Method 1:
Choose a clean pickle jar and put clean cold water in it. The first is to make mother water. Put a large piece of ginger, a few dozen peeled garlic braids, and fresh red pepper (very spicy) into the bottle. 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 let it sit at room temperature for about ten days. At this time, the mother water should have become sour (sauerkraut is not the result of adding vinegar), and the soaked vegetables can be taken out and eaten. However, the mother water at this time is not tasty enough and needs to be refined several times before it can become a mellow sour water. If possible, you can add a few Chinese red peppercorns to add flavor. It is best to use those from Han origin, and avoid using ones from Thailand. After the first pickled dish is successful, new dishes can be added. At this time, part of the mother water in the jar must be placed in the refrigerator for later use.
Keys:
1. The trick to making kimchi is not to make the mother water for the first time, but to maintain the dynamic balance of the acidity of the salt water at any time in the future. If you feel that the brine is not acidic enough, you can take some spare water from the refrigerator and add it to the jar to promote fermentation. If the brine is too acidic, it is advisable to pour out part of the brine and add appropriate amounts of water and salt.
2. Sometimes white flowers appear in the bottle, you can pour a few drops of white wine into it. Generally speaking, mustard, radish (preferably its skin), cabbage, Jiang Bean, celery, etc. can be used.
3. If you want to pursue high precision, you can use Jerusalem artichoke, bamboo shoots, and young ginger. Another step is needed: soak it in light salt water overnight, then put it in the pickle jar, and it can be eaten in one day. The good standards are fresh color, mellow taste (not too sour), slightly spicy and pure.
4. Cucumbers can also be soaked, but another bottle must be used. Because cucumbers are easily damaged by salt water. After soaking, it can be eaten at room temperature overnight.
5. The kimchi that has been soaked for a long time can be put into bone soup to make pickled cabbage soup, which is very delicious. You can also add fresh fish fillets to it, which is what is now called pickled fish - a new Sichuan dish that has become popular in recent years.
6. The discarded salt water can be used as other people’s mother water.
7. The key to making kimchi is to avoid oil and bacteria. Therefore, the kimchi jar must be cleaned and dried before use; the lid of the kimchi jar must be sealed with water to prevent air from entering and breeding bacteria; the tools used to remove kimchi from the jar must be specially used and must not be oily.
Method 2:
Ingredients:
Tender beans, carrots, cabbage, ginger, water, salt, dried chilies, brown sugar, white wine, white vinegar, Old ginger.
Preparation method:
Wash the kimchi jar and dry it, wash the dried chili peppers and remove the stems and drain the water, scrape and wash the old ginger, and put the above seasonings in the jar for later use; Pour clean water into the jar, add water to the edge of the jar, and cover the lid to make kimchi water; wash and dry various vegetables, put them in the jar, cover them tightly with a lid, and store them outdoors in a cool place for 1 to 2 days in summer. , it can be eaten in 4 to 5 days in winter.
Features:
Various colors, salty and sour, slightly sweet.
1. Pickles must be made with good salt water (some comrades upstairs call it mother’s water, but the Chinese generally call it old salt water---in the past, when Chinese girls got married, when they became mothers, they must prepare a jar of old salt water for cooking) dowry, so a jar of old salt water can be passed down for several generations, and it is passed down from daughter to son). Making salt water is very simple but time-consuming - first buy some cheaper vegetables, wash them and dry them in water (an hour or two will do), then put them into a ceramic jar (the introduction to the jar upstairs is very detailed) What I would like to add is that the ceramic jar for making salt water must be unglazed (not glass) and compacted, then add a large amount of coarse salt (do not use iodized salt, you can use large grain salt in the north), and finally It is best to sprinkle a layer of salt on each layer of vegetables, seal the jar with water and marinate for 5-7 days, take out the vegetables and squeeze out the salt water, discard the vegetables (the vegetables are astringent and particularly unpalatable), and retain the salt water; repeat this 3-5 times, Keep only the salt water every time until the amount of salt water is about half a jar. The salt water produced this way is still not as fragrant as the real "old" salt water, but it's okay.
2. Once the salt water is prepared, everything is almost ready. Be sure to soak and serve the food at any time, and just add salt as you add the food.
However, meat and oil are strictly prohibited, and the jar must be tightly sealed with water. This kind of old brine is very useful. For example, the first step is to make brine. If you have old brine, it is simple: add a quarter of a jar of old brine to salt, water, spices, and then you can make kimchi. It is very simple.
3. Some tips for making delicious kimchi: crispy vegetables such as radish and cabbage (should be thick and dry, not tender leaves), put them in the jar and eat them within 3 days. They will take on the fragrance of the vegetables. Crisp and delicious, oh, my mouth is watering. Chili peppers and ginger can be soaked for a long time. Not only are the chili peppers and ginger delicious, but they also have a salty taste. If the radish is soaked for a long time, it can be made into sour radish, which can be used to make sour radish soup to sober up.
4. In addition, someone mentioned sauerkraut upstairs. The production of sauerkraut is different from kimchi, so don’t confuse them with each other.
To add: Kimchi does not have to be soaked in a special jar. Pickles soaked in cans will taste quite good.
1. The first key to making good kimchi is to find a well-sealed pancake or jar. This will help the kimchi water to ferment, and the pickled vegetables will be crispy and delicious without being sour. Falling teeth.
2. The turnover speed of kimchi should be fast. The reason why the kimchi in the restaurant is so delicious is because their kimchi is a "bath kimchi" (soaked at night, eaten in the morning, and eaten within one day), and it is dried when it tastes best. Therefore, if there are not many people at home, it is recommended to use a small jar or a large bottle for brewing. If you use a bottle, check whether the sealant on the bottle cap is intact. When capping, cover the mouth of the bottle with a second layer of plastic paper or oil paper and tighten the cap tightly. The tighter the better.
3. It is best to use kimchi salt, that is, salt that does not contain iodine, otherwise the kimchi will become soft and sour quickly. Otherwise, you need to add enough salt, but the disadvantage is that it is too salty and I don't like this.
4. It is best to use raw water to make brine. This kind of brine is not delicate and is not prone to mold.
5. Sichuan peppercorns, dried chili peppers, ginger, and a little rice wine are essential (I think it’s better not to use fennel or something). Adding some rock sugar or sesame sugar will taste better (white sugar will also work) .
6. You can pickle anything. In addition to pickling radishes, I have also soaked bell peppers, cucumbers, lettuce, celery, radish, cowpeas, young ginger, watermelon rinds, radish rinds, and cauliflower stems. , cabbage leaves and stems, Chinese cabbage gangs, green cabbage gangs (the Chinese call them the white ones)... they are more versatile than the Chinese. Haha... It is recommended to put the ingredients in the sun before soaking to remove a little moisture (don't dry the bell peppers and leaves for too long), you will feel much better than those that have not been sun-dried!
7. Finally, the carrot mentioned by the poster is the key to raising kimchi water. The water soaked with carrots is less likely to grow mold and has a better taste than the water without soaked carrots. We highly recommend the "rouge radish" from the Nanchong region of China. This kind of radish, which is red inside and outside, has a special effect of nourishing water. Some people used to say that the water in Shanghai is not suitable for pickles, but this can be changed. After I returned to Shanghai, I asked someone to buy "rouge radish" from China and bring it back. It was a miracle cure-all. The texture of the kimchi suddenly changed when I soaked it!
There are many dishes in Sichuan cuisine, among which kimchi is also a special feature. Usually when you go to a Sichuan restaurant, there are always two plates of side dishes on the table before the meal. Usually one plate is kimchi and the other is peanuts. There are two kinds of peanuts, one is fried crispy and fragrant peanuts, and the other is braised peanuts. And kimchi has a lot to pay attention to. In China, every household has large and small pickle jars. Once upon a time, a girl from Beijing felt that kimchi was really delicious, so she asked her neighbors how to make kimchi, and then she followed suit, but the result was always bad. So people who can make kimchi think it's too simple, and people who can't make it think it's too strange. Why do things I make always go bad?
Tools: Special pickle jars made of pottery. The ones that are not glazed on the outside are called tile jars, while the ones that are glazed are more beautiful. The mouth of the jar is protruding, and there is a concave tray around the mouth of the jar (that is, a sink, which can hold water). The jar can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a large amount of lactic acid. When making kimchi, fill a nearby tray with water and seal the jar to prevent air from entering. If there is no kimchi jar, you can use another container instead, but the container must have a large mouth, a tight seal, and no air leakage.
When I was a child, I went to buy kimchi jars with my mother. She would always look carefully to see if there were blisters and cracks on the outside of the jar, which would determine whether the kimchi would go bad when making it. Nowadays, a kind of glass jar is popular. This kind of jar is more beautiful, and you can see the vegetables of various colors inside from the outside. This is also used as a means to grab the attention of customers in restaurants.
Kimchi is usually divided into two types. There are different types, different uses, and very different methods.
One is diving kimchi. The origin of diving kimchi is because the vegetable is soaked in a jar and eaten quickly. Can be used as a specialty dish. Usually the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type.
Materials: Usually melon vegetables or hard roots, stems, leaves, fruits, etc. are used and cut into long strips. Meat dishes usually include pig ears, chicken feet and pig offal.
Method: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), after the salt is completely dissolved, add an appropriate amount of ingredients, and pour it into a kimchi jar (flooded with brine) It is advisable to reach 3/5 of the jar). After the brine has completely cooled, add the vegetable cubes. Use special chopsticks when eating kimchi, and do not bring oil. Avoid oil and raw water entering the jar, otherwise flowers will grow (white mold will grow on the surface of the water). The tank at the mouth of the altar should be kept clean and filled with water frequently.
How to eat: Vegetables such as lettuce and radishes only need to be soaked for eight to twelve hours. The vegetables soaked in this way will be crispy, with a moderate amount of salty taste, and very refreshing. If you like spicy food, you can pour some chili oil and mix it with a little MSG, which is a rare delicious food.
The other is used as condiment. Many famous dishes in Sichuan cuisine are made with this kind of kimchi. If you want to make special dishes with this kind of kimchi, it can be brewed for a few more days than diving kimchi, which is about a week to ten days. It is usually longer than diving kimchi. A little more sour; the other is to soak it in a jar for a long time and only pick it up when cooking as a seasoning.
Ingredients: pepper, green vegetables, white radish, cowpea, ginger.
Method:
1. Wash and dry the vegetables to be soaked.
2. Boil the water, add an appropriate amount of salt (about 80 grams of salt per 1 kilogram of water) and set aside.
3. Make jar water: Use the "mother water" from the previous kimchi jar, or you can ask for some from friends who already have kimchi jars at home. Put it in fresh jar water, and you will get better results. Taste, there are a lot of lactic acid bacteria in it. If you can't find it, you'll have to make it again yourself. Pour the cooled water into the mother water.
4. Add seasonings, pepper, fennel, white wine and jar water to make it.
5. Marinate the prepared vegetables in the jar. The vegetables should be filled with as little space as possible, and the liquid level should be close to the mouth of the jar and the vegetables should be submerged in salt water. Pour cold boiled water into the sink around the mouth of the altar, close the bowl and place it in a cool place.
6. Keep the place where the kimchi is placed in a cool place, and keep water at the mouth of the jar to ensure that air and bacteria do not enter the jar. If you find flowers growing in the jar, add a little white wine.
7. When soaking peppers and vegetables, you can use a small amount of mother water, add peppers, and then add salt, one layer of peppers and one layer of salt. The brine does not need to flood the pickles.
How to eat:
1. In Sichuan cuisine, pickled peppers and pickled ginger are used as seasonings for all dishes with a fishy smell. If pickles are not authentic, Sichuan cuisine is definitely not authentic.
2. Pickle radish: Use small radish, which will become pulpy after soaking. You can use three. Four pickled radish stewed duck, very delicious.
3. Pickled cabbage: Sauerkraut is usually added when cooking fish. Pickled fish can also be made spicy or not, depending on its taste.
Pickled cabbage can also be used to make pickled cabbage vermicelli soup, or you can just wash the pickled cabbage, cut it into shreds, and mix with red oil chili and a little MSG. It is also a delicious Chinese breakfast accompaniment.
4. Soaked cowpeas: Stir-fried minced meat is a common but delicious side dish.
Remarks: If the prepared kimchi does not taste good when eaten, you can also make some adjustments: if it is not crispy, you can add some wine; if it is too sour, you can add some salt; if it becomes moldy and smells, the heat in the jar is too high, or It is caused by unclean tools. At this time, you should remove the mold spots, add salt and a small amount of white wine, move it to a cool place, and leave it exposed for about 10 minutes every day. The mold smell will disappear naturally in about 3 to 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 marinade cannot be used again.
Every year when sauerkraut, peppers, and ginger are ripe, every household in China will buy dozens of kilograms of dried vegetables to make kimchi. These dishes can stay in the jar for a year, but the more the brine is used, the more delicious they become. Like an old cellar, the fragrance will last for a long time.
Ingredients:
Tender beans, carrots, cabbage, ginger, water, salt, dried chili peppers, brown sugar, white wine, white vinegar, old ginger.
Preparation method:
Wash the kimchi jar and dry it. Wash the dried chili peppers and remove the stems to drain the water. Scrape and wash the old ginger. Put the above seasonings in the jar for later use. Pour the water into the jar and put it in the jar. Pour water into the edge of the jar and cover it with the lid to make kimchi water; wash all kinds of vegetables and dry them, put them in the jar and cover them tightly with the lid. Leave them outdoors in a cool place for 1 to 2 days in summer and 4 to 5 days in winter. Edible.
Features:
Various colors, salty and sour, slightly sweet.