Bitter taste means that there are mixed bacteria in the kimchi, and the kimchi is bad and can't be eaten. It is recommended to soak it again.

The secret of making kimchi is:

1. Choose a clean jar with good sealing or a plastic box with good sealing. (hereinafter referred to as pickle jar)

2. Boil clean water (in order to kill bacteria in the water), cover it and let it cool. The amount of water is determined by the amount of vegetables. Water can drown all the vegetables.

3. Pour the cool water into the cleaned pickle jar. Put salt, it feels salty.

4. Put block-shaped rock candy in order to keep kimchi crisp and delicious all the time. Do not use white sugar and brown sugar instead.

5. Wash your favorite vegetables (white radish, white radish stalk, red radish, carrot, cabbage, celery, ginger, garlic, undamaged red pepper, long bean, lettuce, allium chinense g.don, baby cabbage, mustard, etc.), dry the water on the surface, and then put them in the pickle jar.

6. Water must be drained from the seal.

7. If it is freshly soaked, it will take about 7-1 days in summer to eat kimchi. Winter is about 15 days. In the meantime, don't open it easily. The number of anaerobic bacteria in the newly soaked water is still relatively small. It is best to soak cabbage for the first time, because it is the easiest to cook. If you soak white radish for the first time, it is best to slice it.

Notes:

1. The most important principle of pickled vegetables is to ferment vegetables with anaerobic probiotics. Lactic acid bacteria are produced in the fermentation process, and sour taste is produced with the maturity of fermentation, which makes kimchi more delicious. Therefore, we must isolate the external miscellaneous bacteria. If mixed bacteria in the air enter the pickle jar, it will destroy pickles and anaerobic bacteria. White flowers will grow on the surface of the water, worms will grow, kimchi will have an odor, and then it will go bad At the same time, try to avoid oxygen entering the pickle jar. If too much oxygen enters, it will also kill anaerobic bacteria.

2. according to the principle of article 1, sealing is very important! Make sure that there is water at the sealing place of pickle jar at all times (the function of water is to seal and prevent oxygen and miscellaneous bacteria from entering), and change clean water once a week.

3. According to the principle of Article 1, anaerobic bacteria like cool places. Therefore, the pickle jar must be placed in a cool and dark place.

4. according to the principle of article 1, the time for opening each time should not be too long, preferably not more than 1 minute. The number of times you fish kimchi every day (that is, the number of times you open the seal) should not exceed 3 times. Because the more times, the greater the probability of entering mixed bacteria and oxygen.

5. In order to prevent the pickle water from going bad, those methods, such as putting wine, garlic, dripping oil, etc., can't fundamentally solve the problem and are not desirable.

6. If white flowers are accidentally grown in kimchi, it is best to make kimchi again. If you can't bear to dump it, cover it and seal it with water. Do not go to Kaifeng for 15 days. Because there will be a lack of oxygen in it, miscellaneous bacteria will die. White flowers naturally disappear. If the sour water has gone bad or bugs have grown, it is suggested that it can only be re-soaked.

7. There are the most bacteria on people's hands. So don't go fishing for kimchi directly with your hands. Prepare a pair of chopsticks or a small screen spoon that specializes in picking pickles.

8. Every time you take out kimchi, it is best to finish it at the same meal. Don't save it for the next meal.

9. Every time you add vegetables to it, you should add salt and rock sugar. Achieved the above points. The pickle you made. It must be fragrant, crispy and delicious. Acid water will not go bad even if it is used for 1 years, and the longer it takes, the more fragrant the kimchi will be. The fermentation ability of the original juice after half a year is very strong, and ordinary vegetables can be eaten only after soaking for about one day. What's the reason why radish is bitter?

The details are not right. Boil the water with cold water, and give less sugar when you just soak it.

1. Wash and slice the radish, add salt and marinate it for one hour, and then put it in a ventilated place to dry it semi-dry;

2. Add a little soy sauce, pepper, star anise, dried red pepper, sugar and white wine to the pot and let it cool

3. Put the dried radish slices into the sauce and marinate for one week. Radish and pickles, What's delicious with

1 white radish

1g Chili sauce

Accessories

1g salt

sugar

1g white vinegar

2g ginger

appropriate amount of pickled white radish

1 Chili sauce

2.

Wash the white radish and cut it into pieces

3.

Put it in a pot, add salt, sugar and white vinegar

4.

Stir well, add Jiang Mo, and pickle for more than 2 hours

5.

Take the pickled radish pieces, control the moisture and put them into cooking. Pickle for more than 2 hours, and put it in the refrigerator for one night, which is better.

8.

This is pickled white radish, which can be stored for 3-5 days in cold storage.

9.

Dish it and serve it.

Cooking skills

1. The amount of salt, sugar, white vinegar and Chili sauce during pickling can be adjusted according to your own taste.

2. It is better to use white vinegar or rice vinegar. Vinegar is not recommended. Pickles pickled with vinegar are too strong. What causes the bitter taste of pickled Sichuan pickles

According to experience, there is more salt. If you want to be sour and crisp, you should add salt appropriately, not too much. What is the drama of radish and kimchi?

synopsis of the story:

Zhang Siya, who was brought up by monks in a temple since childhood, is a cheerful and active girl. Looking forward to the life in the metropolis, she was caught again in the ninth escape. But this time the abbot finally let her leave the temple. The excited Siya came to Seoul and worked in a big hotel. I didn't expect the son of the president of this hotel, Park Jae-woo, who is also the head of the planning department of the hotel, gives her a hard time everywhere ...

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Diversity introduction:

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how to make radish and kimchi

main ingredient

white radish

5g auxiliary material

Korean Chili powder

moderate salt

moderate onion

moderate ginger

moderate garlic

moderate garlic

.

2. Wash the radish and cut it into small pieces. Add salt and marinate for 3 minutes.

3. Chop the onion and ginger.

4. cut up the pears and put them in a big bowl.

5. add chopped onion, ginger and garlic, and stir the chili powder and sugar evenly.

6. add white vinegar and mix well. Into Chili paste.

7. Squeeze the pickled radish pieces to remove water and add them to the pepper paste.

8. stir well.

9. put it in the refrigerator and marinate it for one day to taste better.

Pickles and radishes are cleaned and changed into pieces, put into a crock, add salt, pepper, red pepper and Sichuan pickled pepper, put into Erguotou, and then purified water. Pickled radish and kimchi can be eaten in 3 days.

Ingredients:

radish-like food, celery-like food,

onion-like food,

salt-like food,

fish sauce,

garlic,

ginger-like food,

recipe:

1. Marinate with salt for 2 hours, and rinse the salt with cold boiled water

3. Fish sauce

4. Mix the fish sauce with garlic, ginger and sugar for later use

5. Mix all the ingredients and put them in the refrigerator, and they will be edible after 3 days

6. Simple, just wait for a long time; My son once wrote an article called "learn to wait", which is the most appropriate for this waiting process, hahaha!

1. Wash the white radish, scrape off the skin and cut it into 2.5 cm square pieces. After washing the shallots, cut them into 3cm long sections. Peel garlic, pat it flat and chop it into mashed garlic

2. Put the radish into a container, sprinkle large grains of salt on the surface of the radish, stir it, and pickle it for about 3 minutes

3. Put the radish into a hedge to control the water in the radish. Put the radish in another container, sprinkle with coarse pepper noodles and fine pepper noodles, add garlic paste, shrimp paste, pear juice, ginger juice, white sugar and onion, and mix well. 4. The prepared radish pickle can be eaten immediately, but it will taste better if it is preserved in a sealed box at room temperature for one day. How to make radish pickle

1. Cut the radish into pieces, which should be 3 cm square. Sprinkle in salt and mix well with gloves

2. Mix flour with water, cook over medium heat to make batter, and cook for 8-9 minutes. Put it on the windowsill to cool.

3. Wash onion, ginger, garlic, leek, apple and onion, mince ginger and garlic, and cut onion and leek into inches. Peel the apple and dice it. Dice the onion.

4. After the batter is cool and not hot, sprinkle the Chili noodles into the batter one by one, and mix evenly with gloves, without pimples. Then add the minced ginger and garlic and stir well. Finally, sprinkle shallots and leeks in. This time, stir it for a while, so that the onions and leeks can be fully tasted.

5. Take out the radish and wring it out after the time is up, and wring it out as much as possible. This job is not easy to do, and my husband ended up naked.

6. Sprinkle the apple and onion sugar into the radish, and then stir in the Chili sauce mixed in front.

7. put the stirred radish into a corrosion-resistant container, add plastic wrap and ferment at room temperature for 2 days.