How to make kimchi crispy and how to make kimchi crispy

Material. Vegetables:

Cabbage, carrots, celery, cowpeas, green and red peppers, garlic sprouts, lotus roots, cauliflowers, etc.

Spices: 30 grams of dried red pepper, 10 grams of Sichuan pepper, 20 grams of star anise, I usually put these kinds, of course, you can also put herbs, fruits, sannai and other spices.

Method. Preparation of kimchi water: 5 catties of vegetables need to use the amount of brine (you can convert it according to the number of vegetables) boiling water, 4 catties of salt, 60 grams of salt, mix and stir, stir and cool, then put 30 grams of sugar, pour 30 grams of liquor, stir well, and stir well to become kimchi brine, because it is a new brine, and then put a bag of green pickled peppers (about 200 grams) inside, which will not only speed up the pickling speed, but also the pickles will taste better, of course, you can not put it.

The method of filling the vegetable jar (bottle): put the spices into the processed vegetables and mix them evenly by hand, put them into the bottles (jars) that are washed and dried, pour in the prepared brine, be sure not to fill it too full, leave some gaps to avoid fermentation**, cover the lid and put it in a sunny or warm place (room temperature is OK, it can't be too hot) 4 5 days later, it will ferment with a sour fragrance and you can eat it, after feeling that the taste is just right (according to your preference), you must move the kimchi bottle to a cool place or refrigerator, In order not to take too much sour kimchi and precautions: when taking kimchi, you must not use chopsticks stained with raw water and oil to take kimchi, you must eat as much as you want, and do not put the rest back into the jar, so as not to affect the deterioration of kimchi, in fact, kimchi is very easy to make, I have never failed.

How to eat kimchi: take it out and eat it directly, you can also pour some pepper oil and mix it very delicious, you can also use oil or meat to fry it, if you soak it too sour, you can take some when you eat it and wash it with water a few times, and then mix it with a little sugar, the taste is still great After eating the pickle, the remaining brine treatment: At this time, the brine is the old brine water, don't pour it out, and then when you pick up the kimchi, as long as you prepare some new brine mixed together, it tastes much mellower than just the bath kimchi water of the new brine.

Keep the dish fresh when you soak it.

Keep the jar with water on it.

Soak on the third day.

1. To make the kimchi crispy, you can add salt to the kimchi, pay attention to the ratio, generally when the slag is boiled on high fire and the water is completely cool, the kimchi will become very crispy, the specific steps are:

1. First of all, we prepare a jar for kimchi, and then clean the jar, it is best to sterilize the jar with white vinegar or liquor when cleaning, and then put it in a cool and ventilated place to dry the jar.

2. The next step is the process of making kimchi, put an appropriate amount of water in the pot, and then put in an appropriate amount of edible salt, the best ratio of salt and water is 1:10, so that a large handful of peppercorns are put in, turn off the fire after the fire boils, and wait until the water is completely cool, and the water will become the mother water of the kimchi.

3. Put the ingredients that are quietly dried in the slide into a clean jar, and then pour the dried mother water into the jar, pour everything into it, and finally add a small spoon of high liquor, if you like a little sour taste, you can add a little white vinegar, so that after stirring evenly, seal the jar and put it in a cool and ventilated place, or put it directly into the refrigerator to marinate, and you can take it out and eat it in about a week.

Second, according to the above practice, the kimchi made in this way is very crispy, and it is not a common rice, but in the process of pickling, we must pay attention not to get wet with raw oil and water, so that the kimchi will not appear rotten and hairy.

1. First prepare a clean pot without oil, then put the water and salt used for the prepared kimchi in the pot, heat to dissolve the salt, and then let it cool.

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

3. Pour the cooled brine into the glass sealed jar, the amount of water should be in the 2 3 places of the kimchi jar, and the glass jar is marked with the "maximum storage capacity line of fermented food", because in the process of pickling, a certain amount of gas will be produced in the sealed jar, so it can not be too full.

4. Add the washed and dried fresh vegetables and submerge them in salted water for several hours.

5. Close the lid of the glass jar and place it in a cool and ventilated place.

6. 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.

Features: The kimchi made by this method is very sour and refreshing, and it tastes crisp and delicious.

Precautions: Normally, it is more suitable to make kimchi when the temperature is relatively low, and if you make kimchi in the summer, it will be fermented.

You can eat it in one or two days, but after a long time, it will be rotten and smelly, and you can't eat it. If the kimchi is too sour, you can add a little salt, if the kimchi is not crispy, add a little white wine and it will be crispy, kimchi has the effect of appetizing and increasing appetite, and it is beneficial to eat in moderation, but not too much.

In order to make kimchi without being sour and brittle, the most important thing is that the ingredients or tools should not be stained with raw water, as once raw water is encountered, it will be sour and not brittle. Kimchi refers to vegetables that have been fermented for a long period of time, and generally speaking, vegetables or fruits rich in fiber can be made into kimchi, such as white radish, garlic, onions, Chinese cabbage, cabbage, etc.

Kimchi is widely distributed around the world, but the way it is prepared is different.

Wash the cabbage and cut it into four pieces, sprinkle it with coarse salt, marinate it in a container for 2 to 3 hours and then turn it over, after the cabbage becomes soft overnight, take it out and wash off the salt, drain and set aside.

Dried small fish, kelp, add water to boil and concentrate, let cool when the juice is mellow, add honey and minced shrimp in sauce, add ginger, minced garlic, chili powder, sugar, salt to taste, make a marinade.

Shred the white radish, add salt and drain, celery, green onion cut into 5 cm sections, add an appropriate amount of marinade and mix well for later use.

Spread the marinade evenly on the cabbage leaves, and then sandwich the pickled shredded radish, celery, and green onion segments in the middle of the cabbage leaves, fold them in half, put them in an unglazed jar, press and cover them tightly, and store them at 1 to 5 degrees for 3 to 4 days.

Soak cucumbers: Remove the cucumbers, cut the roots with a cross knife, soak in salt water for 10 minutes until soft, and then take them out. Make the marinade according to the recipe for cabbage pickles.

Mix the red and white radish shreds with ginger, chili peppers, garlic, chili powder, salt and sugar. Insert the cucumber in a cross-shaped knife and soak in the marinade for 30 minutes before serving. Store for 2 to 3 days for better flavor.

Be sure to dry it before soaking.

The secret of kimchi being crispy and delicious is that it must be pickled to kill water, otherwise it will be bland and tasteless when it comes out, and there will be no crunchy texture. The specific brewing method is as follows:

Ingredients: 25 grams of carrots, 25 grams of cucumbers, 500 ml of kimchi soup, appropriate amount of white radish.

Excipients: 1 lemon, 20 grams of shredded ginger, 10 grams of garlic slices.

Steps: 1. Slice 1 lemon, add 1 gram of salt to a plate of radish, grasp and marinate for 3 minutes.

2. Pour in 25 grams of cucumbers and 25 grams of carrots, grasp and marinate for 5 minutes.

3. Add 500ml of water, drain the water, add 20 grams of shredded ginger, 10 grams of garlic slices, 4 slices of lemon, squeeze out the juice of lemon, stir well.

4. Pour in 500ml of kimchi soup and serve.

1. First prepare a jar for kimchi, and then clean the jar, it is best to sterilize the jar with white vinegar or liquor when cleaning, and then put it in a cool and ventilated place to dry the jar.

2. The next step is the process of making kimchi, put an appropriate amount of water in the pot, and then put in an appropriate amount of edible salt, the best ratio of salt and water is 1:10, so that a large handful of peppercorns are put in, turn off the fire after the fire boils, and wait until the water is completely cool, and the water will become the mother water of the kimchi.

3. Put the dried ingredients into a clean jar, then pour the dried mother water into the jar, pour all the things into it, and finally add a small spoon of high liquor, if you like a little sour taste, you can add a little more white vinegar, so that after stirring evenly, seal the jar and put it in a cool and ventilated place, or put it directly into the refrigerator to pickle, and you can take it out and eat it in about a week.

4. The kimchi made in accordance with the above method is very crispy, and it is also very good for rice, but in the process of pickling, you must pay attention not to get wet with raw oil and water, so that the kimchi will not appear to be rotten and hairy.

Kimchi fragrant and crispy recipe:

1. Prepare raw materials: 3 melon vegetables, 3 carrots, appropriate amount of kimchi salt, a little sugar, a little white vinegar, a little white wine, an appropriate amount of cold boiled water, and two packs of pickled sea pepper;

2. Cut the melon into small petals, soak in cold water for half an hour to remove the sediment, and then wave several times until it is clean;

3. Wash the carrots, draw strips, drain the melon vegetables and carrot strips together with three spoons of salt, marinate for two rounds and then drain the water, and then put a spoonful of sugar to marinate for half an hour to drain the water, ready to fill the jar.

4. Put melon cabbage and carrot strips into a jar, pour in two packs of soaked sea pepper and water, remove the slag and put a little white wine, a little white vinegar, pour in cool boiled water, and then put a little kimchi salt;

5. Seal the mouth of the jar with a transparent bag, cover the lid, and pour cold water around the jar.

Precautions: The whole process must not be stained with oil, and the carrot strips must be salted and then removed from the water.