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2. Raw material processing. The raw materials are washed to remove unsuitable parts such as rough skin, ribs, old leaves, and roots. Properly sliced, cabbage cut into pieces or strips, green radish, carrots, lettuce and other cut into pieces.
3. Preparation of kimchi altar. Firstly dip the pickle jar with warm water of 40°C-50°C for 5-10 minutes, then rinse with clean water, and finally rinse and disinfect with hot water of 90°C-100°C for a short time.
4. Prepare pickle liquor. Prepare kimchi with hard water. If there is no hard water, add 0.5% calcium chloride in ordinary water. Add 6%-8% salt by water and heat to boil. After cooling, add 0.5% white wine, 2.5% rice wine, 3% white sugar or brown sugar, and 3% fresh red pepper. In addition, appropriate amounts of spices such as peppercorns, star anise, licorice, grass, orange peel, and pepper are wrapped in white gauze, ready for use.
5. Join the kimchi. The processed vegetable raw material is put into the altar, the volume is half the capacity of the altar, compacted, put into the spices, and the raw material is continuously added. A layer of red pepper is added 10 cm away from the mouth of the altar, and then the bamboo raw material is used. Stuck and infused kimchi liquid flooded the raw material. Close the lid and add cold water or salt water to the sink in the pickle jar to form a sink seal.
6. The determination of the ripening period of kimchi. Place the kimchi altar in a cool place and allow it to naturally mellow. Normally fresh brine is used. Summer temperatures are high and take 7-8 days. Winter temperatures are low and it takes 15 days to mature.
1. The choice of raw materials. All the fresh vegetables that are closely organized, crisp, and fleshy can be used as raw materials for pickles. Such as radish, cabbage, lettuce, tender ginger, garlic head, tender lentils, green peppers and so on.