Please consult. How to make kimchi? For example, sour radish, sauerkraut and the like.

Detailed explanation of kimchi knowledge

First, kimchi utensils

Pickle jar is an oval pottery product, which is called Chaotian Temple in some areas. The design of this jar is scientific: the middle is big and the two ends are small, which is convenient for storage; The upper cover is easy to open; There is an altar rim around the altar mouth, which can be sealed after being covered with water mixed with the altar rim, so as to isolate the outside air, avoid pollution, and facilitate the fermentation, decomposition and infiltration of brine and various condiments and spices in the altar, thus producing Aibaiman flavor, maturity and appropriate fragrance.

Generally speaking, when making pickles at home, it is advisable to choose a small pickle jar, soak one dish and eat one kind of lai, or soak several kinds of lai in several jars at the same time. In short, the small pickle jar is conducive to maintaining the various flavors of the dishes, and the brewing degree is better than that of the large jar. The quality of pickle jar itself has a direct impact on pickle and pickle brine, so strict inspection must be carried out in advance when using pickle jar. Let me introduce you to pick.

How to choose a jar:

First, press the jar in water to see if there are sand holes and cracks on the inner wall of the jar, which leads to water seepage. It's better to be impervious to water.

Second, half of the clear water seeps into the jar rim, and a roll of toilet paper is burned and put into the jar, and the jar lid is covered, so that the water along the jar can be sucked into the inner wall of the jar lid, which proves that the pickle jar is of good quality; On the contrary, it is poverty.

The third is to tap the altar with your hands and listen to the sound with your ears. The quality of steel sound is good, followed by empty sound, sand sound and broken sound.

If the newly bought pickle jar is damaged by artificial salt water or rotten vegetables, it can be treated by "annealing" or "filling fire". "Annealing" means cleaning the pickle jar, filling it with clear water and changing the water several times a day. "Buhuo" refers to the charcoal left over from burning in a pickle jar with a firewood stove and baked. In addition to pickle jars, families can also use pottery bowls, glass jars and enamel jars. Go to the bath dish. The so-called "bathing" dish refers to kimchi that is soaked and eaten now and should not be preserved for a long time. This pickle is easy to operate and convenient to eat, but its variety is monotonous and its quality is not high. Pickles pickled with this kind of utensils should also be covered and kept clean.

2. Preparation and identification of salted pickles

After the vegetables are selected, processed and cleaned, they are first put into salt water (that is, discharged) and then soaked in the jar. Its purpose is: under the action of salt water, the surplus water contained in vegetables will be expelled, and the salt taste will be permeated initially, so as to avoid the quality degradation of salt water and pickled vegetables after people leave the altar. At the same time, salt has a bactericidal effect. After the vegetables are discharged, the bacteria attached to the vegetable epidermis can be killed, so that kimchi and salt water become clean and hygienic. Secondly, some vegetables contain strong pigments, which can be partially removed after blank treatment, which is beneficial to color fixation and color protection, and can also remove odor and avoid salt water pollution.

(1) Blank brine

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

(2) Pickling brine

Refers to the brine brewed after being discharged or dried. Including "bathing" salt water, new salt water, old salt water and new and old mixed salt water.

(3) "Bathing" salt water

It's the salt water used for pickled vegetables now. This salt water is easy to make. It is made by dissolving1000-1250g of salt in 5000mg of clean water and then mixing it with1000-1500g of old brine. Due to the infiltration of old brine and the addition of condiments and spices as appropriate, the smell of kimchi brine is produced. This salt water can be used to soak radish, nest bamboo shoots, lotus roots, bean sprouts, oil radish and other vegetables.

(4) New brine

It's fresh salt water. Its preparation method is: 5000g of clean water (self-provided water, spring water or well water) is added with1250g of salt, and1000-1500g of old brine is soaked. Then add seasonings and spices according to the soaked vegetables.

(5) Old brine

Vegetables such as young garlic shoots, pickled cabbage and old radish, as well as spices and condiments, are all good in color, fragrance and taste. This kind of brine is mostly used for inoculation, so it is also called mother-child brine. Experts divide it into three grades. The brine used for inoculation is generally the first-class old brine, that is, the old brine with good color and fragrance. The standard of salt water with good color and fragrance here should be: color-yellow and red, such as tea, crystal clear; Fragrance-mellow and comfortable to smell; Taste-whether it is sour, spicy, sour or sweet, its taste is rich and fragrant. If it is slightly deteriorated once, it will be considered as second-class brine after treatment without affecting the color, fragrance and taste. Mixed with different categories and grades, it is considered to be third-class brine. The color, fragrance and taste are affected after the salt water is deteriorated and the treatment is ineffective. It is considered to be inferior salt water and should not be used for inoculation.

(6) New and old mixed brine

Refers to the salt water mixed with old and new salt water.

Some families may not find old brine or lactic acid bacteria when they start making kimchi. In this case, fresh brine can still be prepared as required to make kimchi, but the taste of kimchi in the previous times is poor. With the passage of time and careful conditioning, kimchi brine will meet the satisfactory requirements and flavor.

Identification method of brine:

The top grade is the one with good color, fragrance and taste. Once slightly deteriorated, but the color, fragrance and taste of brine were not affected, and those who improved after treatment were rated as Grade II. Different types and grades of brine are mixed together for the third grade. Salt water is deteriorated, and the color, fragrance and taste are still not good after treatment, which is grade 4. This salt water should be discarded.

Three, kimchi brine preparation matters needing attention

Spring water and well water are hard water containing more minerals, which have the best effect in preparing pickle brine and can keep the brittleness of pickle products. You can also use harder tap water. The treated soft water is not suitable for preparing salt water, and there is no pond water, lake water and field water. Sometimes, in order to increase the brittleness of kimchi, a small amount of calcium salt, such as calcium chloride (Cacl2), can be added as appropriate when preparing brine, and the dosage is 0.05%. Other substances such as calcium carbonate, calcium sulfate and calcium phosphate can also be used. If quicklime is used, it can be made into a solution according to the proportion of 0.2% ~ 0.3%. Soaking the raw materials for a short time, then taking them out, cleaning them and soaking them in salt water can also effectively increase brittleness. Salt should be of high quality. Bitter substances such as magnesium sulfate and uranium sulfate and

Magnesium chloride, etc. Is very small, and the sodium chloride content is at least 95%. The salt content of pickle brine varies with different regions and different kinds of pickles, from

5% to 28% Usually, it depends on your own habits and tastes. The production methods of kimchi brine are also quite different. The brine production of Sichuan kimchi is very fine, but it is not very elegant in other areas, which is one of the important reasons for the formation of a kimchi system with different styles.

4. Condiments used in kimchi

(1) Eat salt

The main component of pickle brine is salt. Salt can make vegetables delicious and mature, and at the same time, it also plays the role of forcing out excess water, fixing color, setting shape and sterilizing. However, what kind of pickles is the best? There is also some elegance. Practice has proved that Zigong salt is the best choice for preparing pickle brine. Because Zigong salt is salty enough, white in color, fine in particles and light in impurities. In particular, the bagged refined salt now available on the market is the most suitable for kimchi. The ratio of pickle brine is: 5000g of clean water, about1250g of salt,1000g of salt for long-term pickle brine, and1250g of salt for new brine and bath brine.

(2) Zoco

The seasonings used in pickle brine are: white wine, cooking wine, brown sugar, sugarcane, fermented liquor and dried red pepper. These condiments have their own functions. Liquor, cooking wine and sober-up juice penetrate the salty taste in pickles brine to keep the vegetables tender and crisp and sterilize; Sugarcane can absorb odor and prevent kimchi from deteriorating; Brown sugar and red pepper can adjust the taste and improve the umami taste. The amount of these condiments should not be too large, and the general ratio is: 50 g of salt water, 50 g of white wine', 0/50 g of cooking wine, 0/50 g of brown sugar, 0/00 g of fermented glutinous rice juice and 250 g of dried red pepper. When using brown sugar, you should add water to dissolve it, and only use fruit juice to sober up. When the salt water goes bad. Add some sugar cane

(3) Xiangxiang's family

The spices used in pickled pepper brine are: tremella (also known as pearl fungus), lawn grass, gazelle grass, flower right, pepper, tsaoko, kaempferia kaempferia and star anise. The purpose of using spices is to remove the strange smell and fishy smell and increase the flavor of pickles and brine. Its usage ratio is: 5000g of salt water, 50g of tremella, 5g of weeds, 0g of pepper10g, 5g of gazelle, 5g of star anise and 5g of tsaoko. Pepper is only used to remove the fishy smell when soaking small red pepper, and is generally not used much. Kaempferia kaempferia only uses a little star anise and tsaoko to keep the fresh color of kimchi. When making kimchi, the seasoning should be washed, put into gauze bags or tied tightly with gauze to make seasoning bags and put into kimchi. After a period of time, take it out (as needed), gently squeeze the salt water on the bag into the jar and stir it quickly. Then change the position of the seasoning package and put it again. Sealed pickles that are inconvenient to stir must be stirred before eating, so that the fragrance can be evenly distributed and the situation of "dead angle" can be avoided. When opening the package, if you find that the kimchi is too fragrant, you should take out the seasoning package immediately and don't squeeze salt water. If the fragrance is too strong, it should be adjusted by adding spices as appropriate. Besides the above spices, there are other kinds of pickles, such as wormwood, clove, cinnamon and barrel skin, which can be used to make pickles, depending on the tastes of different regions. The condiments and spices collected by ordinary families may be incomplete, but this does not affect the production of kimchi, but the taste has changed. In some areas, pickles do not need spices or spices, just add salt.

5. Requirements and selection of vegetables for kimchi

Requirements of pickles on vegetables:

One is the variety season. All kinds of vegetables have maturity and senescence. When they grow vigorously, they are not only good in quality, delicious in taste, but also rich in nutrition. Because seasonal vegetables have the above advantages, if you want to make kimchi well, you must learn to master the growth period, variety differences and texture characteristics of various vegetables and choose their top grades for processing.

The second is fresh texture. Generally, fresh vegetables harvested on the same day should be processed and brewed in time. This can avoid the water loss caused by long-term storage of vegetables.

Loss and sugar decomposition affect the quality of vegetables.

Third, the meat is thick and hard. Vegetables with thin body tissue are soaked and infiltrated by salt, which are fragile and rotten to slag; Vegetables softened and deteriorated due to diseases and insect pests or poor management of storage and transportation will lose their flavor when used for brewing. Only choose vegetables with thick meat and hard health to meet the requirements.

The fourth is washing. Vegetables usually bought from the market are often covered with sediment, microorganisms and parasites. Therefore, special attention should be paid to cleaning vegetables used for brewing. In particular, there are a lot of dirt hidden in the bud petals or gaps in the cortex of tender ginger and cabbage heads, which need to be washed carefully and patiently for many times before washing. At present, some vegetables should be sprayed with pesticides, and they should be thoroughly cleaned to remove residual pesticides to prevent pesticide poisoning or damage the cell system of kimchi.

The fifth is to protect vegetables. In the process of soaking vegetables, we must be careful not to damage vegetables during operation. When necessary, rough skin, scars, old stems and injured parts should be removed to maintain healthy tissues. Vegetables are not only rich in vitamins and minerals, but also contain dietary fiber, which can exclude cholesterol contained in meat from the human body and quickly discharge harmful substances produced during meat decomposition. Therefore, the more vegetables and food are harvested, the more people pay attention to them. But there are many kinds of vegetables, and not all of them can be brewed. Vegetables brewed by Nengrentan can be divided into four types: stem and root vegetables, leaf vegetables, melon and fruit vegetables and flower vegetables.

(1) root vegetables

Stem-root vegetables refer to vegetables with stems, deformed stems and deformed fat straight roots as raw materials, such as green garlic, garlic, bamboo shoots, round garlic, lotus roots, etc., while carrots

The top of cabbage is a root vegetable. They are all proud, crisp, dry, shiny and lubricated. Some of them (such as garlic, onion and ginger) also have aromatic and spicy tastes. Root vegetables are plump, brightly colored, wrinkle-free, rot-free and moth-eaten.

(2) leafy vegetables

Leafy vegetables refer to vegetables with leaves as raw materials, such as green vegetables and Chinese cabbage. Normal color, sufficient moisture and no insect decay are preferred.

(3) Fruits and vegetables

Melons and vegetables refer to vegetables made from the fruits of vegetables, such as eggplant, tomato, pepper, wax gourd, bitter gourd and bamboo shoots. Their texture is mature, their color is bright, they have the natural fragrance of this variety, their skin is thin and gray, and they are harmless to the injured.

(4) Flowers and vegetables

Cauliflower refers to vegetables with flowers as raw materials, and there are not many varieties. The common wine-making flower is Lai Hua. The texture is fresh and lazy, the water is sufficient, the color is normal, and there are no insect bites, rotten marks and spots, followed by discoloration and wilting.

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Sichuan style pickle

Exercise:

Choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables to eat. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.

Tips:

1, the trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.

2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used.

3, if you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and pithy.

Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.

5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish, which is a new Sichuan dish popular in recent years, can be eaten immediately.

6. Dumped salt water can be used as mother water for other families.

7. The key to 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, the tools must be special, and there can be no oil stains.

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-Wash a pickle jar.

Put cold boiled water in the jar and add salt. Generally speaking, the concentration of salt should reach the level of saturated solution. Drink alcohol in moderation.

Then put it in and wash all kinds of vegetables, such as pepper, cabbage, cabbage, white radish, ginger, croton and so on.

Then cover the jar and put water on the edge. Always check the edge of the altar, the water can't dry.

Note: Don't be greasy all the time.

-Thank you! But is strong brine enough? Don't you need to add anything? According to my own guess, if so, kimchi is only salty and sour, which seems to be different from what I ate in that restaurant. Can you be more specific?

-also put a proper amount of brown sugar, spiced, dried Chili, dried Chili ~ ~ ~ hee hee ~ ~ I also like to put a piece of angelica ~ ~ which tastes better!

By the way, fresh peppers can't be soaked with ginger ~ ~ or the peppers will be soaked into empty shells ~ ~

-kimchi can't be soaked for too long ~ ~ After a long time, it will become an ingredient that old kimchi can only be used for cooking ~ ~ such as sauerkraut soup or something. Ordinary vegetables are enough for one or two days ~

-Do you need white wine?

-put a little white wine to prevent flowers from growing. Pickles are kept in a cool and humid place and often turned over ~ ~

-By the way, can you elaborate on the ratio of salt to water? For example, a catty of salt is mixed with five catties of water, is that ok?

-I can't buy a jar either ~ It's a pity that I didn't bring one from China ~ ~ Now it's soaked in a big sealed bottle, which is ok, but it tastes a little worse than the jar ~ ~ I usually put a little more salt than cooking ~ ~ For example, when cooking, I usually put 1.5 times ~ ~ You can try it ~

-soak the washed cabbage! ! This is a good dish for dinner in Chongqing hotpot restaurant now! ! Refreshing and crisp, eating spicy hot pot is just a clear mouth! The practice is simple! ! So my family learned it quickly! ! Give it a try! ! I'll write it another way! ! Look at it! !

And tell you a trick: use maltose (also known as ding-ding sugar, knock sugar! ! ) better! ! Just buy one yuan for ordinary jars! ! Once every six months! ! My family is like this! ! Ha ha. .

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Kimchi is a kind of pickled vegetables, which is processed by wet fermentation. Kimchi is simple to make, low in cost, nutritious and hygienic, delicious and conducive to preservation. In Northeast China, Hunan, Hubei, Henan, Guangdong, Guangxi, Sichuan and other places, people have the habit of homemade kimchi. Pickles are very nutritious. The main raw materials of kimchi are all kinds of vegetables, which are rich in nutrients and minerals such as water, carbohydrates, vitamins, calcium, iron and phosphorus. Among them, beans are rich in complete protein, which can meet the needs of human body. Pickles are rich in lactic acid, generally 0.4% ~ 0.8%. Moderately salty and sour, delicious and tender, it can stimulate appetite and help digestion, and has certain medical effects. According to the test report, many pathogenic bacteria can't develop in kimchi. For example, pickles can kill dysentery bacteria for 3~6 hours, and 1~2 hours can kill cholera bacteria. Chinese medicine has also proved that kimchi has the effect of strengthening the stomach and treating dysentery. Ascaris eggs attached to fresh vegetables will also suffocate and die due to lack of oxygen in the sealed pickle jar. Therefore, kimchi is a nutritious and hygienic processed vegetable.

Three keys to pickle production: container, salt water and seasoning. In order to brew pickled vegetables with good color, smell and shape, nutrition and hygiene, we should master the properties of raw materials, pay attention to the selection of containers, the preparation of brine, the collocation of seasonings, canning and other processes.

The container for preparing pickles should be a pickle jar with old temperature, good enamel, no cracks, no sand holes, good water absorption and crisp steel sound. The selection principle of raw materials is that the variety is in season, the texture is fresh and tender, the meat is thick and hard, and there are no insect bites, rotten marks and spots.

The preparation of pickle brine has an important influence on the quality of pickle. Generally, well water and spring water containing more minerals are selected to prepare kimchi brine, which can keep the brittleness of kimchi finished products. Salt should be of good quality, with less bitter substances, and well salt is the best. Kimchi made with new brine has a bad taste at first, but with the passage of time and careful conditioning, kimchi brine will meet the satisfactory requirements and flavor.

Seasoning is the key to the formation of kimchi flavor, including condiments and spices. Seasonings include white wine, cooking wine, sugarcane, mash juice, brown sugar and dried red pepper. When vegetables are soaked in the vat, white wine, cooking wine and mash juice play the role of assisting in penetrating salt flavor, keeping tender and crisp and sterilizing; Sugarcane can absorb odor and prevent deterioration, while brown sugar and dried red pepper can harmonize various flavors and increase umami flavor.

Spices, including tremella, weeds, star anise, Rhizoma Dioscoreae Septemlobae, Amomum tsaoko, Zanthoxylum bungeanum and pepper. Spices play the role of enhancing fragrance, removing fishy smell and removing fishy smell in pickles brine, in which, Sannai can keep the color of pickles fresh, and Zanthoxylum bungeanum is used to remove fishy smell.

When making pickles, we should pay attention to cleaning and wiping the pickle jar. First, we should flood the raw materials with salt, then cover the cylinder head and fill the edge of the jar with cold water. There are three methods of canning vegetables: dry canning, interval canning and salt water canning.

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Pickles are sold in restaurants of all flavors. Fresh and crisp, it can stimulate appetite and help digestion and absorption. If you cook pickles as a side dish at home before meals every day ...

All kinds of vegetables in season, such as Chinese cabbage, Chinese cabbage, radish, pepper, celery, cucumber, kidney bean, lettuce and other hard 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 slices, pepper, fennel, yellow wine and so on.

Kimchi jars are naturally essential for making kimchi. In Sichuan, people use a kind of altar mouth protrusion. There is a circle of concave trays around the jar mouth (that is, water tank, which can hold water), and the buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a large amount of lactic acid in the absence of oxygen. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight.

Method for making pickle brine: Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put a proper amount of ingredients into the pickle jar (it is advisable to submerge the brine to 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces.

You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar.

Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and put them in the jar for pickling. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade. 7 ~ 10 days later.

If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.

When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.

Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently.

If you like spicy food, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate and mix well to serve, which is the common "Sichuan kimchi" in Sichuan cuisine restaurants.

It is especially recommended to use these raw materials to make kimchi: white radish skin, carrot (red outside and white inside), stems and stems of Chinese cabbage and cauliflower, cowpea and tender ginger. ...

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Topic: How to make kimchi?

"It's hot, eating pickled vegetables is refreshing and appetizing. In fact, making kimchi by yourself is very simple and clean. You can have a try.

First, go to the grocery store or the roadside cart and buy a pickle jar. Medium size is good. If it is too big, it will be wasted if you eat too much. Then you need to find some primers. You can borrow it from friends who have soaked vegetables. You can also go to the mall to buy some pickles, such as canned wild peppers, and leave the soup. These are pickle juices rich in lactic acid bacteria. There is a transparent pickle jar. If anyone knows where to sell it, please tell me.

Then put 4.5 slices of ginger, 10 pepper, 5 aniseed (that is, star anise), 3.4 spoonfuls of salt and 5 dried red peppers into these juices. The most important thing is to prepare a small bottle of white wine (a small cup of Erguotou will do). Putting a spoonful of white wine every two weeks can sterilize kimchi without foaming, and kimchi can also be delicious. I'm not very strict, so I can actually master the proportion of materials by myself. Add some clean cold water and fill the jar half. These juices need to be preserved for a week, and lactic acid bacteria begin to ferment completely. When the pickle juice is ready, you can put some cabbage, radish and cowpea (that is, long beans) in it, and you can also put some ginger in winter (ginger needs to be soaked separately, otherwise it will make the pickle water darker and affect other pickles).

Pay attention to wash the dishes, dry them before putting them in, and the dishes should not be too small. Cabbage (that is, lotus white and cabbage) should be broken into large pieces, radish should be cut into large pieces (with a better heart and a brighter color), and cowpea should be put in as a whole. Now the weather is cold, it may take a week, and it will be eaten after 3 or 4 days of hot weather. Crisp and refreshing.

Sometimes I fry these pickles with dried peppers and pepper oil, which makes them even better. Shredding sauerkraut and radish kimchi and adding shredded beef to pickled pepper can also make delicious kimchi fried rice. Xi 'an's fried rice with sauerkraut is just like this. Sour and spicy, fragrant and strong.

Soak some finger peppers and small peppers, and you can make Sichuan fish-flavored shredded pork, wild pepper beef shredded pork, pickled bullfrog and so on. And you can also make kimchi hot pot.

Pickles are really available every day, as long as you make them. It is also delicious in instant noodles, and it is not easy to go bad, like a plant.

Let's plant a pickle jar and harvest a lot of pickles.

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When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.

Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently.

If you like spicy taste, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate, mix well and serve, which is the "Sichuan kimchi" that is often seen in Sichuan restaurants.

I especially like pickles made from these raw materials: white radish skin, carrots (red outside and white inside), stems and leaves of Chinese cabbage and cauliflower, cowpea and tender ginger ...:-) "

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Exquisite Sichuan pickles

There are many dishes in Sichuan cuisine, and kimchi is one of the characteristics. Usually go to Sichuan restaurant, there are always two dishes on the table before dinner. Usually one dish is kimchi and the other is peanuts. There are also two kinds of peanuts, one is fried crispy and the other is pickled peanuts. Kimchi has a lot to pay attention to. In Sichuan, every household has pickle jars of all sizes. In the past, a Beijing MM thought Sichuan kimchi was really delicious, so she asked her neighbor, Sichuanese, how to cook it herself, but it was always bad. So people who can cook this kind of kimchi will find it too simple, and those who can't cook it will find it too strange. Why are they always broken?

Tool: A special pottery pickle jar. The unglazed jar outside is called a crock, and the glazed jar looks better. The jar mouth protrudes, and there is a circle of concave trays (that is, water tanks, which can hold water) around the jar mouth. The buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight. When I was a child, I went to buy pickle jars with my mother. She always looks carefully at the outside of the jar for sand holes and cracks, which is related to whether pickles will go bad. A kind of glass jar is popular now. This jar is beautiful, and plates of various colors can be seen from the outside. This is also a means to attract customers' attention in restaurants.

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

One is diving pickles. The reason for diving pickles is to soak in the jar and take it out quickly. It can be a specialty. Usually the assorted pickles in Sichuan restaurant and the side dishes on the table before meals are this kind.

Materials: Cucumber vegetables or hard roots, stems, leaves and fruits are usually used. , and cut into long strips. Meat dishes are generally pig ears, chicken feet and pig viscera.

Practice: Boil the clean water, add salt (about 50-60g per 1 kg of water), and after the salt is completely dissolved, put some ingredients into the pickle jar (the salt water should cover 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces. Use special chopsticks to eat kimchi. Never bring oil to avoid oil and raw water from entering the jar, or it will grow flowers (white mold will grow on the water surface). The water tank at the altar mouth should be kept clean, and water should be added frequently.

How to eat: lettuce, radish and other vegetables only need to be soaked for eight to twelve hours, so that the soaked vegetables are crisp and raw, with a little salty taste, which is very refreshing. If you like spicy food, you can pour some Chili oil and mix some monosodium glutamate, which is a rare delicacy.

The other one is for seasoning. Many famous dishes in Sichuan cuisine are made from this pickle. If you want to make a special dish, this kind of pickles can be soaked for a few days longer than diving pickles, almost a week to ten days, and generally a little more sour than diving pickles. The other is to soak in the jar for a long time and only take it out as seasoning when cooking.

Ingredients: Chili, green vegetables, white radish, cowpea and ginger.

Exercise:

1. Wash and dry the vegetables that need to be soaked.

2. Boil the clean water and add a proper amount of salt (about 80g salt per kloc-0/kg water) for later use.

3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water.

4. Add seasoning, pepper, fennel, white wine and jar water to make it.

5. Marinate the prepared vegetables in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade.

6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine.

7. When soaking peppers and vegetables, you can use a little mother water, add peppers, and then add salt, one layer of peppers and one layer of salt, and brine does not need to flood kimchi.

How to eat:

1. In Sichuan cuisine, pickled peppers and pickled ginger are used as seasonings for all dishes with fishy smell. Kimchi is not authentic, and Sichuan food is definitely not authentic.

2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious.

3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with sauerkraut can also be spicy or not, depending on the taste.

Settings. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish.

4. Soak cowpea: Fried minced meat is an ordinary but delicious side dish.

Remarks: If the prepared kimchi doesn't taste good,