1 "Northeast sauerkraut raw material: Chinese cabbage, which must be selected.
A big and strong cabbage is the best choice. Seasoning: pickling: wash the cabbage (or just remove the outer layer), and then divide the cabbage into two halves in the middle, so that water can penetrate and it is convenient to place.
Then turn it layer by layer and place it firmly. You can put some salt on each floor properly, and press it firmly, leaving no gaps between dishes. After putting it away, press a big stone on the top cabbage. Then pour in raw water.
After one month (about 20 days in some areas), pickled sauerkraut is well preserved. If the place where the sauerkraut jar is put is a little cold, it won't go bad for a long time. You can take it with you when you eat it. Note: 1. Cabbage is very important. Not all cabbages in any region are delicious when pickled, and the varieties in the same region are different. 2. Don't put the pickle jar in a hot place, just let it cool and make sure it doesn't freeze. It is best to use a big jar full of water in the countryside. Be sure not to accidentally put the oil in the pickle jar, and the pickles will go bad. 5. Not all regions are suitable for pickled sauerkraut, and the climate in China is northeast.
The sauerkraut in the north of the Yellow River tastes very different from that in the northeast. 6. It can't be pickled at any time, and in Northeast China, it can't be pickled until at least beginning of winter. 7. Now there is something called "sauerkraut fresh", which is similar to yeast. It is said that it will be delicious if sprinkled in a jar. 8. The sauerkraut in most restaurants is not delicious.
Because I don't know what it is made of, 1 2 days later, sauerkraut will be fast, and the taste is very bad, similar to the taste of acetic acid, but it is not sauerkraut at all. 9. Some people pickled sauerkraut, pickles, salted fish, bacon and smoked food with nitrate and nitrite. As bean sprouts say, it is easy to be poisoned.
I wonder if naturally pickled sauerkraut will be poisoned. 10, some people can't eat too much, sauerkraut is too angry to get angry easily 1 "Korean spicy cabbage raw materials: Chinese cabbage, salt, white vinegar, white sugar, garlic, garlic hot sauce, chicken essence. Practice: Chinese cabbage is washed with clear water, cut into 15mm square pieces, and the leaves can be cut into larger pieces and put in.
Quick to make, sour and refreshing. 2 "Rare dishes-spicy cabbage Ingredients: 2 kg of cabbage, 500g of radish, 20g of Chili noodles, 5g of celery, 20g of Chili noodles, 20g of shrimp paste, 200g of pears, 5g of Jiang Mo and 50g of refined salt. Production: (1) After washing the cabbage, cut the big one in half with 10% salt water.
The ratio of pepper noodles to water is 1: 1. 2. Stir well and set aside.
Cut the 1/3 part of radish into shreds, and cut the rest into two or three pieces. Cut the pear into large pieces, and cut the water celery into 3cm long.
(2) Add the evenly stirred Chili noodles, white sugar, shrimp paste, garlic, pear, celery, ginger, onion and salt into shredded Chinese cabbage, and evenly stir to make kimchi seasoning. (3) After the sauerkraut is washed, the sauerkraut seasoning is evenly spread between the leaves.
Spread a layer of radish in the jar, sprinkle a little salt, put the Chinese cabbage on the side, and then put the radish. Repeat several times until it is full. Finally, cover with a layer of cabbage and press it on the stone. After three days, pour the spicy cabbage soup and seal it.
After about three weeks, after pickled, the spicy cabbage is cut into 3~4 cm pieces and put on a plate, and then it can be eaten with a little spicy cabbage soup. 1 "Pickling method, you must first buy a pickle jar (this jar is special, there is a concave tray around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.
1. Wash and dry the jar first, put it in cold boiled water, add salt (put a spoonful of salt in a bowl of water), 2. Add pepper, garlic and pepper. 3. Wash radish, cabbage, kidney bean, cowpea, lettuce, pepper, cucumber, bergamot and other vegetables to be soaked, cut into pieces, dry them, and put them in a jar.
4. Cover it, pour water and seal it, and put it in a cool place. You can eat it in about a week.
After eating kimchi, you can continue new dishes in it. 5, the taste is too weak, you can add some salt and salt water.
If it is too sour, add a little white wine. 2 "Authentic Korean? ? Hey? Figure) Ingredients: 3 Chinese cabbages and 2 white radishes? L ingredients: half a packet of Chili powder, 5 onions, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon. Practice: 1, cut Chinese cabbage into pieces? K, salt water for about half a day, (bubble? Yes) 2. Shred the radish and cut the onion. 3. Enlarge the cabbage with a big basin? R dry, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well. 4. put it in a fresh-keeping box, let it stand for about one night (without water), and put it in the refrigerator to eat. R take some out and be careful not to touch raw water.
Note: 1, winter? r，？ Leave it for a whole day or so, that is, wait for the water to come out before putting it in the refrigerator. 2. Is Chili powder Korean? ? Yes, but can I mail it? 3. Can the prepared kimchi be cooked with kimchi noodles and kimchi? Where's the pickle water? . 3) The materials and methods of kimchi are as follows: Preparation materials: 1.
Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better.
Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.
2。 Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion.
Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.
3。 Pepper-Pepper contains many ingredients besides carotene and vitamin C.
Capsaicin has the functions of sterilization and sterilization, and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body.
Chili noodles used for pickling pickles.
How do families make kimchi?
Seasoning for making delicious kimchi: clear water.
. Ginger.
Smash it! ! Dried red peppers, onions! ! Dried tangerine peel, fragrant leaves, pepper and star anise! ! Vinegar or red vinegar! ! Salt, monosodium glutamate, chicken essence, sugar, there are only raw materials here, and there is no production procedure. What I want to teach you is not Sichuan kimchi. How to make Sichuan kimchi? Listen to me: Sichuan kimchi, in Chengdu, people call it sauerkraut. Almost every household makes their own sauerkraut. Even now, some peasant women have sauerkraut jars in their wedding dresses. Sichuanese like to eat Sichuan pork. No one can live without it. To make Sichuan kimchi, you must first have a container for soaking kimchi. There are jars of pickled vegetables in Sichuan. If there is no such jar, you can use a large bottle to ensure that it can be sealed at ordinary times and reduce air entry. Second, the sour salt water used to make kimchi. If your relatives and friends have Sichuan pickles at home, you can ask for some old salt water as a primer. If not, you can ask for it. Take a proper amount of tap water, add100g of salt, pepper, spices and a small amount of sugar to 500ml of water, and put them in a pot to boil. After natural cooling, pour into a container. You can use this salt water to soak sauerkraut. The dishes soaked several times before may not have the special flavor and taste of Sichuan kimchi, but they will gradually become more and more delicious in the future. Of course, you must use proper methods and manage them. Carrot, radish, cabbage, garlic, garlic moss, celery, lettuce, tender ginger, beans, cabbage. If you want to eat delicious kimchi, you need to pay attention to some daily management matters. First of all, choose fresh vegetables, wash them, dry them, and then enter the altar. Second, we should soak them as much as we eat. Third, we must grasp the brewing time. Carrots, radishes, cabbages, celery, lettuce and beans. Salt can be added at four o'clock in winter in about 48 hours. It is best to add the right amount of salt to kimchi every time. Fifth, a small amount of liquor and sugar can be added from time to time to increase the flavor and taste of brine. . .
How to make kimchi with cabbage
The cooking methods and functions of kimchi rolls are introduced in detail: home menu taste: sweet and sour technology: other kimchi rolls are made of materials: main ingredients: cabbage 55g, carrot 250g, seasoning: sugar 200g, fragrant leaves 2g, salt 4g, vinegar 15g, pepper 3g, clove 5g and pepper 2g.
Teach you how to make kimchi rolls. How to make kimchi rolls is delicious 1. Wash the cabbage and peel the old leaves; 2. Peel off the leaves inside layer by layer; 3. Wash and peel carrots, and cut them into silk with the thickness of match stems; 4. Put the two raw materials into a boiling pot, slightly scald them, take them out and let them cool for later use; 5. Spread the cabbage leaves separately and put the shredded carrots aside; 6. Roll into a finger-thick roll, one by one, and put it on a big plate; 7. Put water, cloves, peppers, fragrant leaves and dried peppers into the pot, and continue to cook for a while after boiling; 8. Then add sugar until the sugar is completely dissolved; 9. Leave the fire, then add vinegar and salt to adjust the taste; 10. after cooling, pour it on the vegetable roll and put it in the refrigerator for 24 hours before eating; 1 1. Before serving, take out the kimchi roll, cut it into oblique sections about 3 cm long, and put it in a pattern. The method of homemade kimchi introduces the cuisine and its effects in detail: private cuisine, spleen-invigorating and appetizing recipes, taste: hot and sour taste, technology: pickled homemade kimchi, making materials: main ingredients: Chinese cabbage 500g, pear 50g, glutinous rice flour 30g, seasoning: ginger 10g, garlic (white skin) 10g, Chili powder 30g, salt/0g.
Teach you how to make homemade kimchi and how to make it delicious. 1. Marinate Chinese cabbage with salt for 3 hours, take a small bowl, add rice flour, dilute it with a little water, pour a little water into the pot, pour rice soup, heat it, pour it out, cool it, and put the pear into a pulverizer to mash it for later use; 2. Add salt, ginger and garlic sauce, Chili noodles and pear sauce into the cooled rice soup, rub it on the Chinese cabbage layer by layer, and leave it for 3-4 days to make kimchi. The practice of kimchi introduces the cooking and its function in detail: private kimchi, kimchi, diet, spleen-invigorating and appetizing diet, diabetes diet, taste: salty technology: kimchi making materials: main ingredients: cabbage 400g, green pepper 400g, green beans 400g, cucumber 400g, lettuce 400g, seasoning: pepper 12g, onion 75g.
Teach you how to make kimchi, and how to make kimchi is delicious 1. Wash cabbage, green peppers, green beans, cucumbers and lettuce; Wash onion and ginger separately, cut onion and ginger. 2. Put 2,500 grams of clean water into the pot, add pepper packets, onion segments, ginger slices and refined salt, boil the pot and pour it into the tank for cooling.
3. Break the cabbage into large pieces; Green pepper cut into pieces; Cucumber and lettuce are cut into 6 cm long strips; Blanch the beans in boiling water for later use. 4. All the raw materials are soaked in pepper water, drenched with white wine, and covered. You can eat it for 2 days in summer and about 7 days in winter.
Tips for making kimchi: if the kimchi is ready, continue to soak, the original soup can be opened, and continue to use after cooling; Cabbage is also called cabbage. The practice of refreshing kimchi introduces the cooking and its efficacy in detail: private kitchen constipation recipe for the elderly, diet recipe for delaying aging, diet recipe for losing weight, taste: spicy technology: ingredients for mixing refreshing kimchi: main ingredients: cabbage 350g seasoning: pepper (red, sharp and dry) 15g, pepper 5g, white wine 5g, Chili oil 20g, salt 4g, sesame oil 5g and monosodium glutamate 3g.
Teach you how to make refreshing kimchi, how to make refreshing kimchi delicious 1. Cut the cabbage into large pieces; 2. Boil dried capsicum and Zanthoxylum bungeanum, and add Chinese liquor, refined salt and white sugar to make juice; 3. Pour the above juice into a jar, let it cool completely, and then pickle it with Chinese cabbage for two or three days; 4. Take out the soaked cabbage, add sesame oil, monosodium glutamate or Chili oil according to different tastes, and mix well to serve. Introduce the cuisine and function of Sichuan pickles in detail: Sichuan cuisine taste: sour and spicy flavor technology: other Sichuan pickles making materials: main ingredients: cabbage 500g, white radish 1000g, pepper (red tip) 75g, seasoning: vinegar 30g, ginger 40g, salt 30g, sugar 15g to teach you how to make Sichuan pickles. Wash radish, peel and cut into thin slices; Wash peppers, remove pedicels and cut into sections; Wash ginger, peel and slice.
2. Put Chinese cabbage, white radish, vinegar, ginger, pepper, sugar and salt into a clean and non-greasy crock, cover it and soak it for 2 days and 2 nights. Tips for making Sichuan pickles: 1. The jar for kimchi can be replaced by ordinary glass jar, but it must be very clean, and all the materials can't be stained with oil, otherwise it will stink.
You don't have to pour out the pickle juice. When the food is finished, continue to add cabbage and white radish. When the weather is hot, pickles can be kept in the refrigerator.
3. The seasoning for kimchi can be increased or decreased according to everyone's taste. How to make Russian kimchi materials: main ingredients: 5000g Chinese cabbage, 500g carrot, auxiliary materials: apple 150g seasoning: sugar 100g, 50g vinegar, 25g white wine 15g pepper, 20g salt, teach you how to make Russian kimchi, and how to make Russian kimchi is delicious. Remove the old yellow leaves from the cabbage, wash and shred.
Marinate and mix with100g salt, dry the water, and then hang the cabbage with boiling water. 2. Take out the apple, wash it and cut it into small pieces.
3. Mix sugar, vinegar, wine, salt and pepper into a marinade (add some water). 4. Mix the marinade with shredded Chinese cabbage, shredded carrot and sliced apple, put it in a jar, cover it and eat it in 4-5 days.
How to make family pickles?
One serving of Sichuan-style pickles 1 dried water for washing vegetables (microorganisms in the raw water make pickles rot). 2 Boil pepper, pepper, fennel seeds and fragrant leaves with white water, cool them and pour them into the pickle jar. Leave 4/ 1 space for bubbles and fermentation of vegetables. Pat ginger and garlic into the pickle jar. Pay attention to avoid the entry of raw water. Put the clean vegetables in the jar. Let the water pass through the vegetables. 5. Cover the lid and pour some white wine or cold water into the groove of the jar. 6. Put it in a place that is not directly exposed to the sun, 10-20 degrees Celsius, and ferment for more than ten days. During this period, the jar mouth will bubble from time to time. Too high a temperature will deteriorate. If it is too low, it is difficult to ferment. If it is winter, it is not enough to put it indoors, and the fermentation time will be prolonged. Do it. Put the inedible things in the refrigerator. Second, Korean spicy cabbage: sweet and sour appetizers, just don't eat too much on an empty stomach. (It's popular in South Korea now, but the practice is similar. Note that adding fruit and honey is more affordable than selling. Suitable vegetables: cabbage (the leaves are ok, but the taste is not crisp). The landlord wants to make cabbage. I haven't tried it at home 1 Wash the Chinese cabbage, cut it into small pieces suitable for the entrance, rub a small amount of salt particles on one side of the dish, and leave it for about two hours to let some water separate out. Be careful not to put too much, or the food will not be crisp. 2 ingredients: ginger, garlic and onion are all chopped. Chili sauce and orange peel (lemon peel and grapefruit peel are ok, just for the flavor of the dish). Add it according to your own taste. 3. Put the processed vegetables and ingredients together in a clean pickle jar. Seal with white wine or water. According to my own experience, the taste of fermentation is about 10 degree. It will be authentic in 20 days. It will be faster if the temperature is higher, but the sour feeling will not be so bad. Pay attention to the most nitrite in fermented vegetables on the seventh day, and wait until ten days later.
. .
How to make kimchi?
Composition:
White radish is a good food.
Eat two carrots together.
Eat two pieces of cucumber together.
Bright red pepper is about 10.
White vinegar is suitable for eating.
The right amount of sugar can be eaten together.
Proper amount of salt
Recipe practice:
1. Clean the sealed jar of kimchi and control the moisture for later use.
2. Prepare the ingredients, peel the white radish and carrot, wash the cucumber and fresh small red pepper, and control the moisture for later use.
3. Cut the white radish, carrot and cucumber into strips with similar sizes, and put them into a slightly larger container with fresh small red peppers and stir them evenly.
4. Sprinkle a proper amount of salt evenly on the prepared ingredients, take a clean tool, mix the salt and all the materials evenly, and marinate for one hour.
At this time, you can see that because the ingredients were salted for about an hour, a lot of soup was produced. Don't pour out the soup, just go on with the next operation.
6. Sprinkle a proper amount of sugar into the ingredients that have been salted before, stir well, and continue to marinate for one hour.
7. Pour an appropriate amount of white vinegar into the ingredients that have been marinated with salt and sugar and stir well.
8. Use clean tools to put all the ingredients into a sealed jar prepared in advance, and then pour all the soup into the jar together.
9. Cover the top cover of the sealed can tightly, put it in the refrigerator and keep it in cold storage for more than 20 hours.
10. At noon the next day, take out the sealed jar from the refrigerator. It's best to take out the ingredients from the bottom of the soup jar and give you a plate of sour, sweet, crisp and delicious kimchi!
How to make kimchi?
Sichuan kimchi can be eaten directly or as an appetizer. It is convenient, fast and cheap to make. Why not pickle an altar yourself?
The manufacturing method is very simple, as follows:
Materials required:
A pickle jar (there is a ring on it, which can hold water, and the upper ring of the jar holds water, which can play a sealing role without water at ordinary times), sorghum wine, pepper, pepper, anise (that is, star anise, also called anise), rock sugar and salt.
The specific manufacturing method is as follows:
1, culture pickle fermentation bacteria
(1) First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 10%-20% of the tank capacity, not too much.
Put a little more salt than usual when cooking, and it feels salty.
Put about 20 to 30 pieces of pepper, as much as possible, so that you can make a delicious dish.
(2) After the water is completely cooled, pour it into the vat, and then add one or two kaoliang spirits (more can be added in the vat).
Other wines can't. Kimchi bacteria actually come from sorghum wine, and wine is often added.
(3) Put more green peppers (long and strong dark green peppers, very spicy, used for seasoning) and ginger to increase the flavor of the dish. And these two dishes should always be kept in the jar. They have the function of improving the taste.
After 2-3 days, you can carefully observe whether there are bubbles around the green pepper. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!
(4) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured).
Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and produce sour taste with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.
Precautions:
The inner wall of the jar must be cleaned, and then the raw water can be dried or simply scalded with boiling water.
Never run water. Wash the green peppers and dry them. Never bring raw water.
Why can't we have fresh water? There is a simple reason. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria.
Second, brewing
Add aniseed and rock sugar first.
(1) Commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper, etc. Note: carrots and cucumbers are best eaten immediately after soaking, and taken out overnight, otherwise it will cause flowering in the altar (bubbles appear in pickled vegetable soup and gray skin appears on the surface).
(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.
(3) Put the cultured pickle juice into a jar, and the vegetables must be completely immersed in water, and then seal the jar mouth.
(4) Every time you add a new dish, you should add the appropriate amount of salt, and you will master it after several times of cooking. If there is more salt, it will be salty. If there is less salt, sauerkraut and sauerkraut soup will go bad easily.
After each new dish is added, the brewing time is different according to different dishes, up to one week.
Third, eat
(1) Pickled vegetables can be eaten directly after washing. You can eat pickles when you eat porridge, and a bowl of porridge can be finished soon.
(2) It can also be cut into small pieces and then fried, and the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. According to your own habits, you can use dried peppers, salt and sugar in the wok.
(3) You can mix them. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a period of time to squeeze out water, and add sesame oil, monosodium glutamate, coriander and so on. It is also a very good cold salad.
Fourth, the maintenance of raw juice.
It is best to add sorghum liquor (about half of A Liang) and rock sugar every 3 to 4 times.
Used raw juice can be reused, and the older the better. When you don't put vegetables, pay attention to adding salt inside. Don't dry the water on the jar and put it in a cool place. As long as it is preserved, kimchi juice can be used for 5 years.
After half a year, the original juice has a strong fermentation ability, and ordinary vegetables can be eaten in a day or so.
Special reminder:
First, the jar must be sealed, and it is best to use the one with a soil mouth. The upper edge of the jar is filled with water, which is essential for sealing. Be careful not to drop raw water into the jar when taking kimchi.
Second, don't touch the oil in the jar. Flowers will grow when stained with oil, and the vegetables in the jar will rot badly.
Finally, I wish you good health, and use China pickles containing lactic acid bacteria to regulate your stomach.
Method for making sweet and sour pickles
The method of homemade kimchi introduces the cuisine and its effects in detail: private cuisine, spleen-invigorating and appetizing recipes, taste: hot and sour taste, technology: pickled homemade kimchi, making materials: main ingredients: Chinese cabbage 500g, pear 50g, glutinous rice flour 30g, seasoning: ginger 10g, garlic (white skin) 10g, Chili powder 30g, salt/0g.
Teach you how to make homemade kimchi and how to make it delicious. 1. Marinate Chinese cabbage with salt for 3 hours, take a small bowl, add rice flour, dilute it with a little water, pour a little water into the pot, pour rice soup, heat it, pour it out, cool it, and put the pear into a pulverizer to mash it for later use; 2. Add salt, ginger and garlic sauce, Chili noodles and pear sauce into the cooled rice soup, rub it on the Chinese cabbage layer by layer, and leave it for 3-4 days to make kimchi. The practice of kimchi introduces the cooking and its function in detail: private kimchi, kimchi, diet, spleen-invigorating and appetizing diet, diabetes diet, taste: salty technology: kimchi making materials: main ingredients: cabbage 400g, green pepper 400g, green beans 400g, cucumber 400g, lettuce 400g, seasoning: pepper 12g, onion 75g.
Teach you how to make kimchi, and how to make kimchi is delicious 1. Wash cabbage, green peppers, green beans, cucumbers and lettuce; Wash onion and ginger separately, cut onion and ginger. 2. Put 2,500 grams of clean water into the pot, add pepper packets, onion segments, ginger slices and refined salt, boil the pot and pour it into the tank for cooling.
3. Break the cabbage into large pieces; Green pepper cut into pieces; Cucumber and lettuce are cut into 6 cm long strips; Blanch the beans in boiling water for later use. 4. All the raw materials are soaked in pepper water, drenched with white wine, and covered. You can eat it for 2 days in summer and about 7 days in winter.
Tips for making kimchi: if the kimchi is ready, continue to soak, the original soup can be opened, and continue to use after cooling; Cabbage is also called cabbage.
How to make kimchi?
Ingredients: Chinese cabbage 500g Accessories: pear glutinous rice flour 50g Seasoning: ginger 10g garlic 10g Chili powder 30g salt 15g homemade kimchi: 1. Marinate Chinese cabbage with salt for 3 hours, take a small bowl, put it into glutinous rice flour, add a little water to dilute it, and pour it into the pot. 2. Add salt, ginger and garlic sauce, Chili noodles and pear sauce into the cooled rice soup, rub it on the Chinese cabbage layer by layer, and leave it for 3-4 days to make kimchi.
See Boohee/shiwu/jiatingzizhipaocai for more information about homemade kimchi.
How do families pickle pickles?
The practice of kimchi 1 scalds the whole jar with hot water for disinfection.
It is important to pay attention to disinfection. This is the reason why kimchi cooked by many people tastes wrong. Putting the bottle mouth obliquely downward can control the water in the bottle to dry, and the bottle mouth downward can also prevent dust. If dust enters, the previous disinfection will be in vain.
3 Prepare a pot of clean water, add pepper, star anise and salt to make pepper salt water. Boil and cool for later use.
4 Pour the salt and pepper water into the cylinder, and pay attention to the dosage of 2/3 of the cylinder volume, leaving room for raw materials and air. Wash the assorted vegetables carefully, dry them and put them in the jar.
Adding ginger can make pickles have the fragrance of ginger, and you can also take ginger out as seasoning when cooking in the future. 7. Add medicine to the pot.
People who want to save trouble can add other people's kimchi soup or bought kimchi soup as a primer. If you want to eat chicken feet, you can cook them and put them in a jar for one night.
Cover and seal with water. If it takes a long time to brew, it should be sealed with wax.
A complete collection of kimchi practices
Kimchi knowledge introduction: Kimchi is a pickled product processed by wet fermentation, which is a kind of kimchi.
Kimchi is simple to make, low in cost, nutritious and hygienic, delicious and conducive to preservation. In China, Sichuan, Northeast China, Hunan, Hubei, Henan, Guangdong, Guangxi and other places, people have the habit of homemade kimchi.
Pickled vegetables are salty and sour, crisp and tender, bright and fragrant in color, appetizing and refreshing, which can stimulate appetite and help digestion. Nutritional analysis of pickles: 1. Pickles are rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestine, weaken the toxic effect of spoilage bacteria in the intestine, help digestion, prevent constipation, prevent cell aging, lower cholesterol and resist tumors. 2. Pepper, garlic, ginger, onion and other ingredients in kimchi can play a bactericidal role and promote the secretion of digestive enzymes; 3. Kimchi can also promote the absorption of iron by human body.
Supplementary information of kimchi: 1. Before eating kimchi, we should identify the quality of the finished kimchi. Qualified finished kimchi should be clean and hygienic, with the original color of fresh vegetables, rich aroma, tender and smooth texture, crisp taste, moderate salty and sour, slightly sweet and fresh, and still maintain the original special flavor of raw materials; All pickles with dark color, soft texture, no fragrance, too salty, too sour and too bitter are unqualified and should be rejected; 2. homemade kimchi should pay attention to fermentation time and consumption. Pickles that have not been eaten can't be poured into the jar to prevent kimchi pollution in the jar. 3. Winter is the best season to make kimchi, and it can be made in other seasons, but the quality is not as good as winter; 4. Kimchi is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. It is not only delicious and refreshing, but also nutritious. It is an indispensable main course on the Korean table.
A popular saying among Koreans is that rice without kimchi (Korean: kimchi) is not eaten by Koreans. This shows its importance.
The kimchi produced by each family has different tastes and nutrition. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi according to the season in spring. Cucumber pickles and radish pickles in summer; Spicy cabbage and pickled radish in autumn; All kinds of pickles in winter.
Kimchi is suitable for people: the general population can eat kimchi. Practical guidance: kimchi production method: 1. Wash and dry the water tank; 2. Add 2500g warm water, 50g refined salt150g, 25g pepper, 5g star anise, 50g white wine100g white sugar and 50g yellow vinegar; 3. Then, wash and dry the vegetables that need to be soaked, and put them in a jar for sealed soaking 1 and 2 days to get pickles.