Crisp and Delicious---diving Kimchi

Name: Crisp and Delicious---diving Kimchi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some lettuce; Some carrot; Some Cherry radish; Some celery; Some Zijiang; Some White radish; Some Red chili; 1 piece pig ear; 800ml Shimizu; 20g salt; 20g crystal sugar; 10ml Highly Liquor; 20 capsules pepper; 2 capsules star anise

by kiss war girl

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Sichuanese kimchi can be roughly divided into two types: old brine kimchi and diving kimchi. Among them, diving kimchi is the easiest to make. It is usually eaten the next day after soaking. Chengdu people also call this type of kimchi "bath kimchi".
Diving kimchi belongs to the small freshness in kimchi, crispy and raw, sweet and refreshing. The content of the soak varies according to the season. Aberdeen ginger, cucumber, chili, cabbage, lettuce, radish, cabbage... all fragments of vegetables can become the protagonist of kimchi. But for people with heavy taste, it may not taste as mellow as the old salted kimchi, so when eating, you can also add some red oil spicy pepper to mix it for a bit more refreshing and more meal. "

Crisp and Delicious---diving Kimchi

1. Boil the kimchi jars with boiling water and let them dry.

Crisp and Delicious---diving Kimchi recipe

2. Place a pot on the fire, add water, add pepper, salt, rock sugar, star anise, boil, turn off the heat and cool for later use.

3. Wash all vegetables one by one.

4. Drain and cut into small dices.

5. Put it out in the sun and leave it in the sun for half a day until it wrinkles and all the moisture is released.

6. Scrape off the excess white grease from the pig's ears.

7. Put an appropriate amount of ginger, cooking wine, pepper, and a little salt in the pot on the fire, boil it, add pig ears and cook for 30 minutes until cooked.

8. Remove the pig ears, wash them, and cut them into thin slices.

9. Rinse under running water for half an hour to remove surface glue.

10. Put the diced vegetables and pig ears into the kimchi jar, and slowly pour the kimchi soup.

11. Then cover the airtight bowl, fill the edge of the altar with cold boiled water, and refrigerate for 8-12 hours.

12. Just mix it with spicy chili oil.

Tips:
1. Kimchi is too sour and salt; not crispy and white wine is added. Master the balance of kimchi water.

2. To make diving kimchi, use earthen pottery jars to make the most particular ones. If there is no jar, glass jars can be used.

3. Do not peel the radish. The radish with the skin protection is not easy to rot, does not spoil the water, and has a crisper taste.

4. To make diving kimchi, the vegetables can be put into the jar without completely drying.

5. The most important feature of Sichuan kimchi is the ginger flavor, so too little ginger should be used.

6. Meat dishes are usually pork ears, chicken feet and pork offal. Cook the ingredients first, then put them in the kimchi jar. The whole kimchi jar must be refrigerated and the temperature is kept at 0~5 degrees to ensure that the meat dishes do not deteriorate and taste. Also better.

7. Laotan kimchi soaks for a long time, ranging from 3 months to more than half a year. In contrast, diving kimchi is much simpler, usually with a transparent glass jar device, soaking for up to 5 days.

8. Sugar plays a key role in the crispness of kimchi. Caramel sugar is the best sugar, and rock sugar or sugar cane stalks can also be used instead.

9. Add appropriate amount of salt and white wine every time you place the ingredients. Salt can ensure that the jar water is not diluted. The white wine helps to ferment and prevent blooming.

10. The color of kimchi soup is dark, turbid, viscous (similar to thin rice soup), and has a strong sour taste, which means that the kimchi has become rotten and can no longer be eaten.