How to cook kimchi? It s just sour

Cabbage kimchi (authentic pickle method).

a1 Chinese cabbage (weighing about 2400 grams), 120 grams of coarse salt, 1 cup of water (weighing about 200 grams). b100 grams of carrots, 50 grams of leeks, 30 grams of onions, 45 grams of sugar. c. 50 grams of dried clove fish, 400 grams of water, 45 grams of glutinous rice flour.

45 grams of garlic paste, 30 grams of ginger paste, 45 grams of shrimp oil (fish sauce), 60 grams of apple puree, 30 grams of sugar, 10 grams of stir-fried white sesame seeds, 90-120 grams of Korean chili powder.

1. Pickles: Cut the cabbage from it and then split it in two. Add coarse salt and water to dissolve, put in the cabbage to marinate for 5-6 hours, turn it frequently during the pickling process, wait for the cabbage to soften, take it out and rinse it with water and control the moisture.

Wash the carrots and onions separately and cut into thin strips 6 cm long; Wash the leeks and cut them into 5 cm long segments, mix the leek segments, carrot strips, and onion strips with sugar, and marinate well until the raw materials are soft.

2. Make kimchi sauce: Mix Ingredient C in the pot, bring to a boil over low heat, stir slowly until it becomes thick, leave it to cool, add Ingredient D and mix well.

3. Pickled kimchi: Wring out the softened B ingredient and put it in the kimchi sauce and mix thoroughly. Take the dried Chinese cabbage, spread the adjusted kimchi sauce on the layers of kimchi leaves, and wrap the kimchi into a ball with the outermost leaves.

Stack the kimchi tightly in a clean container and refrigerate. If you want to ferment quickly, you can leave it at room temperature for a day and then refrigerate it. The longer it is left out, the more acidic it will become, and it can be left for up to one month.

Peculiarity. The taste is sour, sweet, spicy and fragrant.

Remark. After kimchi is made, it is best to eat it after 2-3 days, and it is generally best consumed within two weeks. When making it, it is best to choose a thicker vegetable gang.

It's simple....Wash the cabbage....Then find a jar and put it in....Put a lot of salt and a certain amount of vinegar and press it with a stone....It just comes out.

Put a little salt in a tray and seal with water.

Ingredients: 1 2 white radish, 1 carrot, 1 cucumber, 1 lemon 2 Accessories: 5 slices of ginger, 5 cloves of garlic, 100 grams of sugar, 50 grams of white vinegar, 1 teaspoon of salt, 6 millet peppers, 4 bay leaves, appropriate amount of water.

Step 1: Prepare the required materials;

2. Make kimchi water first, add an appropriate amount of water to the pot, add millet pepper, bay leaves, sugar, white vinegar, boil on an induction cooker and turn to medium heat for 5 minutes, turn off the heat and set aside;

3. Wash and peel the white radish and cut it into thick strips;

4. Put in a little salt and grasp it evenly and submerge it;

5. Carrots and cucumbers are also cut into thick strips and put into white radish;

6. Grasp and submerge for about 5 minutes, and then rinse with water;

7. After drying, slice the garlic and ginger into shreds and add them to the radish;

8. Cut the lemon into slices, squeeze out the juice of the lemon by hand, and then put the lemon in and grasp it well;

9. When the boiled kimchi soup is cool enough not to be hot, pour it into the radish;

10. After cooling, put it in the refrigerator and soak it for 2 to 4 hours, if you want to make it more flavorful, you can put it in the refrigerator and soak it overnight.

1. The sealing of the selected jar must be good, that is, the altar lid is covered, and water is placed on the side of the altar to see if there are old bubbles, so as to judge the tightness of the jar.

2. Wash the jar, dry it and set aside.

3. Put the cool boiled water into the jar (about half of the jar), and then adjust the juice in the wild pepper bottle. That's how to make jar sour, you have to have an introduction, or you go to the jar sour shop on the street to buy some sour and pack it, and then pour some of this sour water into the jar.

4. Put an appropriate amount of salt, liquor, etc. into the jar, and add chili pepper if you like spicy.

5. Mix well with clean chopsticks, put in the radish that has been cut into pieces and dried (many rhizomes in the jar must be dried if you want to soak them, otherwise they will not be brittle, or they will be easy to melt), cover with a lid and seal with water. You can eat it in about a week.

6. If you want to let the acid for a long time, there is a very important point: after the acid water is successful, you must not get water and saliva! Otherwise, it is easy to bloom and even stink.

Even if you put the food in it, dry the water. After each time the acid is taken and used, it should be covered and sealed with water to isolate the air. And if there is water on the side of the jar for a long time, something grows slippery, then you have to wash it carefully, otherwise if you accidentally enter the jar, it will not be good for the stomach.

7. After a long time, it will become Laotan sour water, which is very sour, and the more sour the water, the shorter the time for pickles. At this time, you can also set up another altar to bring out the old sour water, and also add salt and wine and water, which is equivalent to making sour water again, and you can pull it less acidically.

Mother water primer:

Twenty peppercorns (can be saved), ten fresh or dried red peppers (can be saved), a large piece of old ginger palm, and 30 garlic cloves. Salt is abundant (use refined salt, or rock salt, do not use unrefined sea salt.)

The production of mother water.

Wash the ginger and vegetables and let them dry (you don't have to if the local raw water is of good quality). Wash the glass bottle. Boil about half a glass bottle of water (not if it is drinkable) and cool, put the water and base in the glass jar, and place the vegetables on top.

Now, the water should flood all the vegetables and ingredients. Add salt (about ten catties of water to one catty of salt, the ratio can even be higher).

1。Salt water. If you want to wash and dry every time you put food in it (there is no water on the surface), then you should bring the water to a boil and let it cool.

If you're like me and want to be lazy, use raw water. Otherwise, if there is water on the dish and you put it in the brine made of cold boiled water, the salt flowers will be born.

2。For the first time, it is better to soak only the radishes. That round little red water robe is just right in half.

The other condiments are: ginger (the older the better), chili pepper (fresh), Sichuan pepper (granules), star anise, sugar (rock sugar is best, white sugar is also fine), salt. As for how much to put in each item, it all depends on personal taste.

A word of caution is that if you want him to be sour, put a little more sugar.

Put some sugar and salt every time you put food in the future. It is recommended to always let there be the presence of chili pepper and ginger inside. Don't put heavy water dishes in it, such as Chinese cabbage, which will spoil the soup.

Or use: 50 grams of koji wine, 100 grams of salt; Sichuan pepper, ginger, small red pepper and garlic cloves and other seasonings. (

Ingredients: Fresh vegetables such as celery, carrots, cabbage (lotus white), artichoke, amaranth and large red pepper.

Make: Wash a large bottle (about 2 liters) and set aside. Slice ginger, red pepper, celery, cabbage, carrots and other vegetables wash and cut into strips and dry (no water droplets on the surface).

Pour the koji wine and salt (brine ratio 1:10) into a large bottle, add cold water (or cold boiled water) to half a bottle, and stir well. Add ginger, garlic cloves, Sichuan peppercorns, chili peppers and vegetables, cover and seal and put in the refrigerator, and serve after a week.

How to make the first pickle jar sour water?

Raw materials required:

A pickle jar (there is a rim on the top, which can hold water, and the upper corner of the pickle jar is filled with water, and the water can not be lacking at ordinary times, so that it can have the effect of sealing), sorghum liquor, sesame pepper, Chaotian pepper, star anise (that is, star anise, also called star anise), old rock sugar, salt.

How to make the first jar of sour water?

The actual practice is as follows:

1) First put some pepper and salt in the cold water, then bring the water to a boil. The water flow is about 10%-20% of the volume of the pickle jar, not too much, put a little more salt than usual when cooking, and put about 20 to 30 peppers.

2) After the water is thoroughly cooled, pour it into the pickle jar, and then add one or two sorghum as the main raw material (the large pickle jar can be moderately added). Other wines are not good, and sauerkraut mushrooms are actually made from koji with sorghum as the main raw material, and wine is often added.

3) Put chili peppers (it is the kind of long and strong dark green peppers, spicy and spicy, used for seasonings), ginger slices can be put more, and these two kinds of vegetables should be maintained in the pickle jar all the time, they have the effect of improving freshness.

How to make the first jar of sour water?

4) 2 After 3 days, pay attention to observe carefully to see if there are bubbles around the pepper, at the beginning of the case is one to two very fine bubbles, and you can't see it if you don't pay attention to the observation. If there are bubbles, even if it is a bubble, it means that everything is normal, and after the pepper turns completely yellow, let it be left for another 2 to 3 days, and the sour water will be ready.

Common problems: The inner cavity of the pickle jar must be cleaned, and then wiped with cold water, or scalded with hot water. There must be no cold water.

After the peppers are washed, they must be dried, and cold water must not be brought. Drinking water (cold water) has mold, and the hydrogen in it kills sauerkraut bacteria.

Wait a minute!

Hello, I have found the following practices for you.

Method. 1.Clean the glass kimchi jar with clean water, pour in an appropriate amount of sorghum wine, put the jar sideways, turn the jar and let the wine pour it out.

2.Put Sichuan pepper, a large bowl of tap water, coarse salt, ginger, garlic cloves, perilla stems, green peppers, small red rice peppers, and sorghum wine into the cleaned jar in turn.

3.Cover the jar with a lid and pour tap water into the jar to seal the jar. Keep the water on the edge of the jar dry, and add it if it is less.

4.Wait until small bubbles begin to appear on the sides of the green peppers in the jar, and after a day or two, the sour water soup will be ready.

After that, you can put the food in it!

Here's some tips for you! Hope mine is helpful to you! Have a great day! Family happiness and good health!

Choose a clean pickle jar and put clean cold water in it. The first is to make the mother water. Put large pieces of ginger in the bottle, peel the garlic and braid dozens of grains, and fresh small red peppers (to be extra spicy).

Then add the washed mustard greens (or cabbage, etc.) and add half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and let it sit at room temperature for about 10 days. At this time, the mother water should have been eaten and turned sour (sauerkraut is not the result of vinegar), and the soaked vegetables can be taken out to eat.

However, at this time, the mother water is not enough to taste, and it needs to be refined many times before it can become a mellow sour water. If possible, you can put a number of Sichuan red peppercorns to add fragrance, preferably from Hanyuan, do not use Thailand. After the first successful dish, new dishes can be added.

At this time, part of the mother water in the jar must be put into the refrigerator for later use.

Adding pear slices and apple slices to pickling kimchi can reduce the acidity of kimchi as follows:

Ingredients: Chinese cabbage, pear, apple, red pepper, ginger, sugar, garlic, salt, chicken powder, white wine, chili noodles.

1. Prepare yellow core Chinese cabbage, shredded ginger, pear, apple, red pepper and garlic.

2. Cut apples, pears and red peppers into cubes.

3. Pour in red pepper, shredded ginger, garlic, sugar, salt, chicken powder, white wine, and Korean chili noodles, and stir well.

4. Sprinkle salt evenly on top of the cabbage.

5. Put it into the wall breaker and beat it into chili sauce.

6. A layer of chili pepper and a layer of cabbage.

7. Add the apple slices.

8. A layer of chili pepper and a layer of cabbage, put in the pear slices.

9. After loading, wrap it in plastic wrap and take it out within 48 hours.

1.You can go to the neighbor's house and ask for a little old sour water to do seeds.

2.Make your own sour water: When the weather is hot, add an appropriate amount of water to fresh vegetables suitable for kimchi, such as ginger, red pepper, cowpea, etc., and an appropriate amount of salt (you can have a little more for the first time, about a pound of vegetables and a tael of salt), and then add an appropriate amount of sugar, put it in a closed container (or water seal), let it produce microorganisms by itself, and it will be fine after about 1 week.

3.After the sour water is ready, you should eat kimchi, preferably fresh kimchi, a small amount of soaking, and eat as you soak. Old kimchi, just let it be planted in it, don't fish it all out.

4.Soak it yourself, and after a few times, you can master the amount of salt and sugar according to your taste preferences. Generally, add a pinch of salt when adding vegetables.

Summary. Dear, I'm glad to answer for you: how to do this with sour water to make kimchi, clean the glass kimchi jar with clean water, pour in an appropriate amount of sorghum wine, put the jar sideways, turn the jar and let the wine pour it out again.

Put Sichuan pepper, a large bowl of tap water, coarse salt, ginger, garlic cloves, and perilla stalks into the cleaned jar in turn. <>

How do you make sour water for kimchi?

Dear, I'm glad to answer for you: how to do this with sour water to make kimchi, clean the glass kimchi jar with clean water, pour in an appropriate amount of sorghum wine, put the jar sideways, turn the jar and let the wine pour it out again. Put Sichuan pepper, a large bowl of tap water, coarse salt, ginger, garlic cloves, and perilla stalks into the cleaned jar in turn.

Pro, acid bacteria fermentation. The sour water of kimchi is made by fermentation of acid bacteria, which produce acid substances to produce kimchi water. The sour water of kimchi needs to be boiled to prevent the contamination of bacteria other than sour bacteria, and in the process of making sour water, you need to add an appropriate amount of salt, which can play the role of seasoning and shaping, and the salt should not be too much or too little.

Summary. Hello dear wait a minute, I'm honored to serve you, it will take 5 minutes to sort out the answer, please wait a minute.

How to make sour water for kimchi.

Hello dear wait a minute, I'm honored to serve you, it will take 5 minutes to sort out the answer, please wait a minute.

Hello, our northern kimchi sour water does just that.

First prepare a clean tube, wash the kimchi, cut it into strips, drain it clean, then boil it with millet, boil it into thin rice soup, cool it in the boiling water at the right point, put the vegetables into the tube, press it by hand, put a little peppercorn, and then pour the thin rice soup into it, drown it for 4 to 5 days, it is a sour kimchi, it is delicious, you learn to make it.

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