The secret recipe for pickling kimchi or sauerkraut, and the pickling method for homemade kimchi

It is better to use cylinders, and it is easy to break with others.

Hello, about your question, I think there are many ways to make kimchi, but the easiest to learn is a kimchi method in the south: 1. Wash the jar or wide-mouth glass jar and dry the water for later use; 2. Wash the white radish, Chinese cabbage stalks, and red peppers, cut the white radish into long strips, cut the cabbage stalks in half and put them in a cool, ventilated and clean place with the red peppers to dry the water; 3. Pour the freshly boiled water into the jar (glass jar) and put it into the sea salt, be sure to put the sea salt, because the sea salt does not contain iodine, and the general edible salt has iodine, and eating too much will cause hyperthyroidism. The saltiness is the saltiness that you can bear, no matter how salty it is, it can't be bitter, and if it's too salty or too light, it won't ferment.

The pickling method of home-cooked kimchi is: the ingredients are sliced with a piece of ginger, two spoons of peppercorns, six or seven millet peppers, sugar and salt, put three bowls of boiled soup, the prepared cabbage is cut into shreds, be sure to sprinkle the water dry, after the soup is boiled and cooled, prepare the jar of kimchi, pour the soup into the jar, put the cut cabbage into the soup, soak the cabbage in the soup, pour a spoonful of white wine to seal, it will be delicious in half a month, and the mouth is sour, spicy and very appetizing.

Pickled sauerkraut needs to prepare a Chinese cabbage, some lemon juice, high wine, sugar, salt, apples, cumin, anise, pepper, dried pepper, each leaf of the Chinese cabbage is cleaned separately, smeared on the Chinese cabbage with salt, put it in a bowl, about half a day, put the lemon juice, high wine, apple, cumin, anise, pepper, dried pepper into the food processor to make a pulp, pour it into a bowl, add an appropriate amount of sugar and salt, put the Chinese cabbage in it and stir well, The washed jar is scrubbed again with a high degree of wine, then put it in the jar, cover the lid and pour water, put a label, and generally eat it in about ten days.

You can also prepare a container to make sauerkraut, some cabbage, it can be a jar or a plastic bucket, you must not use aluminum or iron containers, put the cabbage in the container, try to fill all the space, if it is not very easy to put it, you can cut the cabbage, and then add an appropriate amount of boiling water, add some salt, it is okay not to add, press it with your tongue, do not let the cabbage show the water, the mouth of the barrel is sealed with plastic film, and then isolated from the air, about 20 days, The higher the temperature, the shorter the fermentation time, which is a very important step and can easily rot if not done well.

People who want to pickle sauerkraut can also use some simple methods, prepare a round cabbage, salt, small pepper, sugar, cold boiled water, star anise, pepper, spices, break the cabbage, and then divide each side into four long strips, change it into small squares, put some salt in the pot and stir well, and then put a clean and oil-free plate on the top of the cabbage, fill the plate with water and press, about six hours or so to make the cabbage soft out of the water, every hour must turn over the vegetable pieces, from the bottom to the top, Take out the cabbage that has become soft out of the water and press it, and then put the cabbage pieces, spices, and peppers into a container and stir them well, pour the water of the pickles into the fresh-keeping box, the water must fully cover the cabbage pieces, it is best to exceed two centimeters or so, and then press a porcelain on the dish, do not let the vegetables surface, all utensils must not have oil, otherwise it is easy to rot, and then seal the jar and store it in a warmer place in the room to ferment for 48 hours. Then put it in the refrigerator and continue to ferment for about two weeks, so that it can be fully sour and start eating, and the taste is very good.

1.First of all, you have to choose a kimchi jar. Kimchi jars, with clay pottery, glass, and fine magnetic, generally choose light-proof clay pottery or fine magnetic kimchi jars as well. When selecting, it is necessary to pay attention to testing its sealing performance.

2.Choose a good jar, but also brew a good soak in salt water. Wash the jar, dry the raw water, pour in cool boiled water, put in the pickle salt produced in Sichuan, shake it, after the salt is dissolved, then put in the tender ginger, garlic, shallots, green pepper and other seasoning vegetables, and then pickle in the fresh and tender seasonal vegetables later.

You can find high-quality old pickled water to mix it in, better and faster. Now, it is very convenient to brew brine, there is kimchi salt in the supermarket that is specially used for kimchi, and some spices are included in it, just follow its instructions.

3.Also pay attention to the maintenance of soaking in salt water. Add seasonal coriander to the jar from time to time, such as:

Coriander, white celery, green celery, garlic sprouts, tender garlic, shallots, fennel, red pepper, tender ginger, small peppers, green peppers, bitter gourd, etc. These flavored parsley, stop flowers, fragrant brine. It is also necessary to wash the lid of the altar and change the water along the altar frequently.

The vegetable jar should be placed in a cool place. Some people's kimchi jars are tall and large, and they often dig pits to bury the kimchi jars in half, so that they are stable, convenient, and cool.

There are many vegetables that can be thrown into the jar to make kimchi in Sichuan all year round, such as: spring onions, green vegetables, garlic sprouts, summer cowpeas, green beans, pumpkin, autumn taro, radish, winter croissants, son vegetables, cabbage and so on. Pickled tender pumpkin was learned from a young intellectual.

Tender pumpkins the size of a fist, plucked, washed, and thrown into the jar, where they can be eaten in two or three days.

How to make it: The method is simple and only requires five steps.

The steps are as follows: 1. Prepare a glass altar, which is generally large. Wash it well. 2. Buy some peppercorns, ginger, dried peppers, and salt in the market or supermarket.

3. Buy some of the dishes you want to make. For example, turnips, carrots, cabbage, ginger, greens, etc. 4. Prepare cold water, cool and white.

Pour it into a glass jar, about half of the jar. After making it, put half a bag of salt (you can also put as much as you want), more than a dozen dried peppers, and a small handful of peppercorns into the water. Once stirred, place the dish to be made into the jar.

5. Cover the altar cover, and then pour water on the side of the altar eaves. Remember to change the water by the eaves of the altar frequently. 6. You can eat it on the fifth or sixth day after soaking.

Answer: Pickled sauerkraut is usually chosen in late autumn and early winter, when the temperature is right, and a large number of vegetarian vegetables are marketed with green vegetables and cabbage. Vegetables such as beans can be used to make sauerkraut, and there is a wide range of options.

22.Second, wash the vegetables with water and dry the surface of the water.

44.Prepare a clean, oil-free jar that can be sealed, preferably in glassware.

5 put 2 in a bottle of 3 water. It can be cold boiled or tap water, add a tablespoon of salt and a spoonful of sugar to the water and stir well.

65.Then put the vegetables in a bottle and press them with your hands or put a small stone on top to sink the vegetables into the water.

7. Close the lid tightly and place it in a cool, ventilated place without light. Usually it can be successfully marinated in about 10 days, and the cap can be opened several times in the middle of the bottle, because gas is generated during the fermentation process.

Here's how to marinate kimchi:

1. Prepare a clean cabbage first, tear the cabbage well, clean it, and then put it on top of a breathable tool to dry it completely.

2. Prepare radish, carrots and celery, wash them together, and put them on top of breathable tools to dry and set aside.

3. Pour the dried vegetables into a clean basin without water and oil.

4. Then add a little salt to the basin, stir evenly by hand, stir well, and put it aside to marinate for half an hour to kill the water inside.

5. Take another basin, pour cool boiled water into this basin, then add salt and sugar, the ratio of water and salt is, add a small handful of peppercorns, and then add a small bowl of pickled pepper and pickled pepper water into it and stir well.

6. Then pour the seasoning water into a clean jar prepared in advance, this jar can not be stained with raw water and oil, at this time the vegetables are pickled, pour out the water pickled inside, and then pour these vegetables into the jar, and then add a few drops of liquor to the jar, adding liquor here has the effect of sterilization, and finally cover the lid and put it in a cool and dry place to seal and preserve, and you can start eating it after a week.

The pickling method and ingredients of kimchi are as follows:

Ingredients: 500g of vegetable kimchi juice, 250g of sugar, 250g of white vinegar, 450g of hot water, 2 spicy millet, 3 cloves of garlic.

1. Prepare the ingredients.

2. Cut all the ingredients, wash and drain.

3. Put all the vegetables together and prepare to be salted, this step is to reduce the moisture of the vegetables and preserve the kimchi for a longer time.

4. There are 1600g of vegetables, so four spoons of salt are used, about 8g.

5. Mix the salt evenly, because you need to use a heavy object to press out the water, so cover it with a plastic bag to prevent it from getting dirty.

6. Press the vegetables with a heavy object for an hour to let the water come out.

7. Pour out the brine from the pickled vegetables.

8. Boil a pot of boiling water.

9. Pour the freshly boiled water into the vegetables, this step is mainly to cut off the raw water and remove the raw water from the original washing vegetables, and there can be no raw water in the process of making kimchi, otherwise the kimchi made is easy to mold.

10. The amount of boiling water should be able to soak all the vegetables, and the soaking time should not be too long, about five minutes.

11. Drain the raw vegetables and put them in the oil-free and waterless fresh-keeping box to prepare kimchi juice, and the utensils for kimchi must be water-free and oil-free.

g vegetables use 250g of sugar, 260g of white vinegar, 450g of hot water, 2 cloves of garlic, 2 millet spicy, according to personal taste, if it does not meet the taste, you can add sugar or white vinegar to adjust.

Put white sugar first, then enlarge garlic and millet spicy, then white vinegar, and finally put hot water to melt the sugar, taste the taste of kimchi juice after preparation, see if it meets the taste, put hot water to melt the sugar, sugar does not melt completely will affect the taste of kimchi.

450 g of sugar is used for the kimchi juice of g vegetables.

14. Put the soaked vegetables in the refrigerator overnight, and you can eat them the next day.

The recipe and method of pickling kimchi are as follows:

Ingredients: appropriate amount of cabbage, appropriate amount of carrot, appropriate amount of white radish, appropriate amount of celery, appropriate amount of lettuce, appropriate amount of cucumber, appropriate amount of cowpea, appropriate amount of green pepper.

Steps: 1. Prepare vegetables first, prepare cabbage, carrots, white radish, and celery.

2. Don't cut the cabbage, tear it directly into small pieces by hand, and put it aside after loading it.

3. Then continue to process other vegetables, and cut the celery into sections.

4. Let's take a look at the pickled vegetables, there has been a lot of water, take them out and rinse them again with water, and then put them on the dustpan to dry the water, which is more brittle and easier to preserve after drying.

5. Next, make kimchi water, 2300ml of water.

6. Then prepare a few clean glass bottles without water and oil, and put all the dried vegetables into the bottles first.

7. Then pour in the cool kimchi water, do not need to fill it all, leave a little gap on it to pour the pickled pepper water, adding pickled pepper water can accelerate the fermentation process, which is equivalent to the old altar kimchi water primer.

8. Finally, pour a small spoon of liquor on the seal, cover the lid and ferment in a cool place, this soak can be eaten for two days, the taste is crisp and tender, the color is bright, and it can also be decanted to get tired.

9. Whether it is eaten directly or stewed in soup, it is particularly fragrant.

10. If you can't eat it for two or three days at a time, you can wait until it is fermented for 21 days before eating.