I. Principle: The fermentation of kimchi making process is mainly anaerobic fermentation carried out by lactic acid bacteria.

The use of yeast, lactobacilli and other microorganisms in the biodegradation of carbohydrates in the kimchi, in a variety of enzyme biocatalysis, the long-chain molecular sugars in the kimchi in the lactobacilli and other microorganisms in the cell oxidation of 3-5 carbon atoms of short-chain organic acids, so that the kimchi is acidic, in order to inhibit and kill the other harmful microorganisms of the corruption of the process of the process of the kimchi is the process of fermentation.

Two, kimchi fermentation three stages:

1, the early stage of fermentation: vegetables just into the altar, the surface of the microorganisms with people, mainly in the non-acid-resistant Escherichia coli and yeast and other more active. The initial respiratory mode of the yeast is aerobic respiration. At the beginning of fermentation, there will be bubbles intermittently released from the altar along the sink, so that the altar gradually formed a hypoxic state, lactic acid fermentation began.

2, fermentation in the middle: due to the initial lactic acid fermentation so that lactic acid continues to accumulate, the pH drops, the formation of anoxic state, lactic acid bacteria began to be active, and produce a large amount of lactic acid, lactic acid accumulation can reach 0.6% to 0.8%, pH 3.5 ~ 3.8. This period for the full maturity of the kimchi, kimchi has a sour flavor and fragrance.

3, late fermentation: lactic acid fermentation continues during this period, lactic acid content continues to increase, up to 1.0% or more. When the lactic acid content reaches 1.2% or more, the fermentation rate will gradually slow down or even stop, mainly because the acidity of kimchi at this stage is too high, the flavor is no longer coordinated, the aerobic microorganisms in the altar respiration consume oxygen and produce a lot of carbon dioxide.

Expanded Information:

Kimchi tips:

1, kimchi altar as well as chopsticks can not be stained with meat and oil, otherwise the kimchi water will be "flower", is the kimchi water on the growth of white mold. White mold. Encountered "flowers", you should use a clean utensil will be out of mold, add appropriate amount of kimchi salt and white wine, the kimchi jar to a cool ventilated place, open the lid for 10 minutes a day, 2-3 days later can improve.

2, if the flavor of the kimchi is too sour, you can add some salt; if too salty, you can add some sugar; if it is not crunchy, you can add some white wine.

3, pickled chili must not be soaked with ginger, or the chili will become soft and become hollow.

4, do pickles must choose pickle salt (that is, not containing iodine salt), which is conducive to fermentation, can not buy pickle salt place, you can use a large grain of coarse salt instead of, I use a coarse grain of "pickling salt".

5, in addition to the kimchi altar, you can also use sealed containers to make kimchi, but be sure to seal.

6, to make kimchi chili peppers, vegetables, etc. must be air-dried before putting into the kimchi altar.

7, kimchi water can also soak phoenix claw, pig's trotters, pig's tail, pig's ear and other meat dishes, but must not put meat dishes into the kimchi water ready to be soaked for a long time, meat dishes should be made separately.

References:

Baidu Encyclopedia - Kimchi