The most important thing you can do is to make sure that you have the right tools to do it.
celery (Apium graveolens)
The total amount of vegetables is about 2,000 grams
cinnamon (Cinnamonum cassia)
|1 small piece|
Rock candy (add more if you like a sweet taste)
White wine (optional)
How to Make Homemade Szechuan Kimchi
Salt and boiling water in a large mixing bowl and set aside to cool.
To prepare the ingredients, wash and dry all the dishes.
Prepare the spices.
Rinse and dry the pickle jar, and toss the ginger, garlic and 2 peppers into the bottom of the jar.
Cut the radishes into strips 4-5 cm long and about 5 mm square.
Drop them into a jar.
Cut the celery into strips and break off the long cowpeas.
Drop them into a jar.
The cabbage is torn into small pieces by hand and stuffed into the jar, at which point you will find that it has reached the mouth of the jar and cannot be stuffed.
Pour the cooled, salted boiling water into the jar (leaving a little bit) and press the cork firmly with your hands, the cabbage will go down and there will be room to add more vegetables to the top.
Stuff all the vegetables into the jar, if the brine has overflowed the jar then the remaining water is not needed, if the jar has not overflowed the brine , then pour the salt water into the jar. Then close the lid and add clean water (tap water) to the rim of the jar.
Place the jar in a basin to prevent water from overflowing as the kimchi ferments. Place it in a corner out of reach.
The jar is usually ready to eat vegetables in 3-4 days in summer, 5-6 days in spring and fall, and 7-10 days in winter. When the beans turn yellow, the other dishes will be ready to eat.
Every time you open the lid of the jar after pickling, your daughter, who has a sharp nose, will always say: “Kimchi smells good, mommy, I call eat one!
2．Can be broken up by hand as much as possible, do not use a knife. 3．
3. hard a little bit of food on the bottom of the jar, general cabbage, cabbage fermentation fast on the top.
The first thing that you need to do is to make sure that you have the right tools for the job.
The first thing you need to do is to make sure that you have the right ingredients. The recipe for water and salt has been quite accurate, but because of the different varieties of pickles, the degree of salt eaten by various dishes, there are The saltiness of everyone’s taste is different, so it is inevitable that there will be deviations, so please adjust the amount of water and salt yourself when pickling.
6. After soaking overnight, you can taste the saltiness of the kimchi water and adjust the saltiness on your own by adding salt.
7. kimchi altar along the water should be changed frequently for fresh water, not lack of water, otherwise it is easy to break down.
7 ．White wine can be added after the kimchi has fermented well to prevent spoilage. The first thing you need to do is to make sure you don’t have to add any raw water.
The first soaked dish after eating, take the pickle should be water-free and oil-free, so that after eating some and then add a new dish to go down just to Add salt on it, as long as it’s not bad, this old brine can be soaked down.