practice: Tips: 2, sometimes see the white flowers appear in the bottle, you can pour a few drops of white wine. In general, mustard, dipper (preferably its skin), cabbage, river bean, celery, etc. can be used. 3, if you want to pursue high-precision, available Yang Yang, nest shoots, tender ginger. Need to add an additional process: First, soak in salty water for a night, and then put it in a pickle jar. You can eat it in a day. The good standard is color fresh, taste alcohol (not too acidic), slightly spicy and pure. 5, after a long bubble of kimchi can be placed in bone soup as sauerkraut soup, the taste is very beautiful. It is also possible to add fresh fish fillets to it, and instant so-called pickled fish - a new style of Sichuan cuisine that has become popular in recent years. 6, drained salt water can be used for the other family's mother water. 7. The key to kimchi is to avoid oil, avoid bacteria. Therefore, the kimchi altar should be cleaned and dried before use; the kimchi altar cover should be sealed with water, avoid entering the air and breed bacteria; each time the kimchi from the altar must be used exclusively for the tool, and must not contain oil.
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Choose a clean pickled vegetable altar and set a clean cold water in it. The first is to make mother water. Put a large piece of ginger in the bottle, peel the garlic with dozens of grains, fresh red pepper (to be very spicy). Then put the washed mustard (or cabbage, etc.) and put it in a half glass bowl (the amount depending on the taste, but not less). Cover the altar tightly and wait for about ten days at room temperature. At this time the mother water should have been given filial acid (sauerkraut is not the result of vinegar), this time you can take out the soaked food. However, the mother water at this time is not enough to taste, but it still needs refining, if it can only be tasteful acid water. If you have conditions, you can add some grains of Sichuan red pepper to add flavor, preferably from Hanyuan, and avoid using Thai produce. After the success of the first bubble dish, you can continue to add new dishes. In this case, the mother water in some of the altars should be placed in the refrigerator for use.
1. Do not use kimchi as the mother water for the first time, and keep the dynamic balance of the acidity of the brine at any time later. If you feel that the salt water is not acid enough, you can take out the spare water from the refrigerator and add some ingredients to the altar to make it more fermentable. If the salt water is too acidic, then some salt water should be drained off and appropriate water and salt added.
4. Cucumber can also be brewed, but another bottle must be used. Because of the bad salt water cucumber. After ingestion, it is edible at room temperature overnight. 