Materials
Water radish, cowpeas, carrots, celery, red chili, green chili, 50 grams of white wine, 100 grams of salt, peppercorns 20-30, star anise 2
Practice
1, the pot set on the fire with a moderate amount of cold water, down into the peppercorns 20-30, star anise 2, boil off the fire to cool off and wait for use.
2, water radish, cowpeas, carrots, celery, red pepper, green pepper, wash, cut into strips or pieces, put on the cover curtain to dry for half a day.
3, kimchi altar with boiling water inside, dry (absolutely no raw water).
4, cooled peppercorn water poured into the altar, add 50 grams of white wine, salt than usual cooking slightly more than a little bit, there is a salty taste, while.
5, step (2) drying vegetables into the altar, must be completely submerged in water, and then use cool water to seal the mouth of the bottle, placed in a cool ventilated place, keep the water in the sink do not dry.
6, sealed, placed about a week (depending on the temperature). 2-3 days after you can pay attention to carefully observe, see whether the green pepper around the formation of vapor cannons, the beginning of one to two very small bubbles, do not pay attention to observe almost invisible. If there is a vapor bubble, even a bubble, it means that the fermentation is normal, to be completely yellow bell peppers, and then put 2 to 3 days can be.
Sichuan kimchi practice two
Materials
Daikon radish, cowpeas, cabbage, salt, water, peppercorns, chili peppers, ginger, garlic
Practice
1.1.Step 1: Prepare the altar. Do kimchi, the first thing you have to have an altar, now on the market a variety of altar Linlin, but also some people use the buckle buckle preservation box, I think it is still the old-fashioned clay altar look and feel. This kind of altar can be bought in the market, when you buy, pay attention to check whether there is no crack, whether leakage. Once you have chosen an altar, take it home and wash it with detergent, then rinse it thoroughly, and observe it for a day or two with a full tank of water to make sure it doesn't leak. Afterwards, pour off the water and rinse it again, and then invert it to dry
2. Step 2: Prepare the materials. Basic raw materials: salt, water, pepper, chili peppers, ginger, a high degree of white wine, garlic optional. Regarding salt, I think it's okay if you can't buy special kimchi salt in the field, just use regular coarse salt or fine salt. It is also said that iodized salt is not conducive to the cultivation of lactic acid bacteria, this I do not understand whether there is scientific justification, but from the kimchi altar I opened, there is no effect, now where to buy salt without iodization ah. Peppercorns with Sichuan's Dahongpao is the best, there is no need to force. Pepper is very fragrant, you can add more, soak out is not numbness
3. chili and ginger can be put more, usually fishing a little for seasoning or side dishes are very good. Wine must be a high degree of wine, I will use two pots of head, cheap, strong enough, huh. Wine does not have to be more, depending on the size of the altar, add one to two caps on the line. There are also said that the beginning of the wine, but the preparation of a high degree of wine is absolutely right, after the birth of flowers when it is very useful
4. Step 3: all materials washed and dried. Kimchi is fished out and can be eaten directly, so no matter what water is used later to soak, first of all raw materials should be washed clean
5. If it is to soak with cool white water, but also fully dry water, if it is to soak with raw water, a little bit of draining can be directly into the altar
6. peppercorns, ginger, washed, dried
7. chili peppers, cut off the stalks, leaving the tip, dried
8. Leave the tip, dry
8. cowpeas washed, cut short, dry, cut short is to facilitate the clip to pick up, do not cut is also fine. Garlic washed, peeled off the parts with spots
9. radish washed and dried, red skinned radish can be peeled off the skin alone soak, as a bath pickle, very crisp. Cabbage washed, according to the size of the altar mouth cut pieces, and then washed and dried. If you can't guarantee that the cutting board is oil-free, you can put a piece of plastic wrap underneath to prevent it from staining the oil flowers
10. Step 4: Mix the brine and pickles. Newly opened altar can be slightly salted, easier to succeed, put the vegetables to pay attention to the order, resistant to soaking put below, the first to eat the last put, easy to clip. All the ingredients are ready, in order to put salt, water, pepper, chili, ginger and garlic. Add radish, cowpea and cabbage in turn. After all the ingredients have been put in, add one or two caps of white wine, take a small dish slightly larger than the inner mouth of the jar, cover it with the inner mouth, fill up the edge of the jar with water, put the lid on, find a cool corner and let it stay there. The bamboo mat underneath is to prevent the altar seepage of water, directly into the ground
11. Now, prepare a pair of special folder pickle lengthening chopsticks on OK, this pair of chopsticks must be special chopsticks dedicated, forbidden to stained with oil flower
12. According to the different soaking time, kimchi can be divided into bath kimchi and deep-water kimchi, bath kimchi refers to the dish into the altar one to two days can be fished out to eat vegetables, such as radish skin, cabbage, lettuce, etc., coupled with a little chili oil, pepper oil, raw mix, this time of the vegetables crispy and refreshing, salty with a little acid. There is another kind is soaked in the altar for a long time, as a seasoning or side dishes, such as chili peppers, ginger, cowpeas, etc., these dishes are usually more acidic, fragrant, as a side dish is very refreshing