V-U, one of the four methods of kimchi

Preparation: 50 grams of koji wine, 100 grams of salt; some seasonings such as peppercorns, ginger, small red peppers and garlic cloves. ;(

Main ingredients: celery, carrot, cabbage (lotus white), Jerusalem artichoke, kohlrabi and red pepper and other fresh vegetables. #!00,

Production:! %>VV

⒈Wash a large bottle (about 2 liters) and set aside. Wash and slice ginger, red pepper, celery, cabbage, carrots and other vegetables into strips (make sure the surface is clean and dry). Water drops are suitable). ;k

⒉Pour the koji wine and salt (salt water ratio 1:10) into a large bottle, add cold water (or cold boiled water) to half the bottle, and stir in the ginger and garlic cloves. , peppercorns, peppers and vegetables, seal them and put them in the refrigerator. mVY@V Golden Years 2

I thought that making kimchi requires a kimchi jar, but in fact, this is not the case. A glass bottle with good sealing performance. After the bottle is prepared, wash it with water and dry it, add cold boiled water and salt (usually one spoon of salt per bowl of water), and add some pepper, garlic, and chili. Cucumber, cabbage, and beans can be washed, cut into pieces, and dried. Put it in a bottle, cover it, and store it in a cool place. If the kimchi in the bottle is eaten, You can use the kimchi water in the bottle to pickle the new vegetables, and they can be eaten after two or three days. If it tastes bland, you can add some salt; if it tastes sour, you can add some white wine. uF

If you like Sichuan flavor. , you can add more salt and pepper, and the pickled vegetables will be sweet, salty, and spicy. If you like sweetness, you can add some sugar in the bottle, but do not add vinegar. The pickles should be eaten as they are soaked to make them more crisp and delicious. , the taste is more delicious.

The third kimchi s+

Instruments: a large wide-mouth glass bottle. PGe.`o

Mother water base: i. !

Twenty peppercorns (optional), ten fresh or dried red peppers (optional), a palm-sized piece of ginger, thirty cloves of garlic, and plenty of salt (use refined salt, or rock salt, Do not use unrefined sea salt) {QR

Making mother-water pickles: zJW>Qi

Green mustard or cabbage (but be careful: cabbage is prone to "flowers"). , that is, a bad mold is produced) l5-

Preparation of mother water: |?Uj

Wash the ginger and vegetables and dry them (if the local raw water is of good quality). Very good, no need). Clean the glass bottle, boil about half of the water in the glass bottle (not necessary if the water is drinkable) and cool it, put the water and base into the glass bottle, and then put the vegetables. On top. Now the water should cover all the dishes and ingredients. Add salt (about ten pounds of water to one pound of salt, the ratio can be even higher). Generally speaking, leave the glass bottle with the lid half open. Under mild temperatures, it takes about three weeks for the salt water to naturally ferment and become acidic due to mold in the air. If the temperature is low, it will take a few more days until the mother water is ready. After it is cooked (that is, after it becomes normal sour water), the kimchi is ready to eat. However, the quality of the first kimchi is not high because it is soaked for too long, has insufficient sourness, and is too salty (commonly known as dead salty). The second time is enough. 7@j[P

Maintenance of mother water: $gyQ

Mother water is not a one-and-done thing, just add vegetables to it later. Good quality kimchi is inseparable from your careful maintenance. If it is not done well, it will soon bloom and deteriorate. Y

Every time you add new dishes, pay attention to the smell of the mother water. If it is too acidic, part of the mother water needs to be properly poured out and new fresh water and salt added. The salt should be added to a saturated state, not too little, otherwise the pickling time will be extended, resulting in the pickles not being very fresh and losing their original color. The acidity of mother water should not be too low for the same reason. What is the optimal level of acidity and saltiness? This can only be determined by each person's taste. Authentic Sichuan pickles are slightly sour. -]

From the second time onwards, when the acidity is found to be acceptable, the glass bottle cap must be capped. When the weather is too hot, it must be placed in the fresh-keeping cabinet of the refrigerator. After being placed, the mold will basically stop growing. If you find any "flowers" appearing, don't panic. Just pour a small amount of white wine to kill them, and then 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 cap to speed up fermentation. TG

The size of vegetables also matters. For mustard greens and cabbage, put them in whole pieces. For carrots, you need to cut them into long strips along the stem (because they are not easily penetrated by salt water). For cucumbers, cut them into four long strips and put them in. For white radish, large ones should be cut into flat strips. First, peel off the skin (not too thin) and put them in long strips. The bell peppers should be put in after piercing the skin with a knife. It is not suitable to cut them to maintain the beautiful appearance. Young ginger can be put in whole pieces. Peel the lettuce and soak it in it. Thin cowpeas can be tied into small bunches and put in. WYGq

In order to ensure quality, it is best to prepare a separate wide-mouth glass bottle specifically for soaking cabbage and cucumbers (you can put part of the mother water in). Although foreign celery has good meat quality, it has a numbing smell, so it should be soaked in separate bottles. X3 Golden Years -- Let us remember these golden years and incorporate literature into these colorful years! vW\Cxh

Chili peppers, ginger and garlic that have been soaked for a long time should be taken out and renewed.

At the same time, the kimchi and its mother water should be temporarily released regularly and the inside and outside of the glass bottle should be cleaned. l

Fourth Pickle VV#6Q

The so-called Pickle means that the taste of sweet, sour, spicy, salty and other condiments in this bottle of kimchi can be customized according to your taste. Personal taste adjustment, whether light or heavy, is up to you.

Guy: A big mouth bottle. This kind of bottle can be a medium-sized jam bottle or a large-sized pickle bottle. You can even go to a familiar Chinese restaurant to find them, they often have these bottles. syDhCf

Ingredients:!

Cabbage. Tear or cut into business card size. carrot. After scraping the skin, split it in half. cucumber. Split into two to four halves. Jielan Terrier. This is the most delicious. It's the stem of the green cauliflower. Peel and cut into half. =P

Condiment? The golden years -- let us remember these golden years and incorporate literature into these beautiful years! wcdG

: green onions (cut into sections), ginger (sliced), garlic (beat a little), pepper aniseed (put in small pockets), cinnamon, chili, cooking wine, white vinegar, sugar, salt . P

Method: rg[1n-

1. Put salt and ingredients (Panthoxylum bungeanum aniseed) in the bottle, make half a bottle of soup with boiling water, and let it cool. 8

2. Put the rest of the ingredients in the bottle. The amount is determined by your taste. &*o_[

3． Put vegetables into the bottle. Tighten the lid and place in the refrigerator. After one week, eat. =+~e4i

Note: bl

If you don’t like chili pepper and cinnamon, you can leave it out. You can also put one or two pieces of purple cabbage to add color to other vegetables. When mixing kimchi soup, you can taste it first, just make sure it tastes stronger than the ideal dish. You can continue to adjust it during the subsequent soaking process. If you like the flavor, you can add seasonings. If you are too lazy to sew the buns, you can just throw in five-spice powder, cinnamon powder, and chili powder, but the soup will be muddy and unsightly, so you must rinse it with water before eating.

If it is not brittle, you can add some wine; if it is too sour, you can add some salt; if it becomes moldy and smells, it is caused by too much heat in the jar or unclean tools. At this time, you should remove the mold spots and add salt. Mix it with a small amount of white wine, move it to a cool place, and expose it for about 10 minutes every day. The musty smell will disappear naturally in about 3 to 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 marinade cannot be used again.

When making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the kimchi making time.

In case of water blooming in the altar, it should be dealt with promptly. Vegetables that can kill 'white mold' include: red-skinned white-heart radish, ginger, garlic, and white wine. Vegetables that are prone to white mold include: lettuce, Chinese cabbage, cucumber, and eggplant. Do not soak these vegetables for a long time and eat them out every other night.

5. Every once in a while, add chili pepper and white wine to the jar.

Every time you make a new dish, add a small amount of fine salt