Let’s take cabbage as an example to talk about the production process of Korean kimchi.

1. Vegetable selection and pre-treatment: Choose fresh cabbage with bright color, no harm from diseases and insect pests, and light green color. Remove the roots and cut vertically to one-third of the cabbage. Gently separate the cabbage with your hands.

Divide 2-5kg into two halves, and over 5kg into 4 and a half.

Then place in a container and sprinkle evenly with sea salt.

Press it down with a flat plate to evenly salt it.

After 6 hours, turn it up and down once. After another 6 hours, rinse with clean water. Place the rinsed cabbage upside down on the cold dish net to naturally control the water for 4 hours and set aside.

2. Prepare the seasoning: cut the shallots diagonally into shreds, cut the onions into shreds, peel the ginger and garlic and mash them into puree, cut the leeks into 1-2 cm pieces, and grate the white radish into thin strips.

Mix the above seasonings in a container, add the cooked flour into a thin paste, then add an appropriate amount of chili noodles, shrimp oil, and shrimp paste, mix well and compact for 3-5 minutes. 3. Make kimchi: control it well

Place the watery cabbage on the cutting board, spread the prepared seasoning evenly into each layer of cabbage leaves, wrap the whole cabbage tightly with the outer leaves of the cabbage, put it into the jar, seal it, and ferment for 3-5 days before you can eat it.

Here comes the delicious Korean kimchi.

When making kimchi at home, you need to adjust and taste it repeatedly according to your own taste until you are satisfied.

The prepared kimchi is best stored in an environment of 3-5℃. It can stay fresh for three months at room temperature of 3-15℃.

12》Problems that should be paid attention to during the process of making kimchi (1) The jar must be left to dry, and raw water can be added to each jar.

(1) The kimchi jar should be placed in a place with a lower temperature.

(3) Pay attention to keeping clean and hygienic when eating, and prevent grease and dirt from mixing into the jar, otherwise the kimchi water will easily become rotten and smelly.

(4) Keep the water tank full and clean, and clean and replace it frequently.

For safety reasons, 15% to 20% salt water can also be added to the water tank.

(5) If a white film is found on the liquid surface, remove it immediately and add a small amount of soju, fresh ginger slices, garlic, etc. to inhibit the growth of miscellaneous bacteria.

At the same time, fill the jar with vegetables and create anaerobic conditions to stop it.

13》Selection of vegetable raw materials for brain preparation (1) Vegetables have dense tissue and low fiber content. They are crisp, tender and delicious after pickling. Generally, root and stem vegetables such as radish, carrot, kohlrabi, mustard, etc. are suitable for pickling.

Some vegetables are eaten after being pickled and processed, and their economic value is higher than eating them fresh, such as potherb mustard, grass caddis, Jerusalem artichoke, etc.

(2) Rich in sugar, which is beneficial to fermentation.

Such as Brussels sprouts.

(3) Have good appearance, color and fragrance.

(4) Different types of vegetables have different processing methods, and the specific requirements for specifications and quality are also different.

For example, when pickling mustard, the raw materials are required to meet the above conditions, and they should also have round and blunt protrusions, shallow and small grooves, and a spherical or oval shape.

(5) The harvesting period is appropriate. If harvested too early, the flavor will be light, the water content will be high, and the yield will be low; if harvested too late, the cortex will be thick and old, the meat will be soft, and the sugar content will be reduced.

14》Characteristics of lactic acid fermentation during vegetable pickling 1. The process in which sugars are degraded and converted into lactic acid by microorganisms under anaerobic conditions is called lactic acid fermentation.

Fermented pickles mainly rely on lactic acid bacteria to ferment, producing lactic acid to inhibit microbial activity and preserve the vegetables. It also has the preservative effect of salt and other spices.

During the pickling process of fermented vegetables, in addition to lactic acid fermentation, there are also alcohol fermentation, acetic fermentation, etc. The generated acid combines with alcohol to generate various esters, giving fermented pickles a unique flavor.

2. The suitable temperature for the activity of lactic acid bacteria is 26 to 36°C, the salt concentration is lower than 6% to 10%, the pH value is in the range of 3.0 to 4.4, and the sugar content in the raw materials is at least 1.5% to 3%. At the same time, it must

Create anaerobic conditions, promote lactic acid bacteria to carry out lactic acid fermentation, and inhibit the growth and reproduction of molds and yeasts.

Reprinted DIY Korean kimchi to compete with Jang Geum. Kimchi declares: I am neither a Korean nor a "Jang Geum fan" (a fan of Dae Jang Geum), and I have never been attacked by the Korean wave.

I learned to make Korean kimchi just because the sour and spicy taste hit me all of a sudden, and it became a habit that I can’t quit.

From then on, it was out of control!

The autumn sunshine is still warm, but the bleak autumn wind still blows people home prematurely and makes them afraid to go out.

On a weekend afternoon, even huddled in a small room, there is still a chill.

A cup of fragrant coffee and a good book can easily kill the entire afternoon.

However, have you ever thought about doing something for your lover or family, which not only kills time, but also expresses your feelings implicitly?

Making Korean kimchi is a good idea. Maybe you and I don’t have Jang Geum’s superb cooking skills, but we also have a delicate heart.

In fact, making Korean kimchi is not difficult. Even you who have never been in the kitchen can easily make authentic Korean kimchi.

The day before yesterday, the reporter had tried his hand at it, and unexpectedly received praise from everyone.

How about it?

Come and learn from me!

Teach you how to make kimchi. Study notes: I did some homework before becoming an apprentice and collected many articles about Korean kimchi from the Internet. It seems difficult.