How to make kimchi water

There are so many delicious foods nowadays, but because there are so many varieties, people will become less and less appetite. Sometimes they especially need food that can stimulate the appetite, and kimchi is the first choice. This kind of food is also quite simple to make. As long as it is placed in kimchi water for a period of time and then taken out, it can be eaten. Usually it can be eaten after one night. However, the most important thing about the taste of kimchi is the kimchi water. Therefore, the preparation of kimchi water is particularly important for kimchi. Be sure to choose the correct kimchi water recipe. If one step is missing, the original taste of the kimchi water will become very different, which will definitely change the taste of the kimchi.

Preparation method:

(1) Common kimchi ingredients: radish, cowpea, radish, young ginger (purple-red ginger), chili pepper, etc.

Note: It is best to eat carrots and cucumbers immediately after soaking them. Take them out overnight, otherwise it will cause flowers to grow in the jar (foam will appear in the kimchi soup and gray skin will appear on the surface).

(2) Wash the vegetables, cut them into large pieces or strips (not too small), and let them dry.

(3 ) Place the cultivated kimchi juice into the jar, making sure the vegetables are 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 deteriorate. Every time new vegetables are added, the pickling time will be different depending on the vegetables, and the longest time is one week.

First, put some peppercorns and appropriate amount of salt in cold water, 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 30 to 60 peppercorns, try to put more, so that you can make very fragrant dishes.

After the water has completely cooled, pour it into the jar and then add a tael of sorghum wine (you can add more for a large jar).

Other wines won’t work. The kimchi fungus actually comes from sorghum wine koji, and wine also needs to be added frequently. Add more 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 one bubble, it means the fermentation is normal. Wait until the green pepper turns completely yellow and then leave it for another 2 to 3 days and it will be done.