Whether Sichuan kimchi is delicious depends on the salt water made. The quality of salt water directly affects the taste of kimchi. All the foodies know this!
Practice of Sichuan pickle water;
Ingredients: pickle salt, cold boiled water, white wine, crystal sugar, dried pepper, red pepper, pepper, star anise, cinnamon, garlic, ginger and white vinegar.
Production: Wash the jar, dry it in the sun, mix salt with cold boiled water, pour it into the jar, and add white wine, crystal sugar, dried pepper, red pepper, pepper, star anise, cinnamon, garlic, ginger and white vinegar.
Remarks: It is recommended not to open the jar cover during the fermentation of mother water!
The daily management of pickle brine should master the following points:
1, after washing the brewed vegetables, the water must be controlled to dry, otherwise it is easy to grow hair. If the raw material itself contains a lot of water, it can be salted first to make it overflow.
2. No matter what kind of raw materials are brewed, you should add the right amount of salt every time you pickle.
3. Do not use manual raw materials when brewing, because there will be a lot of bacteria on your hands. If you must use it manually, your hands must be disinfected.
4, kimchi must not be too full.
5. The water along the altar must be changed frequently, and attention should be paid to cleanliness. When the lid is uncovered, raw water must not flow into the altar.
6. The pickle jar should not be placed in a place where the temperature is too high. Generally, it should be placed in a cool, ventilated and humid place. If kimchi has long hair, adding a small amount of white wine can alleviate it.
7. Pickled peppers can be used slowly in kimchi jars, and the more soaked, the more fragrant.
8. Kimchi jars and chopsticks for fishing kimchi can't be stained with oil, otherwise the kimchi water will "flower", which means that white mildew grows on the kimchi water. When you encounter "raw flowers", you should remove the mildew spots with clean utensils, add appropriate kimchi salt and liquor, move the kimchi jar to a cool and ventilated place, and open the lid for 10 minute every day, which can be improved after 2-3 days. If the kimchi is rotten, soft and smelly, it has gone bad and cannot be eaten. It must be thrown away.
9, if the taste of kimchi is too sour, you can add some salt; If it is too salty, you can add some sugar; If it's not crisp, you can add some white wine.
10. Pickled vegetables such as chicken feet, pig's trotters, pig's tails, pig's ears, etc. can also be soaked in kimchi water, but they must not be put into kimchi water to be brewed for a long time, and they should be made separately.