Attention to hygiene and sanitization in advance when pickling, the whole process can not be brought into the raw water and grease, pickling with a ceramic altar or glass jar, sealed with water after sealing, pay attention to these key points, can let the pickle put a good year is not bad.

Paying attention to hygiene is the trick to pickling kimchi, whether it is the containers used for pickling, or pickled vegetables as well as the panels and knives used to handle the vegetables should be sterilized in advance to avoid any bacterial residue, or else pickling with bacteria will lead to bacterial growth, which can easily deteriorate the pickled kimchi. Before you start pickling kimchi, use high temperature to sterilize and dry the chopper and panel first, and then wipe the inside of the pickle jar with white wine and dry it in advance.

When pickling kimchi, the prepared vegetables should be rinsed with water and dried on the surface before putting them into the altar for pickling. In the process of pickling, not only to ensure that hygiene in advance of disinfection, but also to ensure that the whole process can not bring in raw water and grease. Because raw water is prone to residual bacteria, if the process of pickling into the raw water, it will allow bacteria to grow, leading to the deterioration of kimchi, and oil and grease is also an easy to lead to the deterioration of kimchi substances, so in the pickling process can not let them exist.

Pickling kimchi must choose the right pickling containers, try to use ceramic altar or glass jar, these two containers have stronger anticorrosive ability, pickling kimchi taste good and not easy to deteriorate, can be stored for a long time, try not to use plastic box or other material containers. Pickles with pickle altar, the mouth of the altar should be sealed, and it is necessary to put water around it to seal, to avoid the outside air into the interior of the pickle altar easily, resulting in the deterioration of pickles.

Pickle pickle also pay attention to preservation methods, if it is pickled in the summer pickle, it is necessary to put it into the refrigerator freezer pickle, if pickled in other seasons pickle, the need to put it in the sunlight can not be placed in the shade of a cool place to pickle, so that the pickle as soon as possible into the flavor, but also will not be because of the temperature is too high and the deterioration of the pickle, will be pickled after pickling the pickle texture, preserved for a year will not deteriorate.

This is a great way to get the flavor of kimchi as soon as possible, and not because of high temperatures.