How to make kimchi water, how to make homemade kimchi water

Teach you how to make kimchi.

Kimchi** can be found in restaurants of all flavors, which is tender and crisp, which can increase appetite and aid digestion and absorption. If you make some kimchi at home, make it a side dish every day before ...... meal

A variety of seasonal vegetables, such as cabbage, kale, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients such as: salt, ginger slices, Sichuan pepper, fennel, rice wine, etc.

Naturally, the indispensable part of making kimchi is the kimchi jar. In Sichuan, people use a kind of altar mouth protrusion, around the mouth of the altar there is a circle of concave trays (i.e., sinks, can hold water), buckle the bowl can be sealed jar, it can make kimchi in the absence of oxygen to accelerate the fermentation, produce a large amount of lactic acid. If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable.

Preparation method of kimchi salt brine: boil the water, add salt (add 80 grams of salt per 1 kg of water), wait for the salt to be completely dissolved, put the appropriate amount of ingredients, and pour the kimchi jar (it is advisable to flood the brine to the jar of 3 5). Allow the brine to cool completely, then add the cubes.

The ingredients can be added appropriately according to their different tastes, if you like the meat flavor, you can add some peppercorns, garlic and ginger; Like spicy, you can add a little chili; If you have a sweet tooth, you can add some sugar.

Before soaking, the old roots and yellow leaves of various vegetables are peeled off, washed and dried, cut into strips (pieces), and pickled in the human altar. The vegetables should be filled, leaving as few gaps as possible, and it is advisable to use the liquid surface close to the mouth of the jar and the salt water to flood the vegetables. Pour cool boiled water into the sink around the mouth of the altar, buckle the bowl and place it in a cool place.

7 After 10 days, it will be done.

If the kimchi is not suitable for the taste when eating, you can also make some adjustments: if it is not crispy, you can add some wine; If it's too sour, you can add some salt; At this time, the mildew should be removed, add salt and a small amount of liquor, move to a cool place, open for about 10 minutes a day, and the musty smell will disappear naturally in about 3 5 days. If you find that the kimchi is soft and rotten, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable stew can no longer be used.

When making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the time for making kimchi. If you use aged soup to make kimchi, you can eat it after 2 to 3 days. The more times the kimchi is marinated, the more fragrant and delicious the pickled dishes will be.

But every time you make pickles, depending on the number of dishes, add some salt, peppercorns, ginger slices, and white wine.

Use special chopsticks to eat kimchi, and do not bring oil to avoid oil and raw water from entering the jar. Kimchi cannot be stored for a long time, and should be eaten as you soak it. The sink at the mouth of the altar should be kept clean and filled with water frequently.

Ingredients: kimchi jar, Sichuan peppercorns, salt, green peppers, ginger, rock sugar.

1. Put some peppercorns and an appropriate amount of salt in cold water, stir slightly, and then bring the water to a boil. Put a little more salt than usual when cooking, and it will stop when it feels salty. Put about 30 to 60 peppercorns.

2. After the pepper water is completely cooled, pour it into the jar, and then add one or two sorghum wine, the specific amount of wine can be determined according to the size of the jar.

3. After washing the green pepper and ginger, the water on the surface of the green pepper and ginger should be dried and put into the jar.

4. Put the rock sugar in the water to fully melt (put water in the pot to boil and add rock sugar), then wait until the boiled sugar water cools, then pour it into the kimchi and mix well.

5. Cover the jar with a lid and pour tap water into the jar to seal the jar. Keep the water on the edge of the jar from drying. Wait until small bubbles start to appear on the side of the green peppers in the jar, and after a day or two, the kimchi water will be ready.

There are 3 steps to make kimchi water, and the ingredients to be prepared are ginger, coarse salt, dried peppercorns, high liquor, Chaotian pepper, cowpea, boiling water, and kimchi jar. Here are the detailed steps to make kimchi water:

Steps.

Wash the jar and add salt.

Wash the jar and dry it, add a lot of coarse salt, and put a small handful of dried peppercorns.

Add slightly cooled boiling water.

After the water is boiled, cool it slightly, try to pour a small amount into the jar, add it to 5 minutes full, and let it cool.

Put vegetables and seal the altar.

After the water is completely cooled, add ginger, Chaotian pepper, cowpea, etc., and then pour in the liquor to seal the jar. end

1. Prepare a kimchi jar or glass bottle:

Of course, the best utensils for making kimchi are special ceramic kimchi jars, but you can also use glass bottles or sealed jars with good sealing performance for small amounts of production at home, and then scald and disinfect the container you prepared with boiling water, invert to control the net moisture, and then dry it for a period of time to ensure that the container is absolutely dry and water-free.

2. Calculation method of water consumption of kimchi water:

The amount of water you need to make kimchi water depends on the container you choose, and the general water consumption is about half of the container volume.

3. The ratio of materials used to make kimchi water:

The ratio of ingredients for kimchi water is not absolute, and the ingredients and proportions are different for each family, because only those that suit your taste are the best. Today, I will share with you the commonly used ingredients and proportions, which are only for novice friends as a reference for making kimchi water.

Ingredients and proportion: 1000 grams of water, 60 grams of salt, 25 grams of sugar or 25 grams of brown sugar, 1 star anise, 1 teaspoon of peppercorns, a bay leaf, more than 10 fresh Sichuan peppers, about 10 garlic cloves, 5 6 slices of ginger, about 20 wild pepper pickled peppers, about 10 15 grams of liquor.

Fourth, the production method of old kimchi water:

1. Wash the star anise, Sichuan pepper and bay leaves and put them in the pot, add water to boil, turn off the heat, pour in salt and stir until melted, then pour in sugar and stir until melted, and let it cool naturally to become the most primitive kimchi brine.

2. Pour the cooled kimchi brine into the prepared container, then add garlic cloves, ginger, Sichuan pepper, wild pepper pickled pepper and pickled pepper water, and finally pour in high liquor and stir well to complete the production of kimchi water.

5. How to use kimchi water:

Do not use the kimchi water immediately, first cover the jar and seal it for about 2 days, so that the fragrance of various seasonings is released before putting vegetables, or you can put the kimchi water for about seven days, let it ferment to produce a sour taste and then put the vegetables in.

If you use a container that cannot be automatically vented such as a sealed tank, you should open the lid and vent once a day during the fermentation of kimchi water, and after the kimchi water is completely fermented, it will no longer produce gas, and there is no need to vent, but it should also be opened every day to check the fermentation situation to prevent accidents such as white foam. This method is also followed after adding the vegetables until the kimchi fermentation is finished.

Notes:

1. There can be no raw water or oil in the whole process of making kimchi water, such as garlic cloves, ginger, etc., which must be washed and dried before they can be put into kimchi water, and this principle must be observed when putting vegetables into soaking.

2. If there is a lot of kimchi water for the first time, you can take it out with a clean and oil-free spoon after adding the vegetables. When making kimchi in the future, the kimchi water will slowly lose some, at this time, you can boil some salt and boil water to cool and pour it into the kimchi jar, if you feel that the taste is insufficient, you can also add seasonings and cook together.

1.Prepare Sichuan pepper, star anise, ingredients, old rock sugar, ginger, garlic, millet spicy, pickled pepper with soaking water (if there is mother water, you don't need to soak pepper), salt, high liquor and cool white water (it must be cool white open, no mineral water!) )；

2.Put the appeal seasoning (except rock sugar and liquor) in the jar, wash the millet pepper and drain it and put the others dry without washing, put half a bag of pickled pepper water and pickled pepper, and put 100 grams of salt in the ratio of salt and vegetables to 5 catties of vegetables (the secret is to put half of the salt in cold white to dissolve, put all the dishes and seasonings almost full, taste the saltiness of the water after the water covers the dish, and determine whether to put the remaining salt in it according to the standard of cooking at ordinary times, too salty and too light will not be delicious);

3.Put the rock sugar on top at the end, pour two taels of high liquor and seal the can!

How to make kimchi water for the first time:The materials to be prepared are old ginger, coarse salt, dried peppercorns, high liquor, Chaotian pepper, cowpea, boiling water, and kimchi jar.

2. Add slightly cooled boiling water: After the water boils, cool it slightly, try to pour a small amount into the jar, add it to 5 minutes full, and let it cool to cool.

3. Put vegetables to seal the altar: After the water is completely cooled, add ginger, Chaotian pepper, cowpea, etc., and then pour the liquor to seal the altar.

Ingredients: appropriate amount of pickled pepper, appropriate amount of white vinegar, appropriate amount of white radish, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of cinnamon, appropriate amount of rock sugar, appropriate amount of two pot heads, appropriate amount of salt, appropriate amount of water;

Method: 1. Wash the glass bottle, blanch it with boiling water, drain it and set aside.

2. Peel the garlic, peel and wash the ginger, and dry for a day.

3. Wash the white radish, dry it, cut it into pieces, add a little salt to marinate, drain the water, and dry it for a day.

4. Pour an appropriate amount of Qingshi water into the oil-free pot and boil, then turn off the heat. When the water temperature reaches about 60 degrees, add peppercorns, star anise and cinnamon.

5. Add millet pepper, rock sugar, two pot heads, and salt to the pot, and steam until fragrant.

6. Add white vinegar.

7. Put white radish, pickled pepper, white vinegar and rock sugar in a glass bottle.

8. Add the chilled pepper water.

9. Add liquor, cover the lid, and soak for about 20 days to make kimchi water.