Is pickled kimchi carrot still hot How long can kimchi radish last

Kimchi carrots.

Materials. Ingredients: Carrots, celery, and celery.

Seasoning: Appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, appropriate amount of water, appropriate amount of sand ginger, appropriate amount of liquor.

The practice of soaking carrots.

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 a glass sealed jar, the amount of water should be at 2 3 places of the kimchi jar, because during the pickling process, gas will be generated inside the sealed jar, so it should not be overfilled.

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 brine.

5.Cover the lid of the glass jar and 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.

Cooking skills. 1. The pickle jar and the chopsticks for picking up the kimchi should not be stained with oil, otherwise the kimchi water will "give birth to flowers", that is, white mold spots will grow on the kimchi water. When encountering "raw flowers", you should use clean utensils to remove the mold spots, add an appropriate amount of kimchi salt and liquor, move the kimchi jar to a cool and ventilated place, open the lid for 10 minutes every day, and it can be improved after 2-3 days.

If the kimchi is rotten and soft and smelly, it has gone bad, is inedible, and must be poured out. Netizen "Parallel Goods" added: You can add some coriander root (wrapped in gauze) when making bath kimchi.

Add another section of sugarcane (peeled) so that there are no flowers.

2. If the taste of 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.

3. Do not soak the chili pepper with ginger, otherwise the chili pepper will become soft and hollow.

4. To make kimchi, you must choose kimchi salt (that is, salt without iodine), which is conducive to fermentation, and where you can't buy kimchi salt, you can use large-grained coarse salt instead, and I use coarse-grained "pickled salt".

5. In addition to kimchi jars, you can also use sealed containers to make kimchi, but be sure to make them sealed.

6. The peppers and vegetables used to make kimchi must be air-dried and then put into the kimchi jar.

7. Kimchi water can also be soaked in meat dishes such as phoenix feet, pig's trotters, pig's tail, pig's ears, etc., but you must not put the meat dishes into the kimchi water that is ready to be soaked for a long time, and the meat dishes should be made separately.

No, if it's hot, it won't taste good, it's not crispy.

You don't need to boil it for pickling, just add salt.

Directly drowned in more water, scalded out of the water less, depending on your hobby.

If you put this kimchi in the refrigerator, then it will definitely be no problem to put it for a week or so, or even for a month, but if you put it in a room temperature environment, and it is in summer, then 7 days, the kimchi may have spoiled, do not put anything for a long time, kimchi can generally be eaten in three days.

How to make kimchi delicious.

Next, we can choose to eat Korean kimchi, either cabbage or radish, today we will talk about radish. For Korean kimchi, it is some relatively monotonous kimchi, basically only radish, so it will be more convenient to prepare. First of all, you have to prepare white radish, and then some condiments, salt, sugar, red pepper, green onions, ginger and garlic must be prepared.

Peel the white radish and cut it into cubes. Then, put it in a bowl, then add edible salt and sugar, rock sugar is OK, and then submerge it for about two hours, then put the red pepper, garlic, green onion, ginger and garlic into a small bowl, stir well, and then remove the water from the white radish, then sprinkle these things on the radish, stir it and put in a little green onion, and finally put all these prepared things in a jar, and put it outside for a day, and then put it in the refrigerator for refrigeration, so that the time will be a little longer.

It is pickled cabbage.

Boil a pot of hot boiling water, keep it boiling, put a small amount of radish leaves into boiling water many times, scald until the leaves are broken and discolored, and then take them out. Blanched radish leaves are put into a dustpan to dissipate heat to prevent the radish leaves from becoming too soft and rotten at too high temperature, and the pickled sauerkraut is more durable.

After the radish leaves are cooled, put them in a deep container, pour rice washing water, submerge the height of the radish leaves, and press the radish leaves with a heavier plate to help the sauerkraut ferment. The container for pickles should avoid grease so that the pickles will not spoil.

After 3-5 days of fermentation, the stalks turn yellow, the leaves turn dark, and it smells of natural fermentation of sauerkraut, which means that the radish leaves are pickled. The fermentation time of sauerkraut depends on the temperature, and if the weather is hot, the pickling time is shorter.

Many people only eat the "ginseng" in vegetables, but in fact, the leaves are also treasures. The radish leaves are highly nutritious, and they are fresh and tender in October, and they are made into sauerkraut for rice. The pickled sauerkraut is placed in a container, without contact with grease and raw water, and can be left for a long time, so it is really trouble-free to eat and take as you go.

Cooked food is sweet like taro, raw recommended crisp like pear", radish is nutritious, is called the "ginseng" in vegetables, it is crisp and refreshing, sweet and juicy, deeply loved by people. In October, the weather gradually cools down, and the local white radish harvest begins.

In order to show the freshness of the radish, vegetable farmers usually bring the radish leaves and sell them together. Many people buy turnips and eat only the fruit from the roots, and throw away the leaves of the radish as garbage. In fact, the leaves of radishes are even more precious, and their nutrients are higher than those of white stems.

Pickled radish is a kind of snack that every household likes, do you need to blanch the radish before making pickled radish? Do you need to peel radishes when pickling?

Do you want to blanch the pickled radish.

There is no need to blanch the radish before the macro number of pickled radish, if it is blanched, it will reduce the nutrients in the radish, so it is best not to blanch the radish when pickling. When pickling radish, it is best to put the cut radish in a cool and ventilated place to dry for half an hour, which can not only remove the excess water in the radish, but also make the pickled radish more refreshing.

Do you have to peel pickled radish.

You don't need to peel it, just wash it, so that the pickled radish is crispy.

Fresh radish after frost (you can put it for a long time at this time), wash it with the head and tail, and cut it into eight petals.

Find a basin or bucket, put in the cut radish pieces, then put coarse salt and marinate, one layer of radish and one layer of salt, and marinate overnight.

The next day, take out the radish and put it dry and ventilated, the best place where the sun can reach, and spread it for two to three days (it is best to rub it when fishing, the juice of the banquet can be kept or poured out, the elderly say that the juice is delicious.) After drying, put the dried radish back into the original juice and let the radish drink it overnight and then dry it) The dried radish is bitten with the mouth, and the silver is removed, and the tendons are crispy.

Put the dried radish in the jar, seal it and store it in a cool and ventilated place, and take a little out of it and wash it with warm water when you want to eat it.

How long to pickle radishes.

Under normal circumstances, after the radish is dried, it can be put into the designated jar to pickle, under normal circumstances, it only needs to be pickled for about a day, if the temperature is very low when we pickle, then it takes 2-4 days when pickling, because we pickle at different times, so the taste of pickled radish is also different, and the more time it is pickled, the softer the radish will become.

Do you need to add water to pickled radish.

Pickled radish can not be put in water. Rub the radish into shredded radish shreds with a rubber, about 3mm in diameter, mix well with salt, marinate for about 30 minutes, and drizzle the water with your hands or a filter cloth. Heat the oil and then put in the pepper, pepper, star anise, green onion, ginger, garlic into the pot to fry the green onion fragrance, put the fried ingredients and hot oil into the shredded radish, then add a small amount of soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, mix well.

The taste is salty, sweet and slightly spicy. It was edible at the time. It tastes better after marinating for a day.

Refrigerate in the refrigerator for a week.