Sichuan and Chongqing Kimchi
1.
Wash all the ingredients and dry the radishes without peeling (the peeled radishes will become soft when soaked), then cut into strips or shapes you like and continue to dry the ginger and garlic. Peel the kimchi jars, wash them upside down After a while, pour in high-quality white wine and shake to make the wine evenly wash the jar, then pour out the wine and continue to invert the jar for later use
2.
Pour 4 liters of mineral water into the jar (the boiled cool white is too squeamish, and once it touches the raw water, it will produce white film-like microorganisms, commonly known as "shenghua". So most people in Chongqing use mineral water or direct drinking water. Some rural areas will directly With mountain spring water)
3.
Pour salt, white wine, pepper, rock sugar, old ginger and garlic in the jar (you can add more ginger and garlic to enhance the flavor) and stir with clean, oil-free and water-free chopsticks
4.
Then put millet, spicy red radish, white radish seeds, ginger, carrot, cowpea, lettuce, and cabbage (dishes that are fast-cooking and should not be soaked for too long are put at the end)
5.
Cabbage and other dishes are cooked quickly, but the taste in the jars is still very mixed and salty before 7 days. It is best to eat it after 7 days. The chopsticks that have been washed before will be reserved for special chopsticks in the future. Use chopsticks every time. When adding dishes, make sure that the chopsticks are oil-free and water-free. If the dishes are not well clamped, you can wear disposable gloves and then place the mouth of the jar with plastic wrap or a clean, oil-free and water-free plastic bag (to reduce dripping when the lid is opened)
6.
Cover the lid and add water to the sink (add water regularly to ensure that the water in the sink will never dry out) Store in a cool place
Tips:
You don’t need to boil the water to make kimchi and let it cool. After picking up the kimchi or uncovering the lid, you will inevitably get some raw water in it. Kimchi made directly with mineral water can withstand a certain test, but the oil is fatal, whether it is cold or boiled. Mineral water will froth. Once you find frothing, use chopsticks to blow out a large amount of froth and pour a little white wine. It will be fine. It is best not to add spices to the kimchi. In fact, pepper, garlic, ginger, millet and spicy have already improved the flavor. It works and tastes pure. The kimchi at the beginning may be a bit salty. Later, you can add more vegetables to the kimchi water. Generally, you don’t need to change the time. The longer the kimchi water. Some families have kimchi water for more than ten years. If you don’t have red radish, you can The color can be improved as well as purple cabbage
