For Sichuan people, kimchi is like noodles for Shanxi people, who do not eat for a day and salivate. There is not a meal in Sichuan that kimchi cannot solve.
Kimchi, also known as pickled sauerkraut, belongs to the characteristic Sichuan cuisine dishes, the taste is salty and sour, the taste is crisp, the color is bright, the aroma is fragrant, the appetizer is refreshing, the decanting is degreasing, and it is suitable for all ages. It is China's intangible cultural heritage, not a stick.
According to the brewing time of the raw materials in the kimchi pot, we divide the kimchi into: aged kimchi, kimchi of the year, and bath kimchi.
Aged kimchi (2 to 5 years), this kind of old kimchi, such as pickled greens, kimchi is less than a year (generally do river fresh pickled ginger, pickled peppers, etc.), bath kimchi is the most convenient, simplest, fastest, less than a few minutes, more than a few days.
The production of kimchi is inseparable from salt water, and there is no salt water to start on its own. Let me briefly introduce you to how brine starts.
Cool white or mineral water 2500 ml, kimchi salt 250 g, white wine 50 ml, soil rock sugar 150 g, peppercorns 10 g, dried pepper 30 g, star anise 8 g, sannae 8 g, cinnamon 8 g, grass fruit a seeded, fragrant leaves 3 g, garlic 10 g (purple skin garlic is the best)
Production method: (no raw water, no oil in the whole production process)
1: First of all, we buy some vegetables, when we make kimchi for the first time, we generally use red radish, white radish, green pepper, millet spicy, parsley, etc., wash these vegetables and dry them. Change the knife.
2 Find a well-sealed, intact, glass jar or clay jar, wash and dry.
3 Put all the spices, wash to remove impurities, and wrap well with gauze.
4 Add cool white or mineral water or pure water to the jar, add soil rock sugar, kimchi salt (no kimchi salt with no iodized salt), stir with clean raw water, oil-free chopsticks, so that it mixes evenly.
6 Start by putting vegetables, cowpeas, radish, peppers, parsley, garlic, and finally spice packets, and pour highly non-alcoholic. Pour in the old brine.
7 Sprinkle salt on the rim of the altar, pour water and cover the lid. Seal for about seven days. There is no old brine, let it ferment naturally for about 20 days.
——Production Know-how——
1 The whole process should be kept without raw water and oil, otherwise it is easy to produce white flowers.
2 Liquor must be highly liquor.
3 For the first time, pickle water, salt can be appropriately more.
4, kimchi is ready, if the kimchi jar is spent, remove and add high liquor. If the kimchi water is too sour, add salt. If the kimchi water is too idle, add sugar.
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