Practice: First of all, it is best to have a special pickle jar. This paper introduces the method of replacing it with a big mouth bottle. The advantage of a big mouth bottle is that you can see the changes in the bottle. The bottle mouth must be sealable.
Be careful, choose a bottle with a big mouth, or you will be in trouble when you take it out.
(1) Culture of Pickle Fermentation Bacteria:
(1) First, put some pepper and a proper amount of salt in cold water, and then boil the water, the water content is about 70% of the bottle capacity. Put a little more salt than usual when cooking, and the salty taste will be gone. Put about 20 to 30 pieces of pepper (4-liter bottle), the actual amount can be determined according to your own tolerance.
(2) When the water is completely cooled, pour it into the bottle and add one or two kaoliang spirits. In fact, kimchi bacteria come from sorghum koji.
(3) put a green pepper in it (usually when the food is not spicy). Other vegetables, such as cabbage, radish, cabbage (cabbage) and beans, can also be used, but it seems that green pepper is the fastest.
(4) After the bottle mouth is sealed, leave it for about one week to 10 day (depending on the temperature). After 2-3 days, you can carefully observe whether there are steam cannons around the green peppers. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green peppers turn yellow completely, put them for another 2 to 3 days.
(5) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured). Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the bottle mouth. Take out the green pepper used as starter and throw it away.
Note: the inner wall of the bottle must be cleaned before making, and then the raw water can be dried or simply scalded with boiling water. Never bring raw water. Never bring raw water after washing green peppers. Why can't we have fresh water? There is a simple reason. Chlorine in tap water (raw water) will kill kimchi bacteria.
(2) Brewing:
(1) Choose vegetables with less water, such as Chinese cabbage, radish (any radish will do), Chinese cabbage (cabbage), beans, green peppers, peppers and cucumbers. Vegetables with plenty of water, such as tomatoes, are best not to be used.
(2) After washing the vegetables, cut them into large pieces or strips (not too small), and it is best to drain the water.
(3) Put the vegetables into the cultured pickle juice bottle, and then seal the bottle mouth.
(4) Judge whether the brewing has been completed: it is good for the vegetables to turn yellow, just soak for a few more days. You can take it directly with your hands when taking it, and be careful not to mix it with oil or raw water. Open the bottle cap, and the unique smell of kimchi will come to the nose. Please pay attention to open the window for ventilation. If the vegetables start to rot, it means that your pickle juice is not ready. It must be mixed with oil or raw water, or it is not completely sealed. Pour it out and start over.
Note: Brewing just started, and it takes a little longer, about a week (depending on the temperature). The fermentation process is realized in the bottle, so gas will be produced. If the pressure is too high, you can open the bottle mouth to deflate. If the bottle is strong enough, it will not explode, but if the pressure is too high, it will open the seal of the bottle mouth, overflow air and water, and pollute the surrounding environment. Once or twice, the gas in the dish will be gone, so there is no need to deflate it in the future.
(3) Edible: Pickled vegetables can be eaten directly, and the unique flavor of pickled vegetables is more prominent.
(4) Maintenance of the original juice: The water supply method is the same as at the beginning, and pepper, water, salt and sorghum wine are added. Note that the water must be completely cooled before adding water.
White foam will appear when the original juice is used for a long time. Add appropriate amount of sorghum liquor or a pinch of sugar. It is best to replenish sorghum every three or four times (about half a second). Used juice can be reused, the older the better. Five years is no problem. After half a year, the fermentation ability of the original juice is very strong, and ordinary vegetables can be eaten in a day or so.