Kimchi is a small dish that we live in at home. It can be eaten directly. After an appetizing meal before a meal, it is greasy, especially when the appetite is not good, or when the meat is eaten too much, a small dish of kimchi can be refreshed immediately. Kimchi is also one of the indispensable ingredients of some famous Sichuan cuisine, such as pickled fish, pickled chicken, sour bean fried minced meat, sour radish duck soup and so on. The newly opened kimchi jar is very simple, the salt and water need not be too particular, so that the whole process is not oily. However, the kimchi salt water is easy to open and difficult to keep, the key is that after the first time the salt water is good, how can we maintain the dynamic balance of salt acidity and salinity for a long time, and keep an alcoholic and rich old salt water, so that I really learned to make Sichuan kimchi.
The first step: prepare the jar. To make kimchi, you must first have a jar. Now there are all kinds of jars on the market, and some people use the locks of the locks. I think the old-fashioned clay jars look good. This kind of jar can be bought in the market. When buying, pay attention to check for cracks and leaks. Choose the jar, take it home and wash it with detergent. Rinse thoroughly, and observe a jar of water for one or two days to ensure no water leakage. Then pour off the water and rinse again, invert and dry.
Step 2: Prepare the materials. Basic raw materials: salt, water, pepper, pepper, ginger, high white wine, garlic can be selected. Regarding salt, I don't think it is okay to buy a special kimchi salt in the field. I can use ordinary coarse salt or fine salt. It is also said that iodized salt is not conducive to the cultivation of lactic acid bacteria. I don't know if there is any scientific reason, but from the kimchi jar I opened, it has no effect. Where can I buy the salt without iodine? It is best to use Sichuan Dahongpao for pepper, and there is no need to force it. The pepper is very fragrant, you can add more, and it will not smell when you soak it out.
Both chili and ginger can be put more, and it is good to catch a little seasoning or side dish. The wine must be a high-alcohol, I use the Erguotou, cheap, strong enough, huh, huh. There is not much wine, depending on the size of the jar, add one or two caps. It is also said that there is no need to add alcohol at the beginning, but it is absolutely correct to have a high level of wine.
Step 3: Wash all materials and dry them. Kimchi can be eaten directly after being fished out, so no matter what water is used to soak it, first wash all the raw materials.
Wash the dishes thoroughly and put them in the jar.
Wash pepper and ginger, dry
Wash the peppers, cut off the stems, leave the stalks, dry
Kidney beans are washed, cut short, dried, and cut short to facilitate the picking, not cut. After the garlic is washed, the spotted parts are removed.
The radish is washed and dried, and the red radish can be cut down separately and made into a bath kimchi, which is very crisp. Wash the cabbage, cut into pieces according to the size of the jar, then wash and dry. If you can't guarantee that the cutting board is oil-free, you can put a plastic wrap on it to prevent oil stains.
The fourth step: salt water, kimchi. The newly opened jar can be slightly savory, it is easier to succeed, the order should be paid attention to when placing the vegetables, and the foam-resistant ones should be placed below, and the first one should be eaten first, which is convenient for clamping. All materials are prepared, followed by salt, water, pepper, pepper, ginger and garlic. Add radish, kidney beans, and cabbage in turn. After all the materials are put in, add one to two caps of high-alcohol liquor, take a small dish slightly larger than the inner mouth of the jar, cover the inner mouth, fill the edge of the jar with water, cover the lid, and find a cool corner to let it lick Stay there. The bamboo mat below is used to prevent the water from seeping into the ground.
Now, prepare a pair of long chopsticks that are specially used to pick up kimchi. This pair of chopsticks must be used exclusively for chopsticks.
The fifth step: the consumption of kimchi. According to different brewing time, kimchi can be divided into bath kimchi and deep-water kimchi. Bathing kimchi means that the dish can be fished out in one or two days, such as radish skin, cabbage, lettuce, etc., plus a little bit of chili. The oil and pepper oil are mixed. At this time, the vegetables are crisp and refreshing, and the salty water is slightly sour. There is also a long-term soak in the jar, for seasoning or side dishes, such as pepper, ginger, cowpea, etc. These dishes are usually sour, fragrant, very delicious as a side dish