Kimchi is a product of fermentation of vegetables after pickling, preservation time is long, unique flavor, spicy and sour, we eat squash and pickled cucumber, spicy cabbage are kimchi. Kimchi can extend the consumption time of vegetables, eat not finished cabbage can make sauerkraut, jar beans can make sour jar beans, to avoid the waste of vegetables, the table is also more a small dish.

"Raw flower" is pickle in the soaking pickle water on the surface of a layer of foam, foam is gray, pickle water and a foul smell.

First of all, we must look at the turbidity of the kimchi water, if it is too turbid and smelly, can not be, if it is the surface of the foam, kimchi water is translucent, you can fish up the foam, a few drops of white wine, eliminating mold, add a little sugar, to promote the fermentation of lactic acid bacteria.

Korean kimchi uses salt fermentation and Sichuan kimchi uses soaking fermentation. Korean kimchi can be eaten after 3 to 5 days of pickling, and the pickling method is complicated and requires a lot of seasoning. Sichuan pickles pickled in a variety of ways, pickled radish can be eaten in a day or two, pickled sauerkraut time to be longer. Pickle water can be used as long as it is not bad, Use chopsticks to clip the pickles when the chopsticks also can not have oil and water.

How do we pickle the vegetables, welcome to leave a message to exchange.