Spiced kimchi production method

Core Tip: Fresh vegetables with crisp texture and thick flesh can be used as raw materials for pickles. Such as radish, cabbage, lettuce, tender ginger, garlic head, tender lentils, green peppers and so on.

Fresh vegetables with crisp texture and thick flesh can be used as raw materials for pickles. Such as radish, cabbage, lettuce, tender ginger, garlic head, tender lentils, green peppers and so on.

Raw material processing. The raw materials are washed to remove rough skin, tendons, old leaves, roots, and the like. Then, cut into appropriate pieces, cabbage cut into pieces or strips, green radish, lettuce and other cut into pieces. Clean pickle jars. Firstly dip the pickle jar with warm water of 40-50°C for 5-10 minutes, then rinse with water, and finally rinse and disinfect it with hot water of 90-100°C for a short time.

Preparation of kimchi solution. Prepare kimchi with hard water. If there is no hard water, add 0.5% calcium chloride in ordinary water. According to the amount of water by adding 6% -8% of salt, heat and boil. After cooling, add 0.5% white wine, 2.5% rice wine, 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. Altar and management. Put the processed vegetable raw material into the altar, make it half the volume of the altar, compact it, put in the spices, and then continue to load the raw materials. Add 10 centimeters from the mouth of the altar to add a layer of red pepper, and then use bamboo to paste the raw material. Live, inject the kimchi liquid to flood the raw materials, cover the lid, add cold water or salt water to the sink in the pickle jar to form a sink seal. Place the kimchi altar in a cool place and allow it to ferment naturally. Generally, the fresh salt water will have a high temperature in the summer and mature within 7-8 days. If the winter temperature is low, it takes 15 days to mature.

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