Generally, when I make my own kimchi, the best ratio of salt to water is 1:12.5, i.e., 80 grams of salt for every 1 kilogram of water.

Sichuan kimchi is a typical representative of Chinese kimchi, which is salty and sour in taste, crisp and tender in texture, bright in color and aroma, and can enhance appetite and help digestion, with a salt content of about 8 percent.

The specific method is as follows:

In fact, the method, to say the least, is very simple...

Raw materials: Chinese cabbage, cabbage, carrots, cowpea horns, garlic scapes

Seasoning: salt, pepper, millet pepper, tap water

Method:

1. Choose and clean all kinds of vegetables, cut them into small portions of suitable size and set aside.

2. Prepare a suitable size of the glass jar, I this is 2.3L, family use size is more appropriate, clean, spare.

3. Put the vegetables into the glass jar in turn, add salt, pepper, pepper, pour tap water to no vegetables, cover and seal, about a week or so can be.

Warm tips

1. Do not dip into the oil throughout.

2. Hard vegetables are more time-consuming, put them at the bottom of the jar, such as carrots; cabbage, cabbage and other leafy vegetables are easier to cook, put them on top. It's easier to pick them up this way.

3. Salt, I used the common salt used at home for stir-frying, and did not use the special pickle salt.

4. What I didn't expect is that hard white radish is not suitable for kimchi, pickled out very soft, very salty, not crunchy at all, not delicious.

5. You can also put a little celery, green chili.

Summary and reflections

Tried for about a month, soaked several sets, are so particularly tasty taste, not bad. Calm down the excitement, seriously do a little summary and comparison ......

1. Previously, I was using pure water or cool white water, vegetables are also washed and dried, I hope there is no any bacteria. However, kimchi is actually a probiotic fermentation process. This time I used tap water, so perhaps, the mistake was one of the reasons for the success.

2. In the past, I put green chili peppers in my kimchi, but this time I used millet peppers. Perhaps, the high spiciness of millet pepper has a certain insecticidal effect, this may also be one of the reasons.

Finally, I hope that my friends, the courage to try, are successful!

After all, the sour, spicy and numbing kimchi is just too good!

Other practices are as follows:

Preparation of ingredients:

Cabbage, water carrots, carrots, celery, salt, cold water, sugar, peppercorns, pickled peppercorns, white wine

Particularly the way to do it:

1. First, prepare a washed cabbage, cut the cabbage from the center, and by the way, the root is cut off! Then directly tear the cabbage into pieces with your hands, with hand-torn cabbage irregular shape, only more easy to taste delicious, and then tear the cabbage all clean, and then placed on top of a breathable tool to completely dry the water.

2. Prepare some water carrots, carrots and celery, also clean, put on the top of a breathable tool to dry water spare.

3. This time all the vegetables dry water, cabbage into a water-free oil-free clean basin, the water of the celery is also cut into long and short sections, the water radish cut into the same thickness of the long, cut and poured into the basin, carrots are also cut into long strips to put inside the basin.

4. Then add a little salt to the pot, put on disposable gloves, directly with your hands and mix well, stirring well, and then put aside to marinate for half an hour, kill the water inside.

5. Take another pot, this pot into the cooled cold water, then add salt, sugar, water and salt ratio is 10:1.4, add a small handful of peppercorns, and then add a small bowl of peppercorns and peppercorns into the water and mix well.

6. Then pour the seasoning water into a clean jar prepared in advance, this jar should not be stained with raw water and oil.

7. This time the vegetables pickled, the inside of the pickled out of the water poured out, and then pour these vegetables into the tank inside, and then add a few drops of white wine into the tank, here add white wine has the effect of sterilization, and finally covered with a lid on the cool, dry and sealed preservation, a week after the opening can be eaten.

8. This makes the kimchi sauerkraut refreshing, appetizing and tasty meal, like friends can do it yourself to try.

Nutritional value

Kimchi efficacy and role of more, can play an appetizer and digestion, protect the role of the stomach. Because lettuce by lactobacillus fermentation will produce micro-acid when eaten, and kimchi is rich in lactic acid, can stimulate the digestive glands to secrete digestive juices, but also help the digestion and absorption of food. Eating kimchi can also increase intestinal probiotics, can inhibit intestinal bacteria, can reduce the incidence of intestinal diseases, but also improve the body's immunity.