Brand new kimchi jar, what checks should be done before pickles?

No matter what time you want to make a dish, you can't let the jar contain oil. This is the key question!! When planting all kinds of vegetables, you must drain the water, otherwise it is easy to grow white.

There is also a kind of kimchi in a glass jar that is easy to white, and the weather is too hot and it will be white, and the glass jar is not as good as the jar for pickles, and it is easy to white. Put the shiso in. The effect of perilla to remove white flowers is very good, and the soaked perilla is particularly delicious to make sauerkraut fish.

It can also be used as a flower when planted on the balcony. It is recommended that you plant one in the spring. The following ** is perilla.

Put a dozen peppercorns or a little maltose in the kimchi jar to prevent mold flowers. If there is a white film on the liquid surface, it should be removed immediately, and a small amount of shochu, fresh ginger slices, garlic and other bacteria should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables.

<> put some green peppercorns, bitter gourd or pepper leaves, it will quickly dissipate the flowers and taste extraordinarily fragrant. In addition, red-skinned and white-hearted radish, ginger, and garlic all have the effect of killing white foam and white film, so you can put a little into it. The ginger should be sliced and the garlic should be flattened.

Sugarcane method: first skim the white part of the pickles, then use the red-skinned crispy sugarcane, wash and drain the water, and cut it in half. This trick works quickly and does not affect the taste of kimchi.

The brine of the kimchi jar has a white film on it, which is the white flower of the salt water, which is usually called the raw flower. Shenghua is a lactic acid bacteria that are needed to partially defeat kimchi by hop yeast multiply in kimchi brine. If the flowers are strong, hop yeast becomes the dominant species in the brine.

Adding raw celery can prevent white foam, and frying broad beans in a clean and oil-free pan with gauze will not grow white foam when you put them in a jar. The main thing is that this method does not affect the quality of the kimchi water. However, there is also a disadvantage of this method, that is, it has to do with the season, and it can only be effective when there is a sugar cane sale.

Prepare a kimchi earthen jar (about the kind that can hold 10 catties of vegetables, buy a smaller one if you don't like sauerkraut, buy a larger jar if you like sauerkraut), it's best not to use glass bottles and plastic bottles to make a kimchi jar.

First of all, check whether there are any cracks in the jar of kimchi, just imagine, it is difficult to put all the prepared ingredients into the jar, but there is a crack, and all the condiments are leaked, will it be very sad? The answer is yes, so be sure to check the kimchi jar for cracks.

Newly bought kimchi jar, first of all, listen with your ears to see if there is the sound of waves in it, so that you can distinguish whether it is qualified, and then use a piece of paper to light it and put it in the jar, cover it, and pour some water on the edge of the altar, if there is a bubbling sound, it also proves that the jar is very airtight.

The first thing to do is to check that the jar must be sealed, so that it will not affect the taste, and it will not oxidize, which can keep the kimchi fresh and tender.

What causes bubbles in a pickle jar? What is the most important thing about making kimchi? It is due to decay and deterioration.

There are many common problems when pickling pickles, sauerkraut must be drained after cleaning before pickling, and the pickle jar must be wiped clean, there can be no water, and the water of pickled pickles also needs to achieve a certain saltiness; Another point is very important, the kimchi jar must be airtight and not breathable, and one of the various things above is not very good, which is very easy to cause sauerkraut to rot and deteriorate, causing bubbles.

The pickle jar is not sealed, and the upper corner of the pickle jar does not hold water, so it is best to use the kind of soil fired with an edge to have the effect of sealing. When taking the sauerkraut, put the raw water beads into the pickle jar. If the pickle jar is stained with oil, it will produce flowers if it is stained with oil, and all the vegetables in the pickle jar will rot if it is more serious.

If you just start soaking, you must have a little longer, about a week. Didn't do it this time.

In-bottle finish refers to a fermentation process, so vapor occurs. If the pressure is too high, open the cork and release air. If the bottle is sufficient and firm, although it will not burst, the working pressure is too high to open the tightness of the cork, and the air and moisture will overflow together, and the surrounding environment will be dirty.

That's also because the sauerkraut has foam. If the whitening of the sauerkraut is not serious, it can be treated as follows with clean hands. When you find a little mold flower, use a spoon to scoop it up, if you tilt the mouth of the altar more, slowly pour in a new salt water to make the mold flower overflow.

Let's talk about adding garlic, shallots, and red-skinned radish to play an antibacterial role. Add high liquor and cover with a seal to inhibit the regrowth of Aspergillus flavus. Adding a small amount of salt, vegetables and fruits to the jar where the mold flowers are removed, and putting two lettuce shoots can also inhibit the growth of Aspergillus flavus.

Generally, the second day will lead to this kind of white foam, which means that the kimchi begins to ferment, if the situation of the white foam is very serious, it is recommended to marinate again, but if it is not more serious, you can directly use a neat and waterless spoon to remove the white foam, and then drop a small amount of pure grain wine, do not put too much, to prevent pouring too much wine, harm the taste of the kimchi itself. You can also throw away the water, boil a pot of boiling water again, add peppercorns and old brown sugar, boil and dry and pour into the container, and then drop a small amount of pure grain wine.

There are bubbles in the kimchi jar, which is caused by the fermentation of kimchi, when making kimchi, the most critical step is to boil kimchi juice, first boil a pot of boiling water, and then add an appropriate amount of sugar, white vinegar, salty salt.

The vegetables in the kimchi jar will produce an anaerobic bacterium if they are soaked for a long time, it can multiply in large quantities without oxygen, and when it ferments, it will emit gas, so the kimchi jar will bubble, and the vegetables after adding salt will ferment to produce a large amount of lactic acid, and the high salt and high acidity make many harmful bacteria unable to breed and prolong the edible time.

It may be due to the moisturizing reaction with the air, or it is fermenting, and the most important thing is to avoid reacting with the air. Be sure to close it.

1. Pour in the water brigade and place it in the jar, and rinse the altar body at the same time.

2. Use hands or tools to stir the water in the jar for further cleaning;

3. Then pour in rice wine, or cooking wine, liquor, the purpose is sterilization;

4. Then pour a bowl of salt into the ruler, the purpose is also sterilization, shaking and cleaning;

5. Then pour a little sterilized dry town high water on the lid of the jar and clean it;

6. Finally, close the lid, add water externally, and let it stand for two days.

The seal can isolate the air, creating an anaerobic state, which is conducive to yeast fermentation, (the yeast needs to be in an anaerobic state to function). It will have the unique taste of kimchi.

Kimchi: The principle is to use lactic acid bacteria to grow and produce acid, so as to create a sour and crisp kimchi. 1.

Lactic acid bacteria cannot grow without the presence of oxygen, so the kimchi jar should be sealed to isolate the air. 2.Most other miscellaneous bacteria (bacteria, yeast, etc.) need to grow in an environment with oxygen (air), so sealing the kimchi jar and isolating the air can prevent other microorganisms from growing and multiplying, so that the kimchi will not spoil.

Otherwise, not only is it not delicious, but it will also change the taste, and the surface will grow white mold.

Choose your pickles.

Jar: Kimchi jar, with clay pottery, glass, fine magnetic, choose a light-proof clay or fine magnetic pickle jar as well. When selecting, it is necessary to pay attention to testing its sealing performance.

Precautions for kimchi:

1. Avoid oil and raw water throughout the process.

Kimchi jars, cutting boards, pots and utensils for boiling salted water, including chopsticks for eating kimchi after kimchi is ready, must be clean and oil-free, otherwise it is easy to develop bacteria, grow moldy spots, and spoil a jar of vegetables.

2. The vegetables must be air-dried with moisture on the surface and then put into the jar.

3. Adding a little liquor in an appropriate amount can increase the aroma of the dish and also play a role in preservative.

4. The water around the lid of the kimchi jar is sealed, and it is best to change it every two or three days to avoid breeding bacteria.

5. The kimchi jar should be placed in a cool place.

If you want to do a good job, you must first sharpen your tools, the key to making a good kimchi jar is to choose a good kimchi jar, and the key to buying a kimchi jar is its sealing.

Choose kimchi jars: Kimchi jars are sold in the market, and those that are not glazed outside are called tile jars, which can also be used, and the glazing may be better sealed. The mouth of the jar is protruding, and there is a concave tray (sink, used to hold water) around the mouth of the altar, and when making kimchi, the tray should be filled with water to seal the jar to prevent air from entering.

If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable, and the effect of these containers for kimchi is certain. When you buy it, carefully look at the outside of the jar to see if there are any trachomaes and cracks, the current kimchi jar thief is cheap, but it is also very annoying to buy a leak. There is also a kind of glass jar, which is more beautiful, and you can see the dishes of various colors inside from the outside, and the effect is the same as that of the tile jar.

It also serves as a means of grabbing customers' eyeballs in the restaurant.

The kimchi jar is an oval-shaped pottery product, and in some regions it is called a chaotian jar. This kind of jar is designed very scientifically: the middle is large, and the two ends are small, which is convenient for storage; Topmost.

lid for easy opening; There is an altar edge around the mouth of the altar, and after the cover is mixed with the water along the altar, it can be sealed, so that it is isolated from the outside air, to avoid pollution, and it is convenient for salt water and various accessories.

The ingredients and spices are fermented, decomposed and infiltrated in the jar, resulting in the human flavor of the vegetables, until they are ripe and produce the desired aroma.

Generally speaking, to make kimchi at home, it is advisable to choose a small kimchi jar, soak one dish to eat one kind of rai, or use several jars to soak several rai at the same time. In short, the small pickle jar is favorable.

In order to maintain the various flavors of the dishes, the degree of brewing is also better than that of the large altar. The texture of the kimchi jar itself has a direct impact on the kimchi and kimchi brine, therefore.

Use kimchi jars must be strictly inspected in advance. Here's an introduction to picking.

How to choose a jar:

One is to press the jar in the water, check whether there is sand hole and cracks on the inner wall of the jar and cause water seepage. It is better to have no water seepage. Pay special attention when buying a kimchi jar.

The second is to infiltrate half of the water on the edge of the altar, burn a roll of straw paper and put it in the altar, cover the altar cover, and can suck the water along the altar to the inner wall of the altar cover, which proves that the quality of the kimchi jar is better; The opposite is bad.

The third is to hit the altar with your hands, listen to the sound with your ears, and those who have a steel sound, and those who have an empty sound, a sand sound, and a broken sound are secondary.

Newly purchased kimchi jars can generally be used if there is non-artificial salt water spoilage or rotten vegetables"Annealing"or"Make up the fire"method of processing.

Annealing", that is, after washing the kimchi jar, fill it with water, and change the water every day, several times in a row. "Make up the fire"It is the fire charcoal left over from the wood-burning stove in the kimchi jar and bakes.

In addition to kimchi jars, families can also use clay bowls, glass jars, enamel pots, etc"Take a bath"Cuisine. So-called"Take a bath"Vegetables refer to freshly soaked and eaten, and should not be stored for a long time.

Save the kimchi. This kind of kimchi is simple to operate and easy to eat, but the variety is monotonous and the quality is not high. Pickles with this utensil should also be covered and kept clean.

Kimchi jars, there are clay pottery, glass, fine magnetic, if it is not a restaurant specially used to soak boiling water, generally choose a light-protected clay pottery or fine magnetic kimchi jar as well. When selecting, it is necessary to pay attention to testing its sealing performance. Only the jar that is not open-minded can make good dishes.

How? Clay pottery altar, commonly used, how to choose, may as well teach you a few tricks. One is to shine, lift up the altar, and look at the light to see if there is any brightness in the altar from the mouth of the altar; the second is to listen, listen with your ears close to the mouth of the altar, and the louder the buzzing sound, the better; The third is the point, light one or two pieces of paper, throw it into the altar, Geng immediately buckle the altar cover, and quickly pour water from the top of the altar cover to the altar edge, then if the water in the altar edge is ripped off a few times, that is a good altar.