1. Raw material pretreatment: The fresh green and thick uniform celery leaves, washed, cut into 2 cm long sections, soaked with 210-4 copper chlorophyll solution for 6 ~ 10 hours, rinse with water, dry the surface moisture spare.
2. Prepare the kimchi altar: The altar is soaked in warm water for 5 to 10 minutes, rinsed with water, and finally rinsed with 90~100°C hot water for a short time.
3. Preparation of kimchi solution: Prepare kimchi solution with hard water such as well water or spring water, because calcium and aluminum ions in hard water can combine with pectic acid in vegetables to form pectate, which can prevent kimchi from softening. If there is no hard water, add 0.5% calcium chloride and 6% to 8% salt in normal water and heat to boil. After cooling, add 0.5% of liquor, 2.5% of rice wine, 3% of brown sugar (white sugar), and 3% of fresh red pepper. In addition, prickly ash, star anise, licorice, grass, orange peel, pepper and other appropriate amount of spices covered with white gauze back.
4. Into the altar pickles: the celery processing will be altar, layered compaction, into the spice bag, 10 cm away from the altar mouth, add a layer of red pepper, and then use bamboo stick raw materials, infusion of kimchi liquid submerged Raw materials, buckled with a bowl-shaped altar lid, in the algae covered sink into cold water or salt water, forming a sink seal.
5. Natural fermentation: Place the kimchi altar in a cool place and let it ferment naturally. When the lactic acid content reaches 0.6%~0.8%, kimchi is made. Generally about 15 days in winter.
6. Seasoning bagging: Take out the ripe pickle and immediately add the appropriate amount of ginger powder, garlic, sesame oil, monosodium glutamate, 0.25% nisin, or 0.02% benzoic acid. The packaging bag is made of aluminum foil composite bag that is opaque to light and good in barrier property and vacuum-packed.
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