Kimchi pickling method and ingredients

Many people are under great pressure at work. In this case, they would like to eat some appetizers. After all, they always feel that they have no appetite. For example, kimchi, this kind of dish can enhance people's appetite and make people feel their appetite has increased. There are also many ingredients in it. These ingredients will make the aroma of kimchi more colorful. But remember to add some white sugar when pickling to reduce the sour taste.

Ingredients

Salt, ginger, pepper, fennel, rice wine, chili pepper, sugar

Production Tools

In addition to the main ingredients, we also need some side ingredients, such as: salt, ginger slices, pepper, fennel, rice wine, etc. The essential item for making kimchi is of course the kimchi jar. In China, people use a jar with a protruding mouth and a concave tray (i.e. a sink for holding water) around the mouth. The jar can be sealed by putting on a bowl. When water is added to the sink, it can completely isolate the outside air from coming in, and the bubbles produced by fermentation can also be discharged through the sink. It can accelerate the fermentation of kimchi in the absence of oxygen and produce a large amount of lactic acid. Some kimchi jars also have an inner cover to prevent water vapor from entering the sink. If you don't have a kimchi jar, you can use other containers instead, but the container must have a large mouth and be tightly sealed and airtight. However, the taste of the kimchi made in the kimchi jar will not be as good as that of a professional kimchi jar.

The special pickle jar made of pottery. The one without glaze on the outside is called a clay jar, while the glazed one looks better. The mouth of the jar is protruding, and there is a concave tray (i.e. a water trough) around the mouth of the jar, which can be sealed by putting on a bowl. It can accelerate the fermentation of kimchi in an oxygen-deficient environment and produce a large amount of lactic acid. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. When I was a child, I went to buy kimchi jars with my mother. She would always carefully check whether there were sand holes and cracks on the outside of the jars, which would determine whether the kimchi would go bad when made. A kind of glass jar is popular now. This kind of jar is more beautiful and you can see the various colors of vegetables inside from the outside. This is also a way to grab customers' attention in restaurants.

Kimchi water

Mother water is old salt water. In the past, when a Chinese girl got married, her mother would prepare a jar of old salt water as a dowry. Therefore, a jar of old salt water could be passed down for several generations, and it would be passed down to daughters, not sons.

Bring clean water to a boil and add salt (80 grams of salt for every 1 kilogram of water). The amount of water should be about 10%-20% of the jar's capacity, not too much. Add a little more salt than usual when cooking, and stop when it feels salty. After the salt is completely dissolved, add appropriate amount of ingredients and pour into the kimchi jar (it is best to cover 3/5 of the jar with brine). Wait until the marinade has cooled completely before adding the vegetable pieces.

Ingredients can be added appropriately according to different tastes. If you like meat flavor, you can add about 20 to 30 peppercorns, garlic and ginger; if you like spicy food, you can add some chili peppers; if you like sweet food, you can add some sugar.

Before pickling, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks), and put them into the jar for pickling. It will be ready after 7 to 10 days. If the prepared kimchi is not to your taste when eaten, you can make some adjustments: if it is not crispy, add some wine; if it is too sour, add some salt; if it becomes moldy and tastes bad, it is because the heat in the jar is too high or the tools used are unclean. At this time, the mold spots should be removed, and salt and a small amount of white wine should be added. It is best to use sorghum wine. Other wines will not work. The kimchi fungus actually comes from sorghum wine koji, and wine needs to be added frequently. Move it to a cool place and open it for about 10 minutes a day. The moldy smell will naturally disappear in about 3 to 5 days. If you find that the kimchi is soft, rotten and smelly, it means that the kimchi has gone bad and cannot be eaten, and the brine cannot be used anymore.