Pickle jars can't be put on the balcony.
The secret of making kimchi is:
1. Choose a sealed clean jar or a sealed plastic box. (hereinafter referred to as pickle jar)
2. Boil clean water (in order to kill bacteria in the water) and cover it to cool. The amount of water depends on the number of vegetables. Water can drown all vegetables.
3. Pour cold water into the washed pickle jar. Put salt, it feels salty.
4, put a piece of rock sugar, the purpose is to keep kimchi crispy and delicious. Don't use white sugar and brown sugar instead.
5. Wash your favorite vegetables (white radish, white radish stalk, carrot, carrot, cabbage, celery, ginger, garlic, undamaged red pepper, long bean, lettuce, mustard, etc.). ), dry the water on the surface and put it in the pickle jar.
6. Water must be drained from the seal.
7. If it is just soaked, you can eat kimchi in about 7- 10 days in summer. 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, you'd better slice it.
Precautions:
1. The most important principle of kimchi is to ferment vegetables with anaerobic probiotics. Lactic acid bacteria are produced in the fermentation process, which produce sour taste with the maturity of fermentation, making kimchi more delicious.
So be sure to isolate external miscellaneous bacteria. If the bacteria in the air enter the pickle jar, it will destroy the pickle and anaerobic bacteria. White flowers will grow on the water, insects will grow out, kimchi will have a bad smell, and then it will go bad. At the same time, try to avoid oxygen entering the pickle jar.
2. According to the principle of 1, sealing is very important! Ensure that there is water at the sealing place of the pickle jar at any time (the role of water is to seal and prevent oxygen and miscellaneous bacteria from entering), and change the water once a week.
3. According to the principle of 1 strip, anaerobic bacteria like cool places. Therefore, the pickle jar must be placed in a cool and dark place.
4. According to the principle of 1, each opening time should not be too long, and it is best not to exceed 1 minute. The number of times you fish kimchi (that is, the number of times you open it) should not exceed three times a day. Because the more times, the greater the probability of entering the mixed bacteria and oxygen.
5. In order to prevent kimchi water from deteriorating, those: putting wine, garlic, dripping oil, etc. Are unacceptable methods that cannot fundamentally solve the problem.
6. If white flowers accidentally grow in kimchi, it's best to make kimchi again. If you can't bear to dump it, cover it and seal it with water. /kloc-Don't go to Kaifeng for 0/5 days. Because there will be lack of oxygen in it, and miscellaneous bacteria will die. White flowers naturally disappear. If the sour water has deteriorated or worms have grown, it is suggested that it can only be re-soaked.
7. People have the most bacteria on their hands. So don't go fishing for kimchi directly with your hands. Prepare a pair of chopsticks or a small sieve spoon that specializes in picking pickles.
8. Every time kimchi is fished out, it is best to eat it at the meal. Don't save it for the next meal.
9. Add salt and rock sugar every time you add vegetables.
Achieved the above points. The kimchi you made. It must be crispy and delicious. Acid water will not deteriorate even if it is used for 10 years, and the longer it is used, the more fragrant kimchi will be. After half a year, the original juice has a strong fermentation ability, and ordinary vegetables can be eaten in a day or so.
Where is the best place for kimchi irrigation at home?
Put it in the shade.
Should I put the pickle jar where I just put it?
Put it in a place where the sun can't shine, the temperature is cloudy. It's basically in the kitchen.
What should be put in the pickle jar?
Put green oranges and pears in the pickle jar to dilute the salty taste and make it not salty! The taste is more fragrant and the odor is removed!
How to choose a pickle jar, how to choose a pickle jar
Picking pickle jars should first choose dark pottery or fine magnetic pickle jars. The glass pickle jar is transparent and easy to observe, but it is easy to cause pickles to stink and deteriorate. Be sure to put it in a dark place when making it.
After determining the material, there is still a key problem, that is, the sealing performance of the pickle jar. Because making kimchi depends on the reproduction of lactic acid bacteria, which like anaerobic environment, the kimchi jar must be able to isolate the air.
So, how to test the sealing performance of kimchi jars? Try the following methods-
One is to take pictures. Lift the jar and look at the light to see if there is any bright eye in the jar from the mouth of the jar;
The second is listening. Listen to the jar mouth with your ears. The louder the buzz, the better.
The third is the key point. Fill half the edge of the jar with water, light a piece of paper or two, throw it into the jar, and then cover the jar. People who can suck water along the edge of the jar to the inner wall of the jar cover prove that the quality of the pickle jar is better, and vice versa.
The fourth is the bubble. Press the jar into the water and check whether there are sand holes and cracks on the inner wall of the jar, which leads to water seepage. It's better to be impervious to water.
The fifth is knocking at the door. Tap the altar with your hands and listen to the sound with your ears. The quality of steel sound is good, followed by empty sound, sand sound and broken sound.
Conclusion: The selection method of pickle jar is finished. To sum up, there are two key points. One is to choose a kimchi jar that is as opaque as possible, and the other is to choose a kimchi jar with good sealing. According to the above method, you can definitely pick out high-quality pickle jars. With a good pickle jar, it is possible to make delicious pickles.
Supplementary explanation:
In addition, there are glazed and unglazed pottery pickle jars on the market. Try to choose a glazed pickle jar, because the glazed pickle jar is not only beautiful in appearance, but also better in sealing.
If you cook a small amount of kimchi every time, you don't need to buy a kimchi jar at all. You can use a slightly larger glass bottle, as long as it can be sealed tightly and protected from light.
In life, many friends make kimchi with beverage bottles, which is also a very simple and economical method.
What kind of pickle jar is good?
It is best to choose a pottery pickle jar from shallow to deep. Attention should be paid to testing its sealing performance when selecting the type. Good dishes can only be cooked in opaque jars. How to test? Earth pottery altar, commonly used, how to choose, might as well teach you a few tricks. Take a picture first, lift the jar, look at the light, and see if there is any bright eye in the jar from the mouth of the jar; The second is to listen, the ear is attached to the altar, and the louder the buzz, the better; The third is to light a piece or two of paper and throw it into the altar. Then, the jar cover is fastened, and water is quickly poured from the top of the jar cover to the jar edge. At this time, if the water in the brim "glugs" a few times, it will be pulled out, which is a good jar.
What jar is good for Sichuan pickles?
Hello! First, you need to buy a pickle jar. Pottery jars are better than transparent glass jars. Of course, a glass jar without pottery is also good. The tightness of the jar is very important. When choosing, you should light a piece of paper or straw and put it in the jar, cover it immediately, and then add water to the jar string. If a large amount of water is sucked into the jar, it means it is a good jar. Buy it home, wash it and dry it.
Then there is the preparation of materials. Note that the most taboo of bubble vegetables is that oil pots and water and ingredients can't be stained with oil to make salt water. The materials to be prepared are:
1, pepper, ginger, garlic and red pepper (the above materials can be fresh or dried)
2, salt can buy kimchi salt, it is best to use kimchi salt can not buy ordinary.
3. Vegetables to eat, such as radish, green vegetables, cowpea, tender ginger, etc.
Material 1 is used to make brine. After a period of time, if the taste of kimchi is weak, these spices can be added, and of course celery can also be added.
The third is food. Generally, it is best not to soak cabbage and cucumber, and the salt water is not good. If you want to eat it, you can take some salt water and pickle it in a bowl.
Salt water is the essence of kimchi. Kimchi is delicious and must be protected. Check the strings regularly. If it is dirty, wash the rope. There is water in the string at any time. This is to keep the jar airtight. In addition, every time you take kimchi, be sure that no oil is clean.
The addition of salt is salty or light according to your own taste. Generally, it should not be too salty to turn into pickles. Without the sour taste of kimchi, you can't eat the fragrance.
In order to make kimchi more crisp, just add a little sugar or rock sugar.
If the surface of salt water is found to be white, a small amount of white wine can be added to kill miscellaneous bacteria.
If someone around has a pickle jar, you can ask for some salt water to put in your jar when you make it for the first time, so it will eat faster.
The dishes soaked for the first time are generally not delicious directly, so they can be taken out and thrown away or used for cooking.
Slowly, when the salt water inside is ready, the food is delicious.
Homemade kimchi recipes
Ingredients: Chinese cabbage, half celery, half carrot (not half carrot), 1 white radish, 1/4 radish, half salt, 1 teaspoon (5g) rock sugar, 10 Kangshifu mineral water, 1000ml pepper.
Do you have any good suggestions for the placement and decoration of family pickle jars?
Hello, my friend, very sweet. It is rare to raise loach in fish tanks. Hehe, you must be reluctant to eat. I'll give you some advice.
Misgurnus anguillicaudatus' food is mainly sundries in bottom mud, plankton, decaying aquatic plants and so on. Generally, it will eat fish food that freshwater fish eat. You can buy some fish food in the fishing gear shop. Loach is easy to raise. As long as there is water and mud, you don't have to worry about starving to death. The dirtier the water, the better, but it contains no chemicals. )
If you want to keep it clean, don't put the soil in it. But it doesn't matter if the loach is dirty. You don't need to keep the water clean all the time. Buy it some fish food. Very cheap. There are flowers and birds in the market. Enough for him to eat for a long time. Usually, you can tear up the leaves at home and feed them with minced meat. Ha ha. If you want to have leisure, go and dig.
Remember that water is tap water that has been dry for two days.
It's all typed word for word. I hope I can help you. If in doubt, please answer in time. I hope you can raise your little loach well. Ha ha.
The pickle jar is too big, so there is less water for the first time. Does it matter?
No, you should put less water at first, but it must be boiled water and you can't get oil.
Where should I put the pickles?
Hello, pickles can be put directly in fertilized eggs. Cover it and put it in the refrigerator. Just pinch it when you eat.
If the temperature is low, put it in a dark place indoors.