How to make pickles method and step-by-step tips

Select a clean pickle altar and put clean cold water in it. The first step is to make the mother water. In the altar put a large piece of ginger, peeled garlic cloves dozens of grains, fresh small red chili pepper (to be extra spicy). Then put in washed mustard greens (or cabbage, etc.) and put half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and leave it at room temperature for about ten days. At this time, the mother water should have fermented and become sour (sauerkraut is not the result of vinegar Oh), then you can take out the soaked vegetables to eat. But at this time the mother water is not enough to taste, but also need to be refined if times, to become a flavorful sour water. If you have the conditions, you can put a number of Chinese red peppercorns to add flavor, preferably produced in Hanyuan, do not use Thailand. After the success of the first soaked dishes, can be added to the new dishes. At this time, some of the mother water in the altar must be placed in the refrigerator for reserve.

Tips:

1. The trick of making kimchi is not to make the mother water for the first time, but to maintain the dynamic balance of the acidity of the brine at any time in the future. If you feel that the brine is not acidic enough, you can take out the spare water from the refrigerator and add some of it to the altar to promote fermentation. If the brine is too acidic, pour out part of the brine and add water and salt as appropriate.

2. Sometimes when you see white flowers in the bottle, you can pour in a few drops of white wine. Generally speaking, you can use mustard, turnip (preferably its skin), cabbage, cowpeas, celery and so on.

3. If you are looking for high precision, you can use ginger, bamboo shoots and young ginger. You need to add another process: that is, first bedded in lightly salted water overnight, and then put into the kimchi altar, can be eaten in a day. The good standard is colorful, taste mellow (should not be too acidic), slightly spicy and crisp.

4. Cucumber can also be into the bubble, but must use another bottle. Because the cucumber is easy to bad brine. After soaking, can be eaten at room temperature overnight.

5. long after the bubble kimchi can be put into the bone broth for sauerkraut soup, its flavor is very beautiful. You can also add fresh fish slices to it, which is called pickled fish - a popular new style of Sichuan cuisine.

6. The salt water can be used as water for other families.

7. The key to kimchi is to avoid oil and bacteria. Therefore, the kimchi altar should be cleaned and cooled before use; kimchi altar lid around the water to seal, do not enter the air, breeding bacteria; each time from the altar to take the kimchi tool must be dedicated, can not have oil.

Diving kimchi

1. Wash and air-dry the vegetables to be soaked. Cut into large pieces or strips (not too small).

2. Boil the water, why can't there be raw water? The reason is very simple, tap water (raw water) contains bacteria, and the chlorine in it will kill the kimchi bacteria. Put the right amount of salt (about 80 grams of salt per 1 kilogram of water) on the side and set aside.

3. The altar water: use the previous kimchi altar "mother water", or you can ask friends who already have a kimchi altar at home for some, put it in the fresh altar water, it will have a better flavor, there are a lot of lactic acid bacteria. If you can't find it, you'll have to make it yourself. Pour the already cooled water into the mother water.

4. Add the spices, peppercorns, fennel, white wine, and the altar water is made.

5. Put the prepared vegetables into the altar to marinate. Vegetables should be filled, leaving as little space as possible, to the liquid surface near the mouth of the altar, salt water submerged vegetables as appropriate. Fill the sink around the mouth of the altar with cool boiled water, fasten the buckle bowl, placed in a cool place.

6. Pickles put in the place to pay attention to the shade, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.

7. Soak chili peppers and greens can use very little mother water, into the chili peppers, and then into the salt, a layer of chili peppers a layer of salt, brine do not have to drown over the pickles.

Note Editor

Kimchi does not necessarily have to be soaked in a special jar, with a canning jar soaked kimchi, the flavor is also quite good.

1. The first key to a good kimchi soak is to find a well-sealed jar or altar, which will help the kimchi water to ferment, and the soaked dish to be crispy and flavorful without being so sour that it pours out of your teeth. The inside of the jar must be washed clean and the raw water wiped dry, or simply scalded with boiling water will do.

2. The turnover of kimchi should be fast. The reason why restaurant kimchi is so good is because their kimchi is "bath kimchi" (soaked at night and eaten in the morning, eaten within a day), and is finished off when it tastes best. Therefore, if you don't have many people at home, it is recommended that you make kimchi in small jars or large bottles. If you use bottles, check whether the sealant of the cap is intact, and when you put the cap on, you should also cover the mouth of the bottle with two layers of plastic paper or greaseproof paper before tightening the cap, the tighter the better.

3. It's best to use kimchi salt, i.e., salt that doesn't contain iodine, or else kimchi will soften easily and sour quickly. Or you have to add enough salt, but the disadvantage is too salty, I do not like to do so.

4. It is best to use raw water to make brine, so that the brine is not delicate, not easy to produce mold and flowers.

5. Peppercorns, dried chili peppers, ginger, a little yellow wine is essential (I thought it was best not to use fennel or something), add a little rock sugar or jaggery, the flavor will be better (with sugar is also good).

6. Anything can be soaked, in addition to soaking radish, but also soak bell peppers, cucumber, lettuce, celery, radish in, cowpeas, young ginger, watermelon skin, radish skin, cauliflower stalks, cabbage leaves and stalks, cabbage gangs, bok choy gangs (the Chinese say scooped white the kind of) ...... more than the Koreans to play oh. It is recommended that the material thrown into the open bubble before the sun off a little water (bell peppers and leafy types do not sun too long), the self-perception than not sunshine spirit more!

7. The last is the carrot, carrot pickle water key, soaked carrot water is not easy to mold flowers, taste than not soaked carrot good. Recommended China Nanchong region of the "rouge radish", this inside and outside of the red radish has a special water effect. Some people used to say that the water in Shanghai is not suitable for pickling vegetables, but that can be changed. Carrots and cucumbers are best eaten as soon as they are soaked, and taken out overnight, or they will cause the jar to bloom (bubbles appear in the kimchi soup and gray skin appears on the surface).

8. The maintenance of the original juice, every bubble 3 to 4 times after the best replenishment of sorghum wine (about half a tael), rock sugar. Used the original juice can be used repeatedly, the older the better, do not put the vegetables, pay attention to add salt in the inside, pay attention to the altar on the edge of the water do not dry, put in a cool place, as long as the storage is good, kimchi original juice with 5 years no problem. After half a year with the original juice fermentation capacity is very strong, the general vegetables only need to soak for about a day to eat.