Is it OK to use rainwater for pickles?

You can't make kimchi with rainwater, because there are a lot of microorganisms in it, so the soaked vegetables are easy to spoil, so it's best not to use rainwater soaking.

No, it can't be used to make kimchi with water, the kimchi produced by this will not be successful, and you must use clean water to make kimchi.

If you use rainwater to make kimchi, you can't use it, because rainwater contains a lot of impurities, and it is very unpalatable to eat.

You can't use rainwater to make kimchi, you can use cold white to make kimchi, and the kimchi is very delicious and has a good taste.

It is not possible to use rainwater to make kimchi, because rainwater contains a certain amount of acid, which is very easy to spoil kimchi, and this acid is also harmful to the human body.

I don't think kimchi is allowed, rainwater used to make kimchi will definitely affect its texture and taste, and if it is serious, it may cause spoilage, so it is best to choose clean boiled water, and then let this boiling water cool before making claypot, so that it can be stored for a longer time.

Of course, you can't use rainwater to make kimchi, because rainwater is very dirty and not suitable for making kimchi.

It is not okay to use rainwater to make kimchi. Because rainwater contains a lot of impurities and bacteria, making kimchi will affect the kimchi. So you can't make kimchi.

Hello, friend.

Personally, I don't think it's okay to use rainwater to make kimchi, because there are a lot of germs in rainwater. The kimchi is very unhygienic, it is best to use pure water or tap water to make kimchi, and the kimchi that comes out of this way is clean and hygienic, thank you.

It cannot be used for water to make kimchi.

In this case, it is likely that the kimchi has deteriorated or become moldy.

Because rainwater contains more bacteria and impurities, it is not conducive to making kimchi to eat.

It is definitely not possible to use rainwater to make kimchi, and rainwater is definitely not hygienic enough, so the dust contained in the rainwater is also very large.

Of course, you can't make kimchi with rainwater, because it's still dirty.

Yes. Because the water we usually use is almost equivalent to domestic water.

However, it can be boiled and then cooled.

1. Prepare a kimchi jar or glass bottle:

Of course, the best utensils for making kimchi are special ceramic kimchi jars, but you can also use glass bottles or sealed jars with good sealing performance for small amounts of production at home, and then scald and disinfect the container you prepared with boiling water, invert to control the net moisture, and then dry it for a period of time to ensure that the container is absolutely dry and water-free.

2. Calculation method of water consumption of kimchi water:

The amount of water you need to make kimchi water depends on the container you choose, and the general water consumption is about half of the container volume.

3. The ratio of materials used to make kimchi water:

The ratio of ingredients for kimchi water is not absolute, and the ingredients and proportions are different for each family, because only those that suit your taste are the best. Today, I will share with you the commonly used ingredients and proportions, which are only for novice friends as a reference for making kimchi water.

Ingredients and proportion: 1000 grams of water, 60 grams of salt, 25 grams of sugar or 25 grams of brown sugar, 1 star anise, 1 teaspoon of peppercorns, a bay leaf, more than 10 fresh Sichuan peppers, about 10 garlic cloves, 5 6 slices of ginger, about 20 wild pepper pickled peppers, about 10 15 grams of liquor.

Fourth, the production method of old kimchi water:

1. Wash the star anise, Sichuan pepper and bay leaves and put them in the pot, add water to boil, turn off the heat, pour in salt and stir until melted, then pour in sugar and stir until melted, and let it cool naturally to become the most primitive kimchi brine.

2. Pour the cooled kimchi brine into the prepared container, then add garlic cloves, ginger, Sichuan pepper, wild pepper pickled pepper and pickled pepper water, and finally pour in high liquor and stir well to complete the production of kimchi water.

5. How to use kimchi water:

Do not use the kimchi water immediately, first cover the jar and seal it for about 2 days, so that the fragrance of various seasonings is released before putting vegetables, or you can put the kimchi water for about seven days, let it ferment to produce a sour taste and then put the vegetables in.

If you use a container that cannot be automatically vented such as a sealed tank, you should open the lid and vent once a day during the fermentation of kimchi water, and after the kimchi water is completely fermented, it will no longer produce gas, and there is no need to vent, but it should also be opened every day to check the fermentation situation to prevent accidents such as white foam. This method is also followed after adding the vegetables until the kimchi fermentation is finished.

Notes:

1. There can be no raw water or oil in the whole process of making kimchi water, such as garlic cloves, ginger, etc., which must be washed and dried before they can be put into kimchi water, and this principle must be observed when putting vegetables into soaking.

2. If there is a lot of kimchi water for the first time, you can take it out with a clean and oil-free spoon after adding the vegetables. When making kimchi in the future, the kimchi water will slowly lose some, at this time, you can boil some salt and boil water to cool and pour it into the kimchi jar, if you feel that the taste is insufficient, you can also add seasonings and cook together.

1.Prepare Sichuan pepper, star anise, ingredients, old rock sugar, ginger, garlic, millet spicy, pickled pepper with soaking water (if there is mother water, you don't need to soak pepper), salt, high liquor and cool white water (it must be cool white open, no mineral water!) )；

2.Put the appeal seasoning (except rock sugar and liquor) in the jar, wash the millet pepper and drain it and put the others dry without washing, put half a bag of pickled pepper water and pickled pepper, and put 100 grams of salt in the ratio of salt and vegetables to 5 catties of vegetables (the secret is to put half of the salt in cold white to dissolve, put all the dishes and seasonings almost full, taste the saltiness of the water after the water covers the dish, and determine whether to put the remaining salt in it according to the standard of cooking at ordinary times, too salty and too light will not be delicious);

3.Put the rock sugar on top at the end, pour two taels of high liquor and seal the can!