Colorful, Pretty and Colorful ------ Homemade Assorted Kimchi

Name: Colorful, Pretty and Colorful ------ Homemade Assorted Kimchi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Red radish; Some White radish; Some cowpea; Some celery; Some green pepper; Some Red pepper; Some Yellow pepper; 1 piece ginger; 2 pcs star anise; 1 piece Tsaoko; 30 pieces pepper; 6 Zhitianjiao; 15g Sugar; 30g salt; 15ml White wine; Some Wild Sansho; 2000g Shimizu

by sunshinewinnie

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Kimchi occupies a unique place in the minds of Chinese people, and almost no one has ever eaten it.
In Sichuanese restaurants, the appetizers are usually kimchi. In restaurants, kimchi can be ordered casually, which means you can order it if you want to eat it after you finish it, and the boss will not be stingy. Sichuanese generally don’t eat kimchi directly. After picking up the soaked kimchi, cut it into a suitable shape, drizzle a little sesame oil, add a little chicken essence, and then drizzle a little chili oil. The taste is really terrible.
Our family is accompanied by kimchi at every meal. Mom’s kimchi tastes very good, but I am too far away now, and their generation of kimchi seems to be based on experience. Call mom. After asking for a long time, there was no answer I wanted. I still hope to have a ratio when making kimchi, especially the ratio of water to salt, so I searched the Internet and decided to try this recipe. The recipe is seen from the blog of Dog's Tail Grass, and his recipe comes from "Bei Tai's Kitchen".
Today, we used ordinary glass locks to make kimchi. I was worried that fully sealed containers could not be used for kimchi fermentation. A few days ago, I posted an advisory post on Food, asking if we can use ordinary glass locks to make kimchi. Thank you for your replies, Sancaoxin TX replied that the kimchi bottle can be opened every day to exhaust air, so that you can use the glass lock you just bought. "

Colorful, Pretty and Colorful ------ Homemade Assorted Kimchi

1. The bottle I just bought must be cleaned first. To prevent it from getting oily, I chose a new dish towel and washed both the inside and outside of the bottle with clean water.

Colorful, Pretty and Colorful ------ Homemade Assorted Kimchi recipe

2. Add hot water and detergent, then wash, and then rinse with running water.

3. Generally, I wash the new tableware by myself. It's almost like this. I use boiling water at most, but because I made kimchi this time, I saw that the dog's tail grass method felt good, so I used it again. It was just washing it. Pour a little white wine in the container and let the wine roll around in the container.

4. No need to clean, just turn the bottle upside down and let it dry.

5. Wash the vegetables you want to soak. This red radish hasn't been bought before, it looks pretty cute.

6. Wash other vegetables.

7. In the process of drying the vegetables, let's prepare salt water, pour 2000 grams of water into a clean pot, and add seasonings (except white wine and wild pepper)

8. Bring the fire to a boil, continue to cook for 10 minutes on a low fire, and the aroma will come out. This process is similar to making salted duck eggs.

9. Turn off the heat, cool the boiled salt water thoroughly, add the white wine and wild pepper, and pour a little bit of wild pepper juice.

10. Cut the fully dried vegetables into the size you like, and place them in the container in turn without being too full.

11. Do not remove the ginger, pour in the prepared brine and submerge the vegetables.

12. Cover the container and place it in the shade. The ordinary radish and celery can be soaked for about two days. If it is soaked for too long, it tastes too strong and can be used for other dishes.

Tips:
Ingredients: red radish, white radish, cowpea, celery, green pepper, red pepper, yellow pepper

Seasoning: 1 piece of ginger, 2 star anise, 1 grass fruit, 30 Chinese pepper, 6 Zhitian pepper, 15 grams of sugar, 30 grams of salt, 15 ml of white wine, and appropriate amount of wild pepper

The original recipe used 6 millet hot peppers. I didn't buy them. I wanted to use ordinary dried chilies instead, but when I saw Zhitian peppers in the supermarket, they looked pretty, so I used Zhitian peppers.

I used this recipe for the first time. Before I used it, I felt that the amount of salt was so small, but because I have never made it myself, I followed this recipe strictly. I picked some radishes and tried it out today. I felt that the taste was relatively light. But it has only been soaked for a day, and it is freshly soaked, so I don’t know if it will taste better if it is soaked for a long time. Later, I put some chicken essence and sesame oil in the radish, which tasted good.

Tips:

1. The whole process of making kimchi must be oil-free and water-free, so that the kimchi water will not enter bacteria or even be broken.

2. The soaked vegetables must be air-dried. If you feel a little water in the kimchi jar, you can wipe it dry with kitchen paper.

3. The freshly soaked salt water generally doesn't taste good, so put a little wild pepper to make it fragrant faster.

4. Put some aberdeen ginger into it when it is sold, it tastes better.

Kimchi is delicious, but many people are also worried about the problem of nitrite. I checked it on the Internet and the general answer is as follows:

The nitrite content of kimchi is not high in the first two days of pickling. The nitrite content reaches the highest peak only on the 4th to 8th day. It starts to decrease after the 9th day and disappears after 20 days, so it is best to Pickled vegetables are eaten within two days or one month later.

The previous is the content of the post. It was just a day after making kimchi. Now post the recipe, let’s summarize my feelings.

Nowadays, I usually soak a few slices of cabbage every day. As long as I add new vegetables in the past few days, I will add a little more salt, about a few grams. After soaking for 1 or 2 days, I will take it out and eat it. Chicken essence, sesame oil, and chili oil taste very good. After a longer time, they really taste better than when they were just soaked.