Pickle making skills:
1, pickled pepper can be used slowly in a pickle jar, and the more it is soaked, the more fragrant it is.
2. Pickle jars and chopsticks for picking kimchi should not be stained with oil, otherwise the kimchi water will "bloom", which means white mold grows on the kimchi water. When you encounter "flowers", you should use clean utensils to remove mildew, add appropriate amount of pickle salt and liquor, move the pickle jar to a cool and ventilated place, open the lid for 10 minute every day, and it will get better after 2-3 days. If kimchi is rotten, soft and smelly, it has gone bad and can't be eaten. It must be thrown away.
3. 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.
4. Pickled peppers must not be soaked with ginger, otherwise the peppers will soften and become hollow search.
5. To make kimchi, you must choose kimchi salt (that is, salt without iodine), which is conducive to fermentation. Where pickle salt can't be bought, big crude salt can be used instead.
6. In addition to kimchi jars, you can also make kimchi in sealed containers, but you must ensure that it is sealed.
7. Peppers and vegetables used to make kimchi must be dried and put into kimchi jars.
8. Kimchi water can also soak chicken feet, pig feet, pig tails, pig ears and other leeks, but you must not put leeks in kimchi water for a long time. Amaranth should be cooked separately.