[How to make salted water in Sichuan kimchi]_Making kimchi_How to make

[How to make salted water in Sichuan kimchi]_Making kimchi_How to make

When making Sichuan kimchi, not only peppers but also salt water are prepared. The process of pickling Sichuan kimchi needs to be placed in the oven in layers, and the whole process is very important. I want to knowWhere the soul of kimchi lies is in the process of pickling, so everyone can eat kimchi in accordance with the process of pickling.

Wash the kimchi altar, dry it, boil the water completely, and cool down the altar (2/3 altar). Drop a few drops of white wine, add a few peppercorns, and add a few dozens of garlic. Put two fresh sharp red peppers, a few celery, and a few pounds of water and 40G salt.The red peel and white radish are filled with a skin of 3 or 4 millimeters thick, and the altar is filled (so that the water surface is about two centimeters away from the edge of the altar). The side of the altar is covered with a water cover and placed in a dark place. 7 The radish skin (to taste) is made of kimchi water]Same ingredientsThe same rolls, cabbage, radish skin, sweet pepper 12 can eat onions 3, 4 tender ginger, cowpeas put in 4, 5 poor to eat chili, pickle water to eat between the segments, repeat the use of occasional white flowers, and add someSalt and white wine want to eat something else, soak in draughts (cucumbers). Put less in it and eat it as you like. Remember to wash everything in the room. Dry and control the water. Dry the surface water before putting it in chopsticks.Easily damaged kimchi brine preparation and identification of vegetables After selection, processing, washing, washing the bottom of the flour (blank), and then brewing its purpose: the role of salt water to chase the initial infiltration of salt into vegetables to reduce the quality of brine and kimchi.The function of salt sterilization of vegetables by flour can kill bacteria attached to the vegetable epidermis, making both kimchi and hay清Some of Jiewei’s vegetables contain relatively thick pigments. After being processed by the blank, the falling part is good for color fixation and odor removal to avoid salt water pollution. The ratio of 1: 4 ratio of the slag salt to the clear water is to use the same type of vegetable flour.Add salt according to the proportion to maintain the concentration. (2) Kimchi brine refers to making or drying and then soaking and pulping, including “bath” brine, fresh brine, and freshly mixed brine. (3) “bath” 1000-1250 grams of crushed 5000 grams of fresh water and then blended.Add 1000- 1500 grams of salt water to mix, that is, as the salt water penetrates and add seasonings as appropriate, spices, kimchi, and scented flour should be used to make radishes, nest bamboo shoots, lotus white, bean sprouts, and oil vegetables