How to make Sichuan kimchi jars
In the past 10 days, among the hot topics on the Internet, traditional food preparation and home DIY content have remained highly popular. Among them, Sichuan kimchi, as a classic home-cooked delicacy, has once again become the focus of attention among netizens. This article will give you a detailed introduction to the making method of Sichuan kimchi jars, and attach the hot topic data of the entire Internet in the past 10 days for reference.
1. Hot topic data on the entire network in the past 10 days
| Ranking | hot topics | heat index | Related platforms |
|---|---|---|---|
| 1 | Home food DIY | 9,850,000 | Douyin, Xiaohongshu |
| 2 | traditional fermented foods | 7,620,000 | Weibo, Bilibili |
| 3 | Sichuan Food Production | 6,930,000 | Kuaishou, Zhihu |
| 4 | Kimchi health benefits | 5,780,000 | WeChat public account |
| 5 | Tips for making jar dishes | 4,950,000 | Kitchen APP |
2. How to make Sichuan pickle jars
1. Prepare materials
| Material name | Dosage | Remarks |
|---|---|---|
| fresh vegetables | Appropriate amount | Recommend cabbage, radish, cowpea, etc. |
| pickle salt | 50-80g/jin vegetables | Special kimchi salt is the best |
| cold water | Appropriate amount | Need to cool completely |
| spices | Appropriate amount | Zanthoxylum bungeanum, star anise, cinnamon, etc. |
| laotanshui | 100-200ml | Can speed up fermentation |
2. Production steps
Step One: Process the Vegetables
Wash the selected vegetables and dry the surface moisture. The cabbage can be cut into cubes, the radish into strips, and the cowpea can be kept intact. Make sure all ingredients are oil-free and water-free.
Step Two: Pickled Vegetables
Rub the vegetables thoroughly with kimchi salt and let them sit for 2-3 hours to dehydrate. This step removes the harshness from the vegetables while adding crispness.
Step 3: Prepare kimchi water
Pour cold boiled water into a clean, oil-free container and add spices and Laotan water. The salinity is controlled between 5% and 8% and can be measured with a hydrometer.
Step 4: Install the altar for fermentation
Put the pickled vegetables into a jar and pour in the pickled vegetables until the vegetables are completely submerged. Put the lid on the altar and add water to the edge of the altar to seal it. Place in a cool and ventilated place for fermentation.
3. Fermentation time reference
| Fermentation days | Acidity | Taste characteristics |
|---|---|---|
| 3-5 days | slightly acidic | Crisp and refreshing, suitable for salad dressing |
| 7-10 days | medium acidity | Rich flavor, suitable for stir-fries |
| More than 15 days | Old sour | Sour and mellow, suitable for stewing |
3. Precautions
1.Strict hygiene requirements: All utensils must be oil-free and water-free to avoid contamination by bacteria that may cause the kimchi to deteriorate.
2.temperature control: The optimal fermentation temperature is 15-25℃. Excessive temperature may cause the kimchi to become sour or deteriorate.
3.Regular inspection: During the fermentation period, it is necessary to observe whether the water along the edge of the altar has dried up, and replenish water in time to keep it sealed.
4.Avoid direct sunlight: Sunlight will destroy the fermentation environment and cause kimchi to change color or deteriorate.
5.Tips for using: Use clean and oil-free chopsticks when taking kimchi to avoid introducing foreign bacteria.
4. Frequently Asked Questions
Q: Why do my kimchi have white flowers?
A: White flowers are usually caused by the reproduction of yeast, which can be inhibited by adding a small amount of high-strength liquor or increasing the salinity.
Q: Can kimchi water be reused?
A: Yes, Laotan water has a better flavor. However, you need to add an appropriate amount of salt and spices before each use.
Q: Which vegetables are suitable for making kimchi?
A: In addition to the common cabbage and radish, you can also try cucumbers, peppers, ginger, garlic, etc., but you need to pay attention to the difference in pickling time of different vegetables.
By following the above steps, you can make authentic Sichuan kimchi. Not only are fermented foods delicious, they are also rich in probiotics, making them a good choice for a healthy diet. Take advantage of this wave of DIY food DIY at home and try it now!
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