You can add ingredients according to your different tastes. If you like meat, you can add some pepper (about 20 to 30 tablets), garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar. ? [4]?
Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and put them in a jar for pickling. 7- 10 days later. If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by the high heat in the altar or the unclean tools used. At this time, the moldy spots should be removed, and salt and a small amount of liquor, preferably sorghum, are not acceptable. Pickle bacteria actually come from sorghum wine, which is often added to the wine. Move to the shade, open it for about 65,438+00 minutes every day, and the musty smell will disappear naturally in about 3-5 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 brine can no longer be used. [ 18]
When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2-3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time. ? [ 19]?
Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently. If you like spicy taste, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate, mix well and serve, which is the common "kimchi" in restaurants in China. ? [ 18]?
Pickles should be free of oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains. ? [20]?
Kimchi should be kept in a cool place, and there should be water at the mouth of the jar to ensure that there is no air and bacteria in the jar. If you find flowers in the altar, add a little white wine. ? [2 1]?
When soaking peppers and vegetables, you can use little mother water, add peppers, and then add salt, one layer of pepper and one layer of salt, and brine does not need to flood kimchi. ? [22]?
Kimchi
Pickle is made of fresh vegetables as the main auxiliary materials, salt, garlic, ginger, onion, Chili powder, fish and shrimp sauce and other seasonings, and it is pickled and fermented at low temperature for a long time. Taking "spicy cabbage" as a typical example, its formula, production process, technological operation, processing points, production principle, edible physiological function and flavor characteristics of kimchi are very representative. ? [23]?
There are many kinds of kimchi. Taking "spicy cabbage" as an example, the production process is briefly introduced.
Ingredients: 4.8kg of Chinese cabbage, 700g of crude salt and 4kg of water.
Accessories: radish 1 kg, cress100g, shredded onion 200g, pickled mustard tuber 200g, oyster 200g, salt 6g and water 400g.
Seasoning: Chili powder 130g, pickled fish sauce 100g, shrimp sauce 100g, sugar 12g, onion 200g, garlic paste 80g and ginger paste 36g.
Pickled vegetable soup: water 100g, salt 2g.
The production process of Korean traditional kimchi is as follows: raw material selection → raw material cleaning → picking and cutting → pickling → cleaning → draining → auxiliary material processing → seasoning production → smearing → filling and burying jars.
Selection of raw materials: Cabbage is required to be fresh in season, compact in meat quality, free from rot, pests and spots, with pesticide residues meeting the requirements of food hygiene regulations, free from pathogenic bacteria and toxic chemical components, and each plant weighs 1.5-3kg.
Raw material cleaning: clean the selected Chinese cabbage with running water to remove the attachments on the surface of the Chinese cabbage. The auxiliary materials are washed and drained together. Picking and slicing: peel off the old leaves, dead leaves, insect leaves and other bad parts of the cabbage itself, and then cut the roots, requiring thorough root removal and smooth section. Then cut the knife gently along the grain and break it by hand. Pickling: Add 1/2 crude salt to pickle Chinese cabbage in water, put the remaining 1/2 crude salt between Chinese cabbages, and pickle Chinese cabbage alternately for 3h.
Cleaning: Wash the pickled cabbage repeatedly for 3-4 times, and wash the surface salt solution and foreign matter with running water.
Drain: put the washed cabbage on a sieve to drain the water (the water should be controlled at about 1h).
Processing of auxiliary materials: radish is washed and cut into filaments with a length of 5cm and a width of about 0.3cm; celery (defoliated), onion and mustard are cut into segments with a length of about 4cm; oysters are lightly washed with light salt water and drained.
Preparation of seasoning: chop shrimp into shrimp paste, add shrimp paste and pickled fish paste, and add Chili powder, chopped green onion, garlic paste, ginger paste, etc. Uniformly mixing to obtain Chili powder sauce; Then sprinkle Chili powder sauce on shredded radish and mix well; Finally, add celery, onion, mustard and other vegetables and oysters, gently stir and add salt.
Spreading: spread the seasoning evenly among the cabbages, and spread it evenly. In order to prevent the seasoning from flowing out, wrap it with large cabbage leaves.
Irrigation jar: put 7-8 Chinese cabbages neatly into the pickle jar and cover them with salted Chinese cabbage leaves. Sprinkle the water and salt (pickle soup) in the bowl evenly on the kimchi, and pour all the remaining seasonings into the jar. Finally, the cabbage is compacted and stored. The container for preparing pickles should be a pickle jar with old temperature, good enamel, no cracks, no sand holes, good water absorption and crisp cylinder sound.
Burying the jar: Chinese cabbage and pickles stored in winter are buried underground and stored at the temperature of about 65438 00℃ for 3 weeks to make them mature and have better taste and nutrition.