Kimchi ~ Kimchi, sauerkraut, sauerkraut

I've always liked pickles and pickles. Life used to be so convenient, I just had to buy what I needed directly in buy buy. Where there is delicious food, ask friends to taste it together, just a pure foodie. Cooking food in daily life is also simple and convenient. Since living in the United States, I have fallen into various inconvenient States, just like the lyrics in Guerrilla. We don't use guns to build, and we don't use guns to build ... so the small universe of DIY ability broke out. After several years of exercise, I have experienced ~ learning ~ practice ~ failure ~ continuous learning ~ summing up experience ~ handy. Up to now, I won't buy the food in those bags, although it is always marked as preservative-free! All walks of life, commercial food regularly reveals the hidden rules of the industry, and various additives in food make me not believe in the safety of food. In order to avoid these traps and have a healthy lifestyle. I chose a road that I can grasp and control, but if I can do it, I will never buy it again. Buying is also buying raw materials.

I have made pickled cabbage, pickled cabbage, pickled pepper, bath pickled cabbage, sour ginger, sour lemon, diced papaya, sour beans, sour radish seedlings, sour radish and so on.

Simply put, kimchi is actually very particular. I also know from the choice of utensils to the production, but I made a simple version according to my environment.

The simple version is to boil a pot of boiling water in a clean oil-free pot, add sea salt, a little white wine and pepper. The degree of salt is to taste it, just a little salty. Too much salt in the dish will only increase the burden on the kidneys. Drinking plenty of water to quench your thirst after eating is actually not good for your health at all. With the soaking time, kimchi will absorb all the salt, and kimchi that is too late to eat will be very salty. When you enjoy delicious food, you should pay attention to your health. Liquor is usually just a bottle cap or a small spoon. The function of liquor is to prevent white hairs from growing in pickle water. It is enough to put ten eight peppers, and the soaking water of peppers will make the dishes special.

Purple cabbage is the most commonly used raw material for kimchi. Purple cabbage should be completely dry and waterless. After the seawater is completely cooled, it will be broken into small pieces by hand and cut with a knife. The finished product will smell of rust. I usually marinate in glass bottles. You can eat it in two or three weeks. If you don't eat it immediately after soaking, take out the kimchi and put it in a clean and oil-free glass bottle and seal it. Put it in the refrigerator. Put the pickle water in the refrigerator. The next time you continue pickling, you can continue pickling with a little sea salt.

After the finished product, my favorite way is to add some garlic and rice to stir fry, and then add some kimchi to stir fry. If the taste is not very salty, add less soy sauce and oyster sauce. It's delicious.

Let's talk about sauerkraut. There was no sauerkraut in our supermarket before, so I learned to make sauerkraut. It's on sale now, but I firmly believe it has preservatives. So I still continue to eat my own.

Pickled sauerkraut is usually made of meat and shepherd's purse, washed and dried overnight or one day, and can be cooked after wilting. It is said that rubbing hydrochloric acid dishes is the best. In the past, people always listened to other people's advice on how to cook them, but their family and friends never met the people who made them themselves. Everyone bought it at buy buy. So my methods are all online materials+friend dictation+personal practice.

As the name implies, rubbing hydrochloric acid vegetables is rubbing with salt, and 3~5 grams of salt per catty of shepherd's purse is enough. If it is not salty enough, you can add salty taste in the process of frying.

Put the salt into the dish, put on gloves and rub the shepherd's purse repeatedly. When it produces less vegetable juice, rub each leaf with the salt wrapped in the vegetable juice one by one, that is, let the salt penetrate into the vegetable. The stem is thick and needs rubbing several times. After wiping, the green part will become like frostbite, and all the stems will become like hot water. In this way, you can put it in a glass bottle, put the stem part on the innermost part and leaf part of the vegetable, and try to compact and compact the vegetable as much as possible. Do not rub out the green juice, and finally find a stone to press on it. After sealing, it is not finished until all the leaves turn yellow. This process takes about 3-4 weeks. Even longer, depending on the curing temperature, the higher the temperature, the shorter the curing process.

If you want to eat vegetables quickly, pour the first rice washing water into the bottle and drown the shepherd's purse.

A netizen introduced their sauerkraut practice, and after practice, I improved the method that suits me. Their initial method was to cook rice soup or water. Leave the fire, put the shepherd's purse in hot water, then find a pot or a heavy object to hold the dish down, cover it and marinate it for a few days, and the discolored dish can be eaten.

The reason for my improvement is that in the process of stewing sauerkraut directly with hot water according to this method, the inactivated taste of hot water is very strong, and the inactivated taste of shepherd's purse is also directly left in the sauerkraut water, so it can't be used again next time. If shepherd's purse is tender and thin, the leaves are easy to rot during pickling.

After improvement, the choice of vegetables is another long-leaf shepherd's purse. After drying, boil a pot of hot water and quickly iron each dish. Be sure to hurry. If you feel that your hands are slow, it is best to turn off the fire after the water is boiled, throw two or three dishes in each time, and the chopsticks can be taken out after a quick turn in hot water. Scalded dishes should be thoroughly cooled.

Cook rice soup or boiled water in another pot. I like to put less salt. Wait until the water is completely cold before airing the scalded shepherd's purse.

The process takes about 10~ 15 days. Is this dish sour? The finished product is light in color, but it's still delicious. Fried with bamboo shoots or yellow bamboo shoots in spring is also a very delicious side dish after seasoning.

The finished sauerkraut can be used to make all kinds of delicious food, such as fried squid with sauerkraut, pickled bean vermicelli fish and so on.

These are simple versions of kimchi. Friends who like sauerkraut put their hands together. There are also many awesome people and experts on the Internet who do better than me. I just record my methods and experiences. Share it with your friends for reference.