A, kimchi utensils

Kimchi altar is a kind of oval pottery products, some areas called it towards the sky jar. This altar design is very scientific: the middle is large, the two ends are small, easy to store Lei; above the cover, easy to open; altar around the mouth of the altar rim, cover mixed with the altar rim water, can be sealed, so that it is isolated from the outside world air, to avoid contamination, and to facilitate the brine and a variety of condiments, spices, in the altar of fermentation, decomposition and infiltration, which leads to the vegetables taste, to cook and produce the desired flavor.

Generally speaking, the family production of kimchi, it is appropriate to choose a small kimchi altar, soak a kind of vegetables to eat a kind of lei, or at the same time with a few altar soak several kinds of lei. In short, the small kimchi altar is conducive to maintaining a variety of flavors of the dishes, the degree of soaking is also better than the large altar. The texture of the kimchi altar itself has a direct effect on the kimchi and the kimchi brine, so be sure to check the kimchi altar carefully beforehand.

Selecting the altar method:

One is to press the altar in the water to see if there are any sand holes and cracks on the inner wall of the altar that lead to water seepage phenomenon. To no seepage phenomenon is good.

The second is half of the water seeped into the altar along the edge, a roll of straw paper will be burned and put into the altar, cover the altar lid, the altar water can be sucked along the altar lid of the inner wall of the altar, proving that the kimchi altar quality is better; on the contrary, it is poor.

Third, the hand hit the altar, listen to the sound with the ear, the steel sound of good quality, the empty sound, sand, broken sound of the second.

Newly purchased kimchi altar such as non-man-made brine spoilage or rotten vegetable phenomenon, generally can be taken "annealing" or "make-up fire" method of treatment. "Annealing" is to wash the kimchi altar, fill it with water, and change the water every day for several times in a row. To "make up the fire," the kimchi altar is filled with charcoal left over from the wood-burning stove and baked. In addition to kimchi altars, families can also use tile bowls, glass jars, enameled pots, etc. to soak "bath" vegetables. The so-called "bath" vegetables are those that are eaten now and should not be stored for a long time. This kind of kimchi is simple to operate and easy to take, but the varieties are monotonous and of low quality. With this apparatus pickle, should also pay attention to cover, keep clean.

Second, the brine preparation and identification of pickles

Vegetables selected, processed, washed, the first in the brine to play a bottom (i.e., out of the blank), and then the altar of the bubble. Its purpose is: under the action of brine, to chase out the excessive water contained in vegetables, the initial penetration of salt flavor, so as not to reduce the quality of brine and pickled vegetables after the altar. At the same time, salt has the function of sterilizing, vegetables through the billet, can kill the bacteria attached to the skin of vegetables, so that pickles and brine are both clean and hygienic. Secondly, some vegetables contain strong pigment, which can be faded out partly to help fixing and keeping the color, and removing the bad smell to avoid the brine pollution.

(A) out of the blank brine

Salt and water in the ratio of 1:4 dissolved into. After the use of brine can continue to be used for the same variety of vegetables out of the blanks, but each time the proportion of salt should be added to maintain the concentration.

(ii) pickle brine

refers to the blank or drying, and then soak the brine. It includes "bath" brine, new brine, old brine and new and old mixed brine.

(C) "bath" brine

is the brine used for the kimchi to be eaten now. This brine is easy to make, using 1000-1250 grams of salt, dissolved in 5000 grams of water, and then mixed with 1000-1500 grams of old brine mixed into it. Due to the penetration of the old brine and the addition of condiments and spices as appropriate, it produces the aroma that kimchi brine should have. This brine can be pickled radish, bamboo shoots, lotus white, bean sprouts, oil Lai Chai and other vegetables.

(D) new brine

is the newly prepared brine. The preparation method is: 5000 grams of water (tap water, spring water, well water can be) add 1250 grams of salt, seepage of the old salt water 1000-1500 grams. Then according to the soaked vegetables add condiments, spices.

(E) old brine

Garlic seedling rods, sour greens, aged radish and other vegetables, as well as spices, spices, its color, aroma and taste are excellent. This brine is mostly used for inoculation, so it is also known as mother and child brine, connoisseurs it is divided into three levels. Brine for inoculation, generally take the first class of old brine, that is, color, aroma and taste of the old brine. Here said color, aroma and taste of brine, the standard should be: color - yellow and red, like tea, clear to the bottom; aroma - mellow aroma, smell of comfort; taste - whether into the sour, sour and spicy, sweet and sour, the taste of its rich and fragrant. If it has been slightly deteriorated for a while, and the color, aroma and taste are not affected after treatment, it is regarded as second-class brine. Salt water of different types and grades mixed together is considered third-grade salt water. Salt water deterioration, after the rescue ineffective and affect the color, aroma and taste, is considered a second-class salt water and should not be used for inoculation use.

(F) new and old mixed brine

refers to the new and old brine each half mixed into the brine.

Some families may not be able to find old brine or lactoin when they start making kimchi. In this case, the new brine can still be prepared as required to make kimchi, only the first few times the taste of kimchi is poor, with the passage of time and careful conditioning, kimchi brine will achieve satisfactory requirements and flavor.

The identification of brine:

Color, aroma and taste are good for the first class. Had a slight deterioration, but has not yet affected the color, aroma and taste of brine, after the rescue and become good for the second level. Different categories and grades of brine mixed together for the third level. If the brine is spoiled and its color, aroma and taste are still bad after treatment, it is classified as Grade IV. Such brine should be discarded.

Three, kimchi brine preparation notes

Spring water, well water is a hard water containing more minerals, used to prepare kimchi brine, the best results, with which you can maintain the crispness of the finished product of kimchi. Harder tap water can also be used. Treated soft water should not be used to prepare brine, pond water, lake water and field water can not be used. Sometimes, in order to increase the brittleness of kimchi, a small amount of calcium salt can be added in the preparation of brine, such as calcium chloride (Cacl2) at a ratio of 0.05%. Others such as calcium carbonate, calcium sulfate and calcium phosphate can be used. If you use quicklime, can be 0.2% to 0.3% of the proportion of a solution first soak the raw materials, after a short period of time after soaking out, cleaning, and then soak in brine, but also can be effective in increasing the brittleness. Salt should be selected from good quality. Containing bitter substances such as magnesium sulfate, uranyl sulfate and

magnesium chloride and so on very little, while the sodium chloride content of at least 95% of those who are good. The salt content of kimchi brine varies from region to region and from kimchi type to kimchi type, ranging from

5% to 28%. Usually, it is according to your own customary taste. The method of making kimchi brine also varies greatly. Sichuan kimchi brine production is very fine, while other regions in comparison is not very careful, which is the formation of very different styles of kimchi system is one of the important reasons.

Four, kimchi seasoning

(a) salt

Kimchi brine is the main ingredient of salt. Salt can make the vegetables taste, to cook, but also play a role in forcing out excess water, as well as fixed color, shape, kill Yin and so on. But what kind of salt is ideal for pickling? There is also some examination. Practice has proved that the modulation of pickle brine, the best choice of Saigon salt. Because the Saigon salt salinity enough, color white, fine particles, impurities light. Especially nowadays the market supply of bags of fine salt, the most suitable for pickles. The ratio of modulation of kimchi brine is: 5000 grams of water, about 1250 grams of salt, long-term kimchi brine to keep the salt 1000 grams of salt, new brine and bath brine to keep the salt 1250 grams.

(2) Joko

The condiments used in kimchi brine include: white wine, cooking wine, brown sugar, sugarcane, leavening juice, dried red chili peppers. These condiments, each with its own function. White wine, cooking wine, waking groove juice in the kimchi brine in the penetration of salt flavor, to maintain the role of vegetables tender and crisp and can kill bacteria; sugar cane can absorb the odor, to prevent the deterioration of kimchi; brown sugar, in the red chili pepper can be reconciled with all the flavors, improve the fresh taste. The dosage of these spices should not be too large, the general use of the ratio is: brine 50 ribs grams, 50 grams of white wine', 150 grams of cooking wine, 150 grams of brown sugar, wake up bad juice 100 grams of dried red chili 250 grams. The use of brown sugar should be dissolved in water, wake up bad only with juice. When the brine produces deterioration. Add a few sections of sugar cane.

(C) spice family

The spices used in pickle brine include: white fungus (also known as pearl mushrooms), row of grasses, antelope grass, flower right, pepper, strawberry, sannay, star anise. The use of spices is to remove the foreign, fishy flavor, increase the aroma of kimchi brine. The proportion of its use is: brine 5000 grams, 50 grams of white fungus, 5 grams of row grass, 10 grams of pepper, 5 grams of antelope, 5 grams of anise, 5 grams of fruits of grass. Pepper is only used to remove the fishy flavor when soaking small red chili peppers, and is generally not used much. Shannae is also used only when not using anise, grass jelly, with a little to maintain the bright color of kimchi. When making kimchi at home, you should wash the spices, put them into a gauze pocket or tie them up with gauze, and put them into the kimchi as a spice packet. After a period of time (according to the need to determine the time) to remove the bag of salt water gently squeezed in the altar, quickly stirred. Then change the location of the spice bag again. Sealed storage inconvenient to stir the kimchi, before taking the food must be stirred, so that the flavor spread evenly, to avoid the occurrence of "dead space" situation. Open altar inspection, such as the discovery of kimchi aroma is too strong, should be immediately removed from the spice packet, do not squeeze the brine, such as in the case of the aroma of too talk, it should be discretionary spices, to be adjusted. In addition, in addition to the above spices, there are such as small incense, cloves, cinnamon, barrel skin, etc. can be used to make kimchi, according to the taste of different regions. The general family collection of condiments and spices may not be complete, but this does not affect the production of kimchi, only the flavor changes. There are also some areas of the production of kimchi and do not add spices, spices, just add salt can be.

Fifth, pickle requirements and selection of vegetables

Pickle requirements for vegetables:

' First, the variety of seasonal. All kinds of vegetables have a mature, aging period, when they grow in the peak season, not only the quality of good flavor, and contains nutrients are particularly rich. Because of the above advantages of seasonal vegetables, to improve the production of pickles, we should learn to master the growth of various vegetables, varieties of different, texture characteristics, and good choice of its top quality for processing.

The second is the texture of fresh dun. Generally should be picked on the day of harvest of fresh vegetables, timely processing of soaking is good. This can be avoided by storing too long, the water loss of vegetables

loss, sugar decomposition, and affect the quality of vegetables.

Third, the meat is thick and hard. Organism organization of thin vegetables, salt impregnation infiltration, easy to crumble into slag; Road pests and diseases or poor storage, transportation management and soft deterioration of vegetables if used in the bubble, the flavor is lost. Only choose thick meat, hard healthy vegetables, to meet the requirements.

Fourth, washing. The vegetables bought from the market often have sediment, microorganisms and parasites attached to their skin. Therefore, the vegetables used for brewing should pay special attention to washing. Especially young ginger, beetroot and other buds flap or skin cracks, gaps hide a lot of dirt, more carefully and patiently repeated many times to wash, in order to wash. Now some vegetables are subject to pesticide spraying, more to be fully washed to remove residual pesticides to prevent pesticides from being poisoned by human consumption or destroy the cell system of kimchi.

Fifth, protect the vegetables. In the vegetable soaking process, the operation must pay attention not to damage the vegetables. If necessary, to peel off the rough skin, injury stains, old stems and dig the injured part to maintain healthy tissue. Vegetables are not only rich in vitamins and minerals, but also contains food fiber can be meat containing cholesterol outside the human body, but also meat decomposition of harmful substances produced by the rapid discharge. Therefore, vegetable food has attracted more and more attention. However, there are many varieties of vegetables, not necessarily all can be soaked. Can people altar soak vegetables can be divided into stem and root vegetables, leafy vegetables, fruits and vegetables, flowers and vegetables four kinds.

(A) stem and root vegetables

Stem and root vegetables refers to stalks and metamorphosis of the stem and metamorphosis of the fat taproot as raw materials, such as blue, garlic Dong, scorn bamboo shoots, garlic, lotus root and other stem vegetables, and carrot

Braised beetroot and other Department of the root vegetables. They are proud crisp, not dry shrinkage, bright skin, lubrication is good. Some of these varieties (such as garlic, green onions, ginger) also has an aromatic spicy flavor. Root vegetables are fat, bright color, not wrinkled skin, no rot and insect injury points for the best.

(2) leafy vegetables

Leafy vegetables refers to the leaf as raw material vegetables, such as bok choy, cabbage, to pick the normal color, adequate moisture, no insect damage rot is good.

(C) melon and fruit vegetables

Gourd and fruit vegetables refers to the fruit of the vegetables as raw materials, such as eggplant, tomatoes, chili peppers, winter melon, bitter gourd, bamboo shoots of melon and so on. Their texture to mature color bright, with the natural fragrance of the species, the skin has a thin gray, no damage is preferred.

(D) flower vegetables

Flower vegetables refers to the use of flowers as raw materials for vegetables, its varieties are not many, for soaking common is Lai flower. Texture to fresh lazy, sufficient moisture, flower color normal, no insect bites, rotten marks, spots for the top, discoloration, wilting the second.

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Sichuan pickles

Practice:

Select a clean pickle altar, put clean cold water in it. The first step is to make the mother water. In the bottle put a large piece of ginger, peeled garlic braid dozens of grains, fresh small red chili pepper (to be extra spicy). Then add washed mustard greens (or cabbage, etc.) and half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and leave it at room temperature for about ten days. At this time, the mother water should have been developed filial piety sour (sauerkraut is not the result of vinegar, oh), then you can take out the soaked vegetables to eat. But at this time the mother water is not enough to taste, but also need to refine if times, to become the flavor of sour water. Conditional, can be put into the Sichuan red pepper a number of grains to add flavor, preferably produced in Hanyuan, do not use the Thai production. After the success of the first bubble of the dish, can continue to add new dishes. At this time to part of the altar in the mother of water into the refrigerator for spare.

Tips:

1. The trick of making kimchi is not to make the mother water for the first time, but to keep the dynamic balance of the acidity of the brine at any time in the future. If you feel that the brine is not acidic enough, you can take out the spare water from the refrigerator and add some of it to the altar to promote fermentation. If the brine is too acidic, it is better to pour out part of the brine and add water and salt as appropriate.

2, sometimes see white flowers in the bottle, can be poured into a few drops of white wine. Generally speaking, you can use mustard greens, baskets (preferably its skin), cabbage, beans, celery and so on.

3, if you want to pursue high precision, can use ginger, bamboo shoots, young ginger. Need to add another process: that is, first bedded in lightly salted water overnight, and then put into the kimchi altar, a day can be eaten. Good standard is colorful, taste mellow (should not be too acidic), slightly spicy and pure.

4, cucumber can also be into the bubble, but must use another bottle. Because cucumbers are easy to bad brine. After soaking, can be eaten at room temperature overnight.

5, long soaked pickles can be put into the bone broth for sauerkraut soup, the flavor is very beautiful. Can also be added to the fresh fish fillets, instantly under the so-called pickled fish - a popular new style of Sichuan cuisine in recent years.

6, the salt water can be used as other family's mother water.

7, the key to pickles is to avoid oil, avoid bacteria. Therefore, the pickle altar should be cleaned and cooled dry before use; pickle altar cover around the water to seal, do not enter the air, breeding bacteria; each time from the altar to take the pickle tool must be dedicated, can not have oil.

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---First, ask for a kimchi altar and wash it.

The altar put cold boiled water, add salt, the concentration of salt in general to the degree of saturated solution. White wine in moderation.

Then it's time to put in the various vegetables that have been washed and dried, such as chili peppers, cabbage, bok choy, white carrots, ginger, and kong beans.

Then the lid of the altar is closed and water is put along the altar. Always check the altar rim, the water should not dry out.

Note: The whole process should not have any grease.

---Thanks! But is just concentrated salt water enough? Don't you need to add anything else? According to my own guess, if this is the case, the kimchi will only have a salty and sour taste, which is different from what I had at the restaurant. Can you be more specific?

---And also put the right amount of brown sugar, five spices, dry pepper, dry chili pepper ~ ~ ~ ~ hehehehe ~ ~ I also like to put a piece of angelica ~ ~ so that soaked out of the flavor better!

On the other hand, soaking fresh chili peppers can not be soaked in a piece of ginger Oh ~ ~ ~ otherwise the chili peppers will be soaked into the empty shell ~ ~

---- kimchi can not be soaked too long ~ ~ the time long into the old kimchi can only be used to do the dishes of the ingredients ~ ~ ~ such as: sauerkraut soup and so on. The general dish soak a day to 2 days will be enough ~

---- need to put white wine?

---White wine should be put in a little bit to prevent blooming. The kimchi should be placed in a cool and humid place, and should be turned over frequently.

---Also, can you tell me the ratio of salt to water in more detail? For example, one kilogram of salt to five kilograms of water, is it okay?

---I can't buy an altar, and I regret that I didn't bring one from China. I use a big sealed bottle to soak it in, and it's fine, but it tastes a little bit worse than an altar. I usually put in a little bit more salt than I put in stir-frying. For example, I put in 1.5 times as much salt in stir-frying as in soaking. Clean wrapped cabbage! This is now a good dish for dinner in Chongqing hot pot restaurant! It's crisp and crunchy, and it's just the thing to clear your mouth after a spicy hotpot! The recipe is very simple! So my family learned it right away! Try it! I will write about the recipe separately! Look at it!

And here's a trick for you: use Wheat Tooth Candy (aka Tinker Tots, Knock Knock Candy!!!)! Even better! Just buy a dollar one for a regular altar! Put it in once every six months! My family does! Oh.

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Kimchi is a kind of wet state fermentation processed dip products, a kind of pickled sauerkraut. Kimchi is easy to make, low-cost, nutritious and hygienic, tasty flavor, and conducive to storage. In China's northeast, Hunan, Hubei, Henan, Guangdong, Guangxi, Sichuan and other places folk have the habit of making their own pickles. Kimchi nutrient-rich pickle is the main raw material is a variety of vegetables, nutrient-rich, water, carbohydrates, vitamins, calcium, iron, phosphorus and other minerals are rich, of which beans are rich in full-value protein to meet the needs of the human body. Kimchi is rich in lactic acid, generally 0.4% to 0.8%, moderately salty and sour, taste and tender and crisp, can enhance appetite, help digestion, with certain medical effects. According to experimental reports, a variety of pathogenic bacteria in the pickle can not develop. For example, dysentery bacteria in pickles after 3~6 hours, cholera bacteria 1~2 hours can be killed. Chinese medicine also proved that kimchi has the effect of stomachic dysentery. Fresh vegetables attached to the roundworm eggs, in the sealed kimchi altar will also be due to lack of oxygen suffocation death. Therefore, kimchi is a nutritious and hygienic vegetable processed products.

Kimchi production of three keys: container, brine, seasoning. To soak the color, aroma and shape, nutrition and health of the pickle, should master the nature of the raw material, pay attention to the selection of containers, the preparation of brine, with seasonings, altar and other technologies.

The preparation of kimchi containers should be selected fire old, good glaze without cracks, no trachoma, good water absorption, steel sound crisp kimchi altar. The principle of selection of raw materials is that varieties of seasonal, tender and fresh texture, thick and hard healthy meat, no insect bites, rotten marks, spots are good.

The preparation of pickle brine has an important impact on the quality of pickles, generally choose well water and spring water containing more minerals to prepare pickle brine, which can maintain the crispness of the finished product of pickles. Salt should be of good quality and contain very little bitter substances, and it is best to use well salt. New brine to make kimchi, the first few times the taste is poor, but with the passage of time and careful conditioning, kimchi brine will achieve satisfactory requirements and flavor.

Seasoning is the key to the formation of kimchi flavor, including condiments and spices. Condiments include white wine, cooking wine, sugar cane, mash juice, brown sugar and dried red chili peppers. Vegetables into the altar soaking, white wine, wine, mash juice to play an auxiliary penetration of salt flavor, to keep tender and crisp, the role of sterilization, sugar cane can absorb the smell, to prevent deterioration, brown sugar, dry red chili plays a role in reconciling all the flavors, increase the role of fresh taste.

Spices, including white fungus, row of grass, anise, Sannai, grass nuts, pepper, pepper. Spices in the kimchi brine play a fragrance, in addition to the effect of deodorization, which can keep the kimchi color fresh, pepper is used to remove the fishy smell.

When making kimchi, it should be noted that the kimchi altar washed, wiped dry, first put the brine flooded over the raw materials, and then cover the altar lid, with cool water mixed with the altar edge. Vegetable altar method has dry altar, interval altar, brine altar three.

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Kimchi is sold in restaurants of all flavors, and it is fresh and crisp, which can improve appetite and help digestion and absorption. If you make some kimchi at home, do it as a small dish before meals every day ......

All kinds of seasonal vegetables, such as cabbage, kale, radish, chili peppers, celery, cucumber, beans, lettuce and other hard texture of the roots, stems, leaves and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients such as: salt, ginger, pepper, fennel, yellow wine and so on.

The essential thing for making kimchi is naturally the kimchi altar. In Sichuan, people use a kind of altar mouth protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, it can make the kimchi in the absence of oxygen to accelerate the fermentation, produce a lot of lactic acid. If there is no kimchi altar, can also be used in place of other containers, but the requirements of the container mouth is large and sealed tightly, can not breathe.

Kimchi salt brine method: boil water, add salt (80 grams of salt per 1 kilogram of water), to be completely dissolved salt, put the right amount of ingredients, pouring kimchi altar (to brine drowning to the altar of the 3 / 5 appropriate). Wait until the brine is completely cooled, and then put the vegetable pieces.

Ingredients can be added appropriately according to their different tastes, if you like meat flavor, you can add some pepper, garlic and ginger; like spicy, you can add a little chili; love sweet food, you can add some sugar.

Before soaking the old roots of various vegetables, yellow leaves stripped, washed and dried in, cut into strips (blocks), people altar marinade. Vegetables should be filled, leaving as little space as possible, to the liquid surface near the mouth of the altar, salt water submerged vegetables as appropriate. In the sink around the mouth of the altar filled with cool boiled water, buckle buckle bowl, placed in a cool place. 7 ~ 10 days after the ready.

Do make pickles such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy taste, is too high in the altar heat, or access to tools caused by unclean, this time should be removed from the mold, add salt and a small amount of white wine, moved to a cool place, every day, open mouth for 10 minutes or so, about 3 to 5 days of the smell of mold naturally disappeared. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

When making kimchi for the first time, you can add some vinegar or sugar to accelerate fermentation, increase lactic acid, and shorten kimchi production time. If you make kimchi with aged soup, you can eat it after 2 to 3 days. The more times the kimchi brine is used, the more fragrant and flavorful the dish is. However, each time you pickle, depending on the number of dishes, supplement some salt, pepper, ginger and white wine as appropriate.

Take pickles to use special chopsticks, do not take oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, to eat with the bubble. The altar mouth sink should be kept clean, and often change the water to fill.

If you like spicy flavor, you can fish out the kimchi cut into appropriate size of the dices, plus chili oil, MSG mix well in the plate on the table, is often found in Sichuan restaurants "Sichuan kimchi".

Especially recommended to use these ingredients to make kimchi: white radish skin, carrots (red outside, inside the white kind), cabbage and cauliflower stems and rods, cowpeas, young ginger ......

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Topic: how to make kimchi

"The weather is hot, eat some sour kimchi and refreshing and appetizing, in fact, make your own kimchi is very simple, and clean. Everyone can try.

First of all, go to the grocery store or the roadside kind of push the cart to buy a kimchi altar, medium on the good, too big to soak more than enough to eat waste, and then need to find some of the primer, you can ask soaked friends to borrow, but also to go to the mall to buy some kimchi, such as canned wild peppercorns, will be left in the soup, which are rich in lactic acid bacteria in the kimchi juice. There is one of those clear kimchi jars, if anyone knows where they are sold, hurry up and let me know.

After that, put 4.5 slices of ginger, 10 or so peppercorns, 5 big spices (that's star anise), 3.4 tablespoons of salt, and 5 dried red chili peppers inside these lead juices. The most important thing is to prepare a small bottle of white wine (small two pots of head can be), white wine every two weeks to put a small spoon, can be sterilized kimchi on top of the white foam, and kimchi can be more delicious, I'm not too rigorous, probably say, in fact, you can master the proportion of ingredients. Then put some clean cool water, fill the altar to half full, these juices need to be raised for a week, lactic acid bacteria began to ferment completely. Kimchi juice well raised can be put inside some cabbage, radish, cowpeas (is the long kind of bean curd), winter can also put some ginger (ginger needs to be another soak, otherwise it will make the kimchi water dark, affecting the other kimchi)

Pay attention to the vegetables to be washed clean, dry the water and then put it in the vegetables are not too small, cabbage (that is, Lotus white, Chinese cabbage) broken into large pieces, radish cut into large pieces (heart beauty is better, colorful), cowpeas whole put in. Now the weather is cold, it may take a week, when the weather is hot 3 or 4 days to eat. Crisp and refreshing.

Sometimes I also use dried chili peppers, pepper oil to fry these kimchi, even more delicious Curly kimchi and radish kimchi shredded, kimchi with some shredded beef can also be made into a delicious kimchi fried rice. Xi'an's red red kimchi fried rice is how to do, sour and spicy fresh, delicious enough.

Soak some of the fingers of the sky pepper, small chili peppers, you can do Szechuan cuisine, shredded pork with fish, and what wild pepper shredded beef, pickled pepper bullfrogs, etc., you can also do kimchi hot pot

Kimchi is really as long as you move your hand, what what every day, put in the instant noodle inside is also very tasty, and not easy to be bad, as if a plant.

Let's plant a kimchi altar and harvest lots and lots of kimchi

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When making kimchi for the first time, you can appropriately add some vinegar or sugar in order to accelerate the fermentation, increase lactic acid, and shorten the time of kimchi making. If you use aged soup to make kimchi, you can eat it after 2 to 3 days. The more times the kimchi brine is used, the more fragrant and flavorful the dish is. However, each time you make kimchi, depending on the number of dishes, supplement some salt, pepper, ginger and white wine as appropriate.

Take pickles to use special chopsticks, do not take oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, to eat with the bubble. The water tank at the mouth of the altar should be kept clean and often replaced with water to fill it up.

If you like the spicy flavor, you can fish out the kimchi cut into the appropriate size of the diced, plus chili oil, monosodium glutamate mix well in the plate on the table, is often found in Sichuan restaurants "Sichuan kimchi".

I particularly like kimchi made from these ingredients: white radish skin, carrots (red on the outside, white on the inside), cabbage and cauliflower stems and stalks, cowpeas, and young ginger ...... :-)"

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Delicate Sichuan kimchi

There are many dishes in Sichuan cuisine, among which kimchi is considered a specialty. Usually when you go to a Sichuan restaurant, there are always two plates of small dishes on the table before the meal. Usually a plate is kimchi, a plate is peanuts. There are two kinds of peanuts, one is the fried crunchy peanuts and the other is the brined peanuts. And there are a lot of things to be said about kimchi. In Sichuan, every household has a large or small kimchi jar. Previously, a Beijing MM think Sichuan kimchi is really delicious, asked the neighbors how to do Sichuan people, their own follow the gourd to draw a dipper, the result is always out of bad. So this kimchi will do people feel too simple, will not do people will feel too strange. Why is it that the ones you make are always bad?

Tools: pottery made of specialized pickle altar, the outside is not glazed called tile altar, glazed on the better look some. The mouth of the altar protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, it can make the kimchi in the absence of oxygen to accelerate the fermentation, produce a lot of lactic acid. Do kimchi should be filled with water in the side tray to seal the altar, which can prevent air from entering. If you do not have a kimchi altar, you can also use other containers instead, but the container is required to have a large mouth and seal tightly, can not breathe. When I was a child, I went with my mom to buy a kimchi altar, and she would always look carefully at the outside of the altar to see if there were any sand holes and cracks, which is related to whether it will be bad when making kimchi. Nowadays, a kind of glass altar is popular, this kind of altar is more beautiful, and you can see all kinds of colorful vegetables inside from the outside. This also serves as a means of grabbing customers' attention in the restaurant.

Sichuan pickles are usually divided into two kinds. There are different types, different uses and very different practices.

One kind is diving pickles, diving pickles come because this dish soaked in the altar soon removed to eat. Can be used as a specialized dish. Usually nowadays, Sichuan cuisine restaurant in the assorted pickles and small dishes on the table before dinner are of this kind.

Ingredients: usually melon vegetables or hard texture of the roots, stems, leaves, fruits, etc., cut into long strips. In meat dishes are usually pig ears, phoenix claws and pork mince.

Method: Boil water, add salt (about 50 - 60 grams of salt per 1 kilogram of water), until the salt is completely dissolved, put the right amount of ingredients, pouring kimchi altar (to brine drowning to the altar of the 3 / 5 is appropriate). After the brine cools down completely, put in the vegetable pieces. Use special chopsticks to eat the kimchi, and do not take oil with you to avoid oil and raw water entering the altar, or else it will bloom (white mold will grow on the surface of the water). The mouth of the altar sink should be kept clean, and often change the water filled.

Eating: lettuce, radish and other vegetables only need to soak eight hours to twelve hours, so that the soaked vegetables out of the crunchy, with a little bit of the right amount of salty, very refreshing. If you like to eat spicy, you can pour a little chili oil, mixed with a little monosodium glutamate (MSG), is a rare delicacy.

The other is to do with condiments. Sichuan cuisine, there are many famous dishes are made with this kind of pickle, this kind of pickle if you want to do specialized dishes, that can be more than diving pickles soaked for a few days, almost a week to ten days can be, more than diving pickles usually a little bit of sour taste; the other is a long time to soak in the altar, only to do the dishes when the fish up as a condiment.

Ingredients: chili peppers, bok choy, white radish, cowpeas, ginger.

Method:

1. Wash and dry the vegetables to be soaked.

2. Boil water, put the right amount of salt (about 80 grams of salt per 1 kilogram of water) on the side standby.

3. Start altar water: use the previous kimchi altar "mother water", or you can ask for some friends who already have a kimchi altar at home, put it in a fresh altar water, it will have a better flavor, which has a lot of lactic acid bacteria. If you can't find it, you'll have to make it yourself. Pour the already cooled water into the mother water.

4. Add the spices, peppercorns, fennel, white wine, altar water is made.

5. Put the prepared vegetables into the altar marinade. Vegetables should be filled, leave as little space as possible, to the liquid surface near the mouth of the altar, salt water submerged vegetables as appropriate. Fill the sink around the mouth of the altar with cool boiled water, buckle the buckle bowl, placed in a cool place.

6. Pickles put in the place to pay attention to the shade, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.

7. Soak chili peppers and greens when you can use very little mother water, into the chili peppers, and then into the salt, a layer of chili peppers a layer of salt, brine do not have to drown over the pickles.

Eating:

1. Sichuan cuisine, but all fishy dishes will use pickled chili peppers, pickled ginger as a condiment, pickles are not authentic, Sichuan cuisine is certainly not authentic.

2. Pickled radish: choose a small radish, after soaking the hair yeast, you can use three. Four sour radish stewed duck, very delicious.

3. Pickled sauerkraut: usually add sauerkraut when doing fish, sauerkraut fish can also have a spicy and non-spicy approach, depending on their tastes

fixed. Sauerkraut can also be made into pickled cabbage vermicelli soup, or just use the pickled cabbage after washing, cut into julienne strips, mixed into the red oil chili, a little monosodium glutamate (MSG), is also very delicious Chinese breakfast accompaniment.

4. Pickled cowpeas: stir-fried with minced pork is a common but tasty accompaniment to meals.

Note: If the pickles are not to your liking when you eat them,