1, choose a clean altar with a good seal or a plastic box with a good seal. (hereinafter referred to as kimchi altar)
2, clean water boiling (the purpose is to kill the bacteria in the water), covered with a lid and let cool. The amount of water is determined by the amount of vegetables. The water can submerge all the vegetables.
3. Pour the cooled water into the cleaned kimchi pot. Salt the water, and let it feel salty.
4, put cubes of rock sugar, the purpose is to make the kimchi can always keep more crispy and delicious. Do not use white granulated sugar and brown sugar instead.
5, the vegetables you like to eat (can be: white radish, white radish sticks, red radish, carrots, cabbage, celery, ginger, garlic, not broken and will not enter the water of the red pepper, long bean curd, lettuce, cress, baby lettuce, mustard greens and so on) washed, dry the surface of the water, and then put into the kimchi altar.
6. Be sure to put water in the seal.
7, if it is freshly made, about 7-10 days in summer, the kimchi will be ready to eat. Winter about 15 days. During this period, do not easily open the seal. Newly soaked water, the number of anaerobic bacteria inside is still relatively small, the first time it is best to pickle cabbage, because it is the most easily cooked. The first time if you soak white radish, it is best to cut white radish into thin slices.
Precautions:
1, the most important principle of bubble vegetables is: the use of anaerobic probiotics to make vegetables fermentation. In the fermentation process to produce lactic acid bacteria, and in with the maturation of the fermentation to produce sour flavor, so that kimchi more delicious. Therefore, it is important to isolate the outside world from stray bacteria. If airborne stray bacteria are allowed to enter the kimchi jar, they will damage the kimchi and destroy the anaerobic bacteria. The water will then grow white flowers and worms, and the kimchi will develop an off-flavor and then go bad. It is also important to try to avoid oxygen entering the kimchi bed; if too much oxygen enters, it will also kill the anaerobic bacteria.
2, according to the principle of Article 1, sealing is very important! Always make sure that there is always water at the seal of the kimchi bed (the purpose of the water is to seal and prevent the entry of oxygen and bacteria), and to change the clean water once a week.
3, according to the principle of Article 1, anaerobic bacteria like a cool place. Therefore, the pickle jar must be placed in a cool place away from light.
4, according to the principle of Article 1, each time the opening time is not too long, preferably not more than 1 minute. The number of times a day to fish pickles (that is, the number of times to open the seal), do not exceed 3 times. Because the more times, the greater the probability of entering stray bacteria and oxygen.
5, in order to prevent the kimchi water bad, those: put wine, put garlic, drip oil, etc., are not a fundamental solution to the problem, undesirable methods.
6, if the kimchi accidentally grew white flowers, it is best to make kimchi again. If you can't afford to pour it out, then cover it with a good lid and seal it with water. 15 days don't go to open it. As there will be a lack of oxygen inside, the stray bacteria will die. The white flowers will disappear naturally. If the sour water has become tasteless or grows worms, it is recommended that you can only re-soak it.
7, the bacteria on human hands, is the most. So never use your hands directly to fish kimchi. To prepare a pair of chopsticks specializing in fishing kimchi, or a small wire mesh spoon.
8, every time you fish out the kimchi, it is best to eat it on the time. Don't save it for the next meal.
9, every time you add vegetables to it, you have to add salt and rock sugar. Do the above points. The kimchi you pickle. Definitely fragrant, crispy and delicious. Sour water that is used for 10 years will not be bad, and the longer the bubble out of the kimchi the more fragrant. The fermentation capacity of the original juice after six months of use is very strong, and the general vegetables can be eaten after only one day or so of soaking.