What does kimchi theory mean and what is the principle of kimchi?

A scholar put forward the "kimchi theory", that is, the taste of kimchi is determined by soaking in water, and if it is good to soak in water, whether it is cabbage, radish, or cucumber, the taste of soaking is good, otherwise, the result is the opposite. We ignore the physical and chemical mechanisms of this "kimchi theory", but it is confirmed in the field of sociology.

The taste of kimchi often depends on the taste of kimchi water, and mixing kimchi water plays an important role in kimchi. Therefore, if you want to make a delicious "kimchi", you must first prepare "kimchi water".

Any idea why kimchi is eaten in Korea?

Just look at the beef incident.

South Korea lacks resources.

There is basically no vegetable meat.

I had to eat kimchi all year round.

Because vegetables and meat products are expensive.

They are historical habits formed out of necessity.

This is still true ...

1. Principle: The fermentation of kimchi production process is mainly lactic acid bacteria.

anaerobic fermentation carried out.

A variety of microorganisms such as yeast and lactic acid bacteria are used to control the carbohydrates in kimchi.

Under the biocatalytic action of a variety of enzymes, the long-chain molecular sugars in kimchi are oxidized to 3-5 carbon atoms in the cells of microorganisms such as lactic acid bacteria.

The process of making kimchi acidic to inhibit and kill other harmful spoilage microorganisms is the fermentation process of kimchi.

2. Three stages of kimchi fermentation:

1. Early stage of fermentation: When vegetables are just put into the altar, they carry human microorganisms on their surfaces, mainly Escherichia coli and yeast that are not acid-resistant.

etc. The yeast in the initial respiration.

The way is aerobic respiration. At the beginning of fermentation, bubbles will be released intermittently from the tank along the altar, so that the jar will gradually form a hypoxic state, and lactic acid fermentation will begin.

2. Middle stage of fermentation: due to the continuous accumulation of lactic acid due to the initial lactic acid fermentation, the pH decreases, the anoxic state is formed, the lactic acid bacteria begin to be active, and a large amount of lactic acid is produced, and the accumulation of lactic acid can be reached with caution, and the pH is. This period is the stage when the kimchi is fully ripe, and the kimchi has a sour taste and a fresh aroma.

3. Late fermentation: during this period, lactic acid fermentation continues, and the lactic acid content continues to increase, up to above. When the lactic acid content reaches above, the fermentation rate will gradually slow down or even stop, the main reason is that the acid of kimchi is too high at this stage, the flavor is not harmonious, and the aerobic microbial respiration in the jar consumes oxygen and produces a large amount of carbon dioxide.

The principle of kimchi is the fermentation of microorganisms in the production of food, lactic acid bacteria are used in the production of kimchi, lactic acid bacteria are a kind of anaerobic bacteria, under the condition of no oxygen, lactic acid shouts to tease the mountain fungus to ferment to produce lactic acid, so that the dish presents a special flavor, and does not change the quality of the dish, so the principle of kimchi production is to use lactic acid bacteria to ferment under oxygen-free conditions to form lactic acid bacteria, and under oxygen-free conditions, lactic acid bacteria ferment to produce lactic acid, and then make kimchi. <

The principle of kimchi is that the fermentation of microorganisms is made in the preparation of food, lactic acid bacteria are used in the production of kimchi, lactic acid bacteria are a kind of anaerobic bacteria, under the condition of no oxygen, lactic acid bacteria ferment to produce lactic acid, so that the dish presents a special flavor, and does not change the quality of the dish, so the principle of kimchi production is to use lactic acid bacteria to ferment under oxygen-free conditions to form lactic acid bacteria, and under oxygen-free conditions, lactic acid bacteria ferment to produce lactic acid, and then make kimchi.

Kimchi pickling time is short, nitrite content is too short, is the pickling time is too short, easy to cause bacterial proliferation, nitrite content increases.

Generally, after 10 days of curing, the nitrite content begins to decline.

Kimchi, known in ancient times as 葅, refers to vegetables that have been fermented for a long period of time. It is a processed product of vegetable lactic acid fermentation brewed in a low-concentration table salt solution.

The craftsmanship of kimchi is one of the long and exquisite culinary heritage of our country.

A variety of seasonal vegetables, such as cabbage, cabbage, carrots, peppers, cucumbers, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Kimchi is one of the most popular and widely processed vegetable products in China, and its manufacturers are all over the country with a wide variety of varieties. Sichuan kimchi is a typical representative of kimchi in China, its taste is salty and sour, crisp and tender, bright color, fragrant, can increase appetite, help digestion, salt content of 4%-8%, its production process is as follows:

Fresh vegetables, finished, washed, cut, dried, watered, put into the jar, soaked in salted water, closed fermentation, finished product.

Sichuan kimchi is a "kimchi" in the true sense of the word, and its essence lies in the fact that all kinds of vegetables play a role in fermentation through soaking in a closed closed territory, so as to produce the unique flavor and texture of kimchi. The vessel that provides a closed environment for malolactic fermentation is the kimchi jar. In Sichuan, almost every family makes kimchi, and every family has one or several kimchi jars, and the choice of kimchi jars is especially important for the quality of kimchi.

Kimchi jars are generally made of clay as raw materials and glazed on both sides, and can also be made of glass fiber reinforced plastic and painted iron, but these materials are required not to react chemically with salt water or vegetables. In addition, kimchi jars also require good enamel, no cracks, no trachoma, good water sealing performance along the altar edge, and crisp steel sound.

The pickling liquid commonly used in kimchi has sour and salty taste and sweet and sour taste, the former tastes sour, salty, fresh and spicy, and the main auxiliary materials used are salt, pepper, white wine, dried chili pepper, brown sugar, and boiled with water. The latter tastes sour and sweet, and the main auxiliary materials are sugar, white vinegar, salt, and bay leaves boiled with water.

Seasoning is an indispensable material for the preparation of kimchi brine, which is not only the key to forming the unique flavor of kimchi, but also can play a role in sterilization and odor inhibition. The seasonings used in Sichuan kimchi include condiments and spices, such as wine, sugar, chili pepper, etc., and spices such as star anise, grass fruit, and Sichuan pepper. At present, most kimchi manufacturers in Sichuan still follow the traditional process of old pickled brine for production, that is, first add old brine (kimchi marinade) to the kimchi jar, and finally add auxiliary materials and raw materials for fermentation production, of course, if the old brine is insufficient, add new brine.

The longer the kimchi marinade is used, the more fragrant and delicious the soaked dishes will be, and now you can still find kimchi marinade that has been used for decades or even hundreds of years in Sichuan.

It is the cabbage that is bought in the ordinary market, and then pickled and soaked, and then taken out and made into kimchi.

Hello, I'm happy to answer your questions, kimchi pàocài is a sour dish made by soaking cabbage, radish, etc. in cold boiled water with salt, wine, peppercorns, etc.

The term "pickle" in the game refers to a game in which a boring action is repeated over a long period of time. For example, leveling refers to a free online game that has too much content but is too boring, but can be played for money.

Kimchi"Games are mostly found in online games and most browser games. Normally, free-to-play online games generally fall under the category of kimchi games.

At the same time, kimchi is also often used by netizens as a synonym for South Korea, often with a playful color.

The above is all my reply, I hope it can help you and I wish you a happy life