Kimchi recommended Zongjiafu, chili sauce clean garden, if the Korean food a little research nails, these two brands must have heard of. May as well try, wish you success!
xiexie wangcaina
Question 2: What are the top ten pickle brands in China? The specific is not clear Oh, but the authentic Sichuan pickle brand Jixiangju is China's top ten brands of pickles.
Question three: what brand of Sichuan kimchi is delicious There are many kinds of kimchi, the most common is Sichuan kimchi and Korean kimchi. Generally do kimchi with cool white water, neither hot water nor raw water. To introduce you to two kinds of kimchi:
Sichuan kimchi production method is very simple,
Materials:
Kimchi altar a (the upper edge of the rim, can be loaded with water, altar of the upper edge of the mouth is loaded with water, and usually the water can not be missing, in order to play a sealing effect), sorghum and white wine, peppercorns, chili peppers, dai ming (that is, aniseed fennel, also known as fennel), rock sugar, salt.
Production method:
I. Cultivation of kimchi fermentation bacteria
(1) First of all, put some peppercorns in cold water, the right amount of salt, and then boil the water. The amount of water is about 10-20% of the capacity of the altar, not too much.
Salt a little more than usual cooking, feel very salty that is.
Peppercorns put about 20 to 30 grains, try to put more, so that you can soak a very fragrant dishes.
(2) When the water is completely cooled, fill the altar, and then add one or two sorghum wine (large altar can be appropriate to add more).
Other wines do not work, pickle mushrooms actually come from sorghum wine, and wine is often added.
(3) put green pepper ( is the kind of long and sturdy dark green chili pepper, very spicy, flavored with), ginger can be put more, increase the flavor of the dish. And these two kinds of vegetables to keep the altar has been there, they have the role of flavor.
2-3 days later you can pay attention to watch carefully to see if there are bubbles formed around the green pepper, the beginning of one to two very small bubbles, do not pay attention to observe almost invisible. If there are bubbles, even one bubble, it means that the fermentation is normal, and when the green pepper is completely yellow, put it for another 2 to 3 days, it's done!
(4) the original juice of kimchi is so good (kimchi bacteria culture).
Kimchi bacteria belong to anaerobic bacteria, pay attention to the altar mouth seal is very important. Kimchi with fermentation, produce antibacterial effect. In the fermentation process to produce lactic acid bacteria, and in the maturation of the fermentation with the production of sour flavor, not only make kimchi more delicious, but also inhibit other bacteria in the altar, to prevent abnormal fermentation.
Note:
The inner wall of the altar must be washed clean, and then dry the raw water, or simply scalded with boiling water will do.
Absolutely no raw water. After the peppers have been washed, they must also be dried, absolutely no raw water.
Why can't there be raw water? The reason is very simple, tap water (raw water) contains stray bacteria, and the chlorine in it will kill the pickle bacteria.
Second, soaking
First, add the dashi, rock sugar appropriate amount.
(1) commonly used kimchi raw materials: carrots, cowpeas, gaiwan, sub ginger (purple and red young ginger), chili peppers and so on. Note: carrots and cucumbers are best to soak and eat, take out after a night, otherwise it will cause the altar raw flowers (kimchi soup foam, gray skin on the surface).
(2) After washing the vegetables, cut into large pieces or strips (not too small), dry the water.
(3) Put the cultivated kimchi original juice in the altar, the vegetables must be completely submerged in water, and then seal the mouth of the altar.
(4) every time you add a new vegetable to add the corresponding salt, to the right amount, do a few times will grasp. If the salt is too much, it will be salty, and less, the vegetables are acidic, and the pickle soup is easy to deteriorate.
Each time you add a new dish, according to different dishes, the soaking time is not the same, the longest time a week.
Third, edible
(1) pickles can be washed and eaten directly, eat congee on pickles, a moment to eat a few bowls of congee.
(2) can also be cut into small pieces and then stir-fried, kimchi unique flavor more prominent. Into the pot up to 2 minutes. The taste can be according to their own habits with dry chili chili stir fry, put salt and sugar.
(3) can be mixed to eat. Because kimchi is more salty, you can mix the cucumber shreds with kimchi shreds, marinate for a while and squeeze out the water, add sesame oil, monosodium glutamate, cilantro and so on, is also a very good coleslaw.
Fourth, the maintenance of the original juice
It is best to replenish the sorghum wine (about half a tael) and rock sugar after every 3 to 4 times of soaking.
The used juice can be used again and again, the older the better, do not put the vegetables, pay attention to add salt inside, pay attention to the altar on the edge of the water do not dry, put in a cool place, as long as the safekeeping of the good, kimchi juice with 5 years no problem.
The fermentation ability of the original juice after half a year of use is very strong, and the general vegetables can be eaten after soaking for only about a day.
Special reminder:
First, the altar must be sealed, the best choice of earth burning with the edge of the mouth of the kind. The upper edge of the mouth of the altar is filled with water, and usually water can not be missing, in order to play the role of sealing. Take care not to drip raw water into the altar when taking kimchi.
Second, the altar should not be stained with oil, stained with oil will flower, serious the whole altar of vegetables will rot.
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Question 4: Which brand of Korean kimchi is delicious Doing Korean cuisine material is very important, it must be authentic Korean brand to make Korean flavor. Question 5: What brand of Korean kimchi is delicious? 10 points There is no brand of Korean aunts personally pickled
Question 6: What are the brands of authentic Korean kimchi? A brand called "Ling Sheng" Korean kimchi, taste good. Century Lianhua supermarket and so on are sold. There is another one called Ama Ni, also good.
Question 7: What brand of kimchi authentic buy Sichuan brand a, specific what brand I really forget six
Question 8: Do you know which brand of kimchi delicious?
Question 9: Which Chinese kimchi brand is the best? Personally, I think Jixiangju's kimchi is more like to eat, I started eating Jixiangju's kimchi from junior high school, about almost 8 years, I now generally only recognize Jixiangju brand of kimchi, because I know him, eat also more assured.
Question 10: What brand of Korean kimchi is delicious Do Korean cuisine materials are very important, must be authentic Korean brand to make Korean flavor.
Kimchi recommended Zongjiafu, chili sauce clean garden, if the Korean food a little research nail, these two brands must have heard of. May as well try, wish you success!
xiexie wangcaina