How to make kimchi
There are kimchi for sale in a variety of restaurants, which are fresh and crisp, can increase appetite, help digestion and absorption. If you do some kimchi at home, be a small dish every day ...
Various vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, vegetable beans, lettuce and other texture, stem, leaf, can be used as a raw material for making kimchi. Of course, we also need some ingredients such as salt, ginger, pepper, fennel, yellow wine, etc. It is essential to make kimchi to nature is a bubble. In Sichuan, people use an altitude protrusion, there is a diamond concave tray (ie, water tank, can be water) around the mouth, and the buckle can seal the jar, it can accelerate the kimchi in the case of hypoxic Fermentation, producing a large amount of lactic acid. If you don't have a dish, you can also replace other containers, but require the container port to be strict, not breathable.
Method for kimchi salt halide: boil the water, eat salt (80 grams per 1 kg of water), after the salt is completely dissolved, put the right amount of ingredients, inverted the breeding altar (3/5 of the drowning of the joiner It is suitable). After the halogen is completely cooled, then put it into the dish.
The ingredients can be added properly according to their different tastes, if you like to eat, you can add some pepper, garlic and ginger; soon, you can take some pepper; love to eat sweets, add some sugar. Before the bubble, all kinds of vegetables, yellow leaves were removed, washed away, cut into strips (blocks), and marinated. The dishes are to be filled, try to leave the gap, close to the mouth of the liquid, and the salt water is submerged. Inject cool water in the sink around the mouth, buckle bowl, put it in a cool place. It is necessary after 7 ~ 10 days.
If you do a good job, you can do it, you can do it, you can do it: you can add some wine; gekasin can add some salt; mold creating, it is too hot in the altar, or take advantage of tool notch, this When you should remove my mildew, add salt and a small amount of white wine, place a cool place, open for about 10 minutes per day, about 3 ~ 5 days of nature disappear. If you find that kimchi is soft, it means that the pickles have deteriorated, and they cannot be eaten, and the dish can no longer use.
When making pickles in the initial production, some vinegar or sugar can be added to accelerate fermentation, increase lactic acid, and reduce the production time of pickles. If you use Chen Sang to make kimchi, you can eat after 2 to 3 days. The more the number of kimchi halides, the more fragrant the vegetables, the more fragrant. But each time kharainer, the number of visits, suitable for some salt, pepper, ginger, white wine.
Take the pickled dishes to use special chopsticks, do not bring oil to avoid oil and water into the altar. The pickle can't be stored for a long time, and you have to eat. The sink of the manda has been cleaned and often changing the water.
If you like a spicy flavor, you can remove the pickles and cut into the appropriate size, add chili oil, and make it uniform in the dish in the dish, which is often "Sichuan kimchi" in the Sichuan restaurant.
Special especially recommended for these raw materials to make kimchi: white radish, carrot (outside red, white in white), stems of cabbage and vegetable flowers, soybeans, tender ginger ...
