Mention of kimchi, people can't help but think of Sichuan kimchi, or Korean-style kimchi, Sichuan kimchi is generally soaked in canned peppercorn brine, not mixed with too many condiments, is completely a simple and pure taste of vegetables. Kimchi is a fermented food with vegetables as the main ingredient and various fruits, seafood and meat ingredients as the ingredients. Whether it is Sichuan kimchi or Korean kimchi, it is necessary to pickle fresh vegetables with low concentration of brine, which produces a sour taste after fermentation by lactic acid bacteria, thereby isolating the air and playing a role in long-term storage.
Because kimchi contains a certain amount of lactic acid bacteria, it can promote digestion, appetizer, fat loss and other effects. Although the production process of kimchi is not particularly complicated, but there are certain requirements for the fermentation environment, and the production should ensure an oil-free and water-free environment, the fermentation time generally takes more than a week, and the kimchi can be eaten, so the production process is still difficult. Many people don't dare to try the two processes of pickling and fermentation when they hear about them. Although Cong Cong was born in the north, he especially likes Sichuan's kimchi, and every time he goes to Sichuan, the most memorable thing is the small plate of kimchi. Northerners are not good at the production process of kimchi, but are more good at pickled pickles or pickled sauerkraut, Congcong's hometown is relatively close to Changbai Mountain, so there are many Korean kimchi. But Congcong still likes the sour, spicy and crisp taste of Sichuan kimchi.
By chance, Cong Cong learned a taste similar to Sichuan kimchi of the pickled radish, this production method is really super simple, no pickling without fermentation, although not authentic, but really very convenient, the brewed radish can be eaten the next day, no need to wait until fermentation, and the production process is very fast, the kitchen Xiaobai or office workers can easily grasp, let's take a look at the production method together.
【Ingredients】 1 white radish, millet pepper, peppercorns, 1 small piece of ginger, 300 grams of white vinegar, 80 grams of light soy sauce, 150 grams of sugar.
【Operation process】In the first step, the white radish is washed with water, and the white radish is cut into four sections longitudinally with a knife, and cut into thin slices of about 3 mm along the cross-section. White radish should be selected fresh, it can not be hollow inside, nor can it lack water, otherwise the taste of the soaked radish is not crisp.
The second step, prepare the appropriate amount of millet pepper, peppercorns, ginger washed, because these ingredients play a role in seasoning, according to personal taste to grasp the amount of how much, because Cong Cong likes to eat spicy, so millet pepper put a little more, the amount of pepper should not put a lot, because the pepper after soaking the hemp will be very heavy, so it is best to put no more than ten grains.
In the third step, the millet spicy is cut into small pieces and the ginger sliced for later.
The fourth step, prepare an oil-free and water-free bowl, first pour 300 grams of white vinegar, because our formula has not been fermented, white vinegar will play the role of lactic acid bacteria to regulate the sour taste, vinegar can not use aged vinegar or balsamic vinegar, because white vinegar does not contain other added ingredients, vinegar purity is very high, and there is no special taste.
The fifth step, white vinegar poured into the soy sauce and sugar stirred evenly, kimchi juice is adjusted, soy sauce is to play the role of salt, some people are accustomed to marinating radish with salt in advance, and then use sugar and vinegar to bubble, radish is salted will lose moisture, lose the crisp taste, so here with soy sauce instead of salt, eliminating the need for pickling this step, both time-saving and retaining the crisp taste of radish.
In the sixth step, pour the kimchi juice into the container and put the radish slices into the kimchi juice. Finally, add millet pepper, peppercorns, ginger slices to brew overnight, and you can eat it the next day.
【Precautions】1, radish should be fresh, do not hollow or lack of moisture, otherwise the kimchi taste is not crisp.
2, the white vinegar in the kimchi juice can not be replaced by other vinegars, white vinegar is best to choose no degree, because some white vinegar will be mixed with alcohol, do not choose to bring alcohol.
3, the amount of sugar in the kimchi juice must not be reduced, because the amount of vinegar is very large, and the finished product will be very sour when the amount of pond is reduced.
4, the role of soy sauce is to make the sweet and sour taste more distinct, so the soy sauce does not need to add a lot, add more to affect the color, will be noisy, but can not not be put, because only the sweet and sour radish taste will be very light, the finished product is not delicious.
5, the most important point, all containers must be oil-free and water-free, especially oil-free, because the oil will make the kimchi deteriorate and the storage time will be shortened.
6, kimchi at room temperature for one week, refrigerated for half a month, because it has not been fermented, so the shelf life is short. Because of the convenience of production, you can eat fresh bubbles, kimchi juice soaked twice to replace the new, can not be used for a long time.
Sour and spicy refreshing lazy kimchi radish is ready, this article by Cong Cong food original, welcome to pay attention, take you along with long knowledge.