Sichuan kimchi is roughly divided into two categories, one is called "old jar sauerkraut" and the other is called "bath kimchi". The so-called bathing is that the time of soaking is short, 1-2 days or even half a day, and even an hour can be eaten. It is better to use glass bottles than to use jars. You can soak radish (small red skin white radish, only red skin to make a little thicker), lettuce, onion, alfalfa, cowpea, 藠jiao head, garlic moss, etc. It is usually the first day of the bubble, the next day to eat, but also a little longer, the taste is crisp and tender, sour and salty. "Old altar sauerkraut" is usually used as a seasoning. It has a long time of soaking and tastes sour and salty. For example, it is used in braised fish, fish-flavored eggplant, etc., such as sour green vegetables, pickled peppers, and ginger. The recipe is not original, just for your convenience. Author: gourmet dishes Story (normal place of residence in Beijing, Chengdu Meier) and so I asked my mom to her method, simple (write-off) delicious Pakistan proper, return to share ^ 0 ^
Add pure water and salt in a clean, oil-free pot, slightly heat to dissolve the salt, and let it cool completely (my mom uses tap water and cold water plus ordinary salt, stir it and dissolve it, no kimchi salt). The ratio of pure water and salt is about 1 kg of water with 60-80 g of salt. The original author emphasizes that salt must use kimchi salt or pickled salt (that is, salt without iodine, which is sold in supermarkets). 1 kilogram of water is 1000ml, which can be used in mineral water bottles to avoid the trouble of weighing.
Add appropriate amount of ginger, aniseed (octagonal), mountain nautilus, pepper, dried chili, rock sugar, and high-alcohol in salt water. (In addition to the powder of rock sugar, my mother doesn't add any sugar. Even the rock sugar is used for powdering. Just stir it and mix it up). The right amount is a small amount, the follow-up taste is not enough to add it, do not have to be afraid of the tail, with the feeling of cutting!
Pour the thoroughly cooled brine into a sealable glass bottle. The amount of water should be 2/3 of the sealed can. Because there is gas in the sealed canister during the curing process, it cannot be overfilled. As for some people mentioned, do you want to use a can that can be vented (the kind of enzyme), then you don't have to, this gas is not so much ~ and I think the original author added less water...
Add all kinds of vegetables that are washed and cut and controlled to dry water. (The original author emphasizes that it must be controlled. It is best to dry it for a day and reduce the moisture content. My mother seems to have licked the water...) It is recommended not to slice, cut into thick The strip is most suitable, and the time of the bubble is related to the size of the cut. Of course, if you are anxious to eat, you can also cut small and thin, but be careful not to soak for a long time, the bubble will be soft or even bad for a long time, and it will be better to grasp the big time, my mom said so), the dishes must be submerged in In brine.
Cover the lid of the sealed can and place it in a cool and ventilated place. After 1-2 days, the kimchi can be eaten. The longer the kimchi is sour, the more sour it will become. You can always open it and try it. of. The freshly made kimchi water tastes faint, and the kimchi water will become mellow after a period of brewing (my mom will add a few slices of old sauerkraut into the new salt water to raise the taste), and the well-preserved kimchi water will become more and more Aroma, you can continue to add dishes, and then add salt, wine, sugar and other spices according to the situation. Every time you add vegetables, you need to add some salt. If the salt water is less, add water and salt. If it is salty, you can add some rock sugar. (But my mother said that rock sugar is mainly used to increase the color. If it is too salty, it will be convenient to dump some water.) Yes, it is too salty old salt water to pour some, add new water to reconcile, my mom said.
Soaked kimchi can be eaten directly, or you can add some chili oil and MSG to mix well. It is an absolute meal! Sichuanese really don't have to pickle vegetables. Sometimes they don't have a ladle, and a bowl of kimchi can be served. The latter steps are irrelevant and can be ignored. But tips should be taken! ! !
This is a glass sealed can sold by IKEA (I use this, the jar is not big, suitable for people), do a bath kimchi perfect match! You can also use any glass bottle that can be sealed, even if the plastic bottle is used, the jar is also possible.
Glass jar, good authentic!
This kind of jar is a bit foreigner~
The most classic kimchi jar. This kind of altar can be sealed with water. The design of the ancestors is very scientific. The altar should be added frequently along the water. Do not dry it. It affects the sealing (that is, adding tap water). The family uses big jars to soak green vegetables, pickled peppers and ginger. For cooking, the bathing kimchi is usually made of glass bottles.
1. Kimchi pots and chopsticks for picking kimchi can not be smashed with oil, otherwise kimchi water will "raw flowers", also called white, which is a white mold on the kimchi water. The original author said that when encountering "raw flowers", the mold should be removed with a clean utensil, then add appropriate amount of kimchi salt and white wine, move the kimchi jar to a cool and ventilated place, open the lid for 10 minutes every day, 2-3 days later. can be improved. (My mother's way of treating white is to pour the white flowers up, and the other does not do anything...) If the kimchi is rotten and stinky, it has deteriorated, cannot be eaten, and must be dumped. It is recommended that the kimchi cans are kept in the refrigerator freezer layer, which is not easy to be white. Do not soak the vegetables once, how much to eat, and the sour vegetables that have been soaked for too long can be used for cooking, which is equivalent to old sauerkraut. 2, if the taste of kimchi is too acidic, you can add some salt to the salt water; if it is too salty, you can add some sugar; if it is not brittle, you can add some white wine. 3, the original author said that pepper must not be soaked with ginger! ! ! Otherwise the pepper will soften and become hollow. 4, the original author said that to make kimchi must choose kimchi salt (that is, salt without iodine), so that fermenting, can not buy kimchi salt, you can use large grains of coarse salt instead, she uses the coarse grain " Pickled salt." (But my mother uses the salt of her own cooking, she said it is the same) 5, the original author stressed that the peppers, vegetables, etc. to make kimchi must be dried and then put into the kimchi jar. (In view of my mother's raw water / tap water, this is not paying attention to ~ ( ̄ ̄ ̄ ~) ~ You still follow the original author. My mother's prescription and so I write one alone, but have to wait a long time... ...)