What is bath pickles Can kimchi be used for bathing?

Of course not. Kimchi contains more nitrites and other substances, which is not good for the body. So it can't be used for bathing.

Ingredients for bath kimchi: cherry radish, white radish, carrot, celery, green pepper, non-iodized salt, Sichuan pepper, dried red pepper, grass fruit, bay leaves, white wine, fruit vinegar, 700-800 ml of cold boiled water.

Method. 1.Two tablespoons of non-iodized salt and brown sugar (10 ml each), an appropriate amount of Sichuan pepper, dried red pepper, grass fruit, and bay leaves;

2.Take a heat-resistant, water-free, oil-free, dry glass bottle, put in the prepared materials, pour in a small amount of boiling water, shake and soak until the water mold is cool;

3.Cherry radish, white radish, carrot, celery, green pepper wash with water, dry or wipe the surface water with a kitchen paper towel;

4.Cut the dried vegetables into suitably sized hob pieces;

5.Put the cut vegetables into a clean and oil-free vegetable pot, add an appropriate amount of non-iodized salt, stir evenly and marinate for about 20 minutes, rinse off the salt with cool boiled water, and drain the water;

6.Put all the processed vegetables quickly, put them in the glass bottle prepared in advance, add 700-800 ml of cold boiled water (two-thirds of the glass bottle), add a little white wine and fruit vinegar, seal the lid, and put it upside down to store the core for a day or two before eating.

I also like kimchi, and I eat the dishes I pickle all at once, and it's delicious.

First of all, the jar is best scalded with boiling water to sterilize. Depending on how many of you eat, choose the size of the jar. I like to eat, so I chose a jar alone, I can soak 7 catties of vegetables at a time, and my cold boiled water is about 7 kilograms.

Wash the pan clean and do not bring oil. Boil water to cool and pour into the jar.

Then there's the seasoning, which is how my kimchi is added. 500 grams of kimchi salt (don't buy iodized salt, the salt water is about 60 to 80 grams of salt for 1 kilogram of water than the sedan chair example), 600 grams of green chili pepper, 160 grams of rock sugar, 20 grams of star anise, 30 grams of white wine (sorghum wine), 200 grams of young ginger, 30 grams of green peppercorns, 30 grams of cinnamon, 2 bottles of wild pepper, 200 grams of garlic, 80 grams of white vinegar (I didn't add it, but there is on the recipe), 200 grams of dried red pepper. You can also add some perilla leaves, Tsubaki sprouts, and coriander.

Ginger can be closed to soak more.

Cover and place in a clean, cool, backlit place for 2 days. You can put some red-skinned radish to raise water, and don't soak leafy vegetables first.

After 2 days, take out the radish and cut it into peanuts, add monosodium glutamate, sugar and spicy seeds, and mix it well.

Every time you take kimchi to taste the taste, add salt when the taste is light, and add salt (15 grams of a pound of vegetables) when the taste is just under the dish, if it is too salty, you can add vegetables, or you can put rock sugar.

The cabbage must be soaked for 2 days and must be fished out and eaten, and it will be raked for a long time, so it is recommended not to soak. Soak red-skinned radish, small roots, white in the middle of large roots are not very crispy, tender cowpeas, easy to get out of the water personal advice not to soak, such as lettuce, cucumber. There are also green onions that can't be soaked, and pickled vegetables will be soaked.

Wash the cabbage whole, there is no moisture on the surface, dry and cut into 2 halves.

6 production points:

Vegetables need to be washed and dried.

Glassware needs to be clean, water-free, and oil-free.

The chopsticks for each pickle should also be water-free and oil-free.

Don't fill the bottle with too much fill, and pay attention to leave gaps.

Spikes that are prone to perishable water sell chain vegetables should be soaked separately.

If the water is too acidic, you can pour out some of the salt water and add an appropriate amount of cool boiled water and salt.

In fact, it is just washing, drying, soaking, and fishing, can you guess Sun Dan more simply than this? Ever since I made bath kimchi in bottles and jars, my family has never bought vacuum-packed pickles in the supermarket hall. Transparent, eat bright, eat at ease, no additives, green and healthy!

Kimchi is a vegetable that has been fermented for a long time. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it 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 all over the world, and the flavor is also different due to different local practices, 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. The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

Chinese cabbage marinated with fresh peppers.

Preface. Chengdu people eat kimchi and have a unique "bath" kimchi. The so-called "bathing" is neither the meaning of borrowing water to remove dirt in the sense of Pumeng Yinhuaitong, nor the meaning of soaking in hot socks in the bathtub, but refers to the fact that the vegetables are soaked in salt water for a short time.

In the past, my mother made me the kimchi, and some time ago I took the children to make kimchi at school, and I felt that it tasted good after I made it, so I made a jar when I went home, and now I eat it every day, it is really delicious.

Material. Ingredients: 1 bag of kimchi mother liquor, 100g radish skin, 100g artichoke, 50g wild pepper;

Excipients: appropriate amount of rock sugar, appropriate amount of star anise, appropriate amount of dried chili pepper. Bathing with kimchi.

Have all the materials ready.

in the jar. Cool the boiling water, then add the kimchi mother liquor, then add the eight branches of friends, rock sugar, and dried chili peppers and stir well.

Then add a variety of vegetables and soak for at least two days.

Finally, remove and drizzle with chili oil.

Tips: The key to kimchi is to avoid oil and bacteria. Therefore, the kimchi jar should be cleaned and dried before use; The perimeter of the lid of the kimchi jar should be sealed with water, so as not to enter the air and breed bacteria; Every time you take kimchi from the jar, the tool must be dedicated and must not be stained with oil.

1.Two tablespoons of non-iodized salt and brown sugar (10 ml each), an appropriate amount of Sichuan pepper, dried red pepper, grass fruit, and bay leaves;

2.Take a heat-resistant, water-free, oil-free, dry glass bottle, put in the prepared materials, pour in a small amount of boiling water, shake and soak until the water is cold;

3.Cherry radish, white radish, carrot, celery, green pepper wash with water, dry or wipe the surface water with a kitchen paper towel;

4.Cut the dried vegetables into suitably sized hob pieces;

5.Put the cut vegetables into a clean and oil-free vegetable pot, add an appropriate amount of non-iodized salt, stir evenly and marinate for about 20 minutes, rinse off the salt with cool boiled water, and drain the water;

6.Put all the processed vegetables quickly, put them in a glass bottle prepared in advance, add 700-800 ml of cold boiled water (two-thirds of the glass bottle), add a little white wine and fruit vinegar, seal the lid, and store it upside down for a day or two before eating.

"Bathing kimchi" is the most common way to eat as an appetizer on the table of ordinary people, a side dish during a meal, or an anti-greasy dish after a meal. Of course, "bath kimchi" can also be used as a side dish for other dishes, especially in the cooking of fish and seafood dishes.

"Bathing kimchi" If made properly, it tastes crisp and fresh, with a sweet and salty taste, and if it is paired with greasy food, it is simply the best choice.