Material preparation: 50 grams of Qu wine, salt 100 grams; Pepper, ginger, small red pepper, garlic cloves. ; (
Ingredients: fresh vegetables such as celery, carrots, Chinese cabbage (lotus root white), ginger, kohlrabi and red pepper. #! 00,
Production:! %> volume
1. Wash a large bottle (about 2 liters) for later use. Sliced ginger, red pepper, celery, cabbage, carrots and other vegetables are washed, cut into strips and dried (it is advisable to have no water drops on the surface). ; k
3. Pour liquor and salt (salt water ratio 1: 10) into a large bottle, add cold water (or cold boiled water) to half a bottle, and stir well. Add ginger, garlic cloves, pepper, pepper and vegetables, seal and put in the refrigerator, and eat after one week. mVY@V
Golden age ii
I thought you had to use a pickle jar to make pickles, but it's not. In fact, the glass bottle with better sealing performance. When the bottle is ready, wash it with water and dry it. Add cold water and salt (usually a bowl of water and a spoonful of salt), and then add some pepper, garlic and pepper. Wash and soak vegetables (radish, cucumber, cabbage and beans), cut into pieces and dry. Put it in a bottle, cover it, put it in a cool place, and eat it after a week. .
If the kimchi in the bottle is finished, you can pickle the new dish with the kimchi water in the bottle and eat it in two or three days. If the taste is light, you can add some salt; It tastes very sour. You can add some white wine. ultrafiltration membrane
Those who like Sichuan style can add more salt and pepper. The dishes are sour, sweet and salty. Those who like sweetness can add some sugar to the bottle, but don't add vinegar. Pickles can only be crispy and delicious if they are soaked. There are more kinds of bubbles and the taste is more delicious.
Zhisan pickle s+
Apparatus: a large wide-mouthed glass bottle. PGe.`o
Mother material: me!
Twenty peppers (salvageable), ten fresh or dried red peppers (salvageable), one palm of old ginger and thirty cloves of garlic. Lots of salt (use refined salt or rock salt, not unrefined sea salt). {QR
Pickles for making mother's water: zJW> gas
Mustard or cabbage (but note: cabbage is easy to produce "flowers", that is, bad mold). l5-
Production of mother water: |? Uj
Wash and dry ginger and vegetables (not necessary if the local raw water quality is good). Clean the glass bottle. Boil about half a bottle of water in a glass bottle (not necessary if you can drink it raw) and cool it. Put the water and the bottom material in a glass bottle, and then put the vegetables on it. Now, water should drown all vegetables and ingredients. Add salt (about ten Jin of water and one Jin of salt, the ratio can be higher). Place the half-opened glass bottle cap at room temperature. Generally speaking, at a mild temperature, it takes about three weeks for the salt solution to naturally ferment and turn sour by using molds in the air. If the temperature is low, it will be extended for a few days. D2L (North)
After the mother water is ready (that is, after it becomes normal acid water), this pickle can be eaten. But the quality of kimchi cooked for the first time is not high, because the soaking time is too long, the acidity is not enough, and the salty taste is too heavy (commonly known as dead salty). Only the second time. 7@j[P
Mother water maintenance: $gyQ
Mother water is not just adding vegetables once and for all. Good quality kimchi is inseparable from your careful maintenance of the mother tide. If you don't make it well, it will soon blossom and go bad. Y
Pay attention to the taste of mother water every time you add a new dish. If it is too sour, it is necessary to properly pour out some mother water and replenish new fresh water and salt. Salt should be added to the saturated state, not too little, otherwise it will prolong the time of kimchi, resulting in low freshness and loss of its true color. The acidity of mother water should not be too low, and the same is true. What is the best acidity and salinity? This can only be decided by everyone's taste. Authentic Sichuan pickles pay attention to slight acidity. -]
From the second time, if you find that the acidity is ok, you should cover the glass bottle cap. When the weather is too hot, be sure to put it in the fresh-keeping cabinet of the refrigerator. After putting it in, the mold basically stopped growing. If you find flowers, don't panic. Just pour a little white wine to kill them and put them in the refrigerator. =
If you find that the acidity is not enough, you can take out the glass bottle from the refrigerator and open the bottle cap to speed up the fermentation. Togo
The size of vegetables is also particular. For mustard and cabbage, you can put them all in. For carrots, you need to cut it into long strips along the stem (because it is not easy to penetrate salt water). Cucumber is also cut into four long strips and put in. White radish, the big one should be cut into flat strips and put in. First, you can peel off the skin (not too thin) and put it in a long strip. Sweet pepper should be punched in the skin with a knife and put in, so as to keep the appearance beautiful. The tender ginger can be put in whole. Lettuce should be peeled and soaked Fine cowpea can be put into small bundles separately. WYGq
In order to ensure the quality, it is best to prepare a wide-mouth glass bottle, which is specially used for soaking cabbage and cucumber (some mother water can be added). Although foreign celery has good meat quality, it has a hemp taste, so it should be soaked in separate bottles. X3
Golden years-let's remember these golden years and integrate literature into this gaudy era! Volkswagen \Cxh
Pepper, ginger and garlic that have been soaked for a long time should be taken out and updated. At the same time, it is necessary to temporarily empty kimchi and its mother water regularly and clean the inside and outside of the glass bottle. l
Fourth, pickle VV#6Q at will.
By arbitrary, I mean that the tastes of all kinds of condiments in this bottle of kimchi, such as sweet, sour, spicy and salty, can be adjusted according to your personal taste, whether it is light or heavy, at will.
Guy: A big mouth bottle. This bottle can be a medium-sized jam bottle or a large pickle bottle. You can even go to a familiar Chinese restaurant. They often have such bottles. syDhCf
Ingredients:!
Cabbage. Tear or cut to the size of a business card. Carrot. After shaving, divide it in half. Cucumber. Divide two into four and a half. Lan Jie terrier, this is the best. It's the stem of cauliflower. Peel and chop slightly. =P
Seasoning? Golden years-let's remember these golden years and integrate literature into this gaudy era! wcdG
: Onion (cut into pieces), ginger (sliced), garlic (patted gently), aniseed pepper (put in a small pocket), cinnamon, pepper, cooking wine, white vinegar, sugar and salt. P
Practice: rg[ 1n-
1. Put the salt and seasoning bag (star anise) into the bottle, brew half a bottle of soup with boiling water, and let it cool. eight
2. Put the remaining seasoning in the bottle. The quantity depends on your taste. & amp*o_[
3. Put the vegetables in the bottle. Screw on the lid and put it in the refrigerator. After a week, eat. =+~e4i
Note: bl
I don't like peppers and cinnamon. You can also put one or two pieces of purple cabbage to color other dishes. When mixing kimchi soup, you can taste it first, but it is a little heavier than the ideal dish. In the later soaking process, it can be adjusted continuously. If you like which flavor, you can add a seasoning. If you are lazy, you can just throw spiced powder, cinnamon powder and Chili powder. Even if the soup is turbid, you should rinse it with water when you eat it.
If it is not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.
When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi.
In case of aquatic flowers in the altar, it should be handled in time. The vegetables that kill white mold are: radish with red skin and white heart, ginger and garlic.
Liquor. Vegetables prone to white mold are: lettuce, Chinese cabbage, cucumber and eggplant. Don't soak these vegetables for a long time.
Take it out to eat at night.
5。 Every once in a while, put some pepper and white wine into the jar. Add a little salt every time you make a new dish.