I may have forgotten to put salt in the kimchi when I was making kimchi, what should I do?

1. The best thing to do is to put the kimchi back in the jar and pour out some of the water in the jar (such as one-third of the water.

2. This amount is determined according to how salty the kimchi was), and then add the same amount of cold boiled water into the jar.

3. Then add a little bit of all the seasonings you have put in (except salt) to the jar, for example, you originally put chili peppers and peppercorns in the kimchi.

4. Then you can add a little chili pepper and Sichuan pepper, so as to ensure that the spiciness of the kimchi is not reduced. Reseal the jar and let it sit for another day or two before serving.

The raw materials we need are: 250 grams of white vinegar, 75 grams of salt, 15 grams of white wine, 10 grams of green onions, ginger and garlic cloves, 10 dried chili peppers, 2 grams of Sichuan pepper, 1 gram of star anise, and 1000 grams of water.

Mix all the ingredients together and boil them in a jar and you're done.

1. Cut the green onion white oblique knife into sections; Ginger slices; Slice the garlic cloves.

2. Remove the stems of the dried chili peppers and wipe off the ash with a wet towel.

3. Zanthoxylum pepper and star anise are rinsed with warm water to remove the surface ash.

4. Sit on the pot and light the fire, pour in the water, add the pepper, star anise, dried chili pepper and salt, wait until the juice changes color, turn off the heat and let it cool.

5. Take a small jar of pickles, pour in salted water, add green onions, ginger slices, garlic slices, white vinegar and white wine, stir well, and you can soak all kinds of vegetables.

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 the kimchi salt. This salt is made from sea salt and has a delicious taste. It is perfect for marinating dishes.

2. Prepare a pot with an appropriate amount of water. Add table salt, the ratio of salt to water is 1:4. Bring the water to a boil and let cool. Then put in the chili pepper, peppercorns. Ginger.

3. Finally, put a few drops of liquor. Baijiu can not only produce fragrance, but also be preservative. Dry the cleaned vegetables and put them in a kimchi jar, and the vegetables should be submerged in the water.