When pickling kimchi, why do some people add a little of the original kimchi jar water?

When I was a child, when I watched the elders in the family pickle pickles, I had to add a little of the original kimchi jar water to it, but I didn't understand it at firstLater, I learned that it was to keep the kimchi from flowering and to maintain a crisp texture.

I like to eat kimchi, especially Sichuan kimchi, which is crispy, spicy, and appetizing。For breakfast, the porridge comes with a small plate of pickles and two steamed buns, not to mention how delicious it is. In the past, I also tried to make my own kimchi in order to eat kimchi conveniently.

However, I felt like I couldn't do it well. There are always many floating white objects in the pickle jar that look dirty. Neighbors say this is called a "flower" and if the flowers are not soaked sufficiently, they will grow.

How can it be avoided?

If you want to make a jar of kimchi, there are two places you need to pay attention to. First of all, the pickles should be poured well. Do not soak in tap water, use cold boiled water.

Boiling water after high temperature sterilization is not prone to bacterial growth. When making kimchi water, adding liquor also plays a sterilizing role. Adding rock sugar can make the kimchi crispy and tastyIn addition, spices such as pepper can be boiled in boiling water.

The second point to note is that when water is added for the first time, the kimchi jar should be kept clean and no water should be produced. In addition, when fishing for pickles, it is necessary to wash your hands and do not get oily. Kimchi is easy to bloom as long as it is stained with oil.

Kimchi suitable for pickling includes radish, cowpeas, radish, ginger, garlic, etc. Leafy greens are not suitable for kimchi.

Kimchi can be brewed in about a week, but it cannot be eaten immediately after brewing because the newly brewed vegetables have the highest concentration of nitrite and should wait for three days before eating. At this time, the pickles taste crispy and salty, and the nitrite content is not high, so they are very delicious. However, because kimchi has a high salt content, it is best not to eat too much every day, as a high-salt diet will put a greater burden on our kidneys and is not conducive to our health.

Add a little of the original kimchi jar water, put it on top of the freshly soaked dish and eat it first, so as not to soak it at the bottom of the jar for a long time and the salt water will spoil.

If you want to make a good pot of kimchi, you need to pay attention to two places. First of all, the water of kimchi is particular. Do not soak in tap water, but use cool boiled water. Boiled water is not easy to breed bacteria after being sterilized at high temperatures.

Add the original kimchi water does not produce flowers, and maintains a crisp taste, which can enhance the flavor, and the original kimchi jar water is more fragrant and sour.

When making kimchi, the main reason for adding the previous soaking water is to improve the taste, which can make the kimchi more delicious now, and the kimchi is not easy to spoil now.

Adding the original kimchi water can improve the flavor and is not easy to spoil, and the original kimchi jar water is more fragrant and sour.

Adding the original kimchi water will make the soup more flavorful, and the kimchi will taste more authentic.

Be sure to put water in the seal. If it is freshly soaked, it will take about 7-10 days in the summer for kimchi to eat. It takes about 15 days in winter. During this time, do not open it lightly.

How to add water to the kimchi jar for the second time:

1. Add an appropriate amount of cold boiled water into the jar, and never use raw water (i.e. tap water, well water, etc.), because there are various microorganisms in the raw water, which will destroy the flora in the kimchi jar.

2. Add an appropriate amount of salt to the altar, otherwise it will "produce flowers". It is recommended to add an appropriate amount of granulated sugar, which can not only improve the taste of kimchi, but also make kimchi easier to cook, because sugar can make lactic acid bacteria.

Ferment. 3. When adding water, you can also mix some vinegar appropriately to accelerate fermentation, increase lactic acid, and shorten the production time of kimchi.

Kimchi pay attention to the following:

1. Find a bottle that seals well.

The first key to making kimchi is to find a well-sealed bottle or jar, which will help the kimchi water to ferment, and the pickled vegetables will be crispy and delicious without being too sour. The inner walls of the jar must be cleaned, then wiped dry with raw water, or simply scalded with boiling water.

2. The turnover speed of kimchi should be fast.

The turnaround speed of kimchi should be fast. If there are not many people at home, it is recommended to soak in small jars or large bottles. If using bottles, check the sealant of the cap.

Whether it is intact, when capping, it is necessary to cover the bottle mouth with two layers of plastic paper or oil paper and then tighten the cap, the tighter the better.

3. It is best to marinate with kimchi salt.

It is best to use kimchi salt, that is, salt that does not contain iodine, otherwise kimchi tends to soften and sour quickly.

Summary. 1.Open "Settings", click "Apps", and then tap "App Launch Management".

2.Then, click on the menu button to start management, and then, click on the option to select "Batch Manual Management".

How to add water to the kimchi jar when there is less water in the second time?

1.Open "Settings", click "Apps", and then tap "App Launch Management".

2.Then, click on the menu button to start management, and then, click on the option to select "Batch Manual Management".

1.Open "Settings", click "Apps", and then tap "App Launch Management".

2.Then, click on the menu button to start management, and then, click on the option to select "Batch Manual Management".

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1. Add an appropriate amount of cold boiled water into the jar, and do not use raw water (i.e., tap water, well water, etc.). There are various microorganisms in the raw water, which can destroy the flora in the kimchi jar. 2. Add an appropriate amount of salt to the altar, otherwise it will "produce flowers".

It is recommended to add an appropriate amount of granulated sugar, which can not only improve the taste of the kimchi, but also make the kimchi easier to cook. 3. When adding water, you can also mix some vinegar appropriately to accelerate fermentation, increase lactic acid, and shorten the production time of bubbles and Qingfeng vegetables.