Wash all the vegetables and put them in the basket to dry. Then cut into strips or blocks and continue to air for half a day.
Wash the pickle jar thoroughly, dry it, pour a little high-altitude white wine, shake the bottle to make the wine flush the inner wall of the pickle jar with a height of 20cm evenly, then pour out the wine and pour the jar for later use.
Pour 3L of clean water into an oil-free pan, add 1 pinch of pepper, 2 star anises, 1 piece of cinnamon, a few fragrant leaves, 1 piece of rock sugar, and a few slices of ginger (peeled) to boil, then continue to cook for 5 minutes, completely cool, then pour into the pickle jar, and then pour half a bottle of wild pepper juice and sorghum wine. Finally, put the dried vegetables in. All vegetables should be soaked in pickle juice.
After closing the lid, pour clean water into the sink to seal the jar. Keep it in a cool and ventilated place to keep the water in the sink dry. Cabbage 1 day can be eaten, and cabbage is the best in 2-3 days. After 3 days, the radish also has a taste, and the radish tastes best within 5-7 days. After 7 days, the radish will be very sour. 10 days later, the beans are almost there. So it's better to put the food in the bottle first, so it's more convenient to take it out first. Beans can be put in the bottle first, at the bottom. If you can't finish the kimchi in time, you can take it out and put it in a sealed box for refrigeration. But kimchi can't be preserved for a long time, so you should eat it with the bubble. Because I put the radish in my heart, the picture on the right is the fifth day, and the kimchi juice is already red.
Day 3: Radish is delicious. Add some Chili oil and you can eat. Very delicious.
Day 5: At first, I was a little confused about which radish was white and which radish was white. A little sour.
Day 12: In fact, radish is the best in seven to ten days. Because I forgot, I remembered to take it out twelve days later. At this time, I can't see which radish is which. The color is even and beautiful, but it tastes sour. Suitable for frying meat or making sour soup
Cooking tips
Three key points in making kimchi at home:
1, container. Sichuan kimchi has a special pickle jar, because it is best to avoid light, and the mud jar is better. But because of the visibility of the glass, my heart is more practical, so I choose the glass jar. This jar has a small mouth and a big belly, and there is a sink at the mouth of the jar. It adopts the principle of water seal. Because it is a fermented product, when the pressure in the cylinder is greater than the pressure outside the cylinder, it can automatically discharge gas, which is beneficial to the fermentation of lactic acid bacteria. Moreover, the sealing degree of the water seal is better, and kimchi can be preserved for a long time.
2, the 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, and the water used is preferably cold boiled water or pure water. It is best to use special salt for kimchi as salt, and the salinity should be slightly salty but not salty after melting in water. Wine is essential, which can not only improve the taste and prevent corrosion, but also make vegetables more crisp and tender. There are fewer spices such as peppers. The taste of kimchi water will be worse at first, and it can be improved by adding wild pepper and its soup. Over time, if you use it several times more, the kimchi water will reach the ideal taste.
3. Vegetables and storage. There are many kinds of vegetables in kimchi. Generally, hard roots, leaves and fruits can be used as pickles, especially radishes, beans, Chinese cabbage, tender ginger and peppers. Vegetables must be thoroughly dried, because some vegetables have high water content, such as white radish, so it is best to dry them for half a day before putting them in the pickle jar, and all of them should be soaked in pickle water. When eating, you should prepare chopsticks for a long time in advance. Every time you take vegetables from the pickle jar, you should ensure that the chopsticks are free of water and oil, so as to ensure the quality of pickles in the jar. In case of unexpected circumstances, such as the' flowering' of kimchi water, that is, a layer of white film-like microorganisms appears on the surface of brine, which will decompose lactic acid, reduce the acidity of kimchi, soften kimchi tissue, and even lead to its corruption and the growth of other harmful bacteria. Destroy the quality of kimchi. If there are many white membranous microorganisms, don't stir them, but tilt the jar mouth and slowly inject new salt water to make them overflow; If there are few, you can use salvage. After that, high-alcohol liquor is added for sealing, which can inhibit the growth of harmful bacteria. If kimchi water goes bad, it must be discarded and re-prepared.
Cuisine characteristics
1, Sichuan pickle is made by soaking and fermenting fresh vegetables, which is the "cold processing" of vegetables. Compared with other processed vegetables, it loses less beneficial components, so kimchi is rich in nutrition.
2. Rich in active lactic acid bacteria, it can regulate the intestinal microecological balance and promote the absorption of nutrients. Improving intestinal function also has many benefits such as reducing serum cholesterol level and blood lipid concentration.
3. Now it has been recognized as a healthy pickle. Although kimchi is a household name in Sichuan, it is estimated that every household has an old jar of kimchi water handed down by grandma.