How to make kimchi How to make kimchi

How to make kimchi There are kimchi in restaurants of all flavors**, it is tender and crisp, which can increase appetite and help digestion and absorption. If you make some kimchi at home, make it a side dish every day before ...... mealA variety of seasonal vegetables, such as cabbage, kale, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients such as:

Salt, ginger slices, Sichuan pepper, fennel, rice wine, etc. Naturally, the indispensable part of making kimchi is the kimchi jar. In Sichuan, people use a kind of altar mouth protrusion, around the mouth of the altar there is a circle of concave trays (i.e., sinks, can hold water), buckle the bowl can be sealed jar, it can make kimchi in the absence of oxygen to accelerate the fermentation, produce a large amount of lactic acid.

If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable. Preparation method of kimchi salt brine: boil the water, add salt (add 80 grams of salt per 1 kg of water), wait for the salt to be completely dissolved, put the appropriate amount of ingredients, and pour the kimchi jar (it is advisable to flood the brine to the jar of 3 5).

Allow the brine to cool completely, then add the cubes. The ingredients can be added appropriately according to their different tastes, if you like the meat flavor, you can add some peppercorns, garlic and ginger; Like spicy, you can add a little chili; If you have a sweet tooth, you can add some sugar. Before soaking, the old roots and yellow leaves of various vegetables are peeled off, washed and dried, cut into strips (pieces), and pickled in the human altar.

The vegetables should be filled, leaving as few gaps as possible, and it is advisable to use the liquid surface close to the mouth of the jar and the salt water to flood the vegetables. Pour cool boiled water into the sink around the mouth of the altar, buckle the bowl and place it in a cool place. 7 After 10 days, it will be done.

If the kimchi is not suitable for the taste when eating, you can also make some adjustments: if it is not crispy, you can add some wine; If it's too sour, you can add some salt; At this time, the mildew should be removed, add salt and a small amount of liquor, move to a cool place, open for about 10 minutes a day, and the musty smell will disappear naturally in about 3 5 days. If you find that the kimchi is soft and rotten, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable stew can no longer be used.

When making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the time for making kimchi. If you use aged soup to make kimchi, you can eat it after 2 to 3 days. The more times the kimchi is marinated, the more fragrant and delicious the pickled dishes will be.

But every time you make pickles, depending on the number of dishes, add some salt, peppercorns, ginger slices, and white wine. Use special chopsticks to eat kimchi, and do not bring oil to avoid oil and raw water from entering the jar. Kimchi cannot be stored for a long time, and should be eaten as you soak it.

The sink at the mouth of the altar should be kept clean and filled with water frequently. If you like spicy taste, you can take out the kimchi, cut it into appropriate size cubes, add chili oil and monosodium glutamate, mix well and serve it on a plate, which is often found in Sichuan restaurants"Sichuan kimchi"Finish. It is especially recommended to make kimchi with these ingredients:

White radish skin, carrot (red on the outside, white on the inside), stalks and stems of cabbage and cauliflower, cowpeas, ginger.

Typing is not easy, such as satisfaction, hope.

1.Choose one or a few of these Chinese cabbages and go to the old gang, the old gang is not delicious with more fiber.

2.7-10 tablespoons of salt per half cabbage, how much is not important, more salt is less and the salting time is short, less salt and longer salting time. Add water to drown over the cabbage.

About two days! The marinating time depends on the amount of salt and the ambient temperature, the more salt, the shorter the time, and the higher the temperature, the shorter the time, check often.

3.Submerged like this, the center part is also a little soft, but mine is a little too much.

4.Rinse with water and control water for 10 minutes.

5.To make garlic paste, there are about two heads of garlic in one cabbage, and more and less are the reasons for different styles.

6.Add chili powder, more than 5 spoons of a cabbage, (anyway, it doesn't matter if you don't use the left) an appropriate amount of monosodium glutamate, a spoonful of sugar, put about two pieces of ginger as big as your thumb, and an appropriate amount of salt (you can taste the drowned cabbage first, if the taste is salty, put less salt, and if the taste is light, a little more salt) This step is the key to determining the taste, it is said that there is a Korean professor who celebrated his birthday and said that he would bring spicy cabbage, but the taste is different, mainly in this step. You can add some Korean shrimp paste to make it a seafood flavor.

You can also put fried sesame powder, fried coriander seed powder, or shredded apples, pears, and radish shreds to form different flavors and play freely. But occasionally put shredded radish (the kind that is green on the top and white on the bottom), and put 1 5 radishes on a cabbage. You can also use your imagination.

Mix well, add mineral water or cool boiled water to dilute to a paste, and spread evenly.

7.Seal it with a plastic bag, put it at a temperature of 0 degrees - 6 degrees to ferment, if you are hungry to eat it the next day, but the twentieth day - 40 days is the best to eat, it is estimated that you can't wait, even can't wait.

8.On the third day, I started eating, which is not good. If you can't finish it, you can put it sour, add meat and stir-fry it to have another flavor.

Teach you how to make kimchi crisp and refreshing.

Prepare all kinds of radishes, peel and cut into strips, add salt and marinate, sauce ingredients: millet pepper, ginger, garlic, rice vinegar, sugar, light soy sauce, brine, radish and sauce all put in a sealed jar and wait for one night to eat.

Delicious and refreshing Sichuan kimchi, you can learn it quickly ...... at a glance

If you learn it, you can try it at home, it's super easy.

Summary. First of all, you need to buy this kind of jar, glass or ceramic, and the top should be sealed with water to keep out the air.

1.In a clean, oil-free pot, add the water and salt you want to make kimchi water, heat to dissolve the salt, and let it cool.

2.Add an appropriate amount of ingredients (star anise), sannai, Sichuan pepper, dried chili, rock sugar, and high liquor.

3.Pour the cooled brine into the Lock Lock Lock Mouth glass sealed jar, the amount of water should be in the kimchi jar 2 3 places, the Lock Lock Lock breathing glass jar is very intimate marked with the "fermented food maximum storage capacity line", because during the pickling process, gas will be generated in the sealed jar, so it can not be too full.

How to make kimchi.

First of all, you need to buy this kind of jar, glass or ceramic, and the top should be sealed with water to keep out the air. 1.In a clean, oil-free pot, add the water and salt you are preparing to make kimchi water, heat to dissolve the salt, and let it cool

Add an appropriate amount of ingredients (star anise), saunai, Sichuan pepper, dried chili, rock sugar, and high liquor 3Pour the cooled brine into the Lock Lock Lock Mouth glass sealed jar, the amount of water should be in the kimchi jar 2 3 places, the Lock Lock Lock breathing glass jar is very intimate marked with the "fermented food maximum storage capacity line", because during the pickling process, gas will be generated in the sealed jar, so it can not be too full.

4.Add fresh vegetables after washing and drying (be sure to dry them, preferably for a day to reduce the moisture content) and submerge them in salted water5Cover the lid of the glass jar that Lockle Lock breathes, place it in a cool and ventilated place, and the kimchi can be eaten after 1-2 days, and the longer the kimchi is soaked, the more sour it will become due to fermentation.

If the taste of the kimchi is too sour, you can add a little salt; If it's too salty, you can add some sugar; If it's not crispy, you can add some white wine.

Teach the Huai chain shed your kimchi crisp and refreshing lead mouth.

How do you make Sibi Cave Demolition Sichuan Pickled Regret Jujube Vegetables?

You need to prepare green onions, radish, red pepper flakes, sugar, minced ginger, garlic, sea salt, and cabbage. First, cut the cabbage lengthwise into 1 4, remove the core inside, and then cut it into strips. Put the cabbage and salt together in a bowl, put gloves on your hands, knead the salt well enough to soften the cabbage, put a heavy object on the plate and press it, and wait for an hour to two hours.

When the time is up, wash the cabbage in cold water, about three times, pour it into a colander and wait for 15 to 20 minutes. It is also necessary to rinse the container of pickled kimchi and dry it well, so that there is no water or oil in it. After this step is completed, you can start to make the batter, put the seafood flavor, sugar, ginger, and garlic together in a bowl and stir evenly to form a paste, squeeze out the excess water inside, put the radish strips and green onions into the bowl, mix thoroughly, put the kimchi into the jar, let the brine cover the cabbage, and then you can seal and ferment it, and let it be left at room temperature for 1 5 days.

You need to check the kimchi once a day, press it with a spoon so that it can fully soak in the salt water, and when the flavor is sufficient, you can move it to the refrigerator, you can take some and eat it immediately, or you can eat it for another 1 or 2 weeks.

How to make kimchi crispy and delicious.

If you want to make kimchi crisp and delicious, some skills still have to be mastered, pickling is very important when pickling kimchi jars, choose sealed and ***, the jars must be clean, there can be no oil, do not use raw water, otherwise kimchi is easy to give birth to flowers, when pickling kimchi, put it in a cool place, when the weather is hot, if it is not placed in a cool place, the kimchi is easy to spoil.

What kind of water should be used to marinate kimchi, kimchi must not use raw water, the use of raw water will make a large number of lactic acid bacteria die, and white foam will appear, so you can boil the water and let it cool for use, you must add salt, and add a small amount of materials according to your own taste.

Teach you how to make kimchi crisp and refreshing.

Delicious and refreshing Sichuan kimchi, you can learn it quickly ...... at a glance

If you learn it, you can try it at home, it's super easy.

Teach the Huai chain shed your kimchi crisp and refreshing lead mouth.

How do you make Sibi Cave Demolition Sichuan Pickled Regret Jujube Vegetables?

I did it myself not long ago. It's a very simple way

1.Wash the cabbage, cut it with a cross knife from the bottom, and break it into quarters by hand2Rub salt on each leaf and leave for an evening out of the water, 31 white radish, shredded, grasp a little salt like a well, out of the water 4The next day, rinse the Chinese cabbage with boiling water to remove the salt (so that it is not too salty) 5

For the sauce part, add a small piece of ginger puree, about 10 pieces of garlic, and a small strip of carrot and shred 6Add shredded white radish, shredded carrot, minced garlic, and ginger to Korean chili powder and a little sugar (including a little Korean chili paste).

7.Once the sauce is formed, spread the slices on the Chinese cabbage.

8.Place it on the table for a day or two (one day in summer, two days in winter)9Let it sit in the refrigerator for a week and it will be ready to eat.

Teach you how to make kimchi crisp and refreshing.

Delicious and refreshing Sichuan kimchi, you can learn it quickly ...... at a glance

If you learn it, you can try it at home, it's super easy.

Teach you how to make kimchi crisp and refreshing.