Maize sugar in the kimchi altar can prevent moldy kimchi, promote the fermentation of kimchi, seasoning, but also can give kimchi color.

One is the new kimchi, also known as "bath kimchi" or "diving kimchi", usually only soak a night to eat, usually become a small dish on the table; the other is the old kimchi, this kimchi Because it has been soaked for a long time, usually more than a year, it is highly salty and acidic and is not suitable for eating directly.

Often it is used as an ingredient in stir-fries, such as the sauerkraut in sauerkraut fish. The water in the kimchi altar is of course critical. And the altar itself has old kimchi water in it. Before re-adding the spices, all the scum in it has to be strained out, and then some new water and the spices on the recipe, such as star anise, shanai, peppercorns and the like, are added to the old water as appropriate.

So that the water always maintains enough flavor. Of course, each family has its own recipe for kimchi, so I can't say who's is the best. It's just that the Sichuan people are really good at this technique of handling food. When Chengdu gourmet Nine Eats heard that I wanted to know how to cook a local mustard vegetable, karezai, he taught me that the vegetable is good for pickling.

"You slice it, and after you kill the moisture with salt, it becomes a little bit cold and crunchy, and then you mix it with chili noodles and red oil and pickle it to make a small pickle, which is very flavorful with porridge and rice." The ancient name for kimchi, _, refers to vegetables that have been fermented in order to facilitate prolonged storage. Generally speaking, as long as the fiber-rich vegetables or fruits.

All of them can be made into kimchi; cabbage, Chinese cabbage, carrots, white radishes, garlic, green onions, cucumbers, onions, kohlrabi, and so on. Vegetables have a special flavor after being pickled and seasoned, and many people eat them as a common side dish. This is why modern people are living in an environment where they have access to a wide range of foodstuffs.

Kimchi is still made. All over the world there is the shadow of the kimchi, the flavor is also different because of the different practices in different parts of the world, which Fuling squash, French pickle, German sweet and sour kale, and known as the world's three major kimchi. The kimchi that has been made properly is rich in lactic acid bacteria, which can help digestion. But there are certain rules for making kimchi, such as not touching raw water or oil.

Otherwise, it will spoil easily. If you accidentally eat contaminated kimchi, you could get diarrhea or food poisoning. Kimchi relies on the fermentation of lactic acid bacteria to produce large amounts of lactic acid rather than on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses a low concentration of brine or a small amount of salt to pickle a variety of fresh vegetables, which are then fermented by lactic acid bacteria.

Made into a pickled product with a sour flavor, it can be stored for a long time as long as the lactic acid content reaches a certain concentration and the product is isolated from the air. The salt content in kimchi is 2% to 4%, making it a low-salt food.