Authentic Chongqing kimchi pickling method

How to make traditional Laotan kimchi (Chongqing kimchi)

Materials:

1. A jar, earthenware is best, the size does not matter.

2. For clean cold water, you can use mineral water. Some use cold boiled water, which is also acceptable. But it is not easy to produce white flowers with raw water. (If you are more particular, you can use mountain spring water, pollution-free snow water, and the kimchi will be particularly crispy and delicious, haha, but it is difficult to find in big cities)

3. Salt, I don’t recommend using low-sodium salt or other salt with added ingredients, just ordinary salt. Of course you can buy pickle salt. There is a reason why Sichuan pickles are delicious, that is, the salt is different. The well salt produced in Zigong, Sichuan is pickled salt. Good salt for pickles, it doesn’t matter if you don’t have it.

4. Liquor, high quality, not much. But it will be used often.

5. A little spice, a small piece of anise and mountain naan. Don't add too much like a stew, or the kimchi will taste weird.

6. Rock sugar, some people also use brown sugar and a small spoonful of Sichuan peppercorns.

7. A small handful of celery and a small handful of garlic sprouts (it is green garlic, called garlic in some places). The celery cannot be celery, but ordinary white celery (roots removed). The garlic sprouts are best Wash the ones with roots and dry them. Roll the celery and garlic sprouts into a small ball. Wash and cut the carrots (the kind with red skin and white heart, not carrots) into cubes and dry them.

8. A few pieces of old ginger, a few dozen pieces of peeled garlic, fresh red peppers, or dried peppers, the amount depends on personal taste.

Method:

Dissolve salt in water, pour it into 1/2 of the jar, then add spices, celery, garlic sprouts, radish, rock sugar, pepper, white wine, old ginger, and peeled Garlic, chili, etc. Fasten the saucer at the mouth of the altar, and then fasten the bowl with the rim of the altar (the groove on the jar). Water is poured into the rim of the altar to cover the inverted bowl, thus sealing it and isolating it from the outside air. Fermentation for a week is safer and more thorough. If you can't wait, pick up some and eat it. If you feel that there is no raw taste of the vegetables, it will be considered a success.

As for the amount of salt, I really can’t give you any data. After the salt is dissolved in water and tasted, it feels salty, which is about the same, but it shouldn’t be so salty that it makes it bitter. Celery, garlic sprouts, ginger and garlic are mainly used to make the kimchi water fragrant. They are not for eating, so you don’t need to worry about it when you soak it in it. As for the sugar, I guess it is to neutralize the sourness of the kimchi and enrich the taste. The rock sugar can also make the kimchi crispy. The white wine can prevent flowers from blooming and help fermentation. That's enough.

Notes:

1. During the process of making kimchi, do not use oil or raw water, otherwise white flowers will appear, which will affect the appearance and taste.

2. Place the jar in a cool and dark place.

3. If there are flowers, you can put a little more white wine, add a small handful of celery, seal it for three to five days, and wait for it to slowly disappear.

4. Every time you put new vegetables in, try to dry them as much as possible. After putting them in the jar, be sure to add salt according to the amount of vegetables. You can also add some rock sugar or brown sugar. If you don’t like it, you can probably leave it out. 5. Scoop kimchi water regularly. After soaking for a long time, there will be a layer of sediment at the bottom of the jar. Use a clean and oil-free basin to pour the kimchi and water together. After the water is clear, use a spoon to scoop the mother water into the jar and pour away the turbid part. Once a year is enough.