"Sour jar" is the name of the kimchi jar in some areas in the south. In my hometown of Guilin, almost every household in the past had a can of old acid altar. The aged jar has the sour and crispy taste that can not be replaced by quick-handed kimchi. The complex taste of different ingredients is layered. Under the slow action of lactic acid bacteria, it will become more and more mellow and fresh. The altar is sealed along the water and can be stored for many years. The acid jar is for me, the favorite sour radish in my childhood, a dish of sour beans at home, a freshly steamed pot of sour bamboo shoots in the four seasons, and the most appetizing side dish for breakfast rice noodles. Nowadays, it is hard to taste a very positive hometown in a foreign land. The preservative additives in the marketed sauerkraut are not soft. I consulted the mother in detail, and since I have been in the same place, I have become more and more full in the past year. Eat directly on weekdays or stir-fry soup can be appetizing. A good sour jar, the aroma of the open altar is strong, the sauerkraut is crisp and crisp. The altar water is clear, but it is different from the one-night kimchi on the street. It has a breath and life, and there are small bubbles, and it will sigh at the bottom of your kitchen. However, compared with the old halogen, the old altar is easier to open and difficult to operate, but it is easier to operate but needs to be taken care of. Otherwise, it may be abandoned overnight (see the remedy for details and tips). The sour jars all have their own styles (for example, the Guilin acid altar will be less salty than the Sichuan kimchi salt, the taste is sour), here is my family's customary practice, there may be a certain geographical bureau (te4) limit (se4 ), it may not be the most professional, but it is the experience of personal experience, I hope to help you with the same sauerkraut. If you do not agree, welcome good advice and don't take pictures. Old halogen greedy, old jar vegetarian, four seasons fresh vegetables to take the appropriate amount of immersion, take good care of it, it will always accompany you ~ PS please! kid! fine! read! read! small! paste! Shishi!
Prepare a sealed container of the right size. The water-sealed jar is best (the best is the earthenware, the glass is also available), and the outside air can be isolated and the excess gas fermented in the altar can be discharged. If you use a sealed can, you need to confirm that the seal is good, and periodically open the bottle and deflate (quickly cover). Wash the container, if necessary, boil it with boiling water. Dry. At the same time, prepare a pair of new chopsticks to ensure no oil, special chopsticks. Subsequent cut dishes must also be oil-free.
Prepare water. The jar is divided into two types: the water tank and the water tank. The former uses mineral water (such as farmers. Don't use tap water), the latter uses cold water. It should be noted that after selecting one of them, it must be implemented consistently and not mixed. I personally use Nongfu Spring. If there is an old altar in the neighboring house, borrow a small bottle. The old altar water is rich in fermenting bacteria, which can help Xintan water to stabilize as soon as possible.
Put the 3 in the jar to dry thoroughly. At the same time, the distribution is divided into seasonings (ginger, garlic, pepper, star anise, pepper, salt, sugar), and the spirit can be understood. After adding water, it will be even.
Add 2 clear water (if there is old altar water, join together), submerged the material in the altar, the water surface is at least one inch from the mouth of the altar. Don't put too little material, the jars will be placed.
Add a high degree of wine (about 2tbsp, about 1~2 caps). Cover the altar, seal, and fill the water along the altar (this is for sealing, you must add enough water. The water is best to match the water in the altar, for example, I continue to use the farmer). The jar was quietly placed in the shade. The altar will evaporate along the water, remember to check the supplement regularly and keep it clean.
After two weeks, the acid jar is ready. It can be observed several times during the period. Under normal circumstances, the altar water is clear and there will be a little bubble around the vegetables, indicating that the fermentation is proceeding normally.
Follow-up of the key steps: The first time the jar may not have enough flavor, it may also be salty, and it will become more crisp with multiple pickled lactic acid bacteria. The altar water is white, and some bamboo shoots can be added (the bamboo shoots are good, the sweet bamboo shoots or the winter bamboo shoots are also available), and the clarification will be resumed after one or two days. In addition, the altar should be kept clean and the amount of water should be sufficient.
Supplementary vegetables for subsequent key steps: listed as optional vegetables that individuals feel are more suitable for pickled vegetables. Repeat step 3 each time you add a new dish, wash and dry, and cut into the appropriate size. Also pay attention to the right amount of salt and high alcohol. As it matures, lactic acid bacteria are more powerful, and the time required for subsequent vegetables to be brewed will be shorter and shorter, just a few days.
1, choose radish open altar because it is stable after salting, not easy to deteriorate, high success rate. Similar to the effect is the gimmick. The rest of the ginger, beans and other delicious, but easy to white mold change, it is recommended to wait for the altar water to stabilize and then pickle (especially beans, need to wash boast or sunburn some into the altar). The two green peppers and red peppers have obvious effects on the taste of the jars. It is recommended that the altars remain for a long time. Carrots or cucumbers should not be marinated, suitable for quick-hand kimchi. 2, regardless of the variety of vegetables added, must be charged after washing! Minute! air! dry! Chopsticks, cutting boards and other things in the contact jar! set! Want! no! oil! Otherwise it will easily cause the jar to deteriorate. When opening the cover, pay attention to the water that does not drip into the altar along the water. 3, the role of sugar is mainly to help the fermentation, no need to add later. Like the sweet mouth can add amount. 4, the amount of vegetables to be placed in the jar is appropriate. 5, the salt is selected from salted salt (Kimchi salt), no iodized salt can also be used. Iodine accelerates the softness of kimchi and affects quality. After salting, you can taste it a little, and it is slightly salty than usual. 6, for safety, the previous few pickling recommendations are waiting for more than two weeks to eat. After a week of pickling, the nitrite concentration reached a peak, then gradually decreased, and stabilized after two weeks. 7, the jar must be noted! meaning! dense! seal! I have done it with ordinary bottles. After all, there is no good effect on the jar. 8. If the jar is white (or called a flower, you will know when the tragedy occurs), it is recommended to add one or two bamboo shoots (the aforementioned varieties), and everything will be fine after two or three days. If you don't have bamboo shoots on hand, you can change it with a little high alcohol, but the effect is not as obvious as the bamboo shoots. The above premise is that your jar or container does not leak, if it is leaking, it is recommended to change the container first. 9, although the old altar, but the sauerkraut do not soak for too long, often eat more fresh and healthy, especially the bubble is relatively soft to be clipped out in time. More than half a year of jars may have more sedimentation. If there are conditions, the sauerkraut can be clipped out, the altar water is taken to the clarification part, and the soaked pepper is removed and replaced. After the jar is washed, disinfected and dried, it is re-inserted.