How do you make kimchi delicious and last a long time?

Making of kimchi.

1) Kimchi raw materials All vegetables with dense tissue, crisp and tender texture, and no softening after soaking can be used as raw materials for kimchi. Such as cabbage, mustard heart, radish, chili, cowpea, ginger, garlic, celery, lettuce, cucumber, etc. Kidney beans and cowpeas should be picked early when they are used as kimchi, and they should not be soaked after the pods begin to be soft.

Celery only uses petioles, tall bamboo shoots and cucumbers have a large water content, so they should be soaked separately. Raw materials should be washed, cut into pieces and dried for surface moisture.

2) Preparation of kimchi water is generally prepared with cold boiled water to make 6 8 salt water, and then add 2 sugar, 2 5 liquor, 2 5 rice wine and pepper, pepper, ginger, garlic and other spices and condiments to enhance its flavor, in order to speed up the brewing, often add a small amount of aged kimchi water, which has the effect of inoculation, and can also add a small amount of vinegar to inhibit the activities of harmful microorganisms in the early stage of fermentation, so that lactic acid fermentation can be carried out normally.

3) After the pickle water is prepared during the soaking process, put it into the kimchi jar, soak the prepared raw materials in it, cover it, fill it with water in the sink, place the jar in a cool place, let it ferment naturally, and it can be eaten after about a week. And you can add fresh raw materials, add salt and spices to continue soaking.

Problems that should be paid attention to during the pickle brewing.

1) The jar must be dried, and raw water can be added.

1) Kimchi jars should be placed in a place with low temperature.

3) When eating, you should pay attention to keeping it clean and hygienic to prevent grease and dirt from mixing into the jar, otherwise it is easy to make the kimchi water rotten and smelly.

4) Keep the sink full of water and pay attention to cleanliness, and clean and replace it frequently. To be on the safe side, you can also add 15 20 salt water to the sink.

5) If there is a white film on the liquid surface, it should be removed immediately, and a small amount of shochu, fresh ginger slices, garlic and other bacteria should be added to inhibit the growth of miscellaneous bacteria. At the same time, the jar is filled with vegetables and anaerobic conditions are created.

It is to use raw water to pick up, so that it is delicious and can be left for a long time

Cabbage is delicious and difficult to preserve, teach you a soil method, and the preserved cabbage is not bad for half a month.

6-10 days. Impregnation of kimchi with brine produces nitrite, the nitrite content is highest on the first day of soaking, and gradually decreases with the extension of kimchi time, reaching the lowest level on the 6th day. After the 10th day of Shenkai, the nitrite content of kimchi will increase with the extension of time.

How long can kimchi be eaten.

Kimchi is a kind of vegetable lactic acid fermentation processed product soaked in low-concentration salt solution, and the raw materials include cucumber, slow cabbage, Chinese cabbage, radish, carrot, etc.

Kimchi has a variety of raw materials, easy to make, low cost, and convenient to eat, and the classification of kimchi includes Chinese kimchi, Korean kimchi, Western kimchi, etc.

Kimchi is a fermented vegetable that is good for long-term storage, and the flavor of kimchi varies depending on the method in different places.

Kimchi generally lasts 6-10 days. Because the nitrite content of kimchi is highest on the first day of soaking, the nitrite content will gradually decrease with the extension of the soaking time of kimchi, reaching the lowest on the sixth day. If you don't start eating it on the tenth day or keep it properly, the nitrite content will gradually increase over time, and the color and flavor of the kimchi will change.

1. The amount of salt water should be appropriate. Salt not only gives pickled vegetables a salty taste, but also has a preservative effect. The amount of salt added depends on the type of vegetable.

The amount of salt used in the summer is 20-25% of the amount of pickled vegetables, 15-20% in spring and autumn, and 10-15% in winter. In addition, putting a few cloves of peeled garlic on the surface of the brine can effectively prevent the production of white mold in pickles.

2.Pour the cylinder in time. After the vegetables are put into the jar, the upper and lower temperatures, melting salt, and salt absorption of the vegetables are inconsistent, and it is easy to produce some bad gases.

The heat in the vegetables must be poured out to remove harmful gases. Inverting the cylinder can also prevent uneven temperature and high salt content in the cylinder, which is conducive to color protection, brittleness and quality.

3.Choose fresh vegetables that are free of pests and diseases and do not rot for pickles. The marinating water should be clean, and the vegetable jar should be placed in a ventilated and cool place to prevent harmful microorganisms from entering.

If you want to control the acidity of kimchi, there are the following methods:

1. The higher the temperature, the faster the kimchi will sour. Choose a small pickle jar and put it in a cold celery box or a cool place, which can make the kimchi sour more slowly.

3. Reduce the time of kimchi, take it out and eat it as soon as it tastes like it, that is, eat diving kimchi or bath kimchi.

Because during the process of pickling, lactic acid bacteria are produced, and lactic acid bacteria can inhibit the growth of other miscellaneous bacteria. The more lactic acid bacteria there are, the more acidic the kimchi becomes. If you don't have a sour kimchi on your head, it's not a kimchi.

1. Cultivate kimchi fermentation bacteria.

1) First put an appropriate amount of salt in cold water, and then boil the water, and the amount of water is about 20-30% of the capacity of the jar, not too much.

Put a little more salt than usual when cooking, and it will stop when it feels salty. (If you use bottled drinking water, you don't need to boil it, just add salt.) )

2) After the water is completely cooled, pour the old field into the jar, and then add one or two sorghum wine. Other wines are not good, and kimchi mushrooms actually come from sorghum koji.

Sichuan kimchi is appetizing and rice, can be eaten directly or used as a seasoning, and is convenient, fast and cheap to make. However, the kimchi on the market is not authentic, and there is a suspicion of being unclean, and it is not convenient, and it is not good to open the bag.

Save. Why don't you make a jar yourself!

The production method is very simple, and it is described as follows:

Ingredients: 1 kimchi jar, sorghum liquor, chili, spices, rock sugar, salt, ginger, garlic.

Okay, let's make a specific decision:

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, they have the effect of sterilization and flavor.

Hello, kimchi is a pure number can not maintain the original flavor, because after soaking it will be flavored, you will add salt when you kimchi, after the kimchi is soaked, it will be crispy and salty, you don't want to soak it for too long, soak it for too long and the dish will become soft, it is not delicious Qingshou, the taste of kimchi can not be put for too long and the kimchi will become bad. You have to eat it all when you take it out, and you can't take too long to make the pants kimchi. You can soak a little less and soak it again after eating.

It is better to choose the kind of salt that is pure and natural.