Colorful and colorful: homemade kimchi(wu yan liu se qiao li bin fen zi zhi shi jin pao cai )

Colorful and colorful: homemade kimchi

Introduction:

"Kimchi occupies a very unique position in the minds of Chinese people. Almost no one has ever eaten it. In Sichuan restaurants, the appetizer is usually pickled. In a restaurant, you can order pickles at will. That is to say, if you still want to eat after eating, you can order them again, and the boss won't be stingy. Sichuan people usually don't eat kimchi directly. After picking up the pickled kimchi, cut it into the right shape, sprinkle it with sesame oil, chicken essence and chili oil. The taste is really miserable. Every meal in our family is accompanied by kimchi. My mother's kimchi tastes very good, but I'm too far away now. Moreover, their generation seems to rely on experience in making kimchi. After calling my mother for a long time, I didn't have the answer I wanted. I still hope to have a proportion in making kimchi, especially the proportion of water and salt. So I searched the Internet and decided to use it Let's have a try. The recipe can be seen from the Dogtail papyrus blog. His recipe is from "betaI kitchen". Today's pickle is made with ordinary glass music button. Because I'm worried that the pickle fermentation can't use completely sealed containers, I sent a consultation post in gourmet a few days ago asking if I can use ordinary glass music button to make pickle. Thank you very much for your reply. Sancaoxin TX replied that it's OK to open the pickle bottle once a day to exhaust, so that I can use the glass music I just bought It's not

Production steps:

Step 1: just bought the bottle first to clean, in order to prevent oil, I chose a new dish towel, first use water to clean the inside and outside of the bottle.

Step 2: add hot water and detergent, then wash, and then rinse with flowing water.

Boiling water pickled cabbage is the most common method. The third step is to wash the new tableware myself. It is almost like this. Boiled with boiled water at most. But because this time it is pickled vegetables, it is good to see the method of dog tail grass. It is to pour a little Baijiu in the washed container and let the wine roll in the container.

Step 4: no need to clean, turn the bottle upside down and dry it.

Step 5: clean the vegetables you want to soak. This red radish has never been bought before. It looks lovely.

Step 6: wash other vegetables.

Seventh step: in the process of drying vegetables, let's prepare the saltwater bar, pour 2000 grams of water into the pan, add the seasoning (except Baijiu and wild pepper).

Step 8: bring to a boil over a high heat and continue to cook over a low heat for 10 minutes. The fragrance comes out. This process is similar to salted duck eggs.

The ninth step: turn off the fire, dry the brine thoroughly, add the Baijiu and wild pepper, then pour the juice of wild pepper.

Step 10: cut the completely dried vegetables into the size you like, and place them in the container in turn, not too full.

Step 11: do not fish out the ginger, pour in the prepared salt water and submerge the vegetables.

Step 12: cover the container and put it in the shade. The general radish and celery can be soaked for about two days. If it tastes too heavy after soaking for too long, it can be used to make other vegetables.

Materials required:

Red radish: right amount

White radish: right amount

Cowpea: right amount

Celery: moderate

Green pepper: right amount

Red pepper: right amount

Yellow pepper: right amount

Ginger: 1 yuan

Star anise: 2

Caokuo: 1

Chinese prickly ash: 30

Zhitianjiao: 6

Sugar: 15g

Salt: 30g

Baijiu: 15ml

Wild pepper: right amount

Water: 2000 g

Caution: raw materials: red radish, radish, cowpea, celery, green pepper, red pepper, yellow pepper sauce: ginger 1, star anise 2, grass fruit 1, pepper 30, finger pepper 6, white sugar 15 grams, salt 30 grams, Baijiu 15ml, wild pepper, the original formula is small spicy spicy 6, I didn't buy it, I want to replace it with ordinary chili pepper, but I saw pepper in the supermarket, I saw it was beautiful. It's the pepper. I used this formula for the first time. Before I used it, I felt that the amount of salt was very small. But I didn't make it myself, so I came in strict accordance with this formula. Today I fished out some radishes to try it. I felt that it tasted lighter. But I only soaked it for one day, and it was new. So I don't know if it would taste better if I soaked it for a long time. Later, put some chicken essence and sesame oil in radish, and it tastes good. Tips: 1. There should be no oil and raw water in the whole process of making pickles, so that the pickle water will not get into bacteria and even be damaged. 2. The pickled vegetables must be air dried. If you feel a little water in the pickle can, you can dry them with kitchen paper. 3. The new pickled salt water generally tastes bad, so put some wild pepper to make it smell faster. 4. When you sell ginger, put some ginger in it. It tastes better. Pickles are delicious, but many people will worry about nitrite. I checked it on the Internet, and the general answer is as follows: the content of nitrite in pickles is not high in the first two days of pickling, but the content of nitrite reaches the peak in the fourth to eighth day, and it begins to decline after the ninth day, and basically disappears after 20 days, so it is best to pickle vegetables within two days or a month Eat. The front is the content of the log, is just a day of pickles, now send recipes, and then summarize your feelings. Nowadays, I usually soak a few pieces of cabbage every day. As long as I put some new vegetables in these days, I will add a little more salt, maybe just a few grams. After soaking for one or two days, I will fish them out and eat them. When I eat them, I will add some chicken essence, sesame oil and chili oil. It tastes very good. It takes a long time. It really tastes better than when I just soak.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wu Yan Liu Se Qiao Li Bin Fen Zi Zhi Shi Jin Pao Cai