Excerpt from the Internet;
I'm a big fan of kimchi.
Next porridge, with noodles, or when you have a bad appetite, you can feel that the whole world can become brighter.
When I was a child, there were two kimchi jars in a corner of the house, one was pickled white radish, and the other was long beans, I don't know if the taste was too deep in my heart when I was a child or how, anyway, after so many years, my favorite type of kimchi is also the same small two.
In winter, every time I buy a large white radish to eat, I peel it directly with a knife, and I can't get better at peeling off the thick radish skin to make kimchi.
Summer is the day when a large number of beans are on the market, so it's good to buy tender and firm mung beans to soak.
In particular,
In my experience, when I first made a pickle jar, it was easiest to succeed by putting white radish and celery, and the kimchi water was also more fragrant.
I don't know if it's my own delusion or if it's true,
Anyway, it's the first time there's a difference, and when you add dishes in the future, you can basically put it casually.
In addition, comparatively speaking, it is much easier to make kimchi in autumn and winter than in summer. When the temperature is high, the fermentation in the jar is too fast, and it is more likely to deteriorate. Therefore, the amount of kimchi salt in summer should be slightly more than in autumn and winter, and it is necessary to pay attention to the water at the mouth of the jar, so that it is always clean, not chaotic, and not dry. If there are raw flowers on the surface of the kimchi water in the jar, clean it as soon as you find it, and then add some white wine to adjust it.
Friends in Sichuan said that when soaking chili peppers, the jar is the easiest to produce flowers.
When pickled celery and cocoon, it can reduce the raw flowers.
We all know that Sichuan kimchi is the most delicious, and their experience must be reliable, SO, tell everyone together, if you have the opportunity to practice, remember to come back and tell me, is it like that~
【Do-it-yourself pickles】
Ingredients: A (kimchi water): 1L water, 5 grams of Sichuan pepper, 2 star anise, 80 grams of kimchi salt, 5 grams of rock sugar foam.
B (kimchi seasoning): 100g of tender ginger, 1 head of garlic, 50g of millet spicy, 60g of celery, 700g of white radish
Method:
In particular, the jar for making kimchi must be clean, oil-free and water-free, and pay attention not to get raw water when taking vegetables in the future, so as not to spoil the water.
Attached is a comment from netizen @Ganghao in the kitchen:
In fact, it is best to use raw water such as tap water and well water directly, and it is okay to boil it and let it cool, but such kimchi water will be very squeamish, and once it is stained with a little raw water in the future, it is easy to deteriorate and easier to produce flowers. The best way to get rid of raw flowers is to pour in a little more high liquor, and there is a good way to put a piece of fresh bamboo shoots into it, and the next day the flowers will be gone.
I've heard friends in Sichuan say that it's good to use raw water to pick up vegetables directly, but I tried it myself and didn't succeed, afterwards, I thought about it seriously, I think it may be the difference in regional water quality, the above netizens are from Luzhou, Sichuan, where wine is produced, the water quality should also be very good, envy~
In particular, I think it's a very good way to remove flowers.