Pickled pickles, first of all, you have to buy a pickle jar (this jar is special, there is a circle of concave 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 drain cover.

1, first wash and dry the jar, 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 the vegetables to be soaked, such as radish, Chinese cabbage heart, kidney bean, cowpea, lettuce, pepper, cucumber and fingered citron, and put them in the jar.

4. Cover the lid, pour water and seal it, and put it in a cool place. It can be eaten in about a week. After eating kimchi, you can continue new dishes in it.

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

2 "Authentic kimchi (Figure)

Main materials:

3 Chinese cabbages and 2 white radishes.

Ingredients:

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

Practice:

1, cut the Chinese cabbage into pieces and soak it in salt water for about half a day (until soft).

2. Slice the radish and cut the onion into sections

3. Drain the Chinese cabbage in a big basin, add shredded radish, onion, ginger paste, garlic paste, sugar and Chili powder and mix well.

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

Note:

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

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

3. The prepared kimchi can be boiled with kimchi noodles, kimchi hot pot and kimchi dumplings.

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 there are not too many outer leaves to be removed. It looks clean and fresh. It is advisable to store cabbages with green leaves and fresh appearance. The bigger the newly produced cabbages, the better. In autumn, cabbages with moderate size, good heading degree and heavy weight are better. Chinese cabbage is not only rich in vitamins or minerals, but also contains various components with various pharmacological effects. According to academic papers published, methyLmethionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid 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 it and eat it after washing. Radish is thick, uniform, scar-free, 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 bactericidal and degerming effects, and can promote the secretion of saliva or gastric juice and digestion. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used in pickling pickles should be bright red, thick meat and smooth skin dried in the sun.

4. Garlic-The origin of garlic is Central Asia, which belongs to Liliaceae, and the garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative native varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. Multi-petal garlic with spicy taste is often used when making kimchi, 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, and it has various functions such as promoting metabolism, relieving pain, constipation, detoxification and so on.

5. Onion-common vegetables are alkaline, but onion is rich in sulfur and belongs to acidic food. Onion is a vegetable that 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. Green onions are selected with thick and fresh roots, and fine onions are selected with short and fresh leaves. Both kinds of onions are long and thick with the white part, and the shiny one is suitable.

6. Ginger-Ginger is combined with vinegar, soy sauce, salt, honey, etc., and does not damage 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 the special effect of strengthening the 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 spinosa-a green algae parasitic on the shallow sea, with dark green overall, smooth touch and moderate content ratio of calcium and phosphorus. Used when pickling and storing Chinese cabbage.

8. Salt-Salt is the oldest and most important condiment used by human beings so far. Because salt not only regulates the saltiness of food, but also is 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 an osmotic pressure role, and participate in the regulation of acidity and neuromuscular excitability.

9. Fish and shrimp sauce is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in an inherent taste and aroma. The spines of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp sauce, 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. Shrimp sauce, which is the most widely used, is light because of its low fat, and anchovy sauce has the highest content of fat and required amino acids and calories.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the most preliminary materials will be fine.

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

Step 3: 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 one week in winter.

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

4 "Korean kimchi production technology"

Korean kimchi, with a long history, is world-renowned. In October, 1996, Kimbotu and his wife from Korea Rural Promotion Agency came to Zhengding, where they personally taught 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 cabbage with bright color, no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the 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 with sea salt evenly. Press it with a flat plate to make it salty evenly. After 6 hours, turn it up and down once. After 6 hours, rinse it with clear water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.

2. Preparation of seasoning: cut shallots obliquely into filaments, cut onions into filaments, mash peeled ginger and garlic into mud, cut leeks into pieces of1-2 cm, and rub white radish into filaments. Mix the above seasonings evenly in a container, add the cooked flour with thin paste, then add the appropriate amount of Chili noodles, shrimp oil and shrimp paste, and mix well and compact for 3-5 minutes.

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

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

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

12 "Problems needing attention during pickle brewing"

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

(1) The pickle jar should be placed in a place with low temperature.

(3) When eating, attention should be paid to keeping it clean and hygienic, so as to prevent greasy and dirty things from mixing into the jar, otherwise the kimchi water will be spoiled and smelly.

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

(5) If white film is found on the liquid surface, 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.

13 Selection of Vegetable Raw Materials for Brain Processing

(1) Vegetables have dense tissue and little fiber, and are crisp, tender and delicious after pickling. Generally, root and stem vegetables such as radish, carrot, kohlrabi and pickled mustard tuber are suitable for pickling. Some vegetables, such as potherb mustard, grass silkworm, Jerusalem artichoke, etc., have 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, and different specifications and quality requirements. For example, when pickled mustard tuber, raw materials are required to meet the above conditions, but also to meet the conditions of blunt protrusions, shallow and small grooves, spherical or oval.

(5) The harvest time is suitable. If it is harvested too early, the flavor will be light, 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 is soft and the sugar is reduced.

14 characteristics of lactic acid fermentation in vegetable pickling process

1, the process in which saccharides are degraded into lactic acid by microorganisms under anaerobic conditions is called lactic acid fermentation. Fermented pickles are mainly fermented by lactic acid bacteria to produce lactic acid to inhibit microbial activities, so that vegetables can be preserved, and at the same time, they also have the antiseptic effect of salt and other spices. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are also alcohol fermentation, acetic acid fermentation, etc. The acid and alcohol produced combine to form various esters, which makes fermented pickles have a unique flavor.

2. The suitable temperature for lactic acid bacteria activities 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 is1.5% ~ 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.