Method of making traditional old-fashioned pickle (Chongqing pickle)

Material:

1. One jar is the best earthenware, regardless of its size.

2. clean cold water, you can use mineral water, and some use cold boiled water. But it is not easy to produce white flowers with raw water. (You can use mountain spring water, pollution-free snow water, and the pickled vegetables are especially crisp and delicious, hehe, but it's hard to find in big cities.)

3. Salt, I don't recommend using low-sodium salt or other salt with added ingredients, that is, ordinary salt. Of course, you can buy pickled vegetables. There is a reason why Sichuan pickles are delicious, that is, the salt is different. Well salt produced in Zigong, Sichuan is a good salt for pickled vegetables, but there is no salt.

4. white wine, high, not much. But it will often be needed.

5. a little spice, a small piece of kaempferia octagonal. Don't put a lot like stew, this pickle will taste strange.

6. Rock sugar, some people also use a spoonful of brown sugar and pepper.

7. a handful of celery, a handful of garlic sprouts (that is, green garlic, which is called garlic in some places), celery can't be celery, but ordinary white celery (rooted). It's best to take garlic sprouts with roots, wash them, dry them in water, roll them into a small ball, and wash and cut carrots (red skin and white heart, not carrots) and dry them in water.

8. a few pieces of old ginger, dozens of peeled garlic braids, fresh small red peppers, or dried peppers, depending on personal taste.

Practice:

Dissolve the salt in water, pour it into half of the jar, and then add spices, celery, garlic, radish, rock sugar, pepper, white wine, ginger, peeled garlic and pepper. The dish is buckled at the jar mouth, and then the bowl is buckled along the jar rim (that is, the groove on the jar), and the inverted bowl is flooded along the jar rim, so as to be sealed and isolated from the outside air. It is safer and more thorough to ferment for a week. If you can't wait, grab some and eat it. I think it's a success without the raw taste of the dish.

as for the amount of salt, I really can't give the data. When salt is dissolved in water and tasted, it feels salty, but it's almost the same, but it can't be bitter. Celery, garlic, seedlings, ginger and garlic are mainly used to make kimchi fragrant, not for eating, so don't worry about it when soaked in it. As for sugar, I guess it is to neutralize the sour taste of kimchi and enrich the taste, while rock sugar can make kimchi crisp and refreshing. As for white wine, it can prevent flowers from growing and help fermentation, so it is enough to put two bottles.

Precautions:

1. In the process of making kimchi, you should not touch oil and raw water, otherwise white flowers will be produced, which will affect the perception and taste.

2. Put the jar in a cool and dark place.

3. If there are flowers, you can put a little more white wine, add a handful of celery and seal it for three to five days until it slowly disappears.

4. Every time you put a new dish in, try to dry the water as much as possible. After you put it in the jar, you must add salt according to the amount of the dish. You can also put some rock sugar or brown sugar. If you don't like it, you should be able to leave it. 5. Wash pickle water regularly. After soaking for a long time, there will be a layer of sediment at the bottom of the jar. Pour the kimchi and water together in a clean and oil-free basin. After the water is clarified, scoop the mother water into the jar with a spoon and pour out the turbid part. Just once a year.