2, then cut into small squares of equal length, remember to keep the radish skin, pour a little salt, and marinate for one night;
3. Put the whole red pepper into the pedicle, cut the green pepper into sections with a horizontal knife (raw flavor), and cut the ginger in half to leave the skin;
4. Marinate the radish overnight, pour out the salt water, add sugar, soy sauce (taste and color) and white vinegar, and store for one day before eating;
5. After the radish skin is dried, the pickling effect is better. Because I was in a hurry to eat, it rained lightly for several days and it was very cold, so this key process was omitted.
Radish can also be like this:
Selection method of pickle jar
Pickles can be pickled with all kinds of vegetables, and almost all vegetables can be soaked. Home cooking generally uses tender cowpea, Chinese cabbage, heart-shaped radish, cherry radish, carrot, lotus root, celery and lettuce.
The seasonings for making Sichuan cuisine are very particular, among which liquor, ginger, Sichuan salt, pepper, aniseed, pepper and sugar are essential.
Key points:
Because the pickled main ingredients have different flavors (for example, cowpea is not easy to pickle and taste, the amount of seasoning is relatively large. Cucumber is crisp and tender, and can be eaten in about 1 day, so the amount of seasoning should be less. ) The proportion of kimchi seasoning soup should also be changed flexibly according to needs and personal tastes.
Take the altar bubble as an example
Pour all kinds of spices and clear water into the pot, turn to low heat and cook for 10 minute, so that the fragrance of all kinds of spices can be completely integrated into the soup, then leave the fire and let the kimchi seasoning soup cool completely.
Fresh vegetables that need to be pickled should be sorted before cleaning, and all unsuitable parts, such as rough skin, thick tendons, fibrous roots, old leaves and dark spots, should be removed one by one.
In order to completely remove pesticides, we can add 0.05% ~ 0. 1% potassium permanganate or use special cleaning agent for fruits and vegetables, soak for about 10 minute (it is appropriate to submerge the raw materials), then rinse with clear water, and then fully drain the water.
Vegetables that are too large in shape should be properly cut and matched to ensure that vegetables of different sizes have the same taste and are convenient to eat after pickling. For example, cut carrots into strips 8cm long and 1cm wide.
Wash the pickle jar, dry it, and then put all kinds of cut vegetables into the pickle jar. Slowly pour the cooked and cooled kimchi seasoning soup into the kimchi jar to completely submerge all kinds of vegetables.
Immediately cover the sealed bowl, fill the jar rim with clear water, and put it in a cool place. Depending on the amount of pickling materials and seasonings, eat it after 1 ~ 10 days.
note:
When making pickle seasoning soup, you can add the old pickle seasoning soup to the new pickle seasoning soup, or use canned wild pepper soup as the base material, so that the pickling time is shorter and the taste is more pure. If you just marinate the soup with new kimchi, the first few kimchi taste just so-so.
The difficulty in making Sichuan kimchi is to keep the dynamic balance of acidity of kimchi seasoning soup at any time during the pickling process. The seasoning soup of old kimchi can be sealed and kept in the refrigerator. If the acidity of kimchi in the jar is not enough, you can inject a proper amount into the jar to accelerate its fermentation. If the kimchi is too sour, you might as well pour out part of the soup in the jar and add water and salt appropriately.
Manufacturing technical know-how
The key to making kimchi is to avoid 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, you must use special tools and remember not to get greasy.
The pickles sealed and pickled in the jar must be stirred before eating, so that the fragrance can spread evenly and avoid the situation of "dead angle".
If the pickle seasoning soup is turbid, sticky (similar to thin rice soup) and sour, it means that the pickle has gone bad. If the soup is still clear, but there is a layer of "white film" floating on it, you can add some white wine to the jar and cover it with a sealed bowl. It will be fine in two days.
Pickles will produce a certain amount of nitrite when pickled, which can be converted into nitrosamines harmful to health. In the curing process, temperature and salt content directly affect the formation of nitrite. Try to keep the pickle jar in the shade to keep the salt content in the pickle brine.
Avoid using rusty knives and iron utensils to prevent vegetables from turning black.
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