Introduction to Kimchi Overview Pickled Cowpeas[1] Kimchi, anciently known as 葅, refers to vegetables that have been fermented to facilitate prolonged storage. Generally speaking, any fiber-rich vegetable or fruit can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which provide the body with adequate nutrition and prevent diseases such as arteriosclerosis.　China's earliest collection of poems, "The Book of Songs", there is "in the field there is a hut, the border has a melon is stripped is minced, offered to the emperor's ancestor" of the poem. Lu and melon is a vegetable, "peeling" and "mince" is the meaning of pickling and processing. According to the Han Xu Shen "Shuowen Jiezi" explanation "minced vegetables, pickled vegetables also". Shangshu. Description" recorded in "want to make and soup, er but salt plum", which indicates that at the latest in more than 3,100 years ago in the Shang Dynasty Wuding period, China's working people will be able to use salt to impregnate the plum cooking with. It can be seen that China's salted vegetables should be earlier than the "Poetry", should be originated in the Shang and Zhou Dynasties 3100 years ago. Kimchi has a long history, widely spread, almost every family will do, everyone eats, and even in the feast on a few dishes of kimchi. According to the Northern Wei JiaSiFu's "QiMinYaoJu" book, there is the production of kimchi narrative, can be seen at least 1,400 years ago, China has the history of making kimchi. In the Qing Dynasty, the folk in the south and north of Sichuan Province also used kimchi as one of the dowry, which shows that kimchi occupies a position in the people's life.　The production process of kimchi is one of the long and exquisite culinary technology heritage of China. As early as 1400 years ago, people have praised the unique flavor of Sichuan kimchi and summarized the basic principles of soaking vegetables, which also proves that kimchi began in China. Cuisine Sichuan Cuisine Type of dish Chinese Kimchi is, in general, a fermented food. It should not be used in large quantities. Characteristics Variety of colors, salty and sour taste, slightly sweet aroma. Types of Kimchi Kimchi is usually divided into two types. The types are different, the uses are different, and the practices are very different.　One type is diving kimchi, diving kimchi comes from the fact that this dish is soaked in the altar and quickly taken out to eat. It can be used as a specialized dish. Usually nowadays, the assorted kimchi in Sichuan restaurants and the small dishes on the table before meals are of this kind. Kimchi eating method 1. Sichuan cuisine, but all fishy dishes will use pickled chili peppers, pickled ginger as a condiment, pickles are not authentic, Sichuan cuisine is certainly not authentic.　2. Pickled radish: choose a small radish, after soaking the hair yeast, you can use three. Four sour radish stewed duck, very delicious.　3. Pickled sauerkraut: usually add sauerkraut when making fish, and sauerkraut fish can also have spicy and non-spicy practices, depending on their tastes. Sauerkraut can also be used to make sauerkraut vermicelli soup, or just use sauerkraut after washing, cut into julienne strips, mixed with red oil chili peppers and a little monosodium glutamate (MSG), it is also a very tasty accompaniment to the Chinese breakfast.　4. Pickled cowpeas: stir-fried with minced pork is a common but tasty accompaniment to meals.　5 Kimchi cake Nutritional value 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestinal tract, attenuate the toxicity of spoilage bacteria in the intestinal tract, and has the effect of aiding digestion, preventing constipation, preventing cellular aging, lowering cholesterol, and anti-tumor effects; 2. chili peppers, garlic, ginger, scallions, and other stimulating ingredients in kimchi can act as a sterilizing agent to promote digestive enzyme secretion; 3. kimchi can also promote the The body's absorption of iron.　Health problems Kimchi in the pickling process will produce nitrite, which is recognized as a carcinogen; and nitrite content and salt concentration, temperature, pickling time and many other factors are closely related to the family, small workshops or no strict safety testing manufacturers of pickles are more likely to be too high nitrite content. Edit this section of the production of raw materials Raw materials: a variety of seasonal vegetables, such as cabbage, kale, radish, chili peppers, celery, cucumber, beans, lettuce, and other hard texture of the roots, stems, leaves, fruit can be used as raw materials for the production of kimchi. Generally speaking, any fiber-rich vegetable or fruit can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can provide sufficient nutrition for the body as well as prevent diseases such as arteriosclerosis.　China's earliest collection of poems, "The Book of Songs", there is "in the field there is a hut, the border has a melon is stripped is minced, offered to the emperor's ancestor" of the poem. Lu and melon is a vegetable, "peeling" and "mince" is the meaning of pickling and processing. According to the Han Xu Shen "Shuowen Jiezi" explanation "minced vegetables, pickled vegetables also". Shangshu. Description" recorded in "want to make and soup, er but salt plum", which indicates that at the latest in more than 3,100 years ago in the Shang Dynasty Wuding period, China's working people will be able to use salt to impregnate the plum cooking with. It can be seen that China's salted vegetables should be earlier than the "Poetry", should be originated in the Shang and Zhou Dynasties 3100 years ago. Kimchi has a long history, widely spread, almost every family will do, everyone eats, and even in the feast on a few dishes of kimchi. According to the Northern Wei JiaSiFo's "QiMinYaoJu" book, there is the production of kimchi narrative, can be seen at least 1,400 years ago, China has the history of making kimchi. In the Qing Dynasty, the folk in the south and north of Sichuan Province also used kimchi as one of the dowry, which shows that kimchi occupies a position in the people's life.　The production process of kimchi is one of the long and exquisite culinary technology heritage of China. As early as 1400 years ago, people have praised the unique flavor of Sichuan kimchi and summarized the basic principles of soaking vegetables, which also proves that kimchi began in China. Cuisine Sichuan Cuisine Type of dish Chinese Kimchi is, in general, a fermented food. It should not be used in large quantities. Characteristics Variety of colors, salty and sour taste, slightly sweet aroma. Types of Kimchi Kimchi is usually divided into two types. The types are different, the uses are different, and the practices are very different.　One type is diving kimchi, diving kimchi comes from the fact that this dish is soaked in the altar and quickly taken out to eat. It can be used as a specialized dish. Usually nowadays, the assorted kimchi in Sichuan restaurants and the small dishes on the table before meals are of this kind. Kimchi eating method 1. Sichuan cuisine, but all fishy dishes will use pickled chili peppers, pickled ginger as a condiment, pickles are not authentic, Sichuan cuisine is certainly not authentic.　2. Pickled radish: choose a small radish, after soaking the hair yeast, you can use three. Four sour radish stewed duck, very delicious.　3. Pickled sauerkraut: usually add sauerkraut when making fish, and sauerkraut fish can also have spicy and non-spicy practices, depending on their tastes. Sauerkraut can also be used to make sauerkraut vermicelli soup, or just use sauerkraut after washing, cut into julienne strips, mixed with red oil chili peppers and a little monosodium glutamate (MSG), it is also a very tasty accompaniment to the Chinese breakfast.　4. Pickled cowpeas: stir-fried with minced pork is a common but tasty accompaniment to meals.　5 Kimchi cake Nutritional value 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestinal tract, attenuate the toxicity of spoilage bacteria in the intestinal tract, and has the effect of aiding digestion, preventing constipation, preventing cellular aging, lowering cholesterol, and anti-tumor effects; 2. chili peppers, garlic, ginger, scallions, and other stimulating ingredients in kimchi can act as a sterilizing agent to promote digestive enzyme secretion; 3. kimchi can also promote the The body's absorption of iron.　Health problems Kimchi in the pickling process will produce nitrite, which is recognized as a carcinogen; and nitrite content and salt concentration, temperature, pickling time and many other factors are closely related to the family, small workshops or no strict safety testing manufacturers of pickles are more likely to be too high nitrite content. Edit this section of the production of raw materials Raw materials: a variety of seasonal vegetables, such as cabbage, kale, radish, chili peppers, celery, cucumber, beans, lettuce, and other hard texture of the roots, stems, leaves, fruit can be used as raw materials for the production of kimchi. Ingredients Salt, ginger, peppercorns, fennel, yellow wine, chili peppers Preparation Tools In addition to the main ingredients, we also need some ingredients such as salt, ginger, peppercorns, fennel, yellow wine and so on. The essential thing for making kimchi is naturally a kimchi pot. 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, in the sink plus water, he can completely isolate the outside air in, and fermentation bubbles can be discharged through the sink, which can make the kimchi in the absence of oxygen to accelerate the fermentation, producing a large amount of lactic acid, some kimchi altar also has a lid, used to block the water in the tank, the kimchi altar is also used to make the kimchi. Some kimchi altar also has an inner cover, which is used to block the water vapor from entering the sink. If there is no kimchi altar, other containers can be used instead, but the container is required to have a large mouth and sealed tightly, and cannot be permeable to air, but the taste of the product is not as good as that of a professional kimchi altar.　Pottery made of specialized kimchi altar, the outside is not glazed called tile altar, glazed on the better look some. 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. Do kimchi should be filled with water in the side tray to seal the altar, which can prevent air from entering. If you do not have a kimchi altar, you can also use other containers instead, but the container is required to have a large mouth and seal tightly, can not breathe. When I was a child, I went with my mom to buy a kimchi altar, and she would always look carefully at the outside of the altar to see if there were any sand holes and cracks, which is related to whether it will be bad when making kimchi. Nowadays, a kind of glass altar is popular, this kind of altar is more beautiful, and you can see all kinds of colorful vegetables inside from the outside. This is also used as a means to catch the eyes of customers in restaurants. Kimchi mother water Mother water, old salt water. In the past, when a Chinese girl got married, the mother must prepare a jar of old brine for dowry, so a jar of old brine can be passed on for several generations, and is not passed on to the daughter Sichuan kimchi altar [2] Boil water, add salt (80 grams of salt for every 1 kilogram of water), and when the salt is completely dissolved, put in the right amount of ingredients, and pour it into the kimchi altar (to brine flooded to 3/5 of the altar is appropriate). Wait until the brine is completely cooled, and then put in the vegetable pieces.　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 slightly add some chili pepper; 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, with 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 make kimchi with aged soup, 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, white wine as appropriate.　You should use special chopsticks to take the kimchi, and you should not take oil with you to avoid oil and raw water from entering the altar. Kimchi should not be stored for a long time and should be eaten as soon as it is brewed. The water tank at the mouth of the altar should be kept clean and filled with water often. If you like spicy flavor, kimchi can be fished out and cut into appropriate sized cubes, add chili oil, monosodium glutamate and mix well in the plate on the table, is often found in Chinese restaurants "kimchi". Method 1 Choose a clean pickle jar and put clean, cold water in it. First, make the mother water. Place a large piece of ginger, a few dozen peeled garlic cloves, and fresh red chili peppers (extra hot) in the jar. 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 point, the mother water should have fermented and become sour (sauerkraut is not the result of vinegar), 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 become the flavor of 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 should be put into the refrigerator for reserve.　The trick to making kimchi is not to make the mother water for the first time, but to keep the acidity of the brine in dynamic balance at all times in the future. If you feel that the brine is not acidic enough, add some of the reserved water from the refrigerator to the jar to promote fermentation. If the brine is too acidic, it is better to pour out part of the brine and add water and salt.　2、 Sometimes when you see white flowers in the bottle, you can pour in a few drops of white wine. Generally speaking, mustard, turnip (preferably its skin), cabbage, cowpea, celery, etc. can be used.　3. If you want to go for high precision, you can use ginger, bamboo shoots and young ginger. There is an additional process: soak them overnight in lightly salted water, then place them in a kimchi jar and serve for a day. Good standard is colorful, taste mellow (should not be too acidic), slightly spicy and crisp.　4, cucumber can also be into the bubble, but must use another bottle. Because cucumbers are easy to bad brine. After soaking, can be eaten at room temperature overnight.　5, long time after 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, poured out of the salt water can be used as a mother of water in other homes.　　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: diving kimchi 1. Wash and air-dry the vegetables to be soaked.　2. Boil water, put the right amount of salt (about 80 grams of salt per 1 kilogram of water) on the side standby.　3. Start altar water: use the previous kimchi altar in the "mother water", or you can ask for some from friends who already have a kimchi altar at home, put it in a fresh altar water, it will have a better flavor, which has a lot of lactic acid bacteria. If you can't find it, you'll have to make it yourself. Pour the cooled water into the mother water.　4. Add spices, peppercorns, fennel, white wine, altar water is made.　5. Put the prepared vegetables into the altar to marinate. Vegetables should be filled to the brim, leaving as little space as possible, with the liquid surface near the mouth of the altar, salt water submerged vegetables as appropriate. Fill the sink around the mouth of the altar with cool boiled water, fasten the button bowl and put it in a cool place.　6. Pickles put in the place to pay attention to cool, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.　7. soak chili peppers and greens when you can use very little water, put the chili peppers, and then into the salt, a layer of chili peppers a layer of salt, brine do not have to drown over the pickles. Precautions Pickles do not have to be soaked in a special altar, with a canning jar soaked pickles, the flavor is also quite good.　1, the first key to soak a good kimchi is to find a very well sealed cake or altar, which will help the fermentation of kimchi water, soak out of the dish crispy and tasty but not acidic to the teeth.　2, the turnover of kimchi should be fast. Restaurant kimchi why 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 bottle cap is intact, and when you cover the cap, you should also cover the mouth of the bottle with two layers of plastic paper or greaseproof paper and then tighten the cap, the tighter the better.　3, it is best to use kimchi salt, that is, salt without iodine, otherwise kimchi is easy to become soft and acid 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 and 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, in addition to soaking radish, but also soak bell peppers, small cucumbers, 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 kind of) ...... more than the Chinese play oh. It is recommended that the material thrown into the open bubble before the sun off a little water (bell peppers and leafy type do not sun too long), self-feeling than not sunshine Ling much!　7, the last is carrots, carrots raise the key to pickle water, soak the carrots of the water is not easy to mold flowers, taste than not soak the carrots of the good. Recommended China Nanchong region of the "rouge radish", this inside and outside of the red radish has a special effect of water. Some people used to say that the water in Shanghai is not suitable for pickling vegetables, but this is something that can be changed.