After a few days of long waiting, the kimchi jar bought in a treasure finally arrived, taking advantage of the good weather today, quickly make the kimchi.
The size of the kimchi jar bought, it doesn't look big, it can be packed
In our rural area of Yibin, Sichuan, every household has a kimchi jar, my parents have three kimchi jars, one is pickled sauerkraut, which can be used as minced sauerkraut, sauerkraut fish, sauerkraut soup, etc.; one is the soaked ginger and pepper, usually used when making chicken, duck and fish meat and other big dishes; there is also a soaked daily eating cowpea, radish, red pepper, sub ginger, etc., my dad is a kimchi fanatic, no matter what dish he eats every meal will eat kimchi.
Far from it, then again, since I went to Chengdu to study at university and graduated from work, there was no kimchi, and I always felt that I was almost something when I ate. Taking advantage of the weekend, I went to the supermarket to buy a bunch of raw materials for kimchi, such as ginger, cowpea, white radish, carrot, millet spicy, small bottle of white wine, brown sugar, white vinegar, etc., plus the star anise cinnamon leaf peppercorns already in the home, etc., ready to dry up.
Referring to the kimchi methods of several chefs on Douyin, as well as recalling my mother's experience in making kimchi, this afternoon, after more than three hours of busyness, it was finally ready.
A few points have been distilled for your reference:
1. Wash and dry the jar beforehand, and then add a little white wine to wash the jar and lid;
2. Prepare a large basin, wash it, to be water-free and oil-free, and then boil a few pots of boiling water into the basin to cool and set aside;
3. Wash the vegetables to be pickled, cut the carrots and white radish into strips, take the cowpea into 3-5 sticks, pull them into a handful, convenient to clip out and eat when the time comes, cut the millet spicy with scissors, peel a few garlic, wash and break the ginger into one by one; after getting ready, put it in a large basin to dry, I want to finish it quickly, I moved the electric fan to blow dry, much faster than natural drying;
4. Prepare a bowl of warm boiling water, soak the appropriate amount of spices such as star anise cinnamon leaves and peppercorns for about ten minutes, remove impurities and dust, and then fish out to dry for later;
5. After the boiling water becomes cold, add and stir the appropriate amount of kimchi salt until salinization; the ratio of salt and water of several chefs is relatively large, and finally I decided to take their average number of 10:1, my jar is 10 pounds, I prepared 6 pounds of cold boiled water, planning to use 5 pounds, the remaining pound of spare, so I added about 250 grams of salt to 5 pounds of water;
6. Everything is ready, the dried dishes are added to the kimchi jar in turn, the general brewing time is placed below, easy to soak on the top, almost the time of several dishes can be disrupted in order, so that it is convenient to clip out to eat; in addition, millet spicy and garlic, ginger, soaked millet spicy I am put three times, because they are equivalent to spices, each put almost a quarter of the dish I added a little seasoning;
6. After all the dishes were finished, I added a few small pieces of brown sugar, a little white vinegar, a little white wine, and the spices I had just prepared, and added a little water soaked in millet spicy water. Finally add salt water, just about to the mouth of the altar, the dishes are all flooded, just so it seems that the ratio of the jar and water given by the chef, the ratio of water and vegetables is also very appropriate.
7. Finally, cover the lid, add the right amount of salt water to the edge of the altar, put the kimchi jar in a cool place, and you are done, and sit and wait for the delicious. I hope this time don't roll over the car [cover your face]
After the kimchi is ready, wait to ferment
Friends, do you have a better way to brew Sichuan kimchi, welcome to discuss, I will definitely reply!
I don't know if I can mature in the summer for a few days now, anyway, after 7 days I told everyone the result in the comment area [laughs] [teeth]