Sichuan kimchi is produced by fresh vegetables as raw materials and is produced by soaking and fermenting. It is a “cold processing” of vegetables, which has less loss of beneficial ingredients than other processed vegetables, so kimchi is rich in nutrients. It is rich in active lactic acid bacteria, which can regulate the intestinal micro-ecological balance and promote the absorption of nutrients. It improves intestinal function and also reduces many of the benefits of serum cholesterol levels and blood lipid levels. It is now recognized as a relatively healthy pickled dish. Although kimchi is well-known in the Sichuan area, it is estimated that every household has a jar of old kimchi water passed down by the grandmother. But for the Shandong people who have never made kimchi, it is not a small project. The following is purely in the current school, if you have any questions, please correct me. Tools: 1 jar of kimchi with a height of 20cm, and 1 pair of chopsticks.
Wash all the vegetables and put them in the basket to dry. Then cut into strips or pieces and continue to dry for a long time.
Wash the kimchi jar thoroughly, dry it and pour a little white wine. Shake the bottle and wash the wine evenly on the inner wall of the jar. Then pour off the wine and pour the jar back.
Pour 3L of water into an oil-free pot, add 1 small pepper, 2 octagonal, 1 cinnamon, 1 slice of fragrant leaves, 1 piece of rock sugar, a few slices of ginger (peeled) and continue to cook for 5 minutes. After thoroughly letting cool, pour it into the kimchi jar, then pour in half a bottle of wild pepper with juice, and sorghum wine. Finally, put the dried vegetables in. Vegetables should be fully soaked in kimchi juice
After the lid is closed, pour water into the sink to seal the jar. Keep cool and ventilated place, keep the water in the sink from dry. After 1 day, the cabbage can be eaten, and the cabbage tastes best in 2-3 days. After 3 days, the radish is also savory, and the radish tastes best in 5-7 days. After 7 days, the radish is very sour. After 10 days, the beans are almost the same. Therefore, it is best to put the first dish into the bottle, so it is more convenient to fish out first. Beans can be placed in the bottle first, at the bottom. If the kimchi in the time is not enough, you can take it out and put it in a sealed box for storage. But kimchi can not be stored for a long time, you should eat with the bubble
Three key points for family making kimchi: 1. Container. Sichuan kimchi has a special kimchi jar, because it is best to avoid light, with ceramic jars as well. But because of the visibility of the glass, my heart is more practical, so I chose the glass jar. This kind of jar has a small belly and a large sink. The principle of water seal is adopted. Because it is a fermented material, when the pressure inside the altar is strong outside the altar, it can automatically remove the gas, which is beneficial to the fermentation of lactic acid bacteria. Moreover, the sealing of the water seal is better, so that the kimchi can be preserved for a long time. 2. Production of kimchi water. The most taboo of kimchi water is raw water and oil. Therefore, the vegetables to be brewed must be thoroughly dried. The water used is preferably cold water or pure water. Salt is best for the use of kimchi salt, saltiness is added to the water after the opening is slightly salty but not salty. Alcohol is essential, it can not only enhance the anti-corrosion, but also make the vegetables more crisp and tender. There are fewer spices such as pepper. The kimchi water produced at the beginning will be less flavorful, and the wild pepper and its soup can be added to enhance the taste. With time, use a few more times, the kimchi water will reach the desired taste. 3. Vegetables and storage. The vegetables selected by kimchi are very wide. Generally, the hard roots and leaves can be used as kimchi. You can see all kinds of radish, beans, cabbage, ginger and pepper. Vegetables must be thoroughly dried, because some vegetables have a large water content, such as white radish, so after the vegetables are cut, it is best to dry them for a long time and then put them into the kimchi jar, soak them all in the kimchi water. When eating, prepare long enough chopsticks. Every time you pick vegetables from the kimchi jar, you must ensure that the chopsticks are water-free and oil-free, so as to ensure the quality of the kimchi in the altar. In case of unexpected circumstances, such as kimchi water 'raw flowers', that is, a layer of white-film microorganisms on the surface of salt water, this microorganism will decompose lactic acid, reduce the acidity of kimchi, soften kimchi tissue, and even lead to its corruption and other harmful. The growth of bacteria. Destroy the quality of kimchi. If there are many white-membrane microorganisms, do not stir them up. You can tilt the altar mouth and slowly inject new salt water to make it overflow. If it is less, you can use salvage. After re-adding a high-alcohol seal, it can inhibit the growth of harmful bacteria. If the kimchi water has deteriorated and tasted, then it has to be discarded and reconstituted.