What are the methods for pickling pepper kimchi?

Chili kimchi can serve as a good appetizer and can definitely be called a food that goes well with rice. However, the taste of chili kimchi pickled in some places is different from what you imagine. The reason lies in the selection of various ingredients and the details in the pickling process. Here I will introduce to you the most common methods of pickling chili kimchi.

Method 1

1. Choose a clean pickle jar and put clean cold water in it. The first step is to make the mother water. Put large pieces of ginger, dozens of peeled garlic cloves, and fresh red peppers (extremely spicy) in the bottle.

2. Then add the washed mustard greens (or cabbage, etc.) and half a glass of salt (the amount depends on your taste, but it should not be too little). Cover the jar tightly and leave it at room temperature for about ten days.

3. At this time, the mother water should have fermented and turned sour (sauerkraut is not the result of adding vinegar), and you can take out the pickled vegetables and eat them. But the mother water at this time is not tasty enough and needs to be refined several times before it can become mellow sour water.

4. If conditions permit, you can add a few Chinese red peppercorns to increase the flavor. It is best to use those produced in Hanyuan, and avoid using those produced in Thailand. After the first batch of pickled vegetables is successfully prepared, you can add new vegetables. At this time, part of the mother water in the jar must be placed in the refrigerator for later use.

Method 2:

1. Wash and air-dry the vegetables to be pickled. Cut into large chunks or strips (not too small).

2. Boil the clean water. Why can't we use raw water? The reason is simple. Tap water (raw water) contains bacteria, and the chlorine in it will kill the kimchi bacteria. Add an appropriate amount of salt (about 80 grams of salt per 1 kilogram of water) and set aside.

3. Prepare kimchi jar water: Use the "mother water" from previous kimchi jars, or ask friends who already have kimchi jars at home for some. Putting it in fresh kimchi jar water will make it taste better and contain a lot of lactic acid bacteria. If you can't find it, you'll have to remake it yourself. Pour the cooled clean water into the mother water.

4. Add seasonings, pepper, fennel, white wine and water and it is ready.

5.Put the prepared vegetables into the jar and pickle them. The jar should be filled with vegetables, leaving as little space as possible, with the liquid level close to the mouth of the jar and the salt water covering the vegetables. Pour cold boiled water into the trough around the mouth of the jar, cover it with a bowl, and place it in a cool place.

6. Make sure the kimchi is stored in a cool place, and make sure there is always water at the mouth of the jar to prevent air and bacteria from entering the jar. If you find any green flowers in the jar, just add a little white wine.

7. When pickling peppers and vegetables, you can use a small amount of mother water, put in the peppers, and then add salt, a layer of peppers and a layer of salt. The brine does not need to cover the pickled vegetables.