Authentic Chongqing pickle pickling method

Method for making traditional Laotan pickle (Chongqing pickle)

Materials:

1. A jar, the best pottery, regardless of size.

2. Clean cold water, you can use mineral water, and some use cold boiled water. But it is not easy to open white flowers with raw water. You can use mountain spring water and pollution-free snow water, and the pickled vegetables are particularly crisp and delicious, hehe, but big cities are hard to find.

3. Salt, I don't recommend using low sodium salt or other salt with added ingredients, that is, ordinary salt. Of course, you can buy kimchi salt. Sichuan pickles are delicious for a reason, but the salt is different. Well salt produced in Zigong, Sichuan is a good salt for soaking vegetables. It doesn't matter without salt.

4. Liquor, high, not much. But it is often needed.

5. A little spice, a small piece of star anise. Don't put too much stew, this pickle will taste strange.

6. Rock sugar, some people also use a spoonful of brown sugar and pepper.

7. A handful of celery, a handful of garlic seedlings (that is, green garlic, and garlic in some places), celery can't be celery, but ordinary white celery (with roots). It is best for garlic seedlings to take roots. Wash, dry, roll into small balls, wash and cut carrots (red skin and white heart, not carrots), and dry.

8. A few pieces of old ginger, dozens of peeled garlic braids, fresh small red peppers, or dried peppers, depending on personal taste.

Exercise:

Dissolve salt in water, pour it into a jar at the ratio of 1/2, and then add spices, celery, garlic, radish, rock sugar, pepper, white wine, ginger, peeled garlic, pepper, etc. Fasten the vegetables on the jar mouth, then fasten the bowl along the jar rim (that is, the groove on the jar), and submerge the inverted bowl along the jar rim to seal it and isolate it from the outside air. Fermentation for a week is safer and more thorough. If you can't wait, grab some and eat it. Without the raw flavor of the dishes, I think it is a success.

As for the weight of salt, I really can't give the data. After salt is dissolved in water, taste it, and it feels salty and almost the same, but it can't be bitter. Celery, garlic, seedlings, ginger and garlic are mainly used to make kimchi fragrant, not for eating, so don't worry about soaking in it. As for sugar, I guess it is to neutralize the sour taste of kimchi and enrich the taste, while rock sugar can make kimchi crisp and refreshing. As for white wine, it can prevent the growth of flowers and help fermentation. Two bottles are enough.

Precautions:

1. In the process of making kimchi, you should not touch oil and raw water, otherwise there will be white flowers, which will affect the perception and taste.

2. Put the jar in a cool and dark place.

3. If there are flowers, you can put a little more white wine, add a handful of celery and seal them for three to five days until they slowly disappear.

Every time you put a new plate in, try to dry the water as much as possible. After you put it in the jar, you must add salt according to the amount of food. You can also put some rock sugar or brown sugar. If you don't like it, you should be able to leave it

5. Wash kimchi water regularly. After soaking for a long time, there will be a layer of sediment at the bottom of the jar. Pour kimchi and water into a clean oil-free basin. After the water is clarified, scoop the mother water into the tank with a spoon and pour out the turbid part. Only once a year.