The most common salt is enough for the seasoning of pickle water, and try not to use nutrition-fortified salt. If you pay attention to it, you can go to the supermarket to buy a pack of special pickle salt, also called pickled salt. This kind of salt is coarse salt, which is different from refined salt, not in powder, but in large grains. Pickled vegetables soaked in salt are more refreshing and not easy to soften. It is not fragrant enough to put salt in kimchi water, but four more things should be added: brown sugar, pepper, pepper and ginger. Adding a little sugar to salt water doesn't taste sweet, but it is much more fragrant than that without sugar. Adding brown sugar tastes better than adding white sugar, and the color of the soaked food is better. Zanthoxylum bungeanum can add flavor to pickle water, and it can also play a role in sterilization. You can't eat hemp with twenty or thirty prickly ash in a jar of vegetables, so people who are afraid of hemp don't have to worry. For the first time, pickle jar should be seasoned with some pepper and ginger. There are no fresh peppers and ginger, but dried peppers and ginger are ok. Soaked ginger can be fished out for cooking, ginger is tender, shredded and sliced, and old ginger can be chopped and fried. Maintenance of kimchi water 1. Maintenance of kimchi water: First, maintain proper taste; The second is to prevent flowers. 2. If you feel that kimchi is too sour, add a little salt. If you feel salty, just add some sugar. 3, pepper and ginger are the most nourishing kimchi water. If you feel that the soaked vegetables are not fragrant, add some pepper and ginger. 4, carrots, celery, sugar cane are all salt water, can be soaked in the jar for a long time, used for seasoning, generally do not eat. 5, fresh perilla leaves can improve the taste of salt water, just put a few plants. Some dishes are bad salt water, which will affect the fermentation and taste of salt water, but it is not suitable to soak them for a long time. Such dishes are generally vegetables with relatively high water content, such as cucumber, cabbage, eggplant and watermelon peel. These dishes are suitable for diving kimchi, which should be fished out and eaten within half a day to one day. 6, kimchi is the most hygienic, and it can't be polluted at all. Once it is polluted, kimchi water will grow flowers, that is, white film will grow. This white film is hops, which can decompose lactic acid bacteria. If there are more hops, the soaked vegetables will become soft or even rotten. If kimchi grows flowers, its white film should be removed in time, and then some white wine should be put to sterilize it. 7. There are several points to pay attention to in preventing kimchi from blooming: every time you put a new dish, you should add some salt, as much as you want, and the key point is to put it. Be sure to prepare a new pair of chopsticks separately, especially for kimchi fishing. Used chopsticks will inevitably have oil even if they are washed clean. Tips for China Eating Net: All rights reserved, please indicate the source statement: This article and all recipes, articles, knowledge and data published in China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom are borne by you personally. China Eating Network "Dining Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.