Pickled pickles, first you have to buy a pickle jar (this jar is special, there is a circle of recessed trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.

1. Wash and dry the jar first, fill it with cold boiled water and add salt (put a spoonful of salt in a bowl of water).

2. Pepper, garlic and pepper can be added.

3. Wash, cut into pieces, dry, and put into a jar the vegetables that need to be soaked, such as radish, Chinese cabbage, kidney bean, cowpea, lettuce, pepper, cucumber and bergamot.

4. Cover it, pour water and seal it, and put it in a cool place. You can finish it in about a week. After eating kimchi, you can continue new dishes in it.

5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.

2-inch authentic kimchi (Figure)

Main materials:

Three Chinese cabbages and two white radishes.

Composition:

Half a packet of Chili powder, 5 onions, about 2 tablespoons of ginger paste, about half a cup of garlic paste and 1 teaspoon of sugar.

Exercise:

1. Cut the Chinese cabbage into pieces and soak it in salt water for about half a day.

2. Slice the radish and cut the onion.

3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, Jiang Mo, mashed garlic, sugar and Chili powder and mix well.

4. After the fresh-keeping box is installed, put it for about one night (out of water), put it in the refrigerator, and take some out when eating, being careful not to touch raw water.

note:

1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.

2. Chili powder is specially made in Korea, but it is not available in Taiwan Province Province, but it can be mailed.

3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.

3) The materials and practices of kimchi are as follows:

Preparation materials:

1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. It looks clean and refreshing. It is advisable to store green leaves and fresh-looking cabbages. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.

2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel and wash it before eating. Radish is thick and even, without scar, fresh, smooth in color, firm and soft in meat, not too spicy and sweet.

3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the functions of sterilization and sterilization, and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be bright red, and the thick and smooth skin of meat should be dried in the sun.

4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is wrapped in a light brown garlic bag with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. Spicy multi-petal garlic is often used when making pickles, while long-stemmed garlic is often used when making salted garlic or using garlic leaves. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.

5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are long and thick with white parts, and the shiny one is more suitable.

6. Ginger-Ginger is mixed with vinegar, soy sauce, salt and honey. , and does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has a special effect of invigorating stomach and sweating, and also helps to lose weight. The petals are thick, there are not many twists and turns, the epidermis is thin and transparent, and the ginger with less fiber is not spicy, moist and soft.

7. Stichopus japonicus-a kind of green algae parasitic in shallow sea, with dark green overall, smooth touch and moderate calcium and phosphorus content. Used in curing and storing Chinese cabbage.

8. Salt-Salt is by far the oldest and most important condiment used by human beings. Because salt can not only adjust the salty taste of food, but also be irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.

9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, thus producing inherent taste and fragrance. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, thus producing the unique taste and fragrance of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids. The most commonly used shrimp sauce is light because of its low fat content, and anchovy sauce has the highest fat content, required amino acids and calories.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into several pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the most preliminary materials are no problem.

Step 2: Find an upside-down cauldron, grind garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce) and some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi.

Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Step 4: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share it with their friends after cooking, otherwise it would be a pity that they can't finish it by themselves.

4 "Korean kimchi production technology"

Korean kimchi has a long history and enjoys a world-renowned reputation. 1996 10, Mr. and Mrs. Jin Botu from Korea Rural Promotion Agency came to Zhengding to personally teach the processing technology of six kinds of fine pickles, such as cabbage, radish, cucumber and sherry red.

Now, taking Chinese cabbage as an example, let's talk about the making process of kimchi.

1. Vegetable selection and pretreatment: Choose fresh green Chinese cabbage with bright colors and no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the Chinese cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle Shanghai salt evenly. Press it with a flat plate to make the salinity even. After 6 hours, turn it up and down once. After 6 hours, rinse with clean water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.

2. Preparation of seasoning: Chop shallots obliquely into filaments, cut onions into filaments, mash peeled ginger and garlic, cut leeks into pieces of 1-2 cm, and knead white radishes into filaments. Mix the above seasonings evenly in a container, add the cooked flour with thin paste, then add appropriate amount of Chili noodles, shrimp oil and shrimp paste, mix evenly and compact for 3-5 minutes.

3. Kimchi production: put the cabbage with good water control on the cutting board, spread it evenly into each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the outer leaves of cabbage, put it in a jar and seal it, and you can eat delicious kimchi after fermentation for 3-5 days.

When making kimchi at home, we should adjust and taste it repeatedly according to our own tastes until we are satisfied.

The prepared kimchi is best stored at 3-5℃ and can be kept fresh for three months at 3- 15℃.

Problems needing attention in the process of pickle brewing.

(1) The jar must be hung so that fresh water can be added.

(1) The pickle jar should be placed at a low temperature.

(3) Pay attention to keep it clean and hygienic when eating, and prevent greasy and dirty things from mixing into the jar, otherwise the kimchi water will deteriorate and stink.

(4) The water tank should be kept full and clean, and cleaned and replaced frequently. For the sake of safety, 15% ~ 20% salt water can also be added to the tank.

(5) If a white film is found on the surface of the liquid, it should be removed immediately, and a small amount of soju, fresh ginger slices and garlic should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it.

Selection of plant raw materials for 13 brain processing

(1) Vegetables have dense tissue and little fiber, so they are crisp, tender and delicious after pickling. Radish, carrot, kohlrabi, mustard tuber and other common root vegetables are suitable for pickling. Some vegetables, such as potherb mustard, silkworm, Jerusalem artichoke and so on. It has higher economic value than fresh food.

(2) Rich in sugar, which is beneficial to fermentation. Such as cabbage.

(3) It has good appearance, color and fragrance.

(4) Different kinds of vegetables, different processing methods, different specifications and quality requirements. For example, when pickled mustard tuber, the raw materials should meet the above conditions, but also meet the conditions of blunt protrusion, shallow and small groove, sphere or ellipse.

(5) The harvesting time is appropriate. If harvested too early, the flavor will be weak, the water content will be high and the yield will be low. If the harvest is too late, the cortex is thick and old, the meat becomes soft and the sugar decreases.

Characteristics of lactic acid fermentation in 14 vegetable curing process

1. Under anaerobic conditions, the process in which sugars are degraded by microorganisms and converted into lactic acid is called lactic acid fermentation. Fermented kimchi mainly inhibits microbial activity through lactic acid fermentation by lactic acid bacteria, so that vegetables can be preserved, and it also has the antiseptic effect of salt and other condiments. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are alcohol fermentation and acetic acid fermentation. The produced acid and alcohol combine to form various esters, which makes the fermented kimchi have a unique flavor.

2. The suitable temperature for lactic acid bacteria activity is 26 ~ 36℃, the salt concentration is lower than 6% ~ 10%, the PH value is in the range of 3.0 ~ 4.4, and the lowest sugar content in raw materials is 1.5% ~ 3%. At the same time, anaerobic conditions must be created to promote lactic acid fermentation of lactic acid bacteria and inhibit the growth and reproduction of mold and yeast. reprint

DIY kimchi is higher than Nagatsu.

Kimchi statement: I am neither Hahan nor a "dragon fan" (a fan of Dae Jang Geum). I have never been attacked by the Korean Wave. Learning to make kimchi just because the sour and spicy taste hit me at once has become a habit I can't quit. From then on, it was out of control!

The sunshine in autumn is still warm, however, the bleak autumn wind still blows people home too early to go out. Weekend afternoon, even curled up in the closet, there is still a chill. A cup of fragrant coffee and a good book can naturally kill the whole afternoon easily. However, have you ever thought about what you can do for your lover or family, which not only kills time, but also expresses your thoughts implicitly? It's a good idea to make kimchi. Maybe you and I don't have superb cooking skills, but we also have a delicate heart.

In fact, it is not difficult to make kimchi. Even if you never go into the kitchen, you can easily make authentic kimchi. The day before yesterday, the reporter gave it a try and unexpectedly won unanimous praise from everyone. How's it going? Learn from me quickly!

Teach you how to make kimchi.

Study notes: I did some homework before learning from the teacher and collected many articles about kimchi from the Internet. It seems difficult. It is said that there are 187 kinds of kimchi, including 25 kinds of cabbage kimchi and 62 kinds of radish kimchi ... This time, the teacher is the chef of Zongjiafu kimchi, the largest kimchi brand in Korea. The teacher is Korean, too. She works very fast. Before I saw it clearly, an attractive pickle was served. "The method of making kimchi is very simple!" After listening to the teacher's encouragement, I also started making kimchi for the first time.

After my repeated requests, the teacher promised to teach me the simplest kimchi. I gladly prepared the materials and started the first step-pickling Chinese cabbage. Now, the stored Chinese cabbage has been listed, which is a good time for you to show your talents. Korean kimchi has a long history, and the popular saying among Koreans is that "rice without kimchi (Korean: kimchi) is not suitable for Koreans." This shows the position of kimchi in the hearts of Koreans. A Chinese cabbage needs to be marinated with 2 liang of salt, usually at room temperature for 4 hours (it is recommended to marinate the Chinese cabbage the night before and reserve it the next day). Pickled Chinese cabbage will produce lactic acid and become a kind of food beneficial to human body. The second and most critical step is to make hot sauce. Kimchi has no finished hot sauce, so you need to make it yourself. First, prepare 2 white radishes, 1 onion, 1/4 onion, 7-8 garlic, 1 teaspoon shrimp sauce, 1/2 teaspoons sugar and 2-3 Chili noodles, and mash them all and stir them into deep red hot sauce. The making process is a bit spicy, but for the sake of delicious food, we have to endure it again. Finally, put the salted cabbage on the cutting board and rub it evenly into each layer of leaves with the prepared hot sauce. In this way, kimchi is more nutritious and delicious. Wrap the whole cabbage tightly with the outer leaves of cabbage (to prevent it from running away) and put it in a sealed fresh-keeping box. After 3~5 days of fermentation, you can eat delicious kimchi.

In fact, besides common vegetables such as cabbage, cucumber and radish, there are also bacon and seafood. Pickles that look bright red and sour are not as spicy as they look. Korean kimchi can not only be eaten as a meal, but also be used as kimchi hot pot, spicy cabbage fried rice, etc., all of which are good choices!

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Note: Fish sauce is the most basic thing. In Korea, almost every family makes their own fish sauce. People in China don't eat it, but big supermarkets sell it, about 8- 10 yuan/bottle, mostly Thai fish sauce.

Preparation materials:

1, Chinese cabbage

Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outside leaves to be removed. It looks clean and refreshing.

2. Little carrots

Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel and wash it before eating.

3. Pepper

Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the functions of sterilization and sterilization, and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper used for pickling pickles should be red, thick and smooth-skinned peppers dried in the sun.

Step 4: garlic

When making kimchi, use multi-petal garlic with spicy taste. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.

5. onions (surname)

Ordinary vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions.

6. energy

Ginger is mixed with vinegar, soy sauce, salt and honey. , and does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has a special effect of invigorating the stomach and sweating, and also helps to lose weight.

7.sea pine

The green algae parasitic on the shallow seashore is dark green and smooth to the touch, and the ratio of calcium to phosphorus is moderate. Used in curing and storing Chinese cabbage.

8. salt

Salt can not only regulate the salty taste of food, but also be irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play a penetrating role and participate in regulating acidity and neuromuscular excitability.

9. Fish and shrimp sauce

This is a fermented food. During storage, protein is decomposed into amino acids, thus producing inherent taste and aroma. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, thus producing the unique taste and fragrance of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into several pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial material is no problem.

Step 2: Find an upside-down cauldron, grind garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce) and some salt according to your own taste. Mix these seasonings together, just like dumpling stuffing.

Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Step 4: Taste delicious food and be careful not to leave it for too long. It is suggested that single friends must share it with friends after finishing, otherwise it would be a pity that they can't finish it alone.