Share with you three simple but delicious ways to make kimchi water, which can be used at home and in shops. You can take it away if it helps. These three formulations are based on 5 kg of pure water:

1, preparation of refreshing pickle water

5 kg of purified water, 0/50 g of white vinegar/kloc-,80 g of salt, 20 g of white sugar, 8 g of high-alcohol liquor, 30 g of onion, ginger slices, garlic cloves, 0/5 of dried pepper/kloc-,4 star anise and 3 g of pepper;

Stew Illicium verum, Zanthoxylum bungeanum and dried capsicum with warm water, and clean up the dust;

Add star anise, pepper and salt into water, cook the sugar in the pot until the pickle juice turns slightly discolored and turns off, adjust the salty taste, and naturally cool;

Take a pickle container, pour pickle water, add onion, ginger slices and garlic cloves, and mix white vinegar and white wine evenly to brew various refreshing side dishes.

2. Sesame pickle water

This pickle water highlights the hemp taste of green pepper and belongs to a unique taste. You can use it according to your own preferences.

5 kilograms of purified water, 80 grams of salt, 50 grams of dried peppers, 50 grams of brown sugar, 25 grams of green peppers, 20 grams of ginger slices and garlic cloves, and 8 grams of high-alcohol liquor.

Wash dried peppers and green peppers and soak them in warm water for later use;

Put dried capsicum, green pepper, salt and sugar into pure water, cook lightly, then turn off the fire, naturally cool, and add the remaining raw materials.

You can brew all kinds of favorite side dishes.

3. Spice pickle water

This is perfumed with spices, with a slightly strong flavor.

5 kg of purified water, 0/00 g of salt/kloc-,50 g of sugar, 5 g of high-alcohol liquor, 30 g of onion and 30 g of ginger slices;

Spice group: 4 star anise, 2 small pieces of cinnamon, 20 pepper, 5 fragrant leaves and 6 cloves;

Put purified water into the pot, add the washed spices, then add salt and sugar, and cook for 15 minutes with a slight discoloration.

After natural cooling, add onion, ginger, etc. And you can brew all kinds of side dishes. Remind me that the amount of spices should be less than more, because its function is only to set off the fragrance of kimchi, not to grab the taste. Pay attention to this.

These recipes are the foundation. During the production process, you can make some adjustments according to your own preferences, such as salty, sweet and spicy. You can also use some fresh spices, or add one or two coriander to enhance fragrance, and flexibly use lemony sprite and other drinks. These are all good methods.