1. Choose a clean jar with good seal or a plastic box with good seal. (hereinafter referred to as pickle jar)

2. Boil clean water (in order to kill bacteria in water) and cover it to cool. The amount of water is determined by the amount 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, Chinese onion, baby cabbage, mustard, etc. ), dry the water on the surface, and then put it in a pickle jar.

6. Water must be drained from the seal.

7. If it is freshly soaked, kimchi can be eaten 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 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 pickles 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. Therefore, we must 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, kimchi will smell, and then it will deteriorate. At the same time, try to avoid oxygen from entering the kimchi jar. If too much oxygen enters, it will also kill anaerobic bacteria.

2. According to the principle of Article 65438 +0, sealing is very important! Ensure that there is water at the sealing part of the pickle jar at any time (the role of water is to seal and prevent oxygen and miscellaneous bacteria from entering), and change clean water once a week.

3. According to the principle of 1, anaerobic bacteria like cool places. Therefore, the pickle jar must be placed in a cool and dark place.

4. According to the principle of Article 1, the opening time should not be too long, and it is better not to exceed 1 minute. Don't fish kimchi more than three times a day (that is, the number of times to open the seal). 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: put wine, garlic, dripping oil, etc. Are unacceptable methods and cannot fundamentally solve the problem.

6. If white flowers accidentally grow in kimchi, it is best to make kimchi again. If you can't bear to dump it, please cover it and seal it with water. /kloc-Don't go to Kaifeng for 0/5 days. Because there will be lack of oxygen inside, miscellaneous bacteria will die. White flowers naturally disappear. If the sour water has deteriorated or worms have grown, it is recommended to re-soak it.

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 for picking pickles.

8. Every time kimchi is fished out, it is best to eat it while eating. Don't save it for the next meal.

9. Every time you add vegetables, you should add salt and rock sugar. Achieved the above points. The kimchi you made. It must be fragrant, crisp and delicious. Even if the acid water is used for 10 years, it will not deteriorate, and the longer the time, the more fragrant the kimchi will be. After half a year, the original juice has strong fermentation ability, and ordinary vegetables can be eaten after soaking for about one day.