Carrot right amount

Celery right amount

ingredients

Appropriate amount of water

Proper salt content

Illicium verum

Zanthoxylum bungeanum

Appropriate amount of dried pepper

Proper amount of ginger

Appropriate amount of rock sugar

Appropriate amount of liquor

Step 1

In a clean and oil-free pot, add water and salt to make pickle water, heat to dissolve the salt, and then air-cool.

Step 2

A complete collection of methods for making kimchi

Adding proper amount of aniseed (star anise), Rhizoma Kaempferiae, Zanthoxylum bungeanum, dried capsicum, crystal sugar and high-alcohol liquor.

Step 3

Pour the cooled salt water into the sealed glass jar of Lekou Lekou, and the amount of water should be 2/3 of that of the pickle jar. The glass jar that lock lock can breathe is intimately marked with the maximum storage capacity line of fermented food, because gas will be generated in the sealed jar during the pickling process, so it can't be filled too full.

Step 4

Illustration of the production method of kimchi

Add fresh vegetables that have been washed and dried (must be dried, preferably for one day to reduce the moisture content) and immerse them in salt water.

Step 5

The home-made method of kimchi.

Cover lock lock's breathing glass jar and put it in a cool and ventilated place. 1-2 days later, kimchi can be eaten. The longer it is soaked, the more sour it will become because of fermentation.

knack for cooking

Kimchi jars and chopsticks for fishing kimchi should not be stained with oily meat, otherwise the kimchi water will grow flowers, that is, white mildew will grow on the kimchi water. When you encounter flowers, you should remove the mildew with clean utensils, add appropriate amount of pickle salt and liquor, move the pickle jar to a cool and ventilated place, and open the lid every day for 10 minutes, which can be improved after 2-3 days. If the kimchi is rotten, soft and smelly, it has gone bad and cannot be eaten. It must be thrown away. Add some coriander roots (wrapped in gauze) when making bath pickles. Add another section of sugar cane (peeled) so that it won't bloom.

If kimchi tastes too sour, you can add some salt; If it is too salty, you can add some sugar; If it's not crisp, you can add some white wine.

Pickled peppers must not be soaked with ginger, otherwise the peppers will become soft and hollow.

Pickle salt (that is, salt without iodine) must be chosen to make kimchi, which is beneficial to fermentation. Where you can't buy kimchi salt, you can use coarse salt instead. I use coarse pickled salt.

In addition to kimchi jars, you can also use sealed containers to make kimchi, but you must ensure that it is sealed.

Peppers, vegetables, etc. that make kimchi must be air-dried before being put into the kimchi jar.

Pickle water can also be used to soak chicken feet, pig's feet, pig's tail, pig's ears and other meat dishes, but you must not put meat dishes into kimchi water for long-term brewing, and meat dishes should be made separately.