Mother's Taste-----private Sichuan Kimchi

Mother's Taste-----private Sichuan Kimchi

1. First of all, clean the kimchi jar. To prevent oil, I used a new dish towel.

2. First wash it with clean water.

3. Then add dish soap to clean it.

4. Finally, rinse thoroughly with clean water.

5. Prepare the vegetables you need.

6. Cut the ginger into thick slices.

7. Put all the ingredients in the kimchi jar, stir it to make it even, the rock sugar will slowly melt in the water.

8. Put in the cleaned vegetables and seal it.

Tips:

Ingredients: water 1500 grams salt 140 grams rock sugar 78 grams ginger 110 grams garlic 2 white vinegar 56 grams

Garnish: carrot, red pepper, celery stick, garlic moss, white segment
1. If you like kimchi for a long time, it is good to use a dark traditional kimchi jar. There is a ring of water tank around the mouth of the jar, which can hold water. Buckle the bowl to seal the jar and prevent air from entering. It can make the kimchi lack oxygen. In the case of accelerated fermentation, a large amount of lactic acid is produced. I used a glass jar because I thought it would be more beautiful, so I decided to make a traditional kimchi jar for soaking in the future. This glass jar can be used for short-term edible dishes.

2. You can also add a few red seven-star peppers, which are slightly spicy but not too spicy. I didn't add them today because I didn't buy them.

3. Add the side dishes according to your own preference. The red radish, scallion and tender ginger taste great when they are soaked in, but they are not available today.

4. Tap water (raw water) is used for the kimchi water. I am also surprised why it is not cooked with boiling water, but my mother said that they did this. The kimchi soaked is not only crispy, but also bright in color.

5. Mom said that if there is old salt water, white vinegar is not necessary.

6. Mom said that she would change the brine once a year, but the old brine would also be used. Just add a few spoonfuls of clean old brine to the newly made brine, so that the pickles will always be beautiful in color.

7. It is best to use special chopsticks for pickling, so as not to spoil the salt water with oil.

8. You can soak these kinds of dishes this time, except for the garlic moss segment. You can soak for two more days. The other soaking can be eaten in 1 day. The kimchi that has been soaked for a longer time is used to fry cowpea, water spinach sticks or other vegetables. , The taste of rice is very good.

9. 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 basically disappears after 20 days. Fortunately, the pickled vegetables are eaten within two days or a month later.