Sichuan Kimchi

Main Ingredients

1 white carrot

1 red carrot

1 carrot

1 green carrot

1 radish

1 water carrot

half a cabbage

2 small Chinese cabbages

1 handful of cowpeas

1 bell pepper

Seasoning p>4 red bell peppers

1 piece of ginger

1 section of lotus root

Seasoning

Icing sugar

1 piece

Ginger

3 slices

Angle star anise

2 pieces

Pepper

1 pinch

Cinnamon

1 piece

Kimchi Water

Half Bottle

Scented Leaves

3 Pieces

Coarse Salt

50g

White Wine

50g

Water

3 Liters

Sichuan Kimchi Directions

1. Wash all the bok choy and put them in a basket to dry. Then cut into strips or pieces and continue to dry for half a day

2. Wash the kimchi altar thoroughly, dry it and pour in a small amount of high white wine, shake the bottle so that the wine is evenly scrubbed all over the altar height of 20cm kimchi altar inner wall, then pour off the wine and invert the altar for spare

3. Pour 3L of water into an oil-free pot, add 1 pinch of pepper, 2 star anise, 1 cinnamon, a few slices of sesame leaves, rock sugar 1 piece, a few slices of old ginger (peeled) boiled and continue to cook for 5 minutes, thoroughly cooled, poured into the kimchi altar, then poured half a bottle of wild mountain pepper with juice, and sorghum wine. Finally, put the dried vegetables in. The vegetables should all be soaked in the kimchi juice

4. Fasten the lid and pour water into the sink to seal the jar. The water in the sink should not dry out. 1 day after the cabbage can be eaten, 2-3 days cabbage taste best. 3 days after the radish also taste, 5-7 days radish taste best. 7 days after the radish will be very sour taste. 10 days after the bean curd is almost done. Therefore, it is better to put the first vegetables into the bottle last, so that it is easier to fish them out first. For example, the bean curd can be put into the bottle first, at the bottom of the bottle. If you can't finish the kimchi inside the time, you can put all of them into a sealed box and store them in the refrigerator. But the kimchi can not be stored for a long time, should be eaten as soon as the bubble. Because of the heart of the beautiful radish, the right picture for the fifth day, the kimchi juice is already red

Third day: radish has been flavored, add some chili oil and eat, very rice

Fifth day: began to a little bit difficult to distinguish between which is the red radish, which is the white radish, slightly sour

Twelfth day: in fact, the radish soaked seven - ten days within the best flavor. Because I forget, twelve days before I remembered to fish out, this time completely unable to see which is the red radish which is the white radish, the color is very uniform and beautiful, but the taste is very sour. Suitable for fried meat or do sour soup

Cooking tips

The three key points of home made kimchi:

1, container. Sichuan kimchi has a special kimchi altar, because it is best to avoid light, to clay altar is good. But because of the visibility of the glass, the heart is more solid, so I choose a glass altar. This type of altar has a small mouth and a big belly, and there is a sink in the mouth of the altar, using the principle of water sealing, because it is a fermentation, when the pressure inside the altar is greater than that outside the altar, it can automatically exclude the gas, which is conducive to the fermentation of lactic acid bacteria. And the water seal has a better sealing degree, which makes the kimchi to be preserved for a long time.

2, the production of kimchi water. The most taboo of kimchi water is raw water and oil. So the vegetables to be soaked must be thoroughly dried, the use of water is best cool water or pure water. Salt is the best salt for kimchi, and the saltiness is slightly salty but not salty when added to the water. Wine is essential, not only to enhance the flavor and preservation, but also to make the vegetables more crispy. Spices such as peppercorns should be kept to a minimum. At the beginning of the production of kimchi water flavor will be poor, can be appropriate to add wild pepper and its soup to enhance the flavor. With time and a few more times, the kimchi water will achieve the desired flavor.

3, vegetables and storage. Kimchi choice of vegetables is very wide, the general texture of the hard roots, stems, leaves and fruits can be made of kimchi, to all kinds of radish, bean curd, cabbage, young ginger, chili see more. Vegetables must be thoroughly dried, because some vegetables have a large water content, such as white radish, so it is best to dry half a day after the vegetables are cut and then put into the kimchi altar, to be fully immersed in kimchi water. And when you eat, you should prepare long enough chopsticks in advance, and every time you clip vegetables from the kimchi altar, you should also make sure that the chopsticks are free of water and oil. If you encounter unforeseen circumstances, such as kimchi water 'raw flowers', that is, a layer of white film-like microorganisms on the surface of the brine, such microorganisms will decompose lactic acid, reducing the acidity of kimchi, making kimchi tissue soften, and even leading to its corruption and the growth of other harmful bacteria. Destroy the quality of kimchi. If there are more white membrane microorganisms, do not stir them apart, you can tilt the mouth of the altar, slowly injected into the new brine, so that it overflowed; if less, can be used to salvage the method. After that, rejoin the high degree of white wine sealing, can inhibit the growth of harmful bacteria. If the kimchi water has deteriorated and tasteless, you have to give up and reformulate.