》How to pickle kimchi

To pickle kimchi, you must first buy a kimchi jar (this kind of jar is quite special. There is a concave tray around the mouth of the jar to hold water. The jar The mouth has a bowl-shaped lid, and the lid can be sealed by placing water in the tray.

1. Wash and dry the jar first, fill it with cold boiled water, and add salt (a spoonful of salt to a bowl of water).

2. You can add peppercorns, garlic, and peppers.

3. Vegetables to be pickled such as radish, cabbage heart, sword beans, cowpeas, lettuce, peppers, cucumbers, chayote, etc. , wash, cut into pieces, dry, and put in a jar.

4. Cover, seal with water, and store in a cool place. You can eat the kimchi in about a week. You can add new dishes.

5. If the taste is too bland, you can add some salt and brine.

2》Authentic Korean. Kimchi

Main ingredients:

3 Chinese cabbage, 2 white radish

Ingredients:

Half pack of chili powder, 5 green onions , about 2 tablespoons of ginger paste, about half a cup of garlic paste, and 1 teaspoon of sugar

Method:

1. Cut the Chinese cabbage into medium pieces and soak it in salt water for about half a day. (Soak until soft)

2. Grate the radish and cut the green onion into sections

3. Drain the Chinese cabbage in a large basin, add the shredded radish, green onion, ginger paste, Mix the mashed garlic, sugar and chili powder well

4. Put it in a crisper box and leave it for about one night (out of water), then put it in the refrigerator. Just take out some when eating. Be careful not to get wet.

Note:

1. In winter, it must be kept for about a whole day, that is, after the water comes out, it can be placed in the refrigerator

2. Chili powder It is specially made in Korea and is not available in Taiwan, but it can be ordered by mail

3. The prepared kimchi can be used to cook kimchi noodles, kimchi hotpot and kimchi dumplings.

3》Ingredients and methods of Korean kimchi. As follows:

Preparation materials:

1. Cabbage--Chinese cabbage has many green leaves, thin skin, and dense leaves. There are not too many outer leaves that need to be removed, and it looks clean and fresh. The best choice is cabbage that has green leaves and looks fresh. The bigger the new cabbage is, the better. The cabbage in autumn is suitable for medium size, good balling and heavy weight. Cabbage is not only rich in vitamins. Or minerals, and also contains various ingredients with various pharmacological effects. According to academic papers, methyLmethionine contained in cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol. p>

2. Radish - Radish is mainly composed of water and rich in vitamin C and digestive enzyme-amylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed. It is on the skin of the radish, so it is best not to peel it and eat it after washing it. The best radishes are those that are thick and even, without scars, fresh, smooth in color, firm and soft in texture, not too spicy, and have a sweet taste.

3. Chili pepper--In addition to carotene and vitamin C, chili pepper also contains a variety of ingredients. Capsaicin has bactericidal and bactericidal effects, can promote the secretion of saliva or gastric juice, and promote digestion. In addition, it also improves various metabolic effects in the body. The chili pepper noodles used when making kimchi should be bright red peppers with thick flesh and smooth skin that have been dried in the sun.

4. Garlic--The origin of garlic is Central Asia. It is an allium belonging to the Liliaceae family. The garlic heads are underground. The garlic head is surrounded by light brown garlic skin, and there are 5 to 6 small garlic cloves inside. Representative native varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, and long-stem garlic, which are late-maturing varieties. When making kimchi, use more spicy garlic cloves, while when making salty garlic or using garlic leaves, use long-stem garlic. The main stimulating ingredient in garlic - propylene sulfite has a bactericidal power 15 times that of carbonic acid, and has various functions such as promoting metabolism, analgesia, constipation, and detoxification.

5. Onions - Ordinary vegetables are alkaline, but onions are rich in sulfur and are acidic foods. Onions are difficult to store vegetables, with a water content of about 80%. The green part of green onions is also rich in vitamins A and C. Because the stimulating ingredients of onions contain sulfur and propylene compounds, they have bactericidal and insecticidal effects. Choose green onions with thick and fresh rhizomes, and choose chives with short, fresh leaves. For both types of onions, the one with the white part long, thick and shiny is suitable.

6. Ginger--Ginger is compatible with vinegar, soy sauce, salt, honey, etc., without damaging the inherent taste of food. Moisture accounts for about 80% and is rich in inorganic substances. It has a unique aroma and spicy taste. The spicy taste comes from a substance called gingerin, which has the effect of strengthening the stomach and making people sweat, and also helps to lose weight. The valves are thick, not many twists and turns, and the skin is thin and transparent. Ginger with less fiber is not spicy, has more water and is soft.

7. Spiny sea pine - is a green algae that lives on shallow sea shores. It is dark green in color, smooth to the touch, and has a moderate calcium and phosphorus content. Used when pickling and storing cabbage.

8. Salt--Salt has the longest history and is the most important among the condiments used by humans so far. Because salt not only adjusts the saltiness of food, but also cannot be replaced by other substances in terms of nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juices, and tissue fluids to exert osmotic pressure, and participates in acidity regulation and neuromuscular excitability regulation.

9. Fish and shrimp sauce--is a kind of stored fermented food. During storage, the protein is decomposed into amino acids, generating inherent taste and aroma. The bones of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, creating the unique taste and aroma of the sauce. Fish and shrimp sauce is a high-quality source of protein, calcium, and fat. It is an alkaline food with high calcium content and plays an important role in neutralizing body fluids. The most commonly used shrimp paste is light because it has less fat. Anchovy paste has the highest content of fat and required amino acids and calories.

Steps:

The first step: buy 5 pounds of Chinese cabbage, cut it into pieces, pickle it with an appropriate amount of salt, and leave it for about 15-24 hours. The preliminary materials are just fine.

Step 2: Find a large pot that can be turned over, grind the garlic finely (a little more, about 3 taels of garlic for five pounds of Chinese cabbage), chili powder (according to your own taste), and then Add sugar, fish sauce (as much as soy sauce), and some more salt according to your taste. Just mix these seasonings together, just like filling them with dumplings.

The third step: Fermentation and fermentation must be sealed. The fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer, and a week in winter.

Fourth Step: Taste the delicious food, but be careful not to store it for too long. It is recommended that single friends share it with friends after making it, otherwise it will be a pity if one person cannot finish it and it goes bad.

4》Korean kimchi production technology

Korean kimchi has a long history and is famous all over the world. In October 1996, Kim Bo-tu of the Korean Rural Promotion Agency and his wife came to Zhengding and personally taught the processing techniques of six kinds of high-quality kimchi, including cabbage, radish, cucumber and xuelihong.

Now 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 insects, and tender green. 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 the top with a flat plate to evenly salt it. After 6 hours, turn it up and down once. After another 6 hours, rinse it 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 fine pieces. Silk.

Mix the above ingredients in a container, add the cooked flour into a thin paste, then add an appropriate amount of chili noodles, shrimp oil, and shrimp paste, stir well and compact for 3-5 minutes

Three . Preparation of kimchi: Put the cabbage with controlled water on the cutting board, apply 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. You can have delicious Korean kimchi in 3-5 days.

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

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 jars must be left to dry, and each jar can be filled with raw water.

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

(3) When eating, you should pay attention to keeping it clean and hygienic to 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, it should be removed immediately, and a small amount of shochu, fresh ginger slices, garlic, etc. should be added 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, Carrots, kohlrabi, mustard, etc. are all suitable for pickling. Some vegetables are eaten after being pickled and processed, and their economic value is higher than eating them fresh, such as mustard, caddis, Jerusalem artichoke, etc.

(2) Rich in sugar, which is beneficial to fermentation. Such as Brussels sprouts.

(3) It has 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 suitable. 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 26~36℃, the salt concentration is lower than 6%~10%, the pH value is in the range of 3.0~4.4, and the minimum sugar content in the raw materials is 1.5 % to 3%. At the same time, anaerobic conditions must be created to promote lactic acid bacteria to carry out lactic acid fermentation and inhibit the growth and reproduction of molds and yeasts.