Question 1: What can I do about Sichuan kimchi being too acidic? Thanks a lot! sdffjkl

[Senior] In my experience, the temperature of the storage environment has a big impact, and with the right ingredients, the higher the temperature and the longer the time, the faster it gets sour. This is where adding some sugar, along with some new vegetables, the sourness can be corrected.

If there is a slight odor, it means that there is the beginning of a stray bacterial infection, pay special attention to the timely addition of white wine to correct, reduce the storage temperature.

If it is too sweet, leave it for a few more days to ferment and become sour.

If the flavor is very light, add both white wine and sugar to ferment.

Nowadays, the family is small, it is recommended to use a smaller container, do not have to use the kimchi altar. Choose a screw cap sealed wide-mouth glass jar on the line, very economical. The first thing you need to do is to keep it at room temperature (fermentation is fast). If you don't eat often, seal it and put it in the freezer of the refrigerator, you can keep it for a few months.

You can try.

Question 2: What should I do if my kimchi gets sour? Cuihua ~~ on the sauerkraut,,

Outside the kimchi every day to fish to eat and then every day to soak a new one, re-added saccharin and salt, it is not so sour. In the home soaked kimchi, you can't fish every day and then get a new one, after a few days kimchi becomes sour. But want to taste a little better (of course, not the flavor of the museum), you must use a small earthen jar (including the jar, jar lid and a small sealing lid), the first time to soak to soak water carrots, or purple skin and purple heart of purple radish, not carrots Oh, this is what they say the starting water, but also add some celery to soak in will be more flavorful. In addition, the spices (pepper, anise, cinnamon, etc.) with gauze wrapped up in the altar, this thing I saw the other day in the supermarket, as if it is called kimchi spice, you can also go to your neighborhood supermarkets to look for it, salt is now also a special kimchi salt in the supermarkets and look for, not every supermarket sells in the sale of seasoning that piece, above the proportion of salt and water are explained. Water is boiling water cool cold (altar and altar outside the rim are), remember to be sure to add wine (on the home to drink white wine on the line), and add rock sugar plus a little bit of saccharin (I personally feel that you must use the saccharin, and not just for the sake of cheap, the main flavor is good). Put a pair of clean chopsticks, preferably unused, specializing in fishing kimchi with, kimchi most avoid dip oil, a dip is going to flower.

The above basic can bubble out of the kimchi to. The following is the most important, kimchi care:

1, every day with chopsticks to stir the kimchi water, do not eat to stir a little. Of course, it's better if you can fish out a little bit every day to eat or stir-fry with.

2, every time you soak the vegetables are washed with water and cut into the size you want to cool dry and then add the kimchi altar, be sure not to have raw water (that is, cold water) into it.

3, each time you add vegetables into the new add some salt, white wine and a little bit of saccharin (one or two saccharin can be), depending on the number of vegetables added.

4, after two or three months to change the spice packet.

5, the water along the altar each time to add cool water, can not let the altar along the dry, if you dry there, two or three days to see, if the weather is more humid, you stir every time the kimchi water to pay attention to, less than half of the water to add some cool water.

6, if you find that the pickle is a bit raw flower, add some pepper into it, pour some white wine, stir a few times more pickle water will improve, must be dealt with in time.

7, care of pickles, hand dry and can not be dipped in oil.

8, soak red peppers, then, you can use the sewing quilt needle to roll a few eyes on the chili pepper, chili pepper soak cooked faster, otherwise it takes more than a month.

Basic on these can make a decent pickle, I hope you can soak

Question 3: sauerkraut is too acidic how to deal with 20 points Hello;

sauerkraut is too acidic to deal with

If the sauerkraut is too acidic, you can put the sauerkraut in warm water to soak, you can reduce the acidity of the sauerkraut, it's too acidic

words can be replaced by a water.

Question 4: Korean kimchi is too sour, what is the solution? 1. Choose one or several of these cabbages, go to the old gang, the old gang fiber is not good.

2. 7-10 spoons of salt per half cabbage, how much does not matter too much, more salt drowning time is short, less salt drowning time is long. Add water to flood the cabbage. About two days! Pickling time depends on the amount of salt and ambient temperature, the more salt the shorter the time, the higher the temperature the shorter the time, often check.

3. Flooded into this way, the center part is also a little soft, but mine is a little too much.

4. Rinse with water, then control the water for 10 minutes.

5. Make garlic puree, a section of cabbage about two heads of garlic, more, less are the reason for different styles.

6. Add chili powder, a cabbage more than 5 spoons it, (anyway, can not use the rest of it does not matter) MSG moderate, a spoon of sugar, ginger thumb so big put two or so, salt appropriate (you can first taste the drowned cabbage, if the taste of salty, less salt, the taste of light on a little bit more salt) This step is to determine the key to the taste of it is said that there is a South Korean professor birthday, said good with spicy cabbage, the result is different in the taste of the main. The result is different flavors, mainly in this step. You can put some Korean shrimp paste into the seafood flavor. You can also put fried sesame seed powder, fried coriander seed powder, you can also put apple, pear, radish, to form a different flavor, free to play. But I often put shredded radish (green on top and white on the bottom), and 1/5 radish for every cabbage. You can also use your imagination. Mix well, add mineral water or cold water to dilute to paste, spread evenly.

7. Sealed with a plastic bag, placed in 0 degrees -6 degrees temperature fermentation, if you crave the next day to eat, but the twentieth day -40 days the most delicious, I guess you can not wait, I can not wait.

8. The third day, even open to eat, so bad. If you can't eat it all, you can put it on the acid, plus meat fried to eat another flavor.

Question 5: What if the kimchi is too sour? Pickle sour on the addition of salt, long flowers on the addition of wine, want to pickle crispy point on the addition of a little bit of sesame sugar. You can also add a few peppercorns, so that the bubble out of the pickle is very fragrant. The most important thing is that the kimchi water should not be stained with oil, or it will be easy to grow flowers.

Question six: I make my own kimchi too sour how to do? Kimchi raw materials: radish, carrot, cabbage, rainbow peas,,, before making, first of all, the kimchi altar washed and dried. Then wash and dry the ingredients to be soaked. Then boil a small half pot of boiling water (depending on the number of ingredients, kimchi altar size). When the water boils, add salt, peppercorns and star anise to the water, then turn off the heat and let it cool. Slice the ingredients and put them into the kimchi altar. Pour cold boiled water into the altar, and the water should be submerged over the surface of the vegetables. Then add ginger slices to the water, one can increase the flavor of the kimchi, and the second is that the soaked ginger is quite tasty. If you like to eat spicy flavor, you can add some more dry horned pepper in the water. The main points of kimchi: kimchi in the salt added more, soak out of the dish is salty, salt put less, soak out of the dish is sour, I personally prefer sour kimchi, so I like to put less salt. But put too little salt in the altar and will foam, easy to rot, and then by the senior pointed out a trick: if you find that the altar foam, add a spoonful of salt to put in. After a try, sure enough, after adding salt the next day after the foam is no trace. Tip: the first time to do kimchi is best to use carrots, because soaked carrots marinade is not perishable, but also through the appearance of the kimchi can easily be seen soaking good Christine did not (usually a week will be able to), once the carrots on the outer skin of the red color faded, marinade becomes red, radish meat has become pink, can be eaten. When the carrots in the altar are finished, the kimchi juice should not be thrown away, so you can continue to add your favorite vegetables to the altar, while not forgetting to add salt.

Problem 7: I soak the kimchi too sour how to do The temperature of the storage environment has a great influence, in the case of the right ingredients, the higher the temperature, the longer the time, the more quickly it will be sour. At this time, add some sugar, and at the same time add some new vegetables, the sour flavor can be corrected.

If there is a slight odor, it means that there is the beginning of a stray bacterial infection, pay special attention to the timely addition of white wine to correct, reduce the storage temperature.

If it is too sweet, leave it for a few more days to ferment and become sour.

If the flavor is very light, add both white wine and sugar to ferment it.

You can try this.

Question 8: What if the kimchi I made is too sour? Can be used as a side dish, but you did not say what dish, a little bad answer you

Too sour, you can try to fry, put down the pan after the first sugar fried for a while and then put the other ingredients, it will be better. For example, fried tomatoes have to put sugar first, if you put salt first will certainly be sour

Question 9: Why do I do the Sichuan pickle is too sour, how to solve ah? Put some rock sugar, pour in one or two heights of white wine, open the lid for 10-20 minutes every day, put the kimchi altar in a place with a low temperature, in short, in order to reduce the speed of fermentation.

Question 10: how about kimchi too acidic 'kimchi too acidic how|l` kind of deacidification Add salt on the right! Adding sugar is useless! Moderate amount of sorghum wine ~~~ can also use a bottle cap of high white wine can be