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Kimchi production steps
Many people can't eat breakfast without kimchi, kimchi will make people eat better, kimchi is a fermented vegetable, is relying on lactic acid produced by lactobacillus fermentation to inhibit the corruption of microorganisms, the process of making kimchi is very simple and low cost, carrots, cucumbers, lettuce and other vegetables can be made of kimchi, not only rich in nutrients, but also to help digestion, have the effect of appetizing.

One, soaking time

Kimchi can be made all year round, but the best season to do kimchi for the beginning of September each year, the weather is a little cooler this season, the temperature matters suitable for the fermentation of enzyme lactobacillus, and the fall of the rich variety of vegetables, a large number of ginger on the market, chili peppers, ginger and chili peppers are essential to do a bed of kimchi in the main material.

Second, nutritional analysis

1, kimchi is rich in active lactic acid bacteria, help digestion, anti-constipation, anti-cell aging, lower cholesterol.

2, kimchi in the garlic, ginger and other ingredients can play the role of sterilization, promote the role of digestive enzyme secretion choose earthenware or fine magnetic kimchi altar is good. The principle of the kimchi altar is sealed anaerobic brittle system, altar requirements light, breathable, sealed. Earthenware altar is impervious to light, the surface has some microporous, breathable performance, can facilitate long-term preservation of food. Newly purchased kimchi altar with 5% concentrated salt water soaked and washed in the altar poured into a cup of white wine, the altar will be uniformly washed again after pouring dry standby. So that when pickles pickle water is not easy to give birth to white flowers.

3, kimchi can also promote the body's absorption of iron.

Three, kimchi system method and ingredients

1, cold water put the right amount of salt, the ratio of roughly 1,000 milliliters of water: 50 grams of kimchi salt, the water boiled completely cooled.

2, pour the water into the altar, the amount of water in the altar capacity of about 20-30%.

3, add one or two sorghum wine, then put in tender ginger, small chili peppers, daikon, garlic, rock sugar and other seasoning.

4, after 2-3 days to observe whether there are bubbles in the altar, if there are bubbles come out that the fermentation is normal.

5, to be in the altar green chili yellow and then placed for 2-3 days. So the original kimchi juice is ready.