First, make kimchi brittle. You can add salt to kimchi. Pay attention to the comparison. Generally, when the boiling water is completely cooled by a large fire, kimchi will become very brittle. The specific steps are as follows:

1 First, we prepare a pickle jar, then clean the jar. It is best to sterilize the jar with white vinegar or white wine when cleaning, and then put it in a cool and ventilated place to dry it.

2. The next step is the process of making kimchi. Put a proper amount of water in the pot, and then add a proper amount of edible salt. It is best that the ratio of salt to water is 1: 10, so that a large handful of pepper is added. After the fire is boiled, turn off the fire and wait until the water is completely cooled. This water becomes the mother water of kimchi.

3. Put the dried ingredients into a clean jar, then pour the dried mother liquid into the jar, pour everything into it, and finally add a spoonful of high-alcohol liquor. If you like a little sour taste, you can add a little white vinegar. After stirring evenly, seal the jar and put it in a cool and ventilated place, or directly put it in the refrigerator for pickling, and you can take it out in about a week.

Second, according to the above practice, the kimchi made in this way is very crispy, and it is also very delicious. However, in the process of pickling, we must be careful not to touch raw oil and water, so as not to make kimchi corrupt and hairy.

Extended data:

1, pickle uses low-concentration salt water, or uses a small amount of salt to pickle all kinds of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with sour taste. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, the purpose of long-term storage can be achieved.

2. Kimchi is generally soaked in canned pepper and salt water, without too much seasoning. It is a pure and clear taste. Of course, other condiments can be added according to personal preferences. This is where China Kimchi has more room for expansion and imagination than Korean Kimchi, and the production process is much simpler and more convenient than Korean Kimchi.

3. There are also some food safety problems in the fermentation process of kimchi, among which nitrite is the most noteworthy. Nitrite reduces the oxygen carrying capacity of blood, which leads to methemoglobinemia; Nitrite synthesizes nitrosamines in the body and induces cancer; Lead to glomerular hypertrophy of renal small glands. However, controlling nitrite in a safe range will not cause harm to human body.

References:

Baidu encyclopedia-pickles