Seven Secrets for Perfect Pickles

Kimchi, I tried it for the first time in the south.Rice noodles were dotted with a tangy green bean pods sourness chili At first, there was some reluctance, but after eating it for several days, I developed a liking for it. What kind of flavor is that? It's the taste that can make you give up breakfast,yet you cannot bear to abandon your kimchi in the morning. I tried making it a few times myself, and failed each time; no matter how neatly arranged the vegetables were,

they always turned rotten. One day, out of curiosity, I took drastic action, putting several pounds of green vegetables in with three or four pounds of salt.

The result was that by spring, they looked so inviting like specimens in a laboratory,

but no one dared to bite into them due to their repulsive appearance. Later, after seeking advice from some friends, I learned that kimchi is like a simple child. Don't use complicated methods or harsh techniques; just understand its nature and remember a few key points to make tasty and appetizing kimchi. The key steps are: no oil, no rawness, and no air.1 No Oil: The container and the vegetables must not have any trace of oil.

Clean the vegetables thoroughly and drain them before placing them in the jar. Make sure the kimchi crock is rinsed with hot water and allowed to dry naturally;the pot for boiling water and the wooden stick used for stirring should also be cleaned until they are completely free of any oil, as contact with oil will spoil the kimchi.

2 No Rawness: Boil the water used for the brine, add about 80 grams of salt per kilogram of water, dissolve it and cool it down before adding the vegetables. For stem vegetables, wash and dry them first, sprinkle with salt, marinate for about an hour, then rinse again and dry before placing in the kimchi jar.3 No Air: Pack the vegetables tightly to minimize air space. The liquid should cover the vegetables nearly up to the mouth of the jar. Pour cold water into the water slot around the lid, place it on top to block out any incoming air, and store in a cool place no higher than 18℃. If the water evaporates,

replenish it with cold boiled water immediately. As long as these points are followed, the vegetables will not spoil or rot; within about a week, you can enjoy crisp and refreshing kimchi. By the way: adding a little high-proof alcohol can reduce acidity;adding two or three spoonfuls of honey can help preserve it and make it crunchier;adding some eight-clove dried Sichuan pepperslices can adjust the flavor. It's like someone has set out on a journey, taking a deep breath; what kind of rhythm to follow now is up to you.