How many days do you need to pickle to make Korean kimchi? How long does kimchi take to pickle befor

Precautions for making Korean kimchi: 1. Ginger slices will be soaked in one or two days, generally vegetables will take 7 days, and the texture will be more than 14 days. 2. It is said in popular science books that kimchi is rich in lactic acid bacteria, which is good for health, but the nitrite in kimchi is carcinogenic.

The concentration of nitrite starts to be very high about ten hours after soaking, and the concentration decreases to a relatively small level after 30 days, so it is best to wait, be patient, and do not open the jar to eat vegetables when the concentration is highest for ten days. 3. If there are white flowers, it is estimated that there are oil spots, pay attention to the special chopsticks for kimchi jars, and do not bring oil stains and other things into it. A small amount of white flowers can be scooped away, added to remove with liquor, and when a large number of white flowers appear, only discarded.

4. If the dish is red, it is because there is too much wine, but it is okay to eat it. 5. If the soup becomes sticky and smelly, discard it immediately. 6. In fact, the reason why the kimchi jar is great is that the edge of the liquid seal can let the fermentation gas in the jar run out, but the outside air can't get in.

Lactic acid bacteria are anaerobic bacteria, and the rest of the common bacteria in the jar die after a few days, so kimchi can last for more than a year in clean salt water. The old brine is more stored for 2 or 3 years. The key is that the edge of the altar must be filled with enough water, and it cannot be dried.

7. Take a bath with salt water, pay attention to the cleaning of the dishes, and add an appropriate amount of salt and wine after each new dish. Slowly, you have your old salt water too.

Minimum 3 days, maximum 1 week, maximum 1 year. But be sure to marinate at low temperatures, about 5 degrees. In addition to the apple puree to be treated with white vinegar, garlic and pepper should also be added appropriately.

Kimchi can be eaten within 2 days or more than 20 days after pickling.

Korean kimchi originated in the Tang Dynasty. Xue Rengui, a general of the Tang Dynasty, was sent to Goryeo (now Korea) and made his home in Goryeo. Many of his entourage are from Jiangbei County, Chongqing City, and they can make kimchi from their hometown, and from this time on, Chongqing kimchi entered South Korea, and several wars in South Korea allowed this dish to enter Korean civilian families.

Fermented foods such as fermented spicy cabbage, hoisin sauce (pickled fish), and miso (fermented soy products) have become the most representative and nutritious foods in Korea. The biggest feature of Korean table culture is that all the dishes are served at once. According to tradition, the number of side dishes varies from a lower 3 dishes to 12 dishes for the king, depending on the grade.

The setting and arrangement of the table varies greatly depending on the type of cuisine.

Put in the refrigerator and let it ferment for 3 to 5 days.

The following is an introduction to the method of Korean kimchi for reference, first prepare the ingredients: Chinese cabbage: 1500 grams, apple: 1 piece, chili noodles: 150 grams, ginger: 50 grams, garlic: 50 grams, salt: 50 grams, glutinous rice flour: 50 grams.

1. Wash and cut the cabbage, put it in a container and sprinkle it with salt, marinate for 12 hours 2. Put the apples into a juicer and beat them into juice.

3. Pour glutinous rice flour, apple juice and pear juice into a small pot, boil it into a paste over medium heat 4, let the glutinous rice paste cool, add chili noodles, minced ginger, minced garlic, stir evenly 5, and then bring gloves and evenly spread the chili paste on the cabbage, and each slice should be wiped evenly 6. Put the kimchi into an oil-free and waterless sealed container, and then put it in the refrigerator and ferment for 3 5 days.

Step 1: Prepare a basin and get half a basin of water, put some salt in the water.

Step 2: Cut the cabbage into four pieces using the cross-cutting method. Then, sprinkle the leaves with salt.

Step 3: Sprinkle the salted cabbage into a pot filled with salted water and use a weight. The minimum pressure is 10 hours, and the cabbage becomes soft, and you can judge the pressure of the time, according to the taste.

Step 4: Soften the cabbage and rinse it with water, wring out the water on the tray and come back.

Step 5: Prepare ginger powder, chili powder, garlic, green onions, sugar, sesame seeds, shrimp paste, and then cut some white radish and green onions.

Step 6: Juice the garlic and onion.

Step 7: Put the chopped radish and onion into a transparent container, pour the garlic and onion juice into the juice, then add the paprika, ginger powder, two tablespoons, two tablespoons of sesame seeds, 1 teaspoon of sugar, two tablespoons of shrimp, two tablespoons of paste, salt and one tablespoon.

Step 8: Gently and slowly turn the radish into spice with your hands, and after about 20-30 minutes, the radish becomes soft.

Step 9: Soften the cabbage with the left hand, peel the cabbage with the right hand layer, in the flavor of various radish seasonings, after that, the cabbage is rolled up and sealed with a plastic bag to prevent the integrated piece of brush air from running into it, waiting for fermentation, which is equal to about two days later and ready to eat.

5 Under normal conditions, this time can be placed between 15 and 20 days. The taste of kimchi is not the same at different times.

This is the most common method used to make kimchi. It is understood that there are more than 200 kinds of kimchi, eat 30 kinds, in addition to vegetables, kimchi, there are also meat and seafood kimchi. In the countryside, farmers put kimchi stored in a large jar and eat it slowly.

The man in the city, depending on the number of family members, buys kimchi fridge back, makes or buys kimchi kimchi from the kimchi company in the fridge and takes it out for meals every day.

The kimchi is generally left for seven days, because the nitrite content in the fresh pickles will be reduced after seven days.

This should be fast, and you can use it in two to three days.

You can eat it the next day. Kimchi is different in taste for each pickling stage.

As long as the temperature is right, it can be left for many days.

In my experience, the temperature of the storage environment has a great influence, and in the case of the right ingredients, the higher the temperature and the longer the time, the sour.

The faster it gets, the heavier it gets. Add some sugar and add some new dishes at the same time, and the sourness can be corrected. If there is a slight peculiar smell or white flowers, it means that there is a miscellaneous bacterial infection, pay special attention to add hail Wu liquor in time to correct it, and kill the miscellaneous bacteria by hand.

Reduce storage temperature. If it's too sweet.

, just let it sit for a few more days to ferment and become sour. If the taste is very light, add both liquor and sugar to allow it to ferment. Now the source of the family or the population.

Less, it is recommended to use a smaller container, not necessarily a kimchi jar. Choose a large glass bottle with a screw cap seal, which is very economical.

Eat it often and store it at room temperature (fermentation is fast). If you don't eat it often, seal it and put it in the freezer compartment of the refrigerator, which can keep it for several months. Put a few.

A lilac flower will have a good fragrance. You can give it a try.

If it deteriorates, pour it and re-marinate, and you can pour some liquor if you don't have it.

Pickled kimchi is generally left for 15 days before eating, because after 15 days, the nitrite in kimchi begins to decrease.

We all know that kimchi is actually not to be eaten too much, because nitrite in it is a serious carcinogen. The pickled kimchi is at its peak on the third to 10th day of pickling, and the nitrite at this time is quite serious and can only be eaten when it drops.

In order to be able to eat some nitrite, Korean kimchi is generally eaten after 15 days, and more families will choose to eat it after 21 days, which means that the nitrite in kimchi has basically been reduced to a minimum.

<>1. Korean kimchi should be pickled for six to ten days before eating.

2. Generally, the nitrite content is not high within 2 days of making kimchi, and the nitrite content will reach a peak in 3 to 8 days, after which the nitrite will gradually decrease. The nitrite content only peaks on the 4th to 8th day, and it is best to eat it within two days of pickling vegetables or a month after the 9th day. The container of this pickle must be clean and not stained with a little oil to avoid the growth of mold.