Outside the kimchi every day to fish to eat and then every day to soak a new one, re-added saccharin and salt, it is not so sour. In the home soaked kimchi, you can't fish every day and then get a new one, after a few days kimchi becomes sour. But want to taste a little better (of course, not the flavor of the museum), you must use a small earthen jar (including the jar, jar lid and a small sealing lid), the first time to soak to soak water carrots, or purple skin and purple heart of purple radish, not carrots Oh, this is what they say the starting water, but also add some celery to soak in will be more flavorful. In addition, the spices (pepper, anise, cinnamon, etc.) with gauze wrapped up in the altar, this thing I saw that day in the supermarket, as if it is called kimchi spices, you can also go to your neighborhood supermarkets to look for it, salt is now also a special kimchi salt in the supermarkets and look for, not every supermarket sells in the sale of seasoning that piece, above the proportion of salt and water are explained. Water is boiling water cool cold (altar and altar outside the rim are), remember to be sure to add wine (on the home to drink white wine on the line), and add rock sugar plus a little bit of saccharin (I personally feel that you must use the saccharin, and not just for the sake of cheap, the main flavor is good). Put a pair of clean chopsticks, preferably unused, specializing in fishing kimchi with, kimchi most avoid dip oil, a dip is going to flower.
The above basic can bubble out of the kimchi to. The following is the most important, kimchi care:
1, every day with chopsticks to stir the kimchi water, do not eat to stir a little. Of course, it's better if you can fish out a little bit every day to eat or stir-fry with.
2, every time you soak the vegetables are washed with water and cut into the size you want to cool dry and then added to the kimchi altar, there must be no raw water (that is, cold water) into it.
3, each time you add vegetables into the new add some salt, white wine and a little bit of saccharin (one or two saccharin can be), depending on the number of vegetables added.
4, after two or three months to change the spice packet.
5, the water along the altar each time to add cool water, can not let the altar along the dry, if you dry there, two or three days to see, if the weather is more humid, you stir every time the kimchi water to pay attention to, less than half of the water to add some cool water.
6, if you find that the pickle is a bit raw flower, add some pepper into it, pour some white wine, stir a few times more pickle water will improve, must be dealt with in time.
7, care of pickles, hand dry and can not be dipped in oil.
8, soak red peppers, then, you can use the sewing quilt needle to roll a few eyes on the chili pepper, chili pepper soak cooked faster, otherwise it takes more than a month.
Basic on these can make a decent pickle, I hope you can soak
Problem 2: pickle altar water is too acidic how to do Pickle water will become acidic again, it does not matter, and then add edible alkali, will not be bad pickle water. I taught this method to the neighbors, also said the effect is good.
The neutralization of cooking soda and lactic acid only produces salt and water, and does not produce harmful substances, you can rest assured.
Question 3: What if my homemade kimchi is too sour? Kimchi practice
Kimchi practice Kimchi (kimchi) is a cabbage and radish or cucumber with salt, garlic, onions, ginger, red pepper and seafood and other pickled into the spicy dishes. It is a fermented food that is not only tasty and refreshing, but also rich in nutrients, making it an indispensable main appetizer for the table. Kimchi is prepared with fish sauce, chili peppers, garlic and other ingredients. The flavor and nutrition of kimchi varies from family to family. There are many kinds of Korean kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and radish chunks in fall, and various kinds of kimchi in winter.
Here is how to make spicy cabbage. Production process 1. Clean up the whole cabbage in two halves or four equal parts (Note: vertical cut), pickled in brine; 2. Cut the radish into thin julienne. 3. oysters (sea oysters) and seafood washed with salt water; 4. radish julienne into the appropriate amount of chili powder, mix it; 5. various seasonings (garlic, ginger, etc.) pounded into a puree added to (4), add the appropriate amount of fish sauce, salt, sugar to taste and mix evenly; 6. finally add the oysters and mix evenly (stuffing production is complete); 7. stuffing sandwiched into the pickled cabbage leaves between the leaves; 8. from the core of the cabbage to start smearing stuffing, until the outer layer of the leaves smearing is complete 9. Finally wrapped in the outermost leaves, the spicy cabbage neatly yards into the jar, the top with a layer of pickled cabbage leaves lightly pressed.
Types of pickles (***187 kinds) 25 kinds of cabbage pickles 62 kinds of radish pickles 10 kinds of cucumber pickles 54 kinds of other vegetable pickles 5 kinds of seaweed pickles.
The main ingredients of kimchi
Main ingredients: cabbage, radish, radish, eggplant, cucumber, chili, lettuce and so on. Secondary ingredients: soybean sprouts, chili leaves, sasanqua, sea cress, pumpkin, pears, scallions, leeks, chestnuts, pine nuts, frozen mentaiko, pheasant, chicken, Haliotis gigantea, halibut, cuttlefish, shrimp, pomelo, sticky rice, yuyu, yellowtail, scallop, wild garlic, and so on. Seasonings: chili pepper, garlic, ginger, onion, salt, sugar, sesame, etc. Fish sauce: shrimp sauce, scallop sauce, to the lake sauce, yellow croaker sauce, etc..
Kimchi characteristics
Kimchi as a fermented food, fermentation degree of its flavor and nutrition are different. Kimchi is a vegetable-based raw materials, a variety of fruits, seafood and meat as ingredients for a comprehensive nutritional food. The flavor and aroma of kimchi varies depending on the ingredients used, the container used, the weather, and the craftsmanship. Especially in Korea, each family retains its unique production methods and flavors.
Nutritional composition of kimchi
Vitamin A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, fiber, protein and so on.
Health effects of pickles
Pickles in the green vegetables and chili peppers contain a lot of vitamin C and carotene, can play an anti-cancer role. Vegetables in the fiber to prevent constipation and inhibit colorectal cancer has a therapeutic effect. The fiber in kimchi lowers cholesterol and is effective in preventing high blood pressure, arteriosclerosis, and other circulatory disorders in adults. The chili pepper, garlic, ginger, onion and other *** ingredients in kimchi can play a role in sterilization and promote the secretion of digestive enzymes.
1 "Sichuan kimchi production strategy
Sichuan kimchi, more elaborate. Sub: bubble seasoning dishes, bubble rice dishes, bubble water dishes. Like bubble red pepper, tender ginger, garlic, etc. are generally used as cooking seasonings, seasoning dishes; like bubble green cabbage, radish, green onions and other seasonal vegetables are generally used as a meal of small dishes, for the next meal. Some dishes should not be soaked for a long time, such as pickled radish skin, radish, lettuce strips, just rush to soak a little bit, figure a raw crispy to catch the mouth, more than one night can be pickled. This kind of pickle, people usually call it "rolling water dish". Soak rolling water dishes, soak brine the wider the better, before hurrying. So, in order to use the convenience, people are used to several separate soak, so the general family, there will be a few pickle altar.
Pickles, also known as pickles. Pickles, taste salty and sour, crisp taste, bright color, aroma, appetizing and refreshing, sober and greasy, suitable for young and old. It is a small dish that is often prepared at home. However, to soak up the fragrant dishes, first of all, you have to choose a good pickle altar.
Pickle altar, terra cotta, glass, fine magnetic, if not specifically used to soak the restaurant "rolling water dishes", generally choose to avoid the light of the terra cotta or fine magnetic pickle altar is good. Selection, pay attention to test its closed performance. Not open air altar to soak out a good dish. How to test it? Earthenware altar, with the common, how to choose, may wish to teach you a few tricks. One is to shine, lifting the altar, to the light, from the altar mouth to see the altar with or without bright eyes; two is to listen to, ear against the altar mouth to listen to the "buzzing" sound the louder the better; three is to point, lit one or two pieces of paper, thrown into the altar, geng that is, buckle on the altar cover,....... >>
Question 4: I make my own pickles too sour how to do? Kimchi raw materials: radish, carrot, cabbage, rainbow beans,,, before making, first of all, the kimchi altar washed, dry. Then wash and dry the ingredients to be soaked. Then boil a small half pot of boiling water (depending on the number of ingredients, kimchi altar size). When the water boils, add salt, peppercorns and star anise to the water, then turn off the heat and let it cool. Slice the ingredients and put them into the kimchi altar. Pour cold boiled water into the altar, and the water should be submerged over the surface of the vegetables. Then add ginger slices to the water, one can increase the flavor of the kimchi, and the second is that the soaked ginger is quite tasty. If you like to eat spicy flavor, you can add some more dry horned pepper in the water. The main points of kimchi: kimchi in the salt added more, bubble out of the dish is salty, salt put less, bubble out of the dish is sour, my personal preference for sour kimchi, so like less salt. However, if you put too little salt in the altar, it will foam and rot easily. After being instructed by a senior person, I got a trick: if you find that the altar is foaming, add a spoonful of salt and put it in. After a try, sure enough, after adding salt the next day after the foam is no trace. Tip: the first time to do kimchi is best to use carrots, because soaked carrots marinade is not perishable, but also through the appearance of the kimchi can easily be seen soaking good Christine did not (usually a week will be able to), once the carrots on the outer skin of the red color faded, marinade becomes red, radish meat has become pink, can be eaten. When the carrots in the altar are finished, the kimchi juice should not be thrown away, so you can continue to add your favorite vegetables to the altar, while not forgetting to add salt.
Question 5: my family's pickle altar bubble out of the dish is always very sour, there is no way to make the pickle become more delicious / sour is salt put less, add more salt you are a bit, raw flowers before adding wine. Vegetables can not be soaked for a long time, usually soak today night tomorrow morning you can eat, which is called bath pickles.
Problem six: pickle water is too acidic how to do? Put salt, you can reduce the acidic flavor
Question 7: How to make the kimchi altar too acidic? Don't soak too much for too long, soak today and eat tomorrow
Question 8: Why is my Sichuan kimchi too sour, how to solve it? Put some rock sugar, pour in one or two heights of white wine, open the lid for 10-20 minutes every day, put the kimchi altar in a place with a low temperature, in short, to reduce the speed of fermentation.
Question 9: What if the kimchi is too sour? If the kimchi is sour, add salt, add wine if you have long flowers, and add a little bit of jaggery if you want the kimchi to be crispy. You can also add a few peppercorns, so that the bubble out of the pickle is very fragrant. The most important thing is that the kimchi water should not be stained with oil, or it will be easy to grow flowers.
Question 10: kimchi is too acidic can you pour out some of the water in the jar in the water can you pour some of the sour water out of the jar, and then add a little wine and sugar, and add new vegetables and water will be better (cool white and wash and control the dry vegetables)