What are the factors that affect the texture and flavor of kimchi

The main factors that affect the texture and flavor of kimchi are as follows:

1.The influence of kimchi jars: The neck of the traditional kimchi jar is short, and the sewage along the altar is affected by the temperature The principle of heat rise and cold contraction should be sucked into the jar and pollute the quality of kimchi, so the traditional kimchi jar is only suitable for the kitchen of Sichuan rural bungalows, and the temperature difference is small.

The depth of the neck of the altar is more than the depth of the altar edge of the high-necked pickle jar, which is a patented product, which can effectively prevent the sewage along the altar from entering the altar due to temperature changes, whether it is the scorching summer or the winter of the nine cold days, whether it is the city or the countryside, whether it is a bungalow or a building, leaving Sichuan, whether it is the frontier of the desert or the end of the world like Hainan Island, you can make high-quality authentic kimchi.

2.Effect of salt: There should be an appropriate amount of salt, the concentration is 10-15%, the main role of salt is to inhibit the activity of kimchi bacteria, only the salt concentration is moderate, the activity of kimchi bacteria will be the strongest, and the fermentation effect is also the best.

3.Effect of water: Do not dry the altar along the water, oxygen-free lactic acid bacteria environment.

4.Mother water: It is better to add some mother water if there is mother water, and it doesn't matter if you don't have mother water.

The above are the factors that affect the texture and flavor of kimchi, I hope it will help you.

There are four main points, one is the greatest impact of the kimchi jar, the traditional kimchi jar has a short neck, and the principle of the sewage along the altar is affected by the temperature to suck into the jar and pollute the quality of the kimchi, so the traditional kimchi jar is only suitable for the kitchen of the bungalow in rural Sichuan, and the temperature difference is small. The depth of the neck of the altar is more than the depth of the altar edge of the high-necked pickle jar, which is a patented product, which can effectively prevent the sewage along the altar from entering the altar due to temperature changes, whether it is the scorching summer or the winter of the nine cold days, whether it is the city or the countryside, whether it is a bungalow or a building, leaving Sichuan, whether it is the frontier of the desert or like Hainan Island.

At the ends of the earth, you can make high-quality authentic kimchi. The second is to have an appropriate amount of salt, with a concentration of 10-15%, and the third is not to dry the water along the altar and have anaerobic lactic acid bacteria.

Environment. Fourth, it is better to add some mother water if there is mother water, and it doesn't matter if there is no mother water. That's the main thing.

The factors that affect the nitrite content in kimchi are time, temperature, and salt content.

Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour taste, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, the purpose of long-term storage can be achieved. The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

Kimchi is a salty food, if you eat too much, it must have a certain impact on your health, and we all know that kimchi contains a certain amount of nitrite, if we eat it in moderation, then it has no effect on the body, but if we eat too much, then it is undoubtedly easy to have a greater impact on our body, and we need to avoid it as much as possible.

Kimchi is a semi-finished dish made by adding a lot of salt and seasonings to vegetables, but because kimchi is relatively simple to make, it takes less time, and it is soaked in water, so kimchi often contains a certain amount of nitrates. After nitrate enters the body, it also produces nitrosamines in tissue metabolism. Whether it is nitrite or nitrosamines, it will cause certain harm to the human body, especially nitrosamines have a strong carcinogenic effect, we all know the harm of cancer, is an important killer of modern society to threaten people's health, and eat too much kimchi, then it will mainly cause esophageal cancer (gastroenterology, oncology), stomach cancer (gastroenterology), liver cancer and colorectal cancer (anorectal surgery, gastroenterology, oncology) and so on.

Kimchi will lead to an increase in nitrite intake, and it can also lead to the occurrence of cancer, so you must not be greedy when eating it, and do not eat too much.

If we eat too much, then we will consume more nitrite, which is not conducive to our health, so we must control the amount of good food.

The main factors affecting the fermentation process are as follows.

Temperature In order to ensure a normal fermentation process, it is necessary to maintain the optimal temperature. It is best to refrigerate the kimchi after it is done to ensure its fermentation.

The pH must be at the right pH.

Concentration of nutrients The concentration of various nutrients in the fermentation broth, especially the carbon-to-nitrogen ratio.

The concentration of inorganic salts and vitamins will directly affect the growth of bacteria and the accumulation of metabolites. Therefore, during the fermentation process, it should also be controlled on a case-by-case basis.

In order to improve the flavor and quality of kimchi, it is necessary to control these influencing factors.

There is the factor of bacteria, and there is also raw water and grease in the jar. Enhancement and improvement:

Add an appropriate amount of sorghum wine.

Add green peppers (the kind of dark green peppers that are very strong and sturdy, very spicy, and used for seasoning) and ginger to increase the flavor of the dish. And these two dishes should be kept in the jar all the time, they have the effect of enhancing the flavor.

It should be sealed with water, and there should be no raw water in the kimchi jar, and the kimchi jar should not come into contact with oil.

Take Korean kimchi as an example. Sulfur-containing compounds are the main flavor compounds of Korean kimchi, such as dimethyl disulfide.

Kimchi has dozens of flavor substances, generally including: ethanol, acetic acid, acetaldehyde, ethyl acetate, benzylethanol, dimethyl disulfide, dimethyl trisulfide, dimethylpentasulfide, diallyl disulfide, diallyl trisulfide, clove powder, gingerene, 1-(2-aminoethyl)azidine, and so on.

There are many types of Korean kimchi accessories, such as ginger, onion, green onion, garlic, and so on, which have a great impact on the flavor. Microbial fermentation also has a certain effect on flavor, such as acetic acid and ethanol are produced by microbial fermentation. There are certain differences in the flavor substances of different brands of kimchi

Summary. A layer of white flowers is easy to emerge on the surface of the kimchi jar, forming a thick film. Add some liquor and then don't have oil, otherwise it will destroy the lactic acid fermentation. Control the ambient temperature, the cleanliness of the utensils, and avoid bacteria.

What are the common problems that occur when making kimchi, and how can I prevent them? + Describe the fermentation mechanism of kimchi, when pickling.

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A layer of white flowers is easy to emerge on the surface of the kimchi jar, forming a thick film. Add some liquor, and then don't have oil, otherwise it will destroy the lactic acid and ferment. Control the ambient temperature of the god chain, the cleanliness of the utensils, and avoid miscellaneous bacteria.

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The production of sauerkraut mainly relies on the fermentation of lactic acid bacteria, and it is the world's earliest method of preserving vegetables. Lactic acid bacteria are a class of non-pathogenic bacteria that do not form any toxins or toxic products in their fermentation processes and products. The lactic acid produced by lactic acid bacteria decomposes the monosaccharides and disaccharides in Chinese cabbage to reduce the pH value, and the carbon dioxide produced by fermentation makes the fermentation vessel in an anaerobic state, so as to prevent the food from being infected and spoiled by other microorganisms, and prolong the shelf life of the food.

At the same time, carbon dioxide, acetic acid, ethanol, higher alcohols, aromatic esters, aldehydes, sulfides, etc. produced during the fermentation process give the flavor of sauerkraut.

Therefore, kimchi belongs to the fermented food.