Practice of kimchi mother water

Wash and dry the required vegetables, cut into pieces or slices, and continue to dry for 3-5 hours; wash and dry the kimchi altar to sterilize; take the pot to pour water, put the adjustment pepper anise and other flavors to boil, and then pour it into the altar after it cools down; and then put the wild peppercorns, sorghum wine, and dry vegetables into it; the altar will be sealed, and placed in the shade and cool place for 10 days or so can be taken out of the kimchi, and the rest of the kimchi water that is the mother of kimchi water can be used again and again.

Required Ingredients

Sorghum wine; white radish, green radish, water radish, carrot each 1; cabbage 1, a handful of long bean curd; lotus root, green chili peppers, red chili peppers, young ginger, with juice of the wild pepper in the right amount; pepper a small handful of; Gui Pi, sesame leaf, rock sugar, ginger, coarse salt, water in the right amount

Making Methods

1, to prepare all the green vegetables with water, after washing, put in the draining basket to dry, and then cut them into their own need of pieces or slices, continue to dry for 3 to 5 hours. Wash the kimchi altar and dry it, then add the right amount of high white wine and shake it to sterilize its inner wall.

2, pour the right amount of water into the oil-free pot, add the right amount of pepper and star anise and cinnamon and curry and rock sugar and other seasonings, heating and boiling, and so it cooled down, directly into the kimchi altar, and then put into the juice of the wild peppercorns, and then into the sorghum wine, and then finally to dry the water of the vegetables into the kimchi juice.

3, to the pickle altar lid buckle, and then put the right amount of water in his sink, and then put the pickle altar into a cool ventilated place, two days after the inside of the cabbage can be eaten, three or five days after the inside of the radish can be flavored, ten days or so inside the pickle can be taken out all the time, the rest of the water can be used repeatedly, sichuan kimchi mother water, so that the more time the pickle mother water used, the more time the pickle mother water used, the more time the pickle mother water used, the more time the pickle mother water used, the more time the pickle mother water used, the more time the pickle mother water used. The longer the kimchi mother water is used, the more dishes are made and the better the taste.