The kimchi is too salty. It may be because the amount of pickled vegetables in the jar is too small, causing the salt to be absorbed into a small amount of vegetables.

1. You can put more other vegetables in the jar to let the salt absorb to other vegetables.

2. These pickles can be further processed, such as taking them out and drying them when the sun is good.

3. The salt content can be reduced a lot, but be careful to expose it to the sun for a week without interruption to avoid the pickles from going bad.

4. If you feel that the pickles are too salty, you should open the jar in time, pour out part of the salt water in the jar, then add cold boiled water to dilute the salt water, and then re-soak the pickles for a few days, but be careful to seal it well. , don't let in the air.

5. Eat kimchi with other vegetables. For example, when cooking, you can cut the kimchi into small pieces and add no or less salt to break down the salty taste in the kimchi. You can also eat kimchi with noodles, and the noodles don’t need to be salted.

Extended information

Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration salt water or a small amount of table salt to pickle various fresh and tender vegetables, and then ferments it with lactic acid bacteria to make a pickled product with a sour taste. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it will It can achieve the purpose of long-term storage. The salt content in kimchi is 2 to 4, making it a low-salt food.

Contraindications

Since kimchi produces nitrite during the pickling process, which is a recognized carcinogen; and the content of nitrite is closely related to salt concentration, temperature, pickling Many factors such as time are closely related. Kimchi produced by families, small workshops or manufacturers without strict safety inspections are more likely to have excessive nitrite content. Therefore, it is not advisable to eat too much kimchi.

Conservation precautions

1. In Sichuan cuisine, pickled chili peppers and pickled ginger are used as seasonings for all dishes with a fishy smell. If kimchi is not authentic, Sichuan cuisine is definitely not authentic. Add more green peppers (the kind of long, strong dark green peppers that are very spicy and used for seasoning) and ginger to increase the flavor of the dish. Moreover, these two kinds of vegetables should be kept in the jar at all times, as they enhance the flavor.

After 2-3 days, you can observe carefully to see if there are bubbles forming around the green peppers. At the beginning, there will be one or two very small bubbles, which are almost invisible if you don't pay attention. If there are bubbles, even just one bubble, it means the fermentation is normal. After the green peppers completely turn yellow, leave them for another 2 to 3 days and they are done!

2. Pickled radish: Use small radishes. After soaking, they will become juicy. You can use three. Four pickled radish stewed duck, very delicious.

3． Sauerkraut: When cooking fish, sauerkraut is usually added. Sauerkraut fish can also be made spicy or not, depending on its taste. Pickled cabbage can also be used to make pickled cabbage vermicelli soup, or just wash the pickled cabbage, cut it into shreds, and mix with red oil chili and a little MSG. It is also a delicious Chinese breakfast accompaniment.

4. Soaked Cowpeas: Stir-fried minced pork is a common but delicious side dish.