Kimchi is a delicacy that many friends like, and in spring and summer, the sour and crispy kimchi accompaniment to the meal, rice, mixed noodles, and fried noodles is really wonderful! The history of pickled kimchi can be traced back to ancient China. As early as the Spring and Autumn Period and the Warring States Period, people began to use salt to preserve food to extend the shelf life of food. Over time, the pickling technique has matured, resulting in a wide variety of pickled foods, among which kimchi is one of the best.

The production process of kimchi is delicate, and it needs to go through multiple steps such as material selection, cleaning, cutting, seasoning, and fermentation. Each step needs to be carefully crafted to ensure the taste and quality of the kimchi. I myself am a person who has a soft spot for kimchi, and the kimchi at home is almost never stopped, and the chili peppers, cowpeas, radish, and cabbage at home can be used as raw materials to make kimchi, and the taste of the kimchi is superb.

Nowadays, many of my friends like to buy ready-made kimchi to cook at home, but I prefer to pickle it myself, which is both safe and delicious! Especially this year in Tianjin, the price of vegetables on the market in early spring is super cheap, and it is much more cost-effective to make your own pickles than to buy them.

腌制泡菜时要想让泡菜腌制得美味可口，且不易發黴變質，還是需要一些小技巧的，不能僅僅只放食鹽。下面，我將把自己使用了二十多年的腌泡菜方法進行總結並分享給大家，喜歡吃泡菜的朋友們可以參考一下。

First of all, let's buy vegetables first, the best choice of pickled kimchi is slightly crispy, and it is more delicious after pickling, such as cabbage, cowpeas, Hangzhou peppers, sharp peppers, cucumbers, ginger, carrots, water radish, lotus root, bamboo shoots, water chestnuts, these vegetables, after making kimchi, they are all sour, sour, spicy, spicy, crispy and delicious.

After buying home, pick these vegetables first, and then wash them with salt water, the reason why you choose to use salt water is because after washing with salt water, it can be effectively sterilized and disinfected, and after washing, put it in a bamboo basket, dry it in the sun, let the wind blow, and completely dry the moisture on the surface.

Of course, if these vegetables are larger, they should also be changed, for example, carrots need to be cut into strips, white radishes can be cut into strips or pieces, cabbage can be cut into corners, like watermelon, each corner is connected to the roots, so that it will be more beautiful when it is clamped out, cowpea can be pickled whole, or it can be cut into sections, after all these vegetables are processed, they will be dried first, and we will then deal with the soup of pickled pickles, which is the most important thing.

First of all, prepare two corns, peel off the outermost two layers of old corn skin, corn whiskers, corn leaves, corn cobs, all keep, put the whole corn into a pot of cold water, boil for about half an hour on high heat, boil the sweet fragrance of the corn inside, after cooking, the pickle water is golden, and then the pickle water is completely cooled, and we can only use it after cooling.

Then we prepare the ingredients, salt, pepper, pepper, pepper, after all are ready, we take out the kimchi jar, blanch the inside of the kimchi jar with boiling water, or use high liquor to shabu, pour in a small cup of high liquor and shake it up and down, so that every side of the kimchi jar is stained with liquor, and then pour out the liquor, this step of disinfection and sterilization can also leave a little wine aroma, and then we can take the vegetables into the pickle, without putting a layer of vegetables inside, Just sprinkle a handful of salt and put a few peppercorns and peppercorns to grab a few peppers, like stacking arhats and so on, the block is relatively large and the vegetables that need to be pickled for a long time are put below, the size is relatively small, and the ones that can be eaten after a few days of pickling are placed on the top.

Carrot radish, at the bottom of the cowpea on the top, in turn on the top of the cucumber, cabbage, lotus root, all put in, the pickle soup has been completely cool poured in, this kimchi soup is corn water, pour in must not be these vegetables, after pouring the corn water, the most important thing is to sprinkle a handful of salt on the top, and then pour 50 ml of high liquor into it, after adding the liquor, not only can prevent too many lactic acid bacteria inside, the soft pickle is not delicious, and at the same time can make the vegetables fragrant and crisp, No hair growth and no deterioration.

Let's talk about the ratio of vegetable water and salt here, vegetables I have about 5 catties, the proportion of water is also 0 catties, pepper pepper these put more and less in fact, but salt is a need for proportion, generally speaking, the ratio of salt and water, salt is 0% ---0% of water, that is, 0 catties of water, Put 0 catties of salt to 0.0 catties of salt on the line, many people in pickling pickles, in order to make him sour faster, will add rock sugar to the water, because we use the water to cook corn today, sugar does not need to be added, and the water of cooking corn is also relatively fast, the taste is fragrant and delicious.

After pouring the liquor, gently shake the jar, let the wine slowly penetrate into the water, then cover the lid of the jar and put the water on the edge of the altar, and then put some salt in the water, in the pickling process, add a little water to the edge of the table every two days, the reason why you want to add salt to the water along the altar is to prevent forgetting to add water, and the air entering the air can be sealed after the water is dry.

Pickled at least 20 days to eat, some relatively large vegetables, pickling time needs to be longer, generally about 0 days, good kimchi, hot and sour crispy, we can use it to make sour soup fat beef, sauerkraut fish, sour soup loach, hot and sour bullfrog, etc., usually as a meal of small pickles is also very good, both delicious and appetizing.

In the spring, there are many benefits to eating kimchi. Kimchi is rich in vitamin C, which helps boost immunity; Lactic acid bacteria, probiotics and active enzymes also help to promote intestinal health and digestive function. However, it should be noted that kimchi has a high salt content and should be consumed in moderation for people with high blood pressure or those who need to limit sodium intake.

The next time you pickle kimchi at home, you must remember not only to add salt, but also to add an extra seasoning, which is liquor, so that the pickled kimchi will not rot or mold, and the more pickled it is, the more sour and crispy it becomes, and the pickled kimchi you make will be more assured to eat!