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morning glory (Capsicum annuum)
White wine (optional)
Exclusive homemade no water added pickles (easy to make, my most satisfying recipe) recipe
Prepare half of the cabbage by rinsing it in pure or cold boiling water, shaking off as much water as possible. Tap water is fine, but use tap water to drain the water, and try not to mix it with raw water.
After controlling the water, tear the cabbage into pieces and place them in a clean, controlled pot, sprinkle them evenly with salt, and leave them for an hour to release the water.
After an hour, the cabbage will release water, but not much water, here you need to twist, or squeeze with the palm of your hand, be careful not to rub the cabbage, this will make the cabbage more water, but also to remove the astringent taste of the cabbage.
Then add a few peppers (you can leave out the spicy ones) and garlic slices. You can add a small spoonful of sugar at this point, and I also added some white wine. Mix well with a bamboo chopstick.
Prepare a clean, sealed jar without water or oil.
Spread the cabbage into the jar little by little, in a single layer, squeezing as tightly as possible to squeeze out the water.
The water is from the cabbage being salted, so press the cabbage tightly enough to soak the cabbage.
The cabbage is all in the jar, the water is poured into the jar, ready to seal.
Before sealing, use a plastic bag to press the cabbage a little more tightly, squeeze out the air, and then seal it and leave it for a few days.
I cried, I was going to take a nice picture of the sealed cabbage, but then all my efforts were wasted, I felt sorry for myself for a second.
But I still made another small jar with the other half of the cabbage, using the same jar that held the minced chili before. It was only when I couldn’t finish the food that I made pickled vegetables, and I felt it would be delicious in the end, so I reluctantly made it again.
You can see that the water can be squeezed out to soak the vegetables, so no need to add water to it.
This is two days after the kimchi, you can see and soak out a lot of water.
On the third day I had a craving to unscrew the lid and eat it, just unscrewed the bottle and there was a rush of gas, maybe I pressed too tightly. It was really crunchy and delicious, even more tender than the soaked ones. But only four days not very sour, I was afraid of too much nitrite deposition over time, and I can not afford to wait 20 days. Using this recipe to make pickles left for a month or so before opening the bottle is also no problem at all.
Did it again, this time with kimchi water, it’s very sour, in short it’s delicious, feel free to do zero failure.
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2, Kneading the cabbage is the soul of this recipe. Make sure to squeeze it tightly in the jar as well, don’t leave any air, try to maintain an anaerobic environment.
3, if the cabbage is not compacted enough water to soak the cabbage you can also try to add cold water, but I think the original flavor without adding water may be more delicious.
4, there are materials can add vinegar or millet spicy, I did not add because there is no. 5, kimchi nitrite in the kimchi, you can also try to add cold water, but I think the original flavor without adding water may be more delicious.
5, kimchi nitrite content in the first three days less, in 4 to 8 days to peak, 10 days after the beginning of the decline, 20 days after the decline to a lower degree.