By yangyangyang kitchen Fang
Ingredients:
A handful of beans, a cabbage, a carrot, 20 grams of millet pepper, five long green peppers, 80 grams of pickle salt, 3 grams of pepper, two star anises, a piece of ginger, a short piece of cinnamon, a piece of fragrant leaves, 50 grams of crystal sugar and 15 grams of high-alcohol liquor.
Cooking steps:
1. Wash vegetables, peel ginger and carrots, cut carrots into sections and dry them.
Step 2 dry the water
3. Cut the cabbage and dry it
4. Clean the pot and pickle jar, blanch the pickle jar with boiling water, add water into the pot, add pepper, anise, cinnamon and fragrant leaves, add pickle salt after boiling, cool and pour the pickle jar until it is 70% full.
5. Put the beans first, because the beans need to soak for a long time.
6. According to your preference, you can put carrots or not. I don't like carrots, but the color is beautiful.
7. Green pepper and millet can be added according to personal taste.
8. Add dried beans, carrots, green peppers, millet spicy, cabbage, white wine and crystal sugar in turn. It is not too full until the vegetables are eaten, because fermentation also needs a certain space. Cover the jar, put it in a cool and ventilated place after adding water to the edge, and observe whether there are bubbles coming up after one day. Once the fermentation is successful, it takes a relatively long time to pickle for the first time.
Cooking tips:
1, kimchi salt To make Sichuan kimchi, it is best to use special kimchi salt. This salt does not contain iodine, but it adds some substances that can promote the fermentation of lactic acid bacteria, which makes the finished dish taste better.
2, sugar In order to make the taste of kimchi richer, in addition to some usual seasonings and spices, a little sugar should be added in the production, so that the vegetable acid is slightly sweet and the taste will be better. Under normal circumstances, 20 kg of water should be put with two sugars, including brown sugar, rock sugar, white sugar and maltose.
3, white wine and mash water will put a little white wine when making kimchi, the purpose is to help fermentation, the amount can not be too much, otherwise the alcohol is too strong, it is easy to cover the fragrance of kimchi.
4. The production of kimchi changed every two years is not as long as possible. The so-called "old jar" means that the container of kimchi is an old jar, not the brewing time.