How to make kimchi mother water

1, ingredients: peeled garlic cloves right amount, ginger right amount, green chili right amount, radish right amount.

2, do sichuan kimchi to prepare a special altar, kimchi altar common glass, clay and the so-called purple sand.

3, we need to disinfect the altar, glass altar with water scrubbed twice, then scrubbed with white wine once, and finally scalded with boiling water to dry and spare. Clay altar first check whether the leakage, and then scrubbed twice with water, and then injected into the water soaked for three days, once a day to change the water; and then scrubbed with white wine, and finally scalded with boiling water to dry and spare.

4, ready to pickle mother water materials: salt, pepper, sorghum wine or a high degree of white wine, garlic, green chili peppers, ginger, radish (carrots rely on the skin part of the best)

5, the choice of pickle water, well water, pure water, mineral water do not boil directly with. Tap water boiled to cool (depending on the local water quality, water quality is good, it is best not to boil).

6, altar: pour the water into the altar in proportion to salt, salt water ratio (16 degrees below 6% is a catty of water 30 grams of salt 17 - 25 degrees 7% is a catty of water 35 grams of salt 26 degrees above 8% is a catty of water 40 grams of salinity refers to the ambient temperature); next to the peppercorns about 20 to 30 particles around; one or two sorghum wine, if there is no sorghum wine can be used with other high white wine to put one or two bottle caps (requires a high degree of, without adding spices is best, one to two bottles of wine bottle caps do not add too much); green chili pepper (is the kind of long very strong dark green chili peppers, very spicy, seasoning, there are fresh millet pepper is better); peeled garlic cloves a dozen or so; ginger can be put more to add to the dish's flavor (remember that the old ginger peeled and cut into thick slices or pieces, young (remember to peel the old ginger and cut thick slices or cubes, and wash the young ginger and use it directly); radish (the best part of carrot by the skin). Together into the altar, plus altar along the water seal, kimchi bacteria belong to anaerobic bacteria, pay attention to the mouth of the altar seal is very important. Kimchi with fermentation, produce antibacterial effect. In the fermentation process to produce lactic acid bacteria, and in the maturation of the fermentation with the production of sour flavor, not only make kimchi more delicious, but also inhibit other bacteria in the altar to prevent abnormal fermentation. Therefore, it is recommended not to open the lid of the altar during the mother water fermentation! Pay attention to avoid light!