soaking all kinds of vegetables will be stripped of old roots, yellow leaves, washed and dried, cut into strips (blocks), into the 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. Around the mouth of the altar in the sink filled with cool boiled water, buckle buckle bowl, placed in a cool place. 7 to 10 days after the ready. Do a good job of kimchi such as eating discomfort 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 heat, or access to unclean tools caused by this time should be removed from the mildew, 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 and white wine as appropriate.

Take pickles to use special chopsticks, do not take oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, to eat with the bubble. The water tank at the mouth of the altar should be kept clean and often replaced with water to fill it up. If you like spicy flavor, you can fish out the kimchi and cut it into appropriate sized cubes, add chili oil, monosodium glutamate (MSG) and mix it well in the plate on the table, which is often found in Chinese restaurants "kimchi".

Practice 1:

Choose a clean pickle jar and put clean cold water in it. The first step is to make the mother water. In the bottle put a large piece of ginger, peeled garlic cloves dozens of, fresh small red chili pepper (to be extra spicy). Then add washed mustard greens (or cabbage, etc.) and half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and leave it at room temperature for about ten days. At this time, the mother water should have been developed filial piety sour (sauerkraut is not the result of vinegar, oh), then you can take out the soaked vegetables to eat. But at this time, the mother water is not enough to taste, but also need to be refined if times, to be able to become flavorful sour water. If you have the conditions, you can put a number of Chinese red peppercorns to add flavor, preferably produced in Hanyuan, do not use Thailand. After the success of the first soaked dishes, can be added to the new dishes. At this time, some of the mother water in the altar must be placed in the refrigerator for reserve.

Tips:

1, the trick of making kimchi is not to make the mother water for the first time, but to keep the dynamic balance of the acidity of the brine at any time in the future. If you feel that the brine is not acidic enough, you can take the spare water from the refrigerator and add some of it to the altar to promote fermentation. If the brine is too acidic, it is better to pour out part of the brine and add water and salt as appropriate.

2, sometimes see white flowers in the bottle, can be poured into a few drops of white wine. Generally speaking, you can use mustard, turnip (preferably its skin), cabbage, cowpeas, celery and so on.

3. If you are looking for high precision, you can use ginger, bamboo shoots and young ginger. You need to add another process: that is, first bedded in lightly salted water overnight, and then put into the kimchi altar, can be eaten in a day. The good standard is colorful, taste mellow (not too acidic), slightly spicy and Jade.

4, cucumber can also be into the bubble, but must use another bottle. Because cucumbers are easy to bad salt water. After soaking, can be eaten at room temperature overnight.

5, after a long time soaking kimchi can be put into the bone broth for sauerkraut soup, its flavor is very beautiful. Can also be added to the fresh fish fillets, instantly under the so-called pickled fish - a popular new style of Sichuan cuisine in recent years.

6, the salt water can be used as other family's mother water.　

7, the key to pickles is to avoid oil, avoid bacteria. Therefore, the kimchi altar should be cleaned and cooled before use; kimchi altar lid around the water to seal, do not enter the air, breeding bacteria; each time from the altar to take the kimchi tool must be dedicated, can not have oil.

Practice 2:

Raw materials:

Tender cowpeas, carrots, cabbage, ginger, water, salt, dried chili peppers, brown sugar, white wine, white vinegar, ginger.

Method:

The kimchi altar washed and dried, dried chili peppers washed first to remove the tip of the water, ginger scraped and washed, put the above seasonings in the altar standby; will be injected into the altar of water, water along the edge of the altar, cover, that is, into the kimchi water; will be a variety of vegetables washed to dry the water, put into the altar with the lid cover tightly, put the outdoor cool place in the summer for 1 to 2 days, the winter can be eaten for 4 to 5 days.

Features:

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

1, pickles must be good brine (upstairs some comrades called mother water, but the Chinese generally called the old brine --- in the past, the Chinese girls married, when the mother must be prepared to prepare a jar of old brine as a dowry, so a jar of old brine can be passed on for several generations, and it is the daughter of a man who does not pass on the son, yo). Salt water production is very simple but more time-consuming ----- first go buy some cheaper vegetables wash and dry the water (one or two hours on the line), into the ceramic altar (altar upstairs introduction is very fine, I added is the production of salt water ceramic altar must not add glaze of the kind of glass) compaction, and then put a lot of coarse salt (do not use iodized salt in the north can be used with a large salt), the best layer of salt sprinkled layer of salt, and the best layer of salt, and the best layer of salt, and the best layer of salt. It is best to sprinkle a layer of salt on each layer of vegetables, sealed with water altar pickling 5-7 days, take out the green vegetables to squeeze out the brine, the green vegetables to throw away (this green vegetables astringent, especially difficult to eat), keep the brine; so repeated 3-5 times, each time only to keep the brine, until the amount of brine in the half of the altar when it is so far. This brine is still not as fragrant as the real "old" brine, but it can also make do.

2, brine production, almost everything is ready. Pay attention to be sure to soak at any time on the vegetables, and pay attention to with the addition of vegetables at any time to add salt on the line. But strictly prohibit meat oil, in addition to the altar of the water seal must be tight. This old brine is very useful, let's say the first step in making brine, if there is old brine, it's simple: a quarter of an altar of old brine directly with salt and water with spices and put vegetables can do kimchi, very simple.

3, some tips for making delicious kimchi: radish, cabbage (to be thick dry not tender leaves) and other relatively crisp vegetables into the altar for 3 days to eat, combined with the fragrance of the vegetables, sweet and crispy delicious, oh, mouth this are out. Chili and ginger can be soaked for a long time, not only chili and ginger is delicious, but also raise the taste of salt water. If the radish long-term soak can be made into sour radish, can be made into sour radish soup, sober.

4, in addition, upstairs someone mentioned sauerkraut, sauerkraut production is different from kimchi, we do not confuse.

Added: kimchi does not have to be soaked in a special altar, with a canning jar soaked kimchi, the flavor is also quite good.

1, soak the first key to a good kimchi is to find a very well sealed cake or altar, which will help the kimchi water fermentation, soak out of the dish crispy and tasty but not sour to the teeth.

2, the turnover of kimchi should be fast. Why the restaurant's kimchi is delicious, because their kimchi is "bath kimchi" (night soak in the morning to eat, eaten within a day), in the flavor of the best time to be killed. Therefore, if you don't have many people at home, it is recommended that you make kimchi in small jars or large bottles. If you use bottles, check whether the sealant of the cap is intact, and when you put the cap on, you should also cover the mouth of the bottle with two layers of plastic paper or greaseproof paper before tightening the cap, the tighter the better.

3, it is best to use kimchi salt, i.e., salt without iodine, otherwise kimchi is easy to become soft and acidic fast. Or you have to add enough salt, but the disadvantage is too salty, I do not like to do so.

4, it is best to use raw water to make brine, so that the brine is not delicate, not easy to produce mold flowers.

5, peppercorns, dried chili peppers, ginger, a little yellow wine is essential (I thought it was best not to use fennel or something), add a little rock sugar or jaggery, the flavor will be better (with sugar is also good).

6, anything can be soaked, I in addition to soaking radish, but also soaked bell peppers, cucumber, lettuce, celery, radish in, cowpeas, young ginger, watermelon skin, radish skin, cauliflower stalks, cabbage leaves and stalks, cabbage gang, bok choy gang (the Chinese say scooped white the kind of) ...... more than the Chinese play oh. Haha ...... suggested that the material thrown into the open bubble before the sun off a little water (bell peppers and leaves of the type do not sun too long), the self-perception than the untouched spirit of much more!

7, the last is the owner of the carrots mentioned, that is the key to raising pickle water, soaked carrots of water is not easy to mold flowers, taste than not soaked carrots good. Recommended southwest of the "rouge radish", this inside and outside of the red radish has a special water effect. Previously, some people said that the water in Shanghai is not suitable for bubble vegetables, but this can be changed. I went back to Shanghai and asked a friend to help me buy "rouge radish" to bring back, a panacea, oh, so that the taste of kimchi is different!

There are many dishes in Sichuan cuisine, of which kimchi is also considered a specialty. Usually go to the Sichuan restaurant, in the beginning of the meal before there will always be two small dishes on the table. Usually a plate is kimchi, a plate is peanuts. There are two kinds of peanuts, one is the fried crunchy peanuts and the other is the brined peanuts. Kimchi, on the other hand, has a lot to offer. In China, every household has a large or small kimchi jar. In the past, a Beijing MM thought kimchi was really good, so she asked her neighbor how to make it and drew her own recipe, but the result was that it always came out bad. So this kimchi will do people feel too simple, will not do people will feel too strange. Why is it always bad when you make it yourself?