Some people will spoil if they get kimchi, but will it go bad if the kimchi is too full?

If the kimchi is too full, of course it will spoil.

The craftsmanship of kimchi is one of the long and exquisite culinary heritage of our country.

A variety of seasonal vegetables, such as cabbage, cabbage, carrots, peppers, cucumbers, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Kimchi is one of the most popular and widely processed vegetable products in China, and its manufacturers are all over the country with a wide variety of varieties. Sichuan kimchi is a typical representative of kimchi in China, its taste is salty and sour, crisp and tender, bright color, fragrant, can increase appetite, help digestion, salt content of 4%-8%, its production process is as follows:

Fresh vegetables, finished, washed, cut, dried, watered, put into the jar, soaked in salted water, closed fermentation, finished product.

Sichuan kimchi is a "kimchi" in the true sense of the word, and its essence lies in the fact that all kinds of vegetables play a role in fermentation through soaking in a closed closed territory, so as to produce the unique flavor and texture of kimchi. The vessel that provides a closed environment for malolactic fermentation is the kimchi jar. In Sichuan, almost every family makes kimchi, and every family has one or several kimchi jars, and the choice of kimchi jars is especially important for the quality of kimchi.

Kimchi jars are generally made of clay as raw materials and glazed on both sides, and can also be made of glass fiber reinforced plastic and painted iron, but these materials are required not to react chemically with salt water or vegetables. In addition, kimchi jars also require good enamel, no cracks, no trachoma, good water sealing performance along the altar edge, and crisp steel sound.

The pickling liquid commonly used in kimchi has sour and salty taste and sweet and sour taste, the former tastes sour, salty, fresh and spicy, and the main auxiliary materials used are salt, pepper, white wine, dried chili pepper, brown sugar, and boiled with water. The latter tastes sour and sweet, and the main auxiliary materials are sugar, white vinegar, salt, and bay leaves boiled with water.

Seasoning is an indispensable material for the preparation of kimchi brine, which is not only the key to forming the unique flavor of kimchi, but also can play a role in sterilization and odor inhibition. The seasonings used in Sichuan kimchi include condiments and spices, such as wine, sugar, chili pepper, etc., and spices such as star anise, grass fruit, and Sichuan pepper. At present, most kimchi manufacturers in Sichuan still follow the traditional process of old pickled brine for production, that is, first add old brine (kimchi marinade) to the kimchi jar, and finally add auxiliary materials and raw materials for fermentation production, of course, if the old brine is insufficient, add new brine.

The longer the kimchi marinade is used, the more fragrant and delicious the soaked dishes will be, and now you can still find kimchi marinade that has been used for decades or even hundreds of years in Sichuan.

The kimchi is too full, this one won't be broken, you need more sauerkraut water, you can put more salt, and you can press the dish tightly.

Yes, don't be too full, bad is also bad

Kimchi is nutritious and good for the body, so Koreans love to eat it, and there must be kimchi at every meal.

There are also many types of kimchi, and it is not necessary to use cabbage as the main ingredient.

If you leave kimchi for a long time and eat it like this, and you feel that the taste is too strong, then you can make kimchi broth and put meat soup on it, which tastes good. Kimchi is a kind of casual food that can be stored for a long time after fermentation. In the past, Koreans would prepare a lot of kimchi for the winter in place of fresh vegetables.

To this day, Korean housewives prepare a lot of kimchi for winter between the end of November and December. This national event is known as the Kimchi Festival in South Korea. Red peppers, which were introduced from Europe through Japan in the 17th century, had a great influence on Kimchi in Korea.

Today, there are 160 varieties of kimchi from different regions and materials. It has become the most basic side dish on the Korean dinner table. In addition, it is also the main ingredient for kimchi soup, kimchi pancakes, kimchi fried rice, and kimchi ramen.

In order to create new flavors of kimchi, people are experimenting with various methods. Today, kimchi is being loved by people all over the world because of its nutritional value and disease prevention effect.

This is not necessarily, but as long as it is soaked in water, it will be left for longer than if it is empty.

"The main reason for the bad soaking of vegetables is the cleaning and sanitation and improper method of pickles, especially in the pickle jar can not be stained with oil, the pickle jar should be cleaned frequently, the water in the eaves of the pickle jar can not be broken, and the cleaning inside is very important. If you want kimchi to taste better, you should eat the dishes in it often, add vegetables to it often, and of course, don't forget to add salt! ”

Method: 1 Wash the kimchi jar, dry it and set aside.

2 Put the boiled water in the jar (about half of the jar), and mix the juice from the jar of wild pepper.

3 Put salt, white sugar, white wine, monosodium glutamate (chicken essence, mushroom essence), ingredients, ginger (peeled and sliced), Sichuan pepper (more than 10 grains) and other appropriate amounts into the jar, if you like spicy, you can add wild pepper.

4 Mix well with clean chopsticks, add the vegetables to be soaked, cover with a lid, and seal tightly with water. Generally, it can be eaten after 8 hours, and after a long time, it is sauerkraut kimchi, which can be used to stir-fry vegetables and make sauerkraut fish.

Precautions: 1 The soup in the kimchi jar should not be in contact with oil, raw water and air for a long time, and clean chopsticks must be used every time you take the kimchi.

2 Vegetables such as radish, cabbage, cowpea, garlic, celery, etc. can be put into the kimchi jar.

3 If the temperature is too high in summer, it should be placed in the refrigerator, and in winter, it should not be placed next to the heater, and placed in a place with a relatively low temperature.

4 After the kimchi taste is light, you can add salt, seasoning, monosodium glutamate and other seasonings at any time.

5 After a few months, the kimchi soup is relatively turbid, you should wash it again, first take out the kimchi, then pour out the soup and filter it, wash the jar and then pour in the strained soup, and continue the kimchi.

I'll answer the Sichuan kimchi experience that I found out by myself.

1 First choose a larger jar, the water in the pond is easy to spoil, the water in the lake is not easy to spoil, at least buy a 20 kg jar, I bought 40 catties, and it feels just right when soaking. The jar is large and the salt water is easy to maintain, not so squeamish.

2. Clean, fill the jar with water and soak it for two days after buying it. Put a handful of soda ash bubbles, be sure to soda ash, there are supermarkets to sell. Then wash the jar, fill it with tap water, pour a packet of salt, cover it and soak it for a day or two. Soak the vegetable stems with soda ash for 10 minutes, clean them, and the pot for the vegetables is also guaranteed to be oil-free.

3. The washed vegetables do not need to be dried, the washed vegetables are directly put into the jar, enough salt is added to the mouth of the tank, and the kimchi is as salty as possible, which can control the fermentation time and improve the taste. I am 40 pounds plus 2 and a half packs.

4 radish, cabbage, stalk Do not cut it, it can be cut into 2 sections if it is too long, and do not add leafy vegetables. Prone to spoilage of salt water. Ginger is best to be young ginger, old ginger scrape off the skin, remove the bad one, and ensure that it is clean.

The peppercorns are messy to see if you want to add them, I don't think you need to, if you want to add them, you must clean them.

I operated like this, and I directly added 2 times of the dish with water halfway, and it was not broken, which means that it is the most important thing to ensure that it is clean, and a little raw water is not in the way.

5. Seal the water of the jar lid and add some salt to prevent the breeding of bacteria from entering the tank.

The big jar has enough water, which can control the fermentation not so fast, the fermentation is too fast, the temperature in the jar is large, and the large jar is not easy to be affected by the outside temperature, the temperature of the jar is stable, and your dishes will not be bad.

Place it in a dry, hygienic and ventilated place, and the watertight jar can be placed directly in the bedroom, and there is no smell at all.

Don't use the newly bought kimchi jar directly, teach you simple 3 steps, pickles are delicious and not easy to spoil.

1 Actually, yes, it will deteriorate if it comes into contact with air.

Usually pickled kimchi is the amount that will deteriorate, especially after it comes into contact with oil or rotten substances, the probability of spoilage will be greater, and the spoiled kimchi can no longer be eaten, otherwise it will cause a variety of discomfort to the body.

2. It is recommended to have as little contact with air as possible, and be sure to ensure that the kimchi environment is clean.

1. After washing the cabbage and chili peppers, the water must be thoroughly dried, and the chili stems must not be removed, otherwise it will be easy to spoil when washing and salting in raw water.

2. The jar of pickled kimchi must be free of raw water and oil, so as to ensure that the kimchi will not spoil.

3. The water for pickles must be boiled and cooled, because the boiled water has killed the bacteria inside, or you can use pure water directly. The pickled kimchi won't spoil for a long time!

4. Be sure to isolate the miscellaneous bacteria from the outside world. If you let the bacteria in the air enter the kimchi jar, it will destroy the kimchi and destroy the anaerobic bacteria. White flowers will grow on the surface of the water, insects will grow, and the kimchi will have a peculiar smell, and then it will spoil. At the same time, try to avoid oxygen entering the kimchi jar.

31. Kimchi will produce a large number of probiotics during the fermentation process. These probiotics not only inhibit the growth of harmful bacteria in the human intestines, but also regulate the intestinal flora and promote the balance of the human intestinal flora.

2. Kimchi produces a large number of active lactic acid bacteria during the fermentation process. Lactic acid bacteria mainly live in the small intestine and small intestine of the human body. They ferment sugar to produce organic acids such as lactic acid, acetic acid, propionic acid, and butyric acid, which facilitate the absorption of intestinal nutrients.

3. Kimchi is very low in calories, the main components of cabbage and garlic are fat burning functions, and are also rich in dietary fiber, which can prevent constipation and inflammatory bowel disease and other diseases, and can also prevent the accumulation of fat in the body, effectively consume fat, and form an impact on diet and health.

4. The nutrition of kimchi Kimchi is the first element of a variety of nutrients, as a sauce of animal materials, **amino acids, to supplement the lack of protein in rice. In addition, in the process of kimchi fermentation, the proteins contained in shrimp paste, anchovy paste, and yellow stone fish paste are decomposed into amino acids and become the best source.

There are many manifestations of kimchi failure, such as improper taste, not crispy enough and soft to lie on the ground, etc. Let's take a look at the reasons for the failure of pickled pickles.

The main reason is that the pickling time is too long, and the minerals in it slowly decrease with the blind lead time, so the time must be guaranteed when pickling, and pour an appropriate amount of liquor in it, and pay attention to the frequent change of water during the pickling process, and retain some old altar water in an appropriate amount.

Kimchi refers to the food made by fermenting fresh vegetables for long-term storage, usually as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi, its taste is generally sour and crispy, very good for rice, but when some people make it themselves, it will appear not brittle but soft and lying on the stomach.

Kimchi is not crispy may be because the pickling time is too long, the minerals in the old kimchi water will slowly decrease with the loss of time, which is also the main reason for the non-brittle belt, we can pour an appropriate amount of liquor in it when pickling, and pay attention to changing the water frequently when pickling, but still leave an appropriate amount of old altar water.

When pickling tea, it is necessary to pay attention to the jar of pickled kimchi to be cleaned, and at the same time, the water in it should be dried to ensure dryness, and at the same time, raw water cannot be used directly when pickling, otherwise it is easy to produce white foam, etc., which will affect the quality of kimchi.

If some of the nitrites in it have carcinogenic effects, but if the time is well controlled, it generally does not have a major effect.

Not poisonous. But kimchi is pickled and eaten, which produces the chemical nitrite, which causes cancer when consumed for a long time.