How long can kimchi water be reused?
Pickle altar inside the called mother water, if properly preserved put a three years five years are available, and pickle brine with the more often, soak out the dish is more fragrant and fresh. After half a year with the original juice fermentation ability is very strong, the general vegetables only need to soak for about a day to eat. It is best to replenish sorghum wine (about half a tael) and rock sugar after every 3-4 times of soaking. Old kimchi water in the process of preservation and use if the turbidity is normal, as long as there is no white film and not sticky, no odor there is no problem, put in the new vegetables it will slowly precipitate their own clear, and even if it does not change the clear is not related to.?
How to renew the kimchi for a second time
No need to add water when renewing the kimchi, the water of the kimchi itself will seep out under the action of the salt, and the kimchi altar's water is not likely to be greatly reduced. However, if you want to add more vegetables, you should always add seasonings, especially salt and wine. According to the addition of soaking time, kimchi can be divided into aged kimchi, one year kimchi and diving kimchi. The latter eat with the bubble, take out can also be mixed with sesame oil, peppercorns, chili red oil, the taste of the most crisp; in addition to the division of time, kimchi and do ingredients and do a small dish of the division of the law, the former is mainly soaking ginger, soaking pepper, soaking pickled cabbage, etc., fried dishes can be used as ingredients into the dish; the latter is some of the Lotus Bianchi, carrots, radish, radish, celery, etc., can be individually into a dish; meat dishes can also be soaked, but to be boiled first cleaned, and then take another The time required is not long, but it is still best to put in the refrigerator.
Kimchi is a common side dish to cabbage, cabbage, radish and other raw materials, with a small amount of salt to pickle, and then fermented by lactic acid bacteria, the world's kimchi flavor due to the different practices and different, which Fuling squash, French pickle, German sweet and sour kale and known as the world's three major kimchi. Kimchi does not necessarily have to be soaked in a special jar, with a canning jar soaked kimchi, the flavor is also quite good. The first key to good kimchi is to find a well-sealed jar or altar, which will help the kimchi water ferment, and the resulting dish will be crispy and flavorful without being so acidic that it pours out of your teeth. The inside of the jar must be washed clean and the raw water wiped dry, or simply scalded with boiling water will do.
How to keep the kimchi water will not be bad?
1, the first use of the kimchi altar should be cleaned and cooled dry before use, to help the kimchi water fermentation, the altar inner wall must be washed clean, and then dry the raw water, or simply scalded with boiling water is okay.
2, each time you take kimchi from the altar tool must be dedicated, no oil, avoid oil and raw water into the altar, resulting in deterioration of the original juice.?
3, the altar mouth sink should be kept clean, and often change the water to fill up, the kimchi altar cover should be sealed with water around, do not enter the air, breeding bacteria.
How often does the water in the kimchi altar change?
Pickle water in fact do not have to change often, remember that you can not use wet things to go down to fish, if you see a little white, put some peppers, chili peppers, ginger to go down, soak out of the pickle sour and spicy is delicious. But every time you take pickles from the pickle altar to eat, pay attention to clean and dry chopsticks to fish, so that the pickle water will not deteriorate, and can be saved for a long time in favor of the next time into the vegetable bubble.