There are many videos on the Internet that teach how to pickle vegetables. After teaching, you will not know whether you have succeeded in making pickles. Because, even after you follow the instructions completely, you will still encounter the first problem-flowering. What to do?

There is always a mysterious saying that some special people will never be able to make Sichuan kimchi. Let alone making it, even if it is sticky, it will spoil a good jar of kimchi. . Is this true?

I am from Sichuan and work with kimchi. When I saw these questions, I wanted to write to answer this question from my own perspective. This is my first time posting an article. If there is something wrong, please give me some advice.

My deepest memory of kimchi is when I was eight or nine years old, stealing pickled cowpeas (sour beans) from the kimchi jar. The whole cowpea is soaked, and every time I eat it while running around with a long soaked cowpea. Because I was eating it secretly, I would not think of washing my hands before going to the kimchi altar to steal kimchi. But I never heard my parents say anything about the kimchi jar being ruined.

From this point of view, this statement is not true.

Sichuan people always say that pickles are not complicated, but for other provinces and some Sichuan people, they are still confused.

I would like to put it another way. Rather than saying that you want to DIY a jar of kimchi, it is better to say that you have a jar of pets - lactic acid bacteria.

The conditions that must be met to successfully brew a jar of Sichuan pickles are: - (must be met)

1. Salt water. 2. Without oxygen. 3. Lactic acid bacteria.

1 and 2 are easy to understand. Where do lactic acid bacteria come from?

Lactic acid bacteria are microorganisms that exist in large quantities in nature. They can be found everywhere, in water, in the air, on or inside plants and animals, and on the surface and in the human body.

There is it on the surface of the vegetables you buy from the market or supermarket. Fresh vegetables just picked from the field or vegetables processed in the supermarket, you will know which one contains more lactobacilli. Therefore, if you want to make a new jar of kimchi water by yourself, it will be easier to succeed if you choose fresh vegetables than those in the supermarket that have been cleaned many times.

To have a sufficient number of lactic acid bacteria, you need to provide it with an environment suitable for its long-term growth. From this point of view, Sichuan’s kimchi jar is the most suitable container for the long-term growth of lactic acid bacteria. The reason is that it comes with a water seal.

The water along the edge of the kimchi jar can prevent air from entering the inside of the jar, and at the same time, it can allow the gas produced by lactic acid bacteria to be fermented to be discharged smoothly.

The oxygen in the kimchi jar is squeezed out by the carbon dioxide produced during the fermentation process of lactic acid bacteria, and an anaerobic environment appears in the jar. Under anaerobic conditions, most aerobic bacteria gradually decline. Anaerobic bacteria such as lactic acid bacteria will have more space to reproduce.

At the same time, lactic acid bacteria will produce a large amount of lactic acid during the growth and reproduction process. The acid can inhibit the growth of miscellaneous bacteria and at the same time, make the kimchi sour.

Let’s talk about salt water.

Salt water, 15~25% salt water can completely inhibit the reproduction of organisms. This principle is used to make bacon in winter.

So when vegetables are soaked in salt water, they spoil more slowly.

The proportion of salt water in kimchi varies. The proportion of kimchi is less than 3%. Common temporary pickled vegetables, usually vegetable leafy vegetables, are easier to pickle thoroughly. The pickling time is short and can be eaten in one hour. , or eat it more sour the next day. The disadvantage is that it cannot be stored for a long time.

3~6% salt water kimchi is the most common salt water concentration in the kimchi jar. It does not taste salty and can be eaten directly. The concentration of this salt water is just suitable for the growth of lactic acid bacteria and has a significant inhibitory effect on impurities. If the concentration of salt water is higher, the lactic acid bacteria will be inhibited, and the acid production of kimchi will be very slow.

There are also higher 12%, such as pickled mustard, a layer of cabbage and a layer of salt. After marinating, desalt. Therefore, it is better to eat less pickled mustard. The salt content is really high.

Saline water can also be used to dehydrate vegetables and make them crispy. Add a little salt to the shredded radish and mix well. After a while, there will be a layer of water under the shredded radish. The shredded radish becomes crispy immediately.

That’s it for the above three points. Let’s talk about some dry facts:

Salt can inhibit bacteria, and lactobacilli are salt-tolerant.

When using Xintan kimchi for the first time, the proportion of salt water can be higher, so that it is less likely to fail. If the salt content is too high, you will not be able to eat it because it is too salty. Secondly, it will sour slowly because the lactic acid bacteria are also inhibited, so it is better to be a little higher. Vegetables also contain water, so don’t forget the water in them when planning your brine ratio. I use salt for kimchi based on the weight of the vegetables, 2 ounces of salt for 2 kilograms of vegetables. If there is mother water in the jar, then 1 ounce of salt is enough.

The metabolism of lactic acid bacteria produces carbon dioxide, the kimchi jar is anaerobic, and the lactic acid bacteria are anaerobic. It's okay, don't open the lid of the jar. If oxygen enters, bacteria will breed easily. Cover the kimchi immediately after taking it out.

Acid can inhibit bacterial growth, and lactic acid bacteria produce acid. Sour is the flavor of kimchi, otherwise it wouldn’t be called eating kimchi. The sourness depends on the brewing time. The longer it is brewed, the more sour it becomes. If you don’t want it to be too sour, just soak it for a shorter time. Also, the thicker the vegetables, the more resistant they are to soaking. For example, radishes can be soaked for a year without any problem. The thinner the vegetables, the less resistant they are to soaking. For example, cabbage and cabbage will become very sour after being soaked for a whole day.

What should I do if I get flowers before I come back?

The white flowers are miscellaneous bacteria. They will be connected together in sheets and will form films. It is to compete with lactic acid bacteria for territory.

Therefore, the best way is to help the lactic acid bacteria drive them away. The best weapon is a small drain net with a fine mesh used for fish farming. Just use the drain net to catch all the white flowers. It's that simple.

To make a jar of Sichuan pickles yourself, the most important thing is to maintain the mother water in the later stage. Rather than saying that you are making a jar of kimchi, it is better to say that you are raising a jar of pets - lactobacilli. As long as you protect its growing environment, you'll end up with a jar of kimchi that can be considered a family heirloom.

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