Introduction to kimchi

Kimchi, also known as Ying in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, any fiber-rich vegetables or fruits can be made into kimchi; such as cabbage, Chinese cabbage, carrots, white radish, garlic, green onions, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor, and many people eat them as a common side dish. Therefore, modern people still make kimchi in a living environment where there is no risk of obtaining ingredients. Pickles are found all over the world, and the flavor varies depending on how they are made in different places. Among them, Fuling mustard, French sour cucumber, and German sweet and sour cabbage are known as the three major pickles in the world. However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it will easily spoil, etc. If you accidentally eat contaminated kimchi, you may easily suffer from diarrhea or food poisoning. 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 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.

How to make kimchi

1. Fried rice with kimchi and beef cubes

Ingredients: appropriate amount of salt, appropriate amount of kimchi (spicy cabbage) , appropriate amount of cucumber, 200 grams of beef, appropriate amount of carrots, appropriate amount of rice (refrigerated overnight rice), appropriate amount of zucchini, appropriate amount of black pepper, 2 green onions, and a small amount of green pepper.

Method: Dice the kimchi, beef carrots, green peppers, green onions, and zucchini and set aside. Marinate the beef with kimchi juice, salt, oyster sauce, and light soy sauce for ten minutes... Prepare rice and chopped cucumbers. , heat the oil in the pot, stir-fry the side vegetables in the picture 1 except the kimchi, stir-fry for a while, add the beef, continue to stir-fry, continue to stir-fry until the beef changes color, add the kimchi and stir-fry evenly, quickly add the rice and stir-fry, stir-fry When it's evenly mixed and ready to serve, pour in the cucumber cubes, mix well and turn off the heat...Finally, scoop up the rice, sprinkle in an appropriate amount of pepper while it's hot, and you're ready to eat...

2. Refreshing kimchi

Ingredients: half a cabbage, two carrots, a little sugar, salt, and an appropriate amount of white vinegar.

Method: Wash and slice the carrots and blanch them in boiling water. Boil the cabbage in the same way. After blanching, take it out and drain it into cold water. After draining it, drain the water or directly squeeze it dry. Add 100 grams of sugar. You can also Add white vinegar according to your own taste. My experience is that the white vinegar covers almost half of the dish. You can also add the amount according to your own taste. Add a little salt, mix well, and then put it in the refrigerator for five hours before eating. It will be crispy and refreshing. The delicious kimchi is ready. If you like spicy food, you can add some spicy millet for a better taste.

3. Cantonese pickles

Ingredients: 1 white radish, 1 carrot, 1 cucumber, a little young ginger, and a few peppers , 5 tablespoons of white vinegar, 6 tablespoons of sugar, appropriate amount of cold water, 3 tablespoons of salt.

Steps: Cut white radish, carrot and cucumber into small pieces, and salt the three ingredients for about 20 minutes respectively. Slice young ginger and pepper and lay them on top of the ingredients. The amount of cold water should be enough to cover the ingredients. After boiling, add white vinegar and white sugar to the boiling water and cook until they dissolve. Then pour them into the ingredients immediately. After the ingredients have cooled, put them in the refrigerator and you can use them at any time.

The nutritional value and dietary taboos of kimchi

1. What is the nutritional value of kimchi

The main raw materials of kimchi are various vegetables, and the vitamins and calcium in kimchi are It is rich in minerals such as , iron, phosphorus, etc. Beans are also rich in complete protein. During the brewing process, the temperature of the vegetables is kept at normal temperature, and the vitamin C and B vitamins in the vegetables are not destroyed. Therefore, the nutritional value of kimchi is higher than that of stir-fried vegetables. Kimchi is rich in lactic acid, which can stimulate the digestive glands to secrete digestive juice and help the digestion and absorption of food. Eating kimchi regularly can increase the beneficial bacteria in the intestines, inhibit the pathogenic bacteria in the intestines, reduce the probability of gastrointestinal diseases, and increase the body's resistance. Kimchi has very low calories, but is rich in microorganisms and minerals. During the fermentation process, kimchi inhibits the growth of bad bacteria due to the action of lactic acid bacteria, and can also promote the secretion of pepsin, a protein-degrading enzyme in the gastrointestinal tract, normalize the distribution of intestinal microorganisms and help maintain a healthy intestinal environment.

Intestinal health, obesity caused by constipation can be solved naturally. It has the functions of activating body functions, maintaining health, and losing weight.

2. Who should not eat kimchi

Because kimchi produces nitrite during the pickling process, which is a recognized carcinogen; and The content of nitrite is closely related to many factors such as salt concentration, temperature, and pickling time. 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.

The price, purchase and preservation of kimchi

1. How to preserve kimchi

The preservation method of old kimchi water is actually very simple, that is, put the kimchi water in It can be stored in a cool place away from light. In summer, it can also be sealed and stored in the refrigerator. You can store the old kimchi water in the summer without putting it in the refrigerator, but you need to add more salt to the old kimchi water (salt can slow down the fermentation speed of the old kimchi water), and then store it in a cool place away from light. When needed, add some spices and seasonings, and then dilute it with cold water.

2. How to choose kimchi

Appearance: Good enamel, no cracks, no blisters, and beautiful shape.

Look at the inner wall: Press the jar into the water and check whether there are blisters or cracks on the inner wall. It is better if there is no water seepage.

Listen to the sound: Hit the altar with your hand and listen to the sound. If it is steel sound, the quality is better. Hollow sound, sand sound, and broken sound are of inferior quality.