Use the easiest way to make capers at home, master 2 tips and you can succeed in one time

 Homemade delicious capers  

Ingredients: cowpea, carrot, white radish, radish, celery, garlic, ginger, millet pepper, 2 star anise, 1 teaspoon Sichuan pepper, non-iodized salt, rock sugar, white wine, white vinegar

1. First of all, all kinds of vegetables should be washed, here I want to remind everyone that when cleaning, try to keep all kinds of vegetables intact, such as the bean tendon of cowpea should not be removed, so as to prevent water from entering the inside of cowpea, so as to avoid kimchi aquatic flowers or spoilage 

2, the vegetables used here are not fixed, basically you can put whatever you like to eat, I personally prefer to eat sour cowpeas, with a variety of vegetables are also a lot, you can choose according to your preferences. After washing all kinds of vegetables one by one, put them in a ventilated place to dry the moisture on their surface, remember to dry them all

3. Take advantage of the time to dry vegetables, let's prepare the accessories for making kimchi, which are non-iodized salt, rock sugar, white vinegar, white wine, star anise, and Sichuan pepper, among which the amount of non-iodized salt, rock sugar, white vinegar, and liquor has a certain proportion, and I put it at the bottom of the recipe in detail, if you are doing it for the first time, I recommend not to change it without authorization, and it will be successful to make it according to the specific proportion, as for star anise and peppercorns, a little bit of each can be done 

4. Pour the required water into the pot, pay attention to the pot at this time to ensure that it is clean and oil-free, turn off the heat after boiling the water, put in non-iodized salt and rock sugar in turn, stir until they are completely melted, and then cool naturally at room temperature, and then put the white vinegar and liquor into the pot and stir evenly after it is completely cool

5. After all the moisture on the surface of the vegetables is dried, you can put it in the container, and the celery can be cut into small pieces if it is crispy; Carrots, white radishes, and radishes can also be cut into slices or small pieces because of their large size; A cowpea roll is fine; The ginger can be put in whole or sliced, and after all the vegetables are added, the kimchi water that has completely cooled is poured into the container

6. The kimchi water in the jar must be submerged in all the vegetables, and a kimchi stone or a small container should be pressed on the top of the vegetables to ensure that the vegetables will not be exposed to the water

7. When all is done, cover the sealed lid and put it in a cool and ventilated place for natural fermentation 

8. The fermented kimchi has completely changed color, and you will smell the unique sour aroma of kimchi when you open the lid, so you should transfer the kimchi to the refrigerator to let it stop fermenting 

9. The acid of kimchi is different from any kind of acetic acid, it is lactic acid produced by lactic acid bacteria to decompose sugars in vegetables, lactic acid is not only not carcinogenic, but also has the effect of promoting digestion. If you like to eat kimchi, you must learn to make it at home, not only healthy, but also choose your favorite vegetables to make, and make it when you have time.

Tips:

1. First of all, it is necessary to determine the total volume of water that can be filled in the container for making kimchi, generally speaking, the amount of water is about 65% of the total volume after loading vegetables, and after the water volume is determined, 7% of iodized salt, 4.8% of white vinegar, 3.5% of rock sugar, and 1% of liquor. For example, if the amount of water in the jar is 1,000 grams, then 70 grams of non-iodized salt, 48 grams of white vinegar, 35 grams of rock sugar, and 10 grams of liquor.

2. If you like spicy food, you must put more garlic, ginger and millet pepper when making kimchi.