First, the choice of material Pleurotus 40kg, cabbage, cucumber, cabbage, celery, carrots, green peppers, lentils, 10kg, white wine 1kg, fresh ginger, pepper, salt amount. Also according to different flavors, flexible control of the ratio of raw materials. All raw materials must be fresh, free from decay, mildew, and impurities, all of which are edible parts.
Second, the processing method
1. Take the newly picked Pleurotus ostreatus, retain about 2cm of stipe, remove impurities, put it in boiling water and boil for 5-8 minutes, keep turning, be sure to heat evenly, remove and immerse in flowing cold water, take out after cooling Drain. Celery cuts leaves and roots, carrots remove leaves and hair roots, green peppers remove handles and seeds.
2. Rinse all raw materials (except Pleurotus ostreatus) with tap water, and drain the water on a bamboo sieve. The celery was cut into 2 to 3 cm long pieces with a stainless steel knife, and the remaining materials (including oyster mushrooms) were cut into strips or sheets 4 to 5 cm long.
3. The cut various raw materials placed in a bamboo sieve, in the sun for 1 to 2 hours, and then placed in a large container, add white wine, fresh ginger and pepper, mixed together, Serve semi-finished products.
4. Put the semi-finished products into a clean kimchi altar or large vat, and then pour the salt water into the cooled salt. It is advisable to use 1~2 cm of raw material for the brine. The amount of salt water must be moderate, too little effect on the quality of kimchi, uneven fermentation, and sometimes odor altar; too much to make the fermentation time longer.
5. After installing the altar (or cylinder), immediately cover and seal. Sealed with water, but generally used lime and yellow mud to wipe the gap between the altar and the cover, to ensure that the altar or cylinder is in an anaerobic state is appropriate. The jar or jar is then subjected to natural fermentation at a temperature of 15 to 25°C. After 10 days, it can be fermented and ready for consumption.
Third, the packaging will be fermented finished products, into a non-toxic polyethylene or polypropylene plastic bag, using pasteurization sterilization treatment, and then seal the mouth or sealed after the mouth can be sterilized, if any The conditions can be vacuum sealed bags, the effect is more ideal. Excerpted from: "Adviser on Making Farmers Rich" 2006.12
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