How to pickle kimchi

Kimchi is widely popular among people in daily life. It is sour and delicious, and is a very good choice whether it is a family gathering or entertaining guests. Its production method is very simple and easy to learn. Just prepare the necessary tools and ingredients, and then follow the given steps step by step. You can also add some ingredients according to your own preferences and you can complete it. Friends who want to learn can give it a try.

1. The specific production process First, prepare the tools for making kimchi. The editor here takes how to make spicy cabbage as an example. Prepare some cabbage, ginger, garlic, chili peppers, Sichuan peppers, white sugar and chili sauce. Then the most important thing is to prepare a good kimchi jar. When choosing a kimchi jar, we must choose a jar with good glaze and no cracks. You can also put your ear to the mouth of the jar and knock on the wall of the jar with your hand. The louder the "buzzing" sound, the better the jar.

Next, we wash the cabbage and set it aside to drain the water. After draining, cut it in half vertically, then apply a thin layer of salt on the cut cabbage leaves. After applying, put it directly in the prepared jar and marinate for 7-8 hours to allow the salt to fully blend into the cabbage slices.

Then take the cabbage out of the jar and you will find that the moisture on the surface of the cabbage will be much less and it will become soft. At this time, we can dissolve all the condiments we prepared earlier, such as garlic, ginger, chili peppers and sugar, together with the cabbage and stir thoroughly to allow the cabbage and these condiments to fully penetrate each other. After mixing, let it sit for about 15 minutes and then stir again.

Finally, just take out the kimchi sauce we prepared and spread it evenly on each cabbage leaf, then put the basically finished kimchi back into the pickle jar, place it in a cool and ventilated place, wait for about 4-5 days, and you can eat it after fermentation. It is very refreshing. Be sure to observe it carefully during fermentation and don't over-ferment it.

2. Three key points of making kimchi at home

1. Container. Sichuan pickles have special pickle jars, and because it is best to keep them away from light, clay jars are preferred. But because of the visibility of the glass, I feel more at ease, so I chose a glass jar. Then, I usually cover it with a black plastic bag and put it in a corner. This type of jar has a small mouth and a big belly, and there is a water groove at the mouth of the jar. It adopts the principle of water seal. Because it is a fermented material, when the pressure inside the jar is greater than that outside the jar, the gas can be automatically discharged, which is conducive to the fermentation of lactic acid bacteria. Moreover, the water seal is more airtight, allowing the kimchi to be preserved for a long time.

2. Making kimchi water. The most taboo things about kimchi water are raw water and oil. Therefore, the vegetables to be pickled must be thoroughly dried, and the water used should preferably be cold boiled water or purified water. It is best to use special salt for kimchi. The saltiness should be such that it is slightly salty but not too salty after being dissolved in water. Wine is indispensable, as it not only enhances flavor and preserves vegetables, but also makes the vegetables more crisp and tender. Use less spices such as peppercorns. The kimchi water made at the beginning will have a weaker flavor, so you can add wild pepper and its juice to enhance the flavor. Over time, and with a few uses, your kimchi water will reach the desired flavor.

3. Vegetables and storage. A wide range of vegetables can be used to make kimchi. Generally, any hard root, stem, leaf or fruit can be used to make kimchi, including various types of radishes, beans, cabbage, young ginger and peppers. Vegetables must be thoroughly dried, because some vegetables have a high water content, such as white radish, so it is best to dry the vegetables for half a day after cutting them before putting them into the kimchi jar, and make sure they are completely immersed in the kimchi water. When eating, you should prepare long enough chopsticks in advance, and make sure the chopsticks are free of water and oil every time you pick up vegetables from the kimchi jar, so as to ensure the quality of the kimchi in the jar. If you encounter unexpected situations, such as the formation of "flowers" in kimchi water, which is a layer of white film-like microorganisms on the surface of the salt water, these microorganisms will decompose lactic acid, reduce the acidity of the kimchi, soften the kimchi tissue, and even cause its corruption and the growth of other harmful bacteria. Destroy the quality of kimchi. If there are many white film-like microorganisms, do not stir them up. Instead, tilt the mouth of the jar and slowly pour in new salt water to make it overflow. If there are fewer, you can use the salvage method. Then add high-proof liquor and seal it to inhibit the growth of harmful bacteria. If the kimchi water has gone bad and changed its taste, you have to discard it and prepare it again.

<<: How to make mulberry wine

>>: How to make kimchi water