In the area of Sichuan and Chongqing, the kimchi jar is almost the standard for every household. There are three large tile cylinders in the big head house. If you are full, you can eat at least one year. Although the big head and the little bee are both from Chongqing, they often read the recipes of Sichuan cuisine on the Internet and found that the salt water production of many recipes is more complicated. For example, many recipes are made with cold water, and spices and wine are added inside. Asked the big mother how to do the salt water, we are simply surprised! The must-have of Sichuan cuisine - the simplest [Sichuan Kimchi] secret has always felt that its own kimchi tastes good, I did not expect the secret to be like this! Be sure to look at the tips for the tips! ! ! For more updated recipes, please visit the Sina blog of Honeymoon Food Kitchen http://blog.sina.com.cn/u/5328166341 Welcome to exchange!
Cut the pepper into the long handle and leave the pepper stalk (must stay!)
The head of the cabbage is scraped off with the knife and the convex part of the side is removed (convenient to clean). The comparison chart is obvious.
The radish removes the radish, and the knife cuts off the place that looks dissatisfied (the radish can be washed and cleaned for a day or two)
Ginger uses a knife to plan to get dirty things, no need to finish the skin, dirty to go, it is good to deal with the gap directly to open the ginger
The dishes are all cleaned. Put salt and tap water in the jar, stir until the salt dissolves, and put the vegetables (new salt water is available for at least one month, old brine is faster)
1. Don't mix old salt water in the new salt water. The situation of each jar is different and the temper is different. 2. Don't add white wine inside, otherwise the ginger will turn black and look good. 3. If the jar is white, it means that it is not sealed. Generally, the altar is dried along the water and not added in time. The treatment method is to add comfrey or “matang soup” (sugar made from maltose) and try not to add alcohol. 4. The altar should be changed frequently along the water. It is best to clean the altar every week along the 5. The place where the salt is placed in a cool place. If the salt water is lower than normal temperature all year round, the new salt water is best to soak ginger and Chili, there is also the addition of the bell pepper, the taste first soaked out, at least one month before using 7. Freshly made salt water is very salty and salty, so many times the cabbage is reduced to salt. 8. If the kimchi is sour, explain The salt is added, the amount is more than the amount of cooking. 9. The biggest secret is that all kinds of raw materials are soaked in a jar, so that the flavors of various raw materials are integrated with each other. This is a commercially available kimchi that can't be done. For convenience, the kimchi sold is a separate bubble for each dish, and it is not necessary to use jars. Many of them are directly dig a hole in the ground, put a large plastic bag (seeing it for yourself) 10. Big head asked mother why the new salt water is so salty, the answer is not easy to break, but after the big head analysis, it is found that the high concentration of salt water is more likely to cause the cell liquid of the kimchi to precipitate, that is, to make a taste. New salt water is necessary!