Introduction to kimchi: Pickled cowpeas [1] kimchi, also known as kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, photos of different ways to make kimchi (18 photos), as long as they are fiber-rich vegetables or fruits, they can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide the human body with sufficient nutrition, but also prevent diseases such as arteriosclerosis. The earliest collection of poems in my country, "The Book of Songs", contains the poem "There is a house in the middle field, and there are melons on the battlefield, peel them and offer them to the emperor." Luhe melon is a vegetable, and "pee" and "菹" mean pickling and processing. According to Xu Shen's "Shuowen Jiezi" of the Han Dynasty, "Kancai is also pickled cabbage". "Business Book. Explanation" records that "If you want to make soup, you can only salt plums." This shows that at least 3,100 years ago during the Wu Ding period of the Shang Dynasty, the working people of our country were able to pickle plums with salt for cooking. It can be seen that my country's salted vegetables should be older than the "Book of Songs" and should originate from the Shang and Zhou Dynasties 3,100 years ago. Kimchi has a long history and is widely spread. Almost every family can make it and everyone eats it. Several dishes of kimchi are even served at banquets. According to the book "Essentials of Qi Min" by Jia Sixie of the Northern Wei Dynasty, there is a description of making kimchi. It can be seen that there was a history of making kimchi in my country at least 1,400 years ago. In the Qing Dynasty, people in southern and northern Sichuan also used kimchi as one of their dowries, which shows the importance of kimchi in people's lives. The craft of making kimchi is one of my country’s long-standing and exquisite culinary heritage. As early as 1,400 years ago, people were praising the unique flavor of Sichuan kimchi and summarizing the basic principles of pickling vegetables. It also proved that kimchi originated in China. Cuisine: Sichuan Cuisine Type of dish: Generally speaking, Chinese kimchi is a fermented food. It is not advisable to put too much. Features of the dishes: Various colors, salty and sour, slightly sweet. Types of kimchi There are usually two types of kimchi. There are different types, different uses, and very different methods. One is diving kimchi. The reason for diving kimchi is that it is quickly taken out and eaten after being soaked in a jar. Can be used as a specialty dish. Usually the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type. How to eat kimchi 1. In Sichuan cuisine, pickled chili peppers and pickled ginger are used as seasonings for all dishes with a fishy smell. If kimchi is not authentic, Sichuan cuisine is definitely not authentic. 2. Pickle radish: Use small radishes. After soaking, they will become sour. You can use three. Four pickled radish stewed duck, very delicious. 3. Sauerkraut: When cooking fish, sauerkraut is usually added. Fish with sauerkraut can also be made spicy or not, depending on its taste. Pickled cabbage can also be used to make pickled cabbage vermicelli soup, or you can just wash the pickled cabbage, cut it into shreds, and mix with red oil chili and a little MSG. It is also a delicious Chinese breakfast accompaniment. 4. Soaked cowpeas: Stir-fried minced pork is a common but delicious side dish. 5. Nutritional value of kimchi cake 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of putrefactive bacteria in the intestines, weaken the toxin-producing effect of putrefactive bacteria in the intestines, and help digestion, prevent constipation, prevent cell aging, and lower cholesterol. , anti-tumor and other effects; 2. The pungent seasonings such as pepper, garlic, ginger and onion in kimchi can sterilize and promote the secretion of digestive enzymes; 3. Kimchi can also promote the body's absorption of iron. Health Issues: During the pickling process, kimchi will produce nitrite, which is a recognized carcinogen; and the nitrite content is closely related to many factors such as salt concentration, temperature, pickling time, etc. Families and small workshops may not strictly enforce safety standards. Pickles produced by testing manufacturers are more likely to have excessive nitrite content. Edit this paragraph to make ingredients: Various seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi. . Ingredients: salt, ginger slices, pepper, fennel, rice wine, chili pepper Overview of pickles: Pickled cowpeas [1] Pickles, also known as Ying in ancient times, refer to vegetables that have been fermented for long-term storage. Generally speaking, any fiber-rich vegetables or fruits can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide the human body with sufficient nutrition, but also prevent diseases such as arteriosclerosis. The earliest collection of poems in my country, "The Book of Songs", contains the poem "There is a house in the middle field, and there are melons on the battlefield, peel them and offer them to the emperor." Luhe melon is a vegetable, and "pee" and "菹" mean pickling and processing. According to Xu Shen's "Shuowen Jiezi" of Han Dynasty, "Kancai is also pickled cabbage".
"Business Book. Explanation" records that "If you want to make soup, you can only salt plums." This shows that at least 3,100 years ago during the Wu Ding period of the Shang Dynasty, the working people of our country were able to pickle plums with salt for cooking. It can be seen that my country's salted vegetables should be older than the "Book of Songs" and should originate from the Shang and Zhou Dynasties 3,100 years ago. Kimchi has a long history and is widely spread. Almost every family can make it and everyone eats it. Several dishes of kimchi are even served at banquets. According to the book "Essentials of Qi Min" by Jia Sixie of the Northern Wei Dynasty, there is a description of making kimchi. It can be seen that there was a history of making kimchi in our country at least 1,400 years ago. In the Qing Dynasty, people in southern and northern Sichuan also used kimchi as one of their dowries, which shows the importance of kimchi in people's lives. The craft of making kimchi is one of my country’s long-standing and exquisite culinary heritage. As early as 1,400 years ago, people were praising the unique flavor of Sichuan kimchi and summarizing the basic principles of pickling vegetables. It also proved that kimchi originated in China. Cuisine: Sichuan Cuisine Type of dish: Chinese kimchi is generally a fermented food. It is not advisable to put too much. Features of the dishes: Various colors, salty and sour, slightly sweet. Types of Kimchi Kimchi is usually divided into two types. There are different types, different uses, and very different methods. One is diving kimchi. The reason for diving kimchi is that it is quickly taken out and eaten after being soaked in a jar. Can be used as a specialty dish. Usually the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type. How to eat kimchi 1. In Sichuan cuisine, pickled chili peppers and pickled ginger are used as condiments for all dishes with a fishy smell. If kimchi is not authentic, Sichuan cuisine is definitely not authentic. 2. Pickle radish: Use small radishes. After soaking, they will become fermented. You can use three. Four pickled radish stewed duck, very delicious. 3. Sauerkraut: When cooking fish, sauerkraut is usually added. Fish with sauerkraut can also be made spicy or not, depending on the taste. Pickled cabbage can also be used to make pickled cabbage vermicelli soup, or just wash the pickled cabbage, cut it into shreds, and mix with red oil chili and a little MSG. It is also a delicious Chinese breakfast accompaniment. 4. Soaked cowpeas: Stir-fried minced pork is a common but delicious side dish. 5. Nutritional value of kimchi cake 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of putrefactive bacteria in the intestines, weaken the toxin-producing effect of putrefactive bacteria in the intestines, and help digestion, prevent constipation, prevent cell aging, and lower cholesterol. , anti-tumor and other effects; 2. The pungent seasonings such as pepper, garlic, ginger and onion in kimchi can sterilize and promote the secretion of digestive enzymes; 3. Kimchi can also promote the body's absorption of iron. Health issues: During the pickling process, kimchi will produce nitrite, which is a recognized carcinogen; and the content of nitrite is closely related to many factors such as salt concentration, temperature, pickling time, etc. Families and small workshops may not have strict safety standards. Pickles produced by testing manufacturers are more likely to have excessive nitrite content. Edit this paragraph to make ingredients: Various seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, kidney beans, lettuce and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi. . Ingredients: salt, ginger slices, Sichuan peppercorns, fennel, rice wine, pepper. Production tools: In addition to the main ingredients, we also need some ingredients such as: salt, ginger slices, Sichuan peppercorns, fennel, rice wine, etc. Of course, a kimchi jar is essential for making kimchi. In China, people use a jar with a protruding mouth. There is a concave tray around the mouth of the jar (that is, a sink, which can hold water). The jar can be sealed by buckling the bowl. After adding water to the sink, it can be completely sealed. It blocks outside air from coming in, and the bubbles produced by fermentation can also be discharged through the sink. It can accelerate the fermentation of kimchi in the absence of oxygen and produce a large amount of lactic acid. Some kimchi jars also have an inner cover to block the bubbles in the sink. If water vapor enters and there is no kimchi jar, other containers can be used instead, but the container must be large and tightly sealed and cannot be breathable, but the taste will not be as good as that of a professional kimchi jar. Special pickle jars made of pottery. The ones that are not glazed on the outside are called tile jars, while the ones that are glazed are more beautiful. The mouth of the jar is protruding, and there is a concave tray around the mouth of the jar (that is, a sink, which can hold water). The jar can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a large amount of lactic acid. When making kimchi, fill a nearby tray with water and seal the jar to prevent air from entering. If there is no kimchi jar, you can use another container instead, but the container must have a large mouth, a tight seal, and no air leakage. When I was a child, I went to buy kimchi jars with my mother. She would always look carefully to see if there were blisters and cracks on the outside of the jar, which would determine whether the kimchi would go bad when making it.
Nowadays, a kind of glass jar is popular. This kind of jar is more beautiful, and you can see the vegetables of various colors inside from the outside. This is also used as a means to grab the attention of customers in restaurants. Picklefish jelly Mother water, old salt water. In the past, when a Chinese girl got married, her mother must prepare a jar of old salt water as a dowry, so a jar of old salt water can be passed down for several generations, and it is passed down from daughter to son. Sichuan pickle jar [2] Boil the water and add salt (Add 80 grams of salt per 1 kilogram of water). After the salt is completely dissolved, add an appropriate amount of ingredients and pour it into the kimchi jar (it is advisable to fill the jar with brine to 3/5 of the jar). After the brine has completely cooled, add the vegetable cubes. Ingredients can be added appropriately according to different tastes. If you like meaty taste, you can add some Sichuan peppercorns, garlic and ginger; if you like spicy food, you can add a little more chili pepper; if you like sweets, you can add some sugar. Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (pieces), and put them into jars for pickling. The vegetables should be filled with as little space as possible, and the liquid level should be close to the mouth of the jar and the vegetables should be submerged in salt water. Pour cold boiled water into the sink around the mouth of the altar, close the bowl and place it in a cool place. It will be ready in 7 to 10 days. If the prepared kimchi does not taste good when eaten, you can also make some adjustments: if it is not crispy, you can add some wine; if it is too sour, you can add some salt; if it becomes moldy and smells, it is caused by too much heat in the jar or unclean tools. When cleaning, remove the mold spots, add salt and a small amount of white wine, move it to a cool place, and leave it exposed for about 10 minutes every day. The musty smell will disappear naturally in about 3 to 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable marinade cannot be used again. When making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the kimchi making time. If you use old soup to make kimchi, it can be eaten after 2 to 3 days. The more times you use kimchi to marinate, the more fragrant and delicious the pickled vegetables will be. But every time you make pickles, depending on the number of vegetables, add some salt, pepper, ginger slices, and white wine. Use special chopsticks when eating kimchi, and do not bring oil to avoid oil and raw water entering the jar. Kimchi cannot be stored for a long time and should be eaten as you pickle it. The tank at the mouth of the altar should be kept clean and filled with water frequently. If you like spiciness, you can remove the kimchi and cut it into dices of appropriate size, add chili oil and MSG, mix well, and serve on a plate. This is the "kimchi" often found in Chinese restaurants. Method: Method 1: Choose a clean pickle jar and put clean cold water in it. The first is to make mother water. Put a large piece of ginger, a few peeled garlic cloves, and fresh red pepper (very spicy) into the bottle. Then add washed mustard greens (or cabbage, etc.) and half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and let it sit at room temperature for about ten days. At this time, the mother water should have fermented and become sour (sauerkraut is not the result of adding vinegar), and the soaked vegetables can be taken out and eaten. However, the mother water at this time is not tasty enough and needs to be refined several times before it can become a mellow sour water. If possible, you can add a few Chinese red peppercorns to add flavor. It is best to use ones from Han origin, and avoid using ones from Thailand. After the first pickled dish is successful, new dishes can be added. At this time, part of the mother water in the jar must be placed in the refrigerator for later use. Tips: 1. The trick to making kimchi is not to make the mother water for the first time, but to maintain the dynamic balance of the acidity of the salt water at any time in the future. If you feel that the brine is not acidic enough, you can take some spare water from the refrigerator and add it to the jar to promote fermentation. If the brine is too acidic, it is advisable to pour out part of the brine and add appropriate amounts of water and salt. 2. Sometimes white flowers appear in the bottle, you can add a few drops of white wine. Generally speaking, mustard, radish (preferably its skin), cabbage, cowpea, celery, etc. can be used. 3. If you want to pursue high precision, you can use Jerusalem artichoke, bamboo shoots, and young ginger. Another step is needed: soak it in light salt water overnight, then put it in the pickle jar, and it can be eaten in one day. Good standards are fresh color, mellow taste (not too sour), slightly spicy and crispy. 4. Cucumbers can also be soaked, but another bottle must be used. Because cucumbers are easily damaged by salt water. After soaking, it can be eaten at room temperature overnight. 5. The kimchi that has been soaked for a long time can be put into bone soup to make pickled cabbage soup, which is very delicious. You can also add fresh fish fillets to it, which is what is now called pickled fish - a new Sichuan dish that has become popular in recent years. 6. The discarded salt water can be used as other people’s mother water. 7. The key to making kimchi is to avoid oil and bacteria. Therefore, the kimchi jar must be cleaned and dried before use; the lid of the kimchi jar must be sealed with water to prevent air from entering and breeding bacteria; the tools used to remove kimchi from the jar must be specially used and must not be oily. Method Two: Diving Pickles 1. Wash and dry the vegetables to be pickled. 2. Boil the water, add an appropriate amount of salt (about 80 grams of salt per 1 kilogram of water) and set aside.
3. Make jar water: Use the "mother water" from the previous kimchi jar, or you can ask for some from friends who already have kimchi jars at home. Put it in fresh jar water, which will have a better taste and contain a lot of lactic acid bacteria. . If you can't find it, you'll have to make it again yourself. Pour the cooled water into the mother water. 4. Add seasonings, pepper, fennel, white wine and jar water to make it. 5. Put the prepared vegetables into the jar and marinate. The vegetables should be filled with as little space as possible, and the liquid level should be close to the mouth of the jar and the vegetables should be submerged in salt water. Pour cold boiled water into the sink around the mouth of the altar, close the bowl and place it in a cool place. 6. Keep the place where the kimchi is placed in a cool place, and keep water at the mouth of the jar to ensure that air and bacteria do not enter the jar. If you find flowers growing in the jar, add a little white wine. 7. When soaking peppers and vegetables, you can use very little mother water, add peppers, and then salt, one layer of peppers and one layer of salt. The brine does not need to cover the pickles. Note: Kimchi does not have to be soaked in a special jar. The kimchi tastes quite good if you soak it in a can. 1. The first key to making good kimchi is to find a well-sealed pancake or jar. This will help the kimchi water to ferment, and the pickled vegetables will be crispy and delicious without being so sour. 2. The turnover speed of kimchi should be fast. The reason why the kimchi in the restaurant is so delicious is because their kimchi is a "bath kimchi" (soaked at night, eaten in the morning, and eaten within one day), and it is dried when it tastes best. Therefore, if there are not many people at home, it is recommended to use a small jar or a large bottle for brewing. If you use a bottle, check whether the sealant on the bottle cap is intact. When capping, cover the mouth of the bottle with a layer of plastic paper or oil paper and tighten the cap tightly. The tighter the better. 3. It is best to use kimchi salt, that is, salt that does not contain iodine, otherwise the kimchi will become soft and sour quickly. Otherwise, you need to add enough salt, but the disadvantage is that it is too salty and I don't like this. 4. It is best to use raw water to make brine. This kind of brine is not delicate and is not prone to mold. 5. Sichuan peppercorns, dried chili peppers, ginger, and a little rice wine are essential (I think it’s best not to use fennel or something). Adding some rock sugar or sesame sugar will make the taste better (white sugar will also work). 6. You can pickle anything. In addition to pickling radishes, you can also pickle bell peppers, cucumbers, lettuce, celery, radish greens, cowpeas, young ginger, watermelon rinds, radish rinds, cauliflower stems, cabbage leaves and stems, and garlic. The cabbage gang, the green cabbage gang (the kind that Chinese people call laoerbai)... are more effective than the Chinese. It is recommended to put the ingredients in the sun before soaking to remove a little moisture (don’t dry the bell peppers and leaves for too long). You will feel much better than those that have not been dried! 7. Finally, there are carrots. Carrots are the key to making kimchi water. Water soaked with carrots is less likely to cause mold and flowers, and tastes better than water without soaked carrots. We highly recommend the "rouge radish" from the Nanchong region of China. This kind of radish, which is red inside and outside, has a special effect of nourishing water. Some people used to say that the water in Shanghai is not suitable for pickles, but this can be changed.