How much salt does it cost to soak a can of kimchi? How much salt to put in 10 catties of water in S

It's proportional to the weight of the dish, and it's too salty to eat.

The ratio of water to salt is about 1000 grams of water and 15 grams of salt, and the Sichuan kimchi mother water is made as follows:

Ingredients: Appropriate amount of Sichuan pepper, 3 tablespoons of salt, 10 red peppers, 5 garlic, a little cinnamon, a little star anise.

1. Prepare a pickle jar and a large bowl, and wash the pickle jar to dry.

2. Put Sichuan pepper, star anise, garlic, cinnamon, ginger, red pepper, salt and brown sugar into a large bowl.

3. Take an appropriate amount of water to boil (preferably mountain spring water), pour it into a large bowl, and wait for the boiling water to cool naturally.

4. Dry the washed kimchi jar and the cut dishes until there are no water droplets on the surface.

5. Put the dried vegetables into the kimchi jar in turn.

6. Mix the seasoning water in a large bowl into the kimchi jar and completely submerge the vegetables.

7. Cover the jar lid, mix it with water along the jar, seal and ferment, wait for maturity, and then eat.

Sichuan kimchi, also known as pickled cabbage, is a traditional specialty dish that belongs to Sichuan cuisine. The taste is salty and sour, the taste is crisp, the color is bright, the fragrance is tangy, appetizing and refreshing, the wine is decanted to get greasy, it is suitable for all ages, it can be made all year round, but the climate and environment are very particular when it is made, it is a small dish that is often prepared at home, and it is a well-known accompaniment dish in Sichuan, China.

Sichuan kimchi is simple to make, easy to store, and convenient to eat. The raw materials include radish tassels, cabbage gangs, green cabbage stalks, cucumbers, beans, etc. The vegetable raw materials are soaked and fermented to become sour kimchi.

Because it is cold-processed, there is less loss of beneficial ingredients, so it is rich in nutrients and is a good low-calorie food.

Kimchi is also used as a seasoning and medicine, such as pickled cabbage fish, pickled pepper crucian carp, mustard and shredded pork and many other dishes have kimchi; In terms of medicinal functions, such as using pickled radish to remove cold, pickled vegetables to clear heat and heat stroke, pickled eggplant to treat mumps, and pickled ginger to dispel cold and dampness.

The ratio of water to salt is about 1000 grams of water and 15 grams of salt, and the kimchi mother water method is as follows:

Ingredients: Appropriate amount of Sichuan pepper, 3 tablespoons of salt, red pepper.

10 pieces, 5 garlic cloves and cinnamon.

A little, a little anise.

1. Prepare a kimchi jar and a large bowl.

2. Prepare the required materials;

3. Take an appropriate amount of water and bring it to a boil and pour it into a large bowl;

4. Dry the washed kimchi jar and the cut dishes;

5. Put it into the kimchi jar in turn;

6. Completely submerge the vegetables with the seasoning water in a large bowl;

7. Cover the altar lid, mix it with water along the altar, and wait for it to ripen before eating.

Summary. Hello, glad to answer for you. Kimchi is suitable for a pound of vegetables with 50-100 grams of salt.

Pickled pickles, a pound of vegetables put 50g of salt. The basic standard of salt for pickling pickles can not exceed 25% of vegetables, such as pickling 100 kg of vegetables, the salt can not exceed 25 kg at most, and the minimum amount of salt can not be less than 10% of the weight of vegetables, and the ratio of vegetables to salt is generally 10:1 is the most appropriate.

Hello, I'm glad to answer your questions. Kimchi a pound of vegetables with 50-100 grams of salt is suitable for renting oranges. Pickled pickles, a pound of vegetables put 50g of salt.

The basic standard of salt used in pickled pickles can not exceed 25% of the vegetables, such as pickling 100 kg of vegetables, the salt can not exceed 25 kg at most, and the minimum salt consumption cannot be less than 10% of the weight of vegetables, and the ratio of vegetables and salt is generally 10:1 is the most appropriate.

Vegetable pickling is a kind of Wang Chan has a long history of vegetable processing methods, because of the simple method of Jiayou Dougong, the cost of good grinding is low, easy to preserve, the product has a unique color, aroma and taste, which can not be replaced by other processed products, so vegetable pickled products are well received by consumers. A variety of raw materials can be used to pickle vegetables, commonly used are white radish, carrots, cucumbers, lettuce, garlic moss, lotus white, peppers, etc.

When making kimchi, you need to put 400g-500g of salt in 5 catties of water.

Under normal circumstances, when making kimchi, you can only put up to 80-90 grams of salt in each liter of water, if the salt amount is too high, it will cause the taste of kimchi to be heavier and affect the taste of kimchi, so when making kimchi, you can put 400g-500g of salt in 5 catties of water.

Kimchi mainly relies on lactic acid bacteria.

The fermentation produces large amounts of lactic acid rather than by the osmotic pressure of salt.

to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour taste, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, the purpose of long-term storage can be achieved. The salt content in kimchi is 2 to 4 percent, making it a low-salt food.