chinese pickles

In preparing a Chinese dish, pickles are used or can also be eaten directly as an appetizer. In Chinese restaurants, pickling ginger and pickling pepper are most frequently used to prepare Chinese food.
Pickled foods deliver a punch of probiotics, live microorganisms that are good for digestion.

Key ingredients

  • 500g white radish
  • 250g beans
  • 200g carrots
  • 30g garlic
  • 50g ginger
  • 100g red pepper
  • 50g millet pepper
  • 2g bay leaves
  • 5g cinnamon
  • 20g pepper
  • 1g star anise
  • 20g liquor
  • salt
  • 30g rock sugar
  • 8g Mash juice

Instructions

  1. Process the ingredients, wash the white radish and carrots, and cut them into long strips without peeling them. Cut beans into long sections; cut off the roots of millet and red peppers; peel off garlic; slice ginger.

  2. Boil a pot of boiling water in advance, let it cool down naturally after boiling, and set aside.

  3. Take a kimchi jar without oil and raw water, and stuff all the cut ingredients into it. Then add the spices mentioned above, and finally add salt and rock sugar, and pour in the cold boiled water that has not been exposed to the ingredients.

  4. Add a tablespoon of high-grade white wine, seal it, and marinate it for about ten days. You can see that the beans are yellow and soft, and the radish is mild.

Summary

  1. All raw materials do not need to be peeled. After washing, dry them and cut them into strips. The length of the strips depends on the size of your pickle jar.

  2. Spice is the key to seasoning and marinating. It is indispensable! You can use cold-boiled water or pure water. Remember not to use raw water.

  3. The marinating time should not be less than ten days. If the time is too short, it will not be thoroughly marinated.

  4. The kimchi jar should be the one that fits tightly after being covered, which is more conducive to fermentation. Please do not open it in the middle of marinating. Otherwise, it will not be conducive to fermentation.

Tips:
For the first pickled kimchi, don’t throw away the old water. Keep it as an introduction. In the next production, you can add cool boiled or pure water, add the processed vegetables, and continue to brew.

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