1, choose a clean jar with good sealing or a plastic box with good sealing. (hereinafter referred to as pickle jar)

2. Boil clean water (the purpose is to kill bacteria in the water) and cover it to cool. The amount of water is determined by the amount of vegetables. Water can drown all the vegetables.

3. Pour the cool water into the washed pickle jar. Put salt, it feels salty.

4, put a block of rock sugar, the purpose is to keep kimchi crispy and delicious. Do not use white sugar and brown sugar instead.

5. Wash your favorite vegetables (white radish, white radish stalk, red radish, carrot, cabbage, celery, ginger, garlic, undamaged red pepper, long bean, lettuce, mustard, etc.), dry the water on the surface, and then put it in the pickle jar.

6. Water must be drained from the seal.

7. If it is freshly soaked, the 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 the 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, it is best to slice it.

Precautions:

1 The most important principle of pickled vegetables is to ferment vegetables with anaerobic probiotics. Lactic acid bacteria are produced in the fermentation process, and sour taste is produced with the maturity of fermentation, which makes kimchi more delicious.

Therefore, we must isolate the external miscellaneous bacteria. If mixed bacteria in the air enter the pickle jar, it will destroy pickles and anaerobic bacteria. White flowers will grow on the surface of the water, worms will grow, kimchi will have an odor, and then it will go bad At the same time, try to avoid oxygen entering the pickle jar.

2. According to the principle of Article 1, sealing is very important! Make sure that there is water at the sealing place of pickle jar at all times (the function 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 article 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 time for opening each time should not be too long, preferably not more than 1 minute. The number of times you fish kimchi every day (that is, the number of times you open the seal) should not exceed 3 times. Because the more times, the greater the probability of entering mixed bacteria and oxygen.

5. In order to prevent the kimchi water from deteriorating, those: putting wine, garlic, dripping oil, etc. are all unacceptable methods that cannot fundamentally solve the problem.

6. If white flowers are accidentally grown in kimchi, it is best to make kimchi again. If you can't bear to dump it, cover it and seal it with water. /kloc-Don't go to Kaifeng for 0/5 days. Because there will be a lack of oxygen in it, miscellaneous bacteria will die. White flowers naturally disappear. If the sour water has gone bad or bugs have grown, it is suggested that it can only be re-soaked.

7. The bacteria on people's hands are the most. So don't go fishing for kimchi directly with your hands. Prepare a pair of chopsticks or a small screen spoon that specializes in picking pickles.

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

9. Every time you add vegetables to it, you should add salt and rock sugar.

Achieved the above points. The pickle you made. It must be fragrant, crispy and delicious. The acid water will not go bad even if it is used for 10 years, and the longer it takes, the more fragrant the kimchi will be. The fermentation ability of the original juice after half a year is very strong, and ordinary vegetables can be eaten only after soaking for about one day.