Kimchi is delicious with some condiments

The combination of spices of the three kinds of kimchi is reasonably matched and has a unique flavor.

Generally, there are three basic requirements for the spices of kimchi: first, strong aroma and outstanding flavor; second, it should have antiseptic and antioxidant properties; Thirdly, it has little inhibitory effect on the flavor-producing lactic acid bacteria in kimchi.

Here are three spice combinations from simple to complex, each with its own different flavor, you can take what you need according to your needs.

The first type: three-seed combination:

Fennel seeds (cumin) 3

Coriander seeds 2, allspice seeds (allspice) 1

It is easy to see that these three spices are flavor-enhancing type, according to the flavor type, cumin is highlighted, assisted by coriander seeds and fragrant seeds, forming a fragrant taste, 321 is the preparation ratio, and the overall dosage is based on the total amount of spices as 1 80 of the weight of the ingredients.

The second type: five-spice combination:

Sichuan pepper 21, dill 8

bay leaf 5, cinnamon bark 4

In fact, there can be many kinds of five-spice combinations, and I just shared one that I have used and verified that the effect is not bad.

The third type: comprehensive combination.

In other words, there are multiple combinations of fragrance levels, and of course the composition of spices is also more complex.

Bay Leaf 10, Coriander Seed 9%, Dill Seed 8, Mustard Seed 5%, Allspice Seed 4, Fenugreek 4%, Black Pepper 4, Dried Pepper 4, Cinnamon 2.

The above is the combination of the three spices used in kimchi shared with you, to explain, all the numbers are the preparation ratio, everyone calculates the total amount of spices according to the weight of the ingredients, and then distributes it in this proportion.

In addition, before the spice is used, it must be fragrant to achieve a good effect, and you can use the method of soaking in warm water and stir-frying.

Summary. Hello dear! Glad to serve you!

Spices in kimchi will taste even better! We can buy it on the Internet, generally speaking, it is matched to us in advance, and the main ingredients in it can include some allspice, cumin and coriander seeds, etc., these things can be put into the kimchi, which can effectively enhance the fragrance of the kimchi, make us taste better, and also have the effect of preservative, which is really good.

Hello dear! Glad to serve you! Spices in kimchi will taste even better!

We can buy it on the Internet, generally speaking, it is matched to us in advance, and the main ingredients in it can include some allspice, cumin and coriander seeds, etc., these things can be put into the kimchi, which can effectively enhance the fragrance of the kimchi, make us taste better, and also have the effect of preservative, which is really good.

Dear, I would like to offer you a delicious kimchi recipe. Five-spice kimchi production (take 15 kg of kimchi brine as an example) Five spices (7 kinds of materials): 40 grams of cumin, 24 grams of Sichuan pepper, 20 grams of coriander seeds, 12 grams of tangerine peel, 10 grams of cinnamon, 8 grams of star anise, 7 grams of licorice.

Ingredients: 200 grams of ginger slices, 150 grams of garlic, 400 grams of white vinegar, 200 grams of Sichuan salt, 150 grams of rock sugar, 100 grams of dried red pepper, 30 grams of monosodium glutamate. Method:

Boil 15 catties of purified water, add spices (can be packed or scattered) and flavors and cook for 5 minutes, turn off the heat and add monosodium glutamate (optional, optional) and soak for 1 day before use. Preparation instructions: This recipe can soak a variety of vegetables such as white radish, carrots, cucumbers, cabbage, garlic sprouts, etc., wash the raw materials when soaking, cut radish into thick slices or strips, garlic sprouts can be soaked and then cut into sections, cucumbers can be soaked on the same day, and other raw materials need to be soaked for 2 3 days.

In addition, white vinegar only needs to be added once, mainly to promote lactic acid fermentation, after the acid is produced, the spices need to be replaced again after soaking 3 times, and the kimchi water can continue to be used, to remove the foam on the surface of the kimchi water at any time, isolate the air to keep the water quality clear, salt, rock sugar, monosodium glutamate and other seasonings must be replenished at any time to keep the taste of kimchi consistent.

Depending on the taste of the family, if you like to eat spicy, you can put ginger slices, garlic, millet pepper, peppercorns, and white wine and put half a catty, so that the kimchi is spicy and delicious, and it is very crispy. If you don't like spicy food, put less salt. Add some sugar, white wine, ginger and garlic.

The pickled dishes like this, some of which are very sour and go well with rice, are more suitable for most people.

Kimchi can be appropriately served with some rock sugar, garlic, Sichuan pepper, and ginger. Chief among them is rock sugar, which can make the kimchi taste very crispy. Sweet and crunchy.

You can make kimchi according to your preference, you can add millet spicy ginger, or star anise cinnamon.

Kimchi with vinegar and chili pepper runs delicious.

Kimchi is delicious, there can be a lot of vegetables can be made kimchi, according to their own taste preferences to make kimchi, generally kimchi is sweet, slightly spicy, sour and spicy, sweet and sour, etc., generally kimchi will be put into chili, pepper, ginger, garlic cloves, these condiments are generally kimchi will add condiments, not only fresh and refreshing but also a good delicacy.

If you want to spread the kimchi from scratch, you must first use cold water, then put salt in the jar, add fresh red pepper and ginger to the jar, soak it in the jar, and soak it for a month before you can eat it, because the soaking time is short, and there is nitrite.

Generally, make kimchi and put some vinegar and spicy chili salt, and Jiubai boiled water is like this.

Generally speaking, those who like to make kimchi like to put those chili peppers and peppercorns and green onions and ginger, as well as some aged kimchi water, and if it is Korean kimchi, they usually put their special chili sauce and some salt. China likes to put aged pickled peppers.

If you want to eat sweet and sour kimchi, you can add some Sichuan pepper, red vinegar, rock sugar cubes and other condiments to marinate together to let it taste good.

Sichuan pepper, ginger, millet spicy, rock sugar, garlic, star anise,

Kimchi is served with some chili, sugar, ginger, etc., and it is delicious after soaking.

Put kimchi sauce, chili sauce, sugar, vinegar, lemon, etc. for a sweet and sour taste.

When making kimchi, you can add different condiments according to your own taste, such as a few garlic and ginger when you are pickling, which can remove the smell and improve the freshness and make the kimchi more tasteful. I usually put these two condiments in the white radish when soaking it, which is especially appetizing, and I can eat some ginger for breakfast in the morning.

If you eat chili peppers, you can also add a few slightly patted green chili peppers.

Some places will also be accompanied by some peppercorns, but if it is summer, it is not recommended to put peppercorns, peppercorns are hot condiments, and it is easy to dry in summer.

Sichuan pepper, paprika, cumin, bay leaf, star anise, cinnamon, grass fruit, kaempfera, cloves, etc. Depending on the type of kimchi, the spices used are different, depending on personal taste. Spices can not only increase the flavor of kimchi, but also extend the shelf life to a certain extent, so most of the kimchi sold in the market are rich in spices.

Spices are not necessary when marinating kimchi, but condiments such as vinegar and salt are indispensable.

Hope mine is helpful to you.

Have a great day.

1. Clean the kimchi jar and dry it.

2. Put the salt, peppercorns, star anise, cinnamon and bay leaves into a large bowl.

3. Pour boiling water into a large bowl and let it cool naturally.

What seasoning to put in Sichuan kimchi.

4. Wash the cherry radish, celery and red pepper.

5. Wash the heart, carrots, and lettuce separately.

6. Cut the large cherry radish in half, slice the ginger and cut the celery into sections.

7. Peel the lettuce and carrots and cut them into strips, and cut them into strips.

8. Put the chopped vegetables into the kimchi jar.

9. Compact the vegetables by hand.

10. Pour in the cooled seasoning water.

11. The seasoning water should be covered with vegetables.

12. Cover the lid of the kimchi jar and fill the sink with water. It can be eaten in about 5-6 days in spring and autumn, 3-4 days in summer, and 8-10 days in winter.

Summary. The ingredients needed to make kimchi are, salt, ginger slices, Sichuan pepper, fennel, rice wine, chili pepper, sugar, and you can also adjust it according to your personal taste.

The ingredients needed to make kimchi are, salt, ginger slices, Sichuan pepper, fennel, rice wine, chili pepper, sugar, and you can also adjust it according to your personal taste.

To make kimchi, choose a clean pickle jar and put clean cold water in it. The first is to make the mother water. Put large pieces of ginger in the bottle, peel the garlic and braid dozens of grains, and fresh small red peppers (to be extra spicy).

Then add the washed mustard greens (or cabbage, etc.) and add half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and let it sit at room temperature for about 10 days. At this time, the mother water should have been eaten and turned sour (sauerkraut is not the result of vinegar), and the soaked vegetables can be taken out to eat.

However, at this time, the mother water is not enough to taste, and it needs to be refined many times before it can become a mellow sour water.

Dear, warm reminder, kimchi will produce nitrates during the pickling process, and if you eat kimchi regularly, it may be harmful to your health. Eating kimchi regularly or in large quantities may increase the risk of cancer, as well as cardiovascular disease, which can lead to damage to the kidneys or digestive tract. It is recommended that you brew in small amounts.