Pickled pickled radish in the west is very popular a hot pot side dishes in other words, seasoning, you can use it to make pickled fish, pickled tripe strips, etc., its flavor spicy and delicious. To pickle the pickle well, first of all to selected pickle altar, airtight after not leaking steam pickle altar can make the pickle in the pickle altar within the hair alcohol out of the strange taste, soak soak fresh pickle when it is best to add some of the old altar in the pickle water in the, the actual effect will be stronger. Sauerkraut is not sour in all likelihood is not stored long enough, get a longer time, gradually hair alcohol.

The reality is that the more you get to the back of a bed of kimchi, the more sour it gets. The fact that the vegetables are not numb means that you have too much salt in your kimchi jar, so try to put in less salt each time you add it, based on the flavor of the kimchi. Can be stored for a longer period of time, so that the sauerkraut longer hair alcohol to do to become sour taste in the countryside in the fall households, are pickled a double jar of kimchi, the normal way of pickling sauerkraut, that is, the fall to the cabbage, the maintenance of the whole, the cabbage with the pot hot, put in the jar yards, a layer, slightly put some salt, will be able to, layer by layer to be placed.

After the cabbage is piled up, put in a stone, pressed against the sauerkraut tank, the cabbage tamping, cabbage in the tank will move down, two or three days later, look at the lack of a lot of water, if the water is less, to add water to the tank to prevent the cabbage from rotting. Use cabbage, or plastic film to seal the tank, after a month, the pickles in the sauerkraut tank, hair alcohol good, it will become sour. The longer the kimchi, the more sour it will become. Normal pickled pickles are slightly yellowish, some people can not eat too sour pickles, pickles out, with a cool small water soak for a few days, in order to alleviate the sauerkraut is not sour. You pickled sauerkraut is not sour, the way there is a mistake, if you have long been pickled sauerkraut is not sour, in the case of eating sauerkraut, add a little bit of edible vinegar, kimchi is tasteless.

Kimchi is fermented food, if not sour, but also likely with the fermentation time is not enough, or hair alcohol site temperature is too low, if you look forward to a fast fermentation, then the sauerkraut tank into the temperature of less than 40 degrees, fermentation rate will be very fast, this is the same with everyone to do sauerkraut, sour milk is the same basic principle.