Technology: Pickling taste: sour and spicy taste Step: 1 1 Step time: Question 2: How long can kimchi be pickled as long as possible? If the curing time is too short, direct consumption may cause cancer.
Question 3: I just made kimchi. How long can I eat? It usually takes more than twenty days to finish eating.
The content of nitrite was not high in the first two days of curing, but reached the peak on the third to eighth days, and began to decline after the ninth day, and basically disappeared after the twentieth day. Therefore, pickled kimchi generally takes less than 2 days for a short time, and it takes a month for a long time to eat.
Question 4: How long does it take to pickle kimchi before eating? Pickles need to be pickled for about a week before they can be eaten.
supplement
Pickling method of kimchi;
Pickled pickles, first 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 drainage cover.
1. Wash and dry the jar first, add 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 the vegetables that need to be soaked, such as radish, cabbage, kidney bean, cowpea, lettuce, pepper, cucumber, bergamot, etc. Cut into pieces, dry and put in a jar.
4. Cover it, pour water and seal it, and put it in a cool place. You can eat it in about a week. After eating kimchi, you can continue new dishes in it.
5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.
Question 5: How long can Korean kimchi be fermented and pickled for 3 to 5 days? Technology: Pickling taste: sour and spicy taste Step: 1 1 Step time: Question 6: How long Korean kimchi can be pickled depends on the kind of kimchi. For example, spicy cabbage takes more time, fresh and cool 1 to 3 days, and those who like hot and sour can naturally ferment for about 3 days.
Question 7: Pickled kimchi can be eaten in a few days and the next day. Kimchi tastes different at each pickling stage.
Question 8: How long can I eat kimchi in summer? Marinate for 3 to 5 days and you can eat it.
material
1 Chinese cabbage
condiments
Pear: 1
Apple: 1
Shrimp: Half a bowl.
condiment
Fish sauce: 30g salt: 100g sugar: 30g Chili sauce: 80g Chili powder: 40g shallots: 1 small bar.
step
1 Prepare the ingredients used; Wash the apples and pears first, and then peel them.
2. Cut the pears into shreds and put them in a pot; After the apple is cut into pieces, put it in a blender with the shrimp and stir it into mud. If you don't stir, you can add a little water.
3 Pour the beaten apples and shrimp paste into the basin.
4 Add 30g fish sauce, 30g sugar and 70g korean chili sauce.
5 Add 40 grams of Korean Chili powder and 1 root shallot and stir well.
6. Divide the cabbage into four parts; Rinse clean
7. Add 100g salt, put it into a big glass bottle for pickling pickles, and marinate it with water for 5 to 12 hours.
Take the cabbage out of the bottle and rinse it again to remove excess salt.
9 Squeeze the water out of Chinese cabbage
10 Put the sauce on the cabbage, put it in a container washed with boiling water in advance, and fill the whole container.
Cover the lid 1 1 and let it ferment at room temperature 12 hours. The pickles taste slightly sour, and there are many bubbles produced by fermentation. You can eat them in the refrigerator for 3-5 days.
Question 9: Seven ways to eat kimchi are sour and refreshing ~ 1. Eat alone: buy authentic kimchi as an appetizer or eat it with rice. It tastes great.
2 packets of rice balls. Use seaweed on rice, then add kimchi and meat to make rice balls. It is delicious.
3 can cook bibimbap method:
Production materials:
Ingredients: 3 slices of beef, 3 slices of celery, 70g of spinach, 2 tablespoons of spicy pickles, 1 bowl of rice, 1 bowl of sesame seeds and a little minced garlic, 1 tablespoon.
Seasoning a: spicy bean paste 1 tablespoon sugar 1 teaspoon seasoning b: salt 1/3 teaspoons sugar 1/3 teaspoons seasoning c: soy sauce 1/2 teaspoons sugar 1 teaspoon.
Exercise:
(1) Slice tempura and shred celery for later use.
(2) Put the processed tempura and celery into an oil pan, add seasoning A and stir evenly.
(3) Cut the spinach, saute the minced garlic, add seasoning B, stir evenly, and take out.
(4) Remove the oil pan and cook the fried beef slices with seasoning C..
4. The specific methods of pickled vegetable soup are as follows:
1, put the stone pot on the fire, turn on the small fire, pay attention to the small fire, cut the pork belly and fry it in the stone pot, don't put oil, because the pork belly will give out oil. Stir-fry the pork belly slowly until the oil basically comes out. Add garlic slices and stir fry. Add a spoonful of Korean hot sauce (sold in supermarkets) and stir fry together.
2. Add Korean spicy cabbage to stir-fry the meat when it is ripe, add soup or water to make it fragrant, or cook it on low heat.
3. When the water is about to boil, add some seafood (according to your own taste, you can do without it), such as two or three shrimps, clams and shellfish. Everything added after the soup is according to your own taste.
4. Add tofu slices and cook together.
5. condiments
Because kimchi itself is salty, you should taste it in advance, add salt and monosodium glutamate appropriately, and sprinkle some chopped green onion when cooking. Just bring it to the table and eat rice. It smells delicious.
To make pickle soup, try to prepare a stone pot or casserole.
5 delicious pickle cake ~
Ingredients: pickles
Accessories: eggs, glutinous rice flour, fried powder.
Seasoning/marinade: Chili noodles, beef powder, sugar.
manufacturing process
1. Cut kimchi into filaments, put it in a container, add ingredients and seasonings and mix well.
2. Heat the oil in the wok, heat it, put it in the freshly made noodles and spread it flat.
After frying one side, turn the bread over and fry the other side.
6 Stir-fried pork belly with pickles and boiled tofu:
1, put oil in the pork belly wok, add garlic slices and stir-fry until fragrant, and add kimchi and stir-fry to taste.
2. Boil the tofu slices in white water, add some salt in the water to prevent the tofu from breaking, and eat it after cooking.
When eating, put the tofu flat, cover it with a piece of pork belly, add a piece of spicy cabbage and swallow it in one gulp. That smell is not known until you eat it. It is really delicious.
7 kimchi fried rice:
Pickles may be a little sour after a period of time, which is the result of kimchi fermentation over time. At this time, kimchi is best for fried rice. Put some oil in the pot, stir-fry the kimchi after the oil is boiled, then pour in the rice and stir it evenly, and a plate of fried rice with spicy cabbage will be ready. This is a very traditional and popular way for Koreans to eat. It's really delicious. It's delicious and easy to make.