Can you soak well after the rain before the kimchi?

Rinse several times with clean water. And that's it. Remember to be sure to dry before soaking

1) First put some peppercorns in cold water, an appropriate amount of salt, and then bring the water to a boil. The amount of water should be about 10%-20% 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.

Put about 30 to 60 peppercorns, try to put as many as possible, so that you can soak a very fragrant dish.

2) After the water is completely cooled, pour it into the jar, and then add one or two sorghum wine (the large jar can be added appropriately). Other wines are not good, kimchi mushrooms are actually from sorghum koji, and wine is often added.

3) Put green pepper (it is the kind of dark green pepper that is very strong and sturdy, very spicy, and can be used for seasoning, ginger can be put more to increase the taste of the dish.) And these two dishes should be kept in the jar all the time, they have the effect of enhancing the flavor. 2 After 3 days, you can pay attention to careful observation to see if there are bubbles forming around the green pepper, at the beginning it is one or two very small bubbles, and it is almost invisible if you do not pay attention to observation.

If there are bubbles, even if it is a bubble, it means that the fermentation is normal, and after the green pepper is completely yellow, let it be left for another 2 to 3 days, and it is done!

Special attention: 1. The jar must be sealed, and it is best to choose the kind of soil fired with an edge. The upper edge of the jar is filled with water, and the water can not be lacking in order to play the role of sealing. Be careful not to drip raw water into the jar when taking kimchi.

2. Don't get oil in the jar, if it is stained with oil, it will produce flowers, and the vegetables in the whole jar will rot if it is serious. Finally, I wish you all good health and use lactic acid-containing bacteria.

The Chinese kimchi regulates the gastrointestinal tract.

1.Boil a little spice, bay leaves, cinnamon, peppercorns and water together and let it cool, add an appropriate amount of kimchi salt and a little white wine.

2.Spread the bottom of the jar water with tender ginger and Chaotian pepper, and pour in the boiling water to cool.

3.After covering it, put it in a cool place and let it sit for three to seven days to see if the water already tastes good. At this time, just put down the dishes that need to be pickled.

We can use millet spicy pepper water, green onions, ginger, salt, coriander, and then make such a seasoning can be paired with radish, stir and seal the water that will melt after three hours, and then you can soak other vegetables.

Kimchi water can be reused. If the water left over from the kimchi is reused to make the pickles, the pickled kimchi will have a better flavor and texture, but if the water left over from the previous round of kimchi is rotten or becomes turbid and impurities, the remaining kimchi water can no longer be used. Orange kernel reed.

Kimchi originated from**.

Kimchi originated in China, and in the Shang Dynasty 3,100 years ago, the earliest prototype of kimchi appeared in my clan country, called salted vegetables.

Kimchi, known as kimchi in ancient times, is a kind of vegetable lactic acid fermented food made from vegetables as raw materials and soaked in low-concentration table salt.

There are three main types of kimchi, namely: Chinese kimchi, Korean kimchi round ribbon, and Japanese kimchi, all of which are different in their preparation.

I believe everyone must have had a normal kimchi, the sour and spicy taste is appetizing and delicious, and the brewed kimchi is bright in color and particularly appetizing. Since making kimchi is a big project, we usually prepare a sufficient amount of sauce for kimchi, so that we can continue to use kimchi water to marinate the next wave of kimchi after the kimchi is eaten, which can not only maintain the same taste, but also save time and convenience. But can kimchi water spoil if reused?

How long can it be used if it is reused? Next, let's introduce the specific analysis content.

In fact, the water in the kimchi jar can be reused all the time, because the more times the kimchi is marinated, the more times the kimchi water is used, the more fragrant and delicious the dishes we brew. However, we need to appropriately add some salt, peppercorns, ginger slices, white wine and other auxiliary condiments according to the amount of kimchi each time to ensure that the taste in the kimchi water will not fade.

In fact, kimchi water, like brine, needs to be carefully cared for, otherwise the turbidity of the jar water will cause the taste to be destroyed. Therefore, we need to maintain the dynamic balance of brine acidity in the kimchi water at any time in the future. If you feel that the kimchi water is not sour enough, you can take the spare water from the refrigerator and add some of it to the jar to promote fermentation.

If the kimchi water is too acidic, you need to discard part of the kimchi water and add water and salt appropriately. The discarded kimchi water can be used as mother water for other foods.

The above is the specific solution for how long kimchi water can be reused, I believe that everyone can quickly learn how to operate and reuse through the introduction and understanding of the above content.

You can pour some sour water out of the gods, add a little wine and sugar, and add new vegetables and water will be better. Here's how to marinate kimchi correctly:

Materials. Ingredients: 2500 grams of greens, 400 grams of salt.

Accessories: 1 large ingredient, 1 star anise, 1 ginger, 1 bowl of old salt water.

1. Prepare the ingredients.

2. Put cold boiled water, add salt, star anise, ginger and mix thoroughly.

3. Put the dried greens in the clean kimchi jar.

4. Add salt.

Fifth, put the greens in the salt and keep the greens in a loop.

6. Pour in the salt water hand pure.

7. Add the old salt water.

8. Finally, add ginger slices and peppercorns to the star anise.

Nine, a week later, the golden kimchi came out.