How to make lotus white kimchi

Lotus white kimchi is a popular side dish in daily life. It is not only refreshing and delicious, but also has high nutritional value. There are many ways to pickle it, but they are all similar. You only need to prepare the necessary ingredients and tools, and then follow the given steps step by step to easily pickle it. Friends who want to learn can try to make it by themselves.

1. Required materials: a kimchi jar (with a rim on the top for holding water. The upper rim of the jar is for holding water, and water must be kept in it normally to act as a seal), lotus white wine, Sichuan pepper, chili pepper, aniseed (star anise, also called fennel), and salt. 2. The specific production method is as follows: 1. Cultivate kimchi fermentation bacteria (1) First, put some peppercorns and an appropriate amount of salt in cold water, and then boil the water. The amount of water should be about 10%-20% of the jar capacity, not too much. Add a little more salt than usual when cooking, and stop when it feels salty. Put about 20 to 30 peppercorns, try to put more, so that you can make very fragrant dishes. (2) After the water has completely cooled, pour it into the jar and add a glass of wine (you can add more for a large jar). Kimchi fungus actually comes from koji, and wine is often added. (3) Add green peppers (the kind that are firm, dark green, very spicy, and used for seasoning) and ginger to enhance the flavor of the dish. Moreover, these two kinds of vegetables should be kept in the jar at all times, as they can enhance the flavor. After 2-3 days, pay attention to observe carefully to see if there are bubbles formed around the green peppers. At the beginning, there are one or two very small bubbles, which are almost invisible if you don't pay attention. If there are bubbles, even just one bubble, it means the fermentation is normal. After the green pepper turns completely yellow, leave it for another 2 to 3 days and it will be done!

(4) The kimchi juice is now ready (the kimchi bacteria have been cultured). Kimchi bacteria are anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. As kimchi ferments, it develops antibacterial effects. Lactic acid bacteria are produced during the fermentation process, and a sour taste is produced as the fermentation matures, which not only makes the kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation. Notes: 1. The inner wall of the jar must be cleaned, and then the raw water is wiped dry, or it can be scalded with boiling water. 2. There must be absolutely no raw water. After washing the green peppers, they must also be dried and absolutely no raw water is allowed to remain in them. Why can’t there be raw water? The reason is simple. Tap water (raw water) contains miscellaneous bacteria, and the chlorine in it will kill the kimchi bacteria. 2. Add appropriate amount of spices before brewing. (1) Add kimchi ingredients: kimchi, young ginger (purple-red ginger), chili peppers, etc. (2) Wash the lotus root, tear it into large pieces (not too small) by hand, and let it dry. (3) Place the cultivated kimchi juice into the jar, making sure the lotus root is completely submerged in water, and then seal the jar. (4) Each time you add a new dish, you should add the appropriate amount of salt. You will get the hang of it after making it a few times. If there is too much salt, it will be salty. If there is too little salt, the vegetables will be sour and the kimchi soup will easily go bad.

3. Consumption (1) Wash kimchi and eat it directly. Add kimchi to porridge and you can have several bowls of porridge in no time. (2) You can also cut it into small pieces and stir-fry it to make the unique flavor of kimchi more prominent. Cook for a maximum of 2 minutes. You can add dried chilies, salt and sugar to the pot according to your taste. (3) It can be eaten mixed with other ingredients. Because kimchi is salty, you can mix shredded cucumber and kimchi, marinate for a while, squeeze out the water, add sesame oil, MSG, coriander, etc., and it will also be a very good cold dish.

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