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1
The bottle I just bought needs to be cleaned first. To prevent oil, I chose a new dish towel and washed the inside and outside of the bottle with clean water. -
2
Add hot water and dish soap, then wash, and then rinse with running water. -
3
Usually I wash new tableware by myself, and it’s almost like this. I boil it in boiling water at most, but because this time I was making kimchi, I felt good after seeing the method of using foxtail grass. The next way to use it is to pour a little white wine into a clean container and let the wine roll around in the container. -
4
No need to wash anymore, just turn the bottle upside down and let it dry. -
5
Wash the vegetables you want to soak. I have never bought this red radish before. It looks quite cute. -
6
Wash other vegetables. -
7
While the vegetables are drying, let’s prepare salt water. Pour 2000 grams of water, add seasonings (except white wine and wild pepper) -
8
Bring to a boil over high heat and continue cooking over low heat for 10 minutes until the aroma comes out. This process is quite similar to making salted duck eggs. -
9
Turn off the heat, let the boiled salt water cool completely, add white wine and wild pepper, and pour a little wild pepper juice. -
10
Cut the completely dried vegetables into the size you like and place them in the container one by one without overfilling them. -
11
Remove the ginger and pour in the prepared salt water to submerge the vegetables. -
12
Cover the container and place it in a shaded place to dry. Generally, radish and celery can be eaten after soaking for about two days. If you feel the taste is too strong after soaking for too long, you can use it for other purposes. The dishes are also good.
Tips
Ingredients: red radish, white radish, cowpea, celery, green pepper, red pepper and yellow pepper
Seasonings: 1 piece of ginger, 2 star anise, 1 strawberry, 30 Sichuan peppercorns, 6 chilli padi, 15g sugar, 30g salt, 15ml white wine, appropriate amount of wild pepper
The original recipe used 6 pieces of spicy millet. I couldn't buy it. I wanted to use ordinary dried chilies instead, but I saw chili padi in the supermarket and it looked pretty, so I used chili padi.
This is my first time using this recipe. Before I used it, I felt that the amount of salt was too little. But since I have never made it myself, I followed this recipe strictly. I fished out some radishes today and tried it. I found the taste to be quite bland. But it has only been brewed for a day, and it is freshly brewed, so I don’t know if it will taste better if it is soaked longer. Later, I put some chicken essence and sesame oil in the radish, and it tasted pretty good.
Tips:
1. The entire process of making kimchi must be oil-free and without raw water, so as to prevent bacteria from entering the kimchi water and causing it to spoil.
2. Pickled vegetables must beIt needs to be air-dried. If it feels a little wet after putting it in the pickle jar, you can wipe it dry with kitchen paper.
3. Newly soaked salt water generally does not taste good, so add a little wild pepper to make it fragrant faster.
4. When selling ginger, put some ginger in it to make it taste better.
Kimchi is delicious, but many people are also worried about nitrite. I checked it online and the general answer is as follows:
The nitrite content of kimchi is not high during the first two days of pickling. It is only on the 4th to 8th day that the nitrite content reaches its peak. It begins to decrease after the 9th day and basically disappears after 20 days, so it is best to Eat pickled vegetables within two days or a month later.
The previous post was about the content of the diary. It was just a day after making kimchi. Now I am posting the recipe and summarize my feelings.
Now I usually soak a few slices of cabbage every day. Whenever I add new vegetables these days, I will add a little salt, probably only a few grams. After soaking for 1 or 2 days, take it out and eat it. Add some more when eating. Chicken essence, sesame oil and chili oil taste very good. After soaking for a longer time, it does taste better than when it was just soaked.