Pickle pickle, first of all have to buy a pickle altar (this altar is more special, altar mouth around a circle of concave tray, you can hold water, altar mouth with a mantle-shaped cover, the tray put water to cover the lid can seal.

1, first wash and dry the altar, filled with cold water, add salt (a bowl of water to put a spoon of salt),

2, you can add pepper, garlic, chili.

3, the vegetables to be soaked such as radish, cabbage heart, cutter beans, cowpeas, lettuce, chili peppers, cucumber, Buddha's hand melon, etc., washed, cut into pieces, dried, and put into the altar.

4. Put the lid on, pour water to seal it and put it in a cool place. It will be ready to eat in about a week. After the kimchi is finished, you can renew new vegetables into it.

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

2 "Authentic Korean kimchi

Main ingredients:

3 cabbage, 2 carrots

Ingredients:

Half a packet of chili powder, 5 green onions, 2 tbsp of grated ginger, half a cup of minced garlic, 1 tsp of sugar

How to make it:

1. Cut the cabbage into medium-sized pieces, and soak them in salted water for about half a day (soak them until they are softened)

2"

This is the first time that I have used Korean kimchi.

2, grated radish, green onion cut into pieces

3, a large pot to drain the cabbage, add shredded radish and green onion, ginger puree, garlic puree, and sugar, chili powder mix

4, plastic box, put about a night (out of the water), put in the refrigerator, eat when you take out some of it can be, pay attention to do not dip into the raw water.

Note:

1, in winter, must be put about a whole day, that is, until the water out of the refrigerator

2, the chili powder is a Korean special, in Taiwan does not have, but can be mail-order

3, good kimchi can be cooked kimchi noodles, kimchi hot pot and kimchi dumplings.

3 "Korean kimchi ingredients and practices are as follows:

Preparation materials:

1. Cabbage - cabbage green leaves, thin skin, dense leaves, there is no excessive need to remove the outer layer of the leaves, looks both clean and fresh as the best choice. Storing cabbages with green leaves and fresh looking cabbages is preferred. The larger the newly produced cabbages, the better. Fall cabbages that are medium sized, with a good degree of balling and heavy weight are preferred. Cabbage is not only rich in vitamins or minerals, but also contains a variety of components with a variety of pharmacological effects. According to academic papers published, cabbage contains methyLmethionine, a biologically active substance of methionine, which is effective in atherosclerosis, and methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish - Radish consists mainly of water and is rich in vitamin C and the digestive enzyme, amyloglucosin, which aids digestion if eaten raw. Compared to the heart of the radish, vitamin C is mainly distributed in the skin of the radish, so it is best not to peel the skin, wash it and eat it. Radish that is thick and uniform, without scars, fresh, glossy in color, firm and soft flesh, not too spicy and sweet is the best choice.

3. Chili peppers - chili peppers contain a variety of ingredients in addition to carotene and vitamin C. Capsaicin has a bactericidal and antibacterial effect, can promote the secretion of saliva or gastric juice, promote digestion. In addition, it has the ability to increase various metabolic effects in the body. Pickles used in the pickle chili pepper noodles should be selected in the sun dried bright red color, thick flesh, skin smooth sharp pepper.

4. Garlic - the origin of garlic is the Central Asian region, is an onion belonging to the lily family, garlic in the ground. The garlic head is surrounded by a light brown garlic skin and has 5 to 6 small garlic cloves inside. Typical local varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, which is a late-maturing variety, and long-stemmed garlic. Multi-clove garlic, which has a pungent flavor, is often used to make kimchi, and long-stemmed garlic is often used to make savory garlic or to use garlic leaves. Propyl sulfite, the main stimulating ingredient in garlic, has 15 times the bactericidal power of carbonic acid, and has a variety of effects such as stimulating metabolism, analgesia, constipation, and detoxification.

5. Scallions - ordinary vegetables are alkaline, but scallions are rich in sulfur and are acidic foods. Onion is difficult to store vegetables, water content of about 80%. The green part of the shallot is also rich in vitamins A and C. Because the stimulating components of the shallot contain sulfur and C compounds, which have a bactericidal and insecticidal effect. Pick large scallions with thick, fresh rootstocks and fine scallions with short, fresh leaves. Both kinds of green onions with the white part of the onion long and thick, shiny is preferred.

6. Ginger - ginger and vinegar, soy sauce, salt, honey, etc., without damaging the inherent flavor of food. Moisture accounts for about 80%, rich in inorganic substances. It has a characteristic flavor and pungent taste, in which the pungent taste comes from the substance called gingerin, which has the special effect of stomach sweating and also helps to lose weight. Flap thick, not much zigzagging, thin and transparent skin, less fiber ginger is not pungent, moisture and soft.

7. Spiny sea pine - is parasitic in the shallow sea side of the green algae, the overall dark green, smoother to the touch, calcium and phosphorus content than moderate. Used when pickling stored cabbage.

8. Salt - salt has the longest and most important history among the seasonings utilized by mankind so far. Because salt not only regulates the saltiness of food, in terms of nutrition or physiology are other substances can not be replaced. Salt absorbed by the human body is converted into sodium and chlorine, into the blood, digestive fluids, tissue fluids to play the role of osmotic pressure, and participate in the regulation of acidity and neuromuscular excitability regulation.

9. Fish and shrimp sauce - is a storage fermented food, during storage protein decomposition into amino acids, generating an inherent flavor and aroma. Fresh fish spines decompose into easily absorbed calcium, and fat is converted into volatile fatty acids, generating the sauce's unique flavor and aroma. Fish and shrimp sauces serve as a source of high-quality protein and a supply of calcium and fatty substances, and are alkaline foods with a high calcium content, which plays an important role in neutralizing body fluids. The most commonly used shrimp paste is light because it has little fat, and anchovy paste has the highest content of fat and required amino acids and calories.

The second step: find a large pot that can be turned, grind the garlic (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), and then put the sugar, fish sauce (as much as soy sauce), according to their own tastes you can also put some salt. Put these seasonings together and mix and stir, just like with the dumpling filling.

Step 3: Fermentation Fermentation should be sealed, the fermentation time depends on the temperature, usually 4-5 days in the spring, 3 days in the summer, and a week in the winter

Step 4: Taste the delicious delicacies, please do not leave it for too long, and we suggest that single friends must share with their friends after they are ready to eat or else one person can not eat them all and put them in the bad, it is a pity.

4 "Korean kimchi production technology

Korean kimchi, a long history, world-renowned. In October 1996, South Korea's Rural Advancement Agency Kim Bo-tu and his wife came to Zhengding, personally taught cabbage, radish, cucumber, snow red and other six kinds of fine kimchi processing technology.

Now take cabbage as an example, talk about the process of making Korean kimchi.

One, choose vegetables and pretreatment: choose bright color, no pests and diseases, tender green fresh cabbage, remove the root and cut vertically to one-third of the cabbage, gently separate the cabbage with your hands. 2-5 kilograms divided into two halves, more than 5 kilograms divided into four halves. Then place in a container and sprinkle evenly with large sea salt. The top is pressed with a flat plate to make it salted evenly. 6 hours later, turn it up and down once, and then after another 6 hours, rinse it with water, and pour the rinsed cabbage on a cooling net to control the water naturally for 4 hours and set aside.

Two, the preparation of seasonings: small onions cut into julienne, onions cut into julienne, peeled ginger, garlic mashed into mud, leeks cut into 1-2 cm small section, white radish rubbed into fine silk. Mix the above seasonings in the container, the thin paste of cooked flour to join, and then into the appropriate amount of chili noodles, shrimp oil, shrimp paste, stirring and compacted for 3-5 minutes

Three, kimchi production: the control of water on the cabbage on the board, with a good seasoning uniformly smeared into the leaves of each layer of the cabbage, the cabbage with the outer leaves of the cabbage will be wrapped up tightly into the altar, sealed, fermentation 3-5 days can be eaten in a delicious way.

We can eat the delicious Korean kimchi in 5 days.

Home made kimchi, according to their own taste, repeated debugging, repeated tasting, until satisfied.

Well-made kimchi is best stored at 3-5 degrees Celsius, and can stay fresh for three months at 3-15 degrees Celsius room temperature.

12 "kimchi during the bubble should pay attention to the problem

(1) altar must be dry down, a can add raw water.

(1) kimchi altar should be placed in a place with a lower temperature.

(3) take should pay attention to keep clean and hygienic, to prevent grease dirty things mixed into the altar, otherwise easy to make the kimchi water corruption and odor.

(4) The sink should be kept full of water and pay attention to clean, often wash and replace. For safety reasons, you can also add 15% to 20% salt water in the sink.

(5) If you find a white film on the surface of the liquid, it should be removed immediately, and add a small amount of soju and fresh ginger, garlic and other inhibitors of the growth of stray bacteria. At the same time, the altar will be filled with vegetables to create anaerobic conditions can be stopped.

13 "brain system with the selection of vegetable raw materials

(1) dense vegetable tissues and contains less fiber, pickled crisp and tasty, general roots, stems and vegetables such as radish, carrots, daikon radish, squash, etc. are suitable for pickling. Some vegetables are pickled and processed for consumption, higher economic value than fresh food, such as potherb mustard, grass stoneworms, chrysanthemum, etc..

(2) rich in sugar, favorable fermentation. Such as knotty kale.

(3) Have a good shape, color and flavor.

(4) Different types of vegetables, different processing methods, the specific requirements for the quality of the specifications are also different. Such as pickled mustard greens, raw materials are required to have the above conditions, but also have protuberances rounded, grooves shallow and small, spherical or oval and other conditions.

(5) appropriate harvesting period, such as harvesting too early, the flavor is light, moisture, low yield; such as harvesting too late, the skin is coarse and old, soft flesh, sugar reduction.

14 "vegetable pickling process of lactic acid fermentation characteristics

1, sugar substances in anaerobic conditions, by the microbial action of the degradation of lactic acid into lactic acid process known as lactic acid fermentation. Fermented pickled vegetables mainly rely on lactic acid bacteria fermentation, lactic acid to inhibit microbial activity, so that vegetables can be preserved, but also salt and other spices of the preservative effect. Fermented vegetables in the pickling process, in addition to lactic acid fermentation, there are alcoholic fermentation, acetic acid fermentation, etc., generated by the combination of acids and alcohols to produce a variety of esters, so that the fermented pickles have a unique flavor.

2, lactic acid bacteria activities of the appropriate temperature of 26 ~ 36 ℃, salt concentration of less than 6% ~ 10%, PH value in the range of 3.0 ~ 4.4, raw materials in the sugar content of the lowest 1.5% ~ 3%, at the same time, must cause anaerobic conditions, to promote lactic acid fermentation of lactic acid bacteria, inhibition of the growth and reproduction of molds and yeast.