What vegetables can be used to make kimchi and which vegetables can be used to make kimchi ?

Vegetables that are suitable for making kimchi are Chinese cabbage, peppers, cucumbers, cabbage, carrots, celery, etc.

Kimchi is a fermented food that tastes crunchy and very sour. The prepared kimchi is stored for a long time, and it is very delicious to eat. There are many vegetables that can be used to make kimchi in life, and they are generally made from foods rich in fiber.

For example, bok choy, peppers, cucumbers, cabbage, carrots, celery, and many more.

As we all know, kimchi is a very delicious delicacy, and kimchi can be made with many kinds of vegetables, so the types of kimchi are also very diverse, so what vegetables can be used to make kimchi?

Kimchi should choose vegetables with less water content, so that it is not easy to foam at the raw flowers. Many vegetables are suitable for making kimchi, but the vegetables selected for the first bubble should be vegetables with relatively small moisture, such as radish, cowpea, green beans, cabbage, garlic sprouts, cauliflower, etc., the water content in this type of vegetable is relatively small, and it is not easy to foam at the white foam and other accidents during the soaking process. By the time of the second brew, there are more varieties of vegetables to choose from, such as cabbage, carrots, celery, mustard greens, cucumbers, eggplant, garlic moss, fresh lotus root, lettuce, enoki mushrooms, greens, tomatoes, cherry radish, celery, corn shoots and other vegetables can be used almost all.

Vegetables that can be used to make kimchi: Generally, radishes, cowpeas, green beans, cabbage, cabbage, carrots, celery, etc. can be soaked.

There are many types of vegetables to make kimchi, mainly to choose, those vegetables with delicate texture and particularly crisp texture are most suitable for kimchi, such as cabbage, carrots, cucumbers, bracken, cowpeas, fresh ginger, garlic, white radish, etc., can be used as ingredients for kimchi vegetables.

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, tender ginger, garlic, celery, lettuce, cucumber, etc.

The specific production steps are as follows:

1. The raw materials of potato preparation should be washed, cut into pieces and dried on the surface moisture;

2. Completely remove the rotten part of the vegetables, clean them, dry the moisture on the surface, and put them in the kimchi jar;

3. Vegetables should be at least 3 cm away from the mouth of the container, because vegetables will swell during the process of soaking;

4. The kimchi water should be covered with vegetables, otherwise the vegetables exposed to the water surface are easy to deteriorate and spoil, and the vegetables can be pressed below the water surface with a clean weight.

Vegetables with less water content such as white radish, purple cabbage, cowpeas, cabbage, and tender ginger. Kimchi is a vegetable that has been fermented for a long period of time. Vegetables are pickled and seasoned to give them a special flavor and are eaten as a common side dish.

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. <

Vegetables suitable for kimchi are: white radish, purple cabbage, cowpea, cabbage, tender ginger and other vegetables with less water content.

Kimchi refers to vegetables that have been fermented to facilitate storage for a long bond failure. Vegetables are pickled and seasoned to give them a special flavor and are eaten as a common side dish.

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 is a low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then through lactic acid bacteria fermentation code, to make a kind of sour pickled lead products, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, you can achieve the purpose of long-term storage.