Can kimchi be made in July time

There is no time to make kimchi.

It is mainly good to put it in a cool place.

Here's how to do it. 1.Wash and air dry the vegetables to be pickled. Cut into large pieces or strips (not too small).

2.If you boil clean water, why can't you have raw water? The reason is simple, tap water (raw water) contains miscellaneous bacteria, and the chlorine in it will kill the kimchi fungus. Add an appropriate amount of salt (about 80 grams of salt per 1 kg of water) and set aside.

3.Altar water: Use the "mother water" in the previous kimchi jar, or you can ask for some from friends who already have kimchi jars at home, and put them in fresh jar water, which will have a better taste, and there are a lot of lactic acid bacteria in it.

If you can't find it, you'll have to remake it yourself. Pour the cooled water into the mother water.

4.Add condiments, peppercorns, fennel, white wine, and jar water to make it.

5.Marinate the prepared vegetables in the jar. The vegetables should be filled, leaving as few gaps as possible, and it is advisable to use the liquid surface close to the mouth of the jar and the salt water to flood the vegetables. Pour cool boiled water into the sink around the mouth of the altar, buckle the bowl and place it in a cool place.

6.The place where the kimchi is placed should be cool, and care should be taken to keep the mouth of the jar with water at all times to ensure that there is no air and bacteria in the jar. If you find that there are flowers in the jar, add a little liquor.

7.When soaking chili peppers and greens, you can use very little mother water, put in chili peppers, and then add salt, a layer of chili peppers and a layer of salt, and the brine does not have to drown the kimchi.

Yes, but seal it well.

Otherwise, it will be hot and it will be easy to deteriorate.

Freshly made kimchi can generally be eaten in 6-10 days.

Kimchi contains nitrite, a substance that can affect human health, and the nitrite content is highest on the first day of pickling, and the nitrite content will gradually decrease with the extension of the pickling time, generally reaching the lowest level after the 6th day.

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.

Generally 6-10 days can be eaten, kimchi contains nitrite, this substance will affect human health, pickled mustard on the first day of the nitrite content is the highest, slow at this time mustard shows the color of yellow and green in the spring, with the extension of the number of resistance time in kimchi, the nitrite content gradually decreases, generally after the 6th day to reach the lowest level.

Kimchi is not a dish that is soaked for a longer period of time, the safer it is, and if you do not eat it on the 10th day, and do not take a reasonable preservation method, the nitrite content will gradually increase over time, and the color, aroma and taste of kimchi will also change.

Kimchi generally lasts 6-10 days. Because the nitrite content of kimchi is highest on the first day of soaking, the nitrite content will gradually decrease as the soaking time of kimchi is extended, reaching the lowest on the sixth day. If you don't start eating it on the tenth day or keep it properly, the nitrite content will gradually increase over time, and the color and flavor of the kimchi will change.

1. The amount of salt water should be appropriate. Salt not only gives pickled vegetables a salty taste, but also has a preservative effect. The amount of salt added depends on the type of vegetable.

Generally, the amount of salt used is 20-25% of the amount of pickled vegetables in summer, 15-20% in spring and autumn, and 10-15% in winter. In addition, putting a few cloves of peeled garlic on the surface of the brine can effectively prevent the formation of white mold in pickles.

2.Pour the cylinder in time. After the vegetables are put into the jar, the upper and lower temperatures, melting salt, and salt absorption of the vegetables are inconsistent, and it is easy to produce some bad gases.

The heat in the vegetables must be poured out to remove harmful gases. Inverting the cylinder can also prevent uneven temperature and high salt content in the cylinder, which is conducive to color protection, brittleness and quality.

3.Choose fresh vegetables that are free of pests and diseases and do not rot for pickles. The marinating water should be clean, and the vegetable jar should be placed in a ventilated and cool place to prevent harmful microorganisms from entering.

Homemade kimchi, crispy and sweet (super simple recipe) ingredients.

White vinegar, appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of radish, 1 lettuce, 1 cucumber, 3 bell peppers, 3 mineral water, 500ml kimchi bottle, 1 piece.

Homemade kimchi, crispy and sweet and sour (super simple recipe) steps.

Step 1space

Buy fresh ingredients that are suitable for kimchi according to your personal preference, wash them and set them aside! (e.g. radish, cucumber, lettuce, pepper, etc.).

Step 2space

Cut the ingredients into 3-5 cm strips, put them in a container, add an appropriate amount of salt, stir evenly and marinate for 2-3 hours.

Step 3space

After marinating for 2-3 hours, pour the marinated ingredients into a colander and strain the brine.

Step 4space

Put the drained brine ingredients in a kimchi bottle, add the mineral water that has not been used to the ingredients, add an appropriate amount of white vinegar and rock sugar according to your taste, and put the lid in the refrigerator.

Step 5space

It can be eaten after brewing for a day, and I personally like to brew for 1-2 days.