How to make kimchi and what should I do if the water rises and the salt is spent?

The reason for the raw flowers of kimchi is that yeast multiplies in large quantities and produces hops, which is the white layer of hops, which is why when the raw flowers are more severe, especially in summer, there will be a smell of sake lees.

If the flowers have already grown, skim off the surface layer and put in an appropriate amount of liquor, and it will not be there in a few days.

The main points of kimchi: first, the absolute sealing environment; The second is that it will not produce flowers either very sour or salty, but under the condition of ensuring the first article, it will basically not produce flowers; The third is the temperature, the temperature is high in summer, yeast and a large number of miscellaneous bacteria are easy to multiply, polluting lactic acid bacteria, the jar should be placed in a dark, humid and ventilated place, the temperature in that environment is slightly lower, which is conducive to lactic acid bacteria fermentation.

1. The reason why Sichuan kimchi will produce salt flowers.

Sichuan kimchi has a white film on the brine water, which is a white flower in the salt water, which is usually called a raw flower. Raw flowers are the reproduction of hop yeast in kimchi brine to locally defeat the lactic acid bacteria needed by kimchi, thus generating raw salt flowers. If the raw salt flowers are strong, hop yeast becomes the dominant strain in the brine, which will make the brine rot and the whole jar of kimchi spoiled.

Second, Sichuan kimchi raw salt flower treatment method.

1. Peel off the head of the bamboo shoot shell with 1-3 knots (the best one in spring, just use the old part) wash and dry it and put it into the kimchi jar, and after a period of time, you will not see the phenomenon of raw flowers, at least you can keep the salt water in the jar for a year.

2. Add some salt and wine to the kimchi jar, be careful not to bring raw water into the pickles, and try to drain the water and put it into the jar when the pickles.

3. Before adding a new dish every time, add some salt to control the salty and sour taste, add a little rock sugar to increase the sweetness and crispness of the pickles, add a little wine to increase the fragrance, and also inhibit the raw flowers of the pickles.

4. When you find that the water begins to deteriorate and the salt flowers are added, sugarcane can suck off the white flowers, and you can also add white sugarcane in the season when there is no sugarcane.

If there are flowers in the kimchi jar, add some salt and wine to it. Usually, don't bring raw water into the kimchi, try to drain the water when adding new dishes, and colleagues can also add some salt, rock sugar and wine.

No problem, don't worry about the salt flowers, because the salt is more and lasts a little longer.

You can add some wine to it, and you can also put some shiso leaves and bamboo shoots.

You can pour some liquor, and the lid of the kimchi jar should be sealed well and not opened often. can prevent salt flowers from spawning.

1.Wash the kimchi and remember not to get it in oil.

2.If the seal is not good, the salt water should be replaced frequently.

It's too long and too hot.

Take care to change the water around the pickle jar frequently.

Or lower the temperature.

It's usually wet, or bacteria get inside.

There are many ways to do this, and in the case of our house, we boil the water and put some salt in it.

Also, wash the leeks and dry them and put them in.

Salt flowers are also called: "whitening" reasons: involved in raw water, oil flowers or long-term contact with the air, solution:

1. Pour out the upper suspension and bubbles.

2. Add a quarter of the onion (it won't be too heavy).

3. Add a small amount of liquor (about 20g).

4. Soon the jar water will be normal again, and you can add an appropriate amount of vegetables (cabbage is recommended, wash and dry), and after it is sour.

5. Add water (water must be boiled to cool). The kimchi jar can not see a drop of raw water in the future, that is, it is good.

The reason for the flowers is simple:

The jar is a new jar.

There is no special tool for holding kimchi or a tool with sticky oil.

Don't use cold boiled water, just tap water or well water is fine. If you use boiling water, wash the dishes in cold boiled water every time, or don't use them.

When submerging, it is guaranteed that all utensils are clean and free of oil pollution.

What to do with the flowers after they are born?

Put 1-3 sections of peeled bamboo shoots and washed bamboo shoots in the kimchi jar to keep the salt water in the jar without flowers for at least one year. After placing fresh bamboo shoots in a kimchi jar that has already grown flowers, the "flowers" will gradually disappear within a day or two.

Before adding a new dish each time, add some salt – to control the saltiness and sourness, a little rock sugar – to increase the sweetness and crispness of the kimchi, and a little sake – to increase the flavor and also inhibit kimchi raw flowers.

When there are flowers in the kimchi jar, add some salt and wine to it, and be careful not to bring water into the kimchi jar. When making pickles, try to drain the water and put it in the jar.

This question is very good, there are many reasons for flowers, and there are three reasons to sum it up:

First, the jar of kimchi is not tightly sealed. Too much air gets in.

Second, the brine did not submerge the kimchi, and the yeast fermentation was carried out in an aerobic environment. Because every time you open the jar, you get air.

3. Kimchi needs to be fermented, and there are too few yeasts in the tube, so the way to increase yeast is to add hemp sugar to the jar.

The summary is: there must be enough salt water in the jar, and the jar must be sealed well when the jar is sealed, plus a little common sense, pick up the pickles, and the items must not be oiled...

Just add a little high liquor to sterilize

Normal phenomenon: You can wash it when you want to eat.

1. Slight raw flowers can be added with high liquor, and the white flowers will disappear after a few days.

2. Use perilla leaves to salvage the white flowers first, then put perilla leaves, and take them out after a few days, so as not to change the color of the kimchi water, and the white flowers can also be effectively solved.

3. Pour out the brine of the kimchi that has grown flowers, boil it in a pot, the white flowers and impurities will clump and float on the kimchi, and filter out the white flowers and impurities.

Pickled celery is an ancient name that refers to vegetables that have been fermented in order to facilitate long-term storage. Generally speaking, vegetables or fruits that are rich in fiber can be made into kimchi; Such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor that many people eat as a common side dish.

Therefore, modern people still make kimchi in a living environment where the ingredients are safe. There are kimchi shadows all over the world, and the flavor also has different origins due to different practices in different places, among which Fuling mustard, French pickled cucumber, and German sweet and sour cabbage are known as the world's three major kimchi. Kimchi that has been prepared is rich in lactic acid bacteria, which can help with digestion.

However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to spoil, etc. If you accidentally eat contaminated kimchi, you are prone to diarrhea or food poisoning. Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on 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. Kimchi has a salt content of 2 to 4 and is a low-salt food.

To make kimchi brine, first put water in the pot, add bay leaves, ginger slices, white peppercorns, salt, dried chili peppers, boil for a while, turn off the heat, take out the bay leaves, white peppercorns, let the water cool, add sugar and vinegar, and it is ready.

Preparation of kimchi:

Ingredients: 1 cabbage, 1 carrot, 25 dried chilies, 30 white peppers, 400 ml of white vinegar, 350 grams of sugar, 5 grams of salt, 1 small piece of ginger, 3 bay leaves.

1. Put the pot on the stove, add bay leaves, ginger slices, white peppercorns, salt, dried chili peppers, and an appropriate amount of water. Cook for 10 minutes and turn off the heat. Bay leaves, white peppercorns removed.

2. Take the cabbage heart, tear it into slices by hand, blanch it in boiling water for a while, and remove it.

3. Peel the carrots, cut them into small pieces, blanch them in boiling water for a while, and remove them.

4. Wash the kimchi bottle, dry it and pour in the cool kimchi water, add sugar and vinegar.

5. Then stir and melt with chopsticks, and you can add vegetables.

6. Put drained cabbage and carrots in the bottle, and seal the bottle mouth after it is full.

7. Put the kimchi bottle in the refrigerator overnight to taste, and you can eat it the next day.

The method is as follows: 1. First put an appropriate amount of salt in cold water, and then boil the water, the amount of water is about one-third of the capacity of the jar, not too much, and the salt is a little more than usual when cooking, and it feels very salty;

2. After the water is completely cooled, pour it into the rock search in the coarse burning calendar, and then add one or two sorghum wine sections for rent;

3. Put red pepper, ginger and garlic into it, you can put more to increase the flavor of the dish, and this kind of dish should be kept in the jar all the time, which has the effect of sterilization and flavoring;

After 3 days, you can pay attention to careful observation to see if there are bubbles formed around the pepper, if there are bubbles, it means that the fermentation is normal;

5. The brine of kimchi can be successfully made.

<>1. Prepare glass containers and clean them;

2. Prepare chili peppers, Sichuan peppercorns, kimchi salt, and liquor, clean the dry materials, dry them and set them aside;

3. Prepare a pot with an appropriate amount of water, add kimchi salt, the ratio of salt to water is 1:4. After the water is boiled, let it cool, add chili, pepper and ginger;

4. Put a few drops of liquor at the end.