Precautions for making kimchi, what are the precautions when making kimchi?

First prepare a pot of water, boil it and cool it for later use, or you can use purified water. Prepare the spices below, add 25 grams of cinnamon, 20 grams of star anise, 3 grams of bay leaves, and 10 grams of green peppercorns to the bowl, then add warm water to wash the spices, remove and drain the water for later use.

Prepare a kimchi jar to clean and set aside, the kimchi jar is best to choose a ceramic or glass jar, then add 1500 grams of cold boiled water, the amount of water only needs to be added to half of the kimchi jar, and then add 250 grams of special kimchi salt, if not, you can also use ordinary salt, the ratio of water and salt is, and finally stir the kimchi salt evenly and add the processed spices.

Then add 40 grams of rock sugar (to increase the aftertaste), 30 grams of wine brown (to increase the acidity of the mellowness), and add 30 grams of unpeeled garlic. Next, prepare the accessories for the first kimchi, prepare 150 grams of fresh millet pepper, remove the head, clean and set aside. Prepare 100 grams of parsley, 30 grams of shallots, 150 grams of ginger, 150 grams of whole coriander, 500 grams of white radish, add water and wash and set aside.

After cleaning, cut the white radish into strips for later use, put it in the kimchi jar, then add fresh millet spicy, ginger in turn, and finally tie the parsley, shallots and coriander into a knot and put it into the kimchi jar, then add 30 grams of high liquor, then cover the lid of the kimchi jar, and pour an appropriate amount of water next to the lid. Coriander, shallots, parsley and parsley are added to take out their aroma, and after soaking for 72 hours, they must be removed and discarded.

Finally, summarize a few precautions for kimchi. For the first time to pick kimchi, be sure to add coriander, shallots, parsley and other accessories to extract the fragrance. The kimchi jar should be placed in a dark and damp place, not allowed to be exposed to sunlight, and it is easy to change the taste.

When pickling kimchi, do not stick a little oil, otherwise it will also be easy to spoil. After soaking the kimchi once or twice, add salt to taste, otherwise the taste will fade. The ingredients that can be used to soak kimchi are, cabbage, carrots, radish, radish, lettuce, beans, etc., which must be washed and drained before each soaking.

When making sauerkraut, you must use it if you soak it in water, and compact it a little at noon.

Precautions for homemade kimchi.

1. For kimchi jars, it is best to choose glassware with a rim for easy observation. It is necessary to add water to the outer edge of the kimchi jar from time to time, and the water in the jar must not be allowed to dry out, otherwise it will not play the role of sealing the kimchi jar.

2. The most taboo thing about kimchi water is raw water and oil, so the vegetables to be soaked must be dried thoroughly, and the water used is best cold boiled water or purified water. At first, the flavor of the kimchi water will be poor, so you can add wild pepper and its soup to enhance the flavor. With the passage of time, use it a few more times, and the kimchi water will reach the desired taste.

3. The vegetables selected for kimchi are very extensive, and generally the hard texture of the rhizomes, leaves, and fruits can be made into kimchi, with all kinds of radish, beans, cabbage, tender ginger, and chili peppers. Vegetables must be dried thoroughly, because some vegetables have a large water content, such as white radish, so it is best to dry the vegetables for half a day after cutting them and then put them in the kimchi jar, and they should all be soaked in kimchi water. When eating, you should prepare long enough chopsticks in advance, and ensure that the chopsticks are waterless and oil-free every time you pick vegetables from the kimchi jar, so as to ensure the quality of the kimchi in the jar.

1. What problems need to be paid attention to when making kimchi by yourself?

1. Pay attention to the selection and processing of raw materials: choose high-quality cabbage, which should be fresh and ripe.

2. Pay attention to hygiene: the containers, water and raw materials used to make pickles must be clean, otherwise a large number of harmful bacteria will grow, resulting in the strengthening of nitrate reduction activities and the increase of nitrite content.

3. Pay attention to tightness: lactic acid bacteria are anaerobic bacteria, when pickling, try to seal the container, which is conducive to lactic acid fermentation, inhibits the reproduction of a large number of harmful bacteria, prevents kimchi from spoiling, and can also reduce the content of nitrite acid.

4. Artificial inoculation (old brine): After research, inoculating lactic acid bacteria and pickling vegetables, lactic acid bacteria quickly became the dominant bacterial group in the fermentation system, which accelerated the fermentation process, which can advance the occurrence time of nitrous peak in the fermentation process and significantly reduce the nitrite content.

5. Add blocking agent: Studies have shown that adding an appropriate amount of garlic juice, ginger juice and sugar during the fermentation process can significantly reduce the nitrite content. Make your own kimchi.

Second, the production method of Sichuan kimchi.

Ingredients: 500 grams of white radish, 100 grams of chili pepper, 50 grams of ingredients, 100 grams of ginger, 50 grams of salt, 50 grams of rock sugar, 50 grams of garlic.

Method: 1. First put an appropriate amount of salt in cold water, and then boil the water. The amount of water is about 20-30% 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 very salty (if you use bottled drinking water, then you don't need to boil, just put salt directly.) )

2. After the water is completely cooled, pour it into the jar, and then add one or two sorghum wine. Other wines are not good, and kimchi mushrooms actually come from sorghum koji.

3. Put red pepper, ginger and garlic into it, you can put more to increase the flavor of the dish. And this kind of dish should be kept in the jar all the time, they have the effect of sterilization and flavor. (Green peppers are also fine, but the color is not as beautiful as red peppers).

After 3 days, you can pay attention to observe carefully to see if there are bubbles formed around the pepper, at the beginning, it is one or two very fine bubbles, and it is almost invisible if you do not pay attention to observation. If there are bubbles, even if it's just one bubble, it means that the fermentation is normal. (Actually, it doesn't matter if you can't observe it, you can leave it for 2-3 days).

5. The original juice of kimchi is done in this way (kimchi fungus is cultivated), kimchi fungus is an anaerobic bacteria, it is very important to pay attention to the sealing of the altar mouth, and you can directly put the kimchi you want to eat such as radish and cabbage.

Make your own kimchi.

In addition to the above mentioned precautions, we should also pay attention to the position of the pickle jar when making kimchi, try to make it ensure that it does not fall into the sundries, and do not smear oil in the jar, as the oil will make the vegetables inside deteriorate and rot.

We all know that pickled kimchi, not pickled can be eaten immediately, there is a waiting process, depending on the different vegetables, the waiting time is also different, so what are the precautions for pickled kimchi?

1. There must be water in the brim of the tile altar at all times to isolate the oxidation and deterioration of air and salt water, and to prevent entering.

2. When lifting the lid, you need to lift one side before completely uncovering it to prevent the raw water in the brim from splashing into the altar.

3. When serving, the surface water must be dried, and the hands and chopsticks should not be stained with raw water and oil.

4. The pickled vegetables should not be stored in the jar for more than 3 months, otherwise the salt water will be damaged.

5. Pickled vegetables are: carrots, white radish, heart beauty, cowpeas, cabbage white, ginger, red pepper, raw mustard and other hard vegetables, non-pickled vegetables are: cucumbers and other soft vegetables, (easy to damage the brine) cowpeas need to be dried more than other vegetables, 7 days after maturity to eat as soon as possible within a month, otherwise it is easy to damage the brine; If you want the color of kimchi to look good:

You can pickle the carrots first (7 days to mature) and then pickle other vegetables;

6. According to personal taste, it is necessary to pay attention to the appropriate amount of salt, rock sugar and liquor, garlic can be changed once every six months, and other seasonings can be changed once a year; In summer, the salinity in the jar should be thicker to prevent whitening, if the salt water is white (indicating that the salt water exceeds the standard), you can add liquor to extinguish it (liquor can).

7. Put a pair of fixed chopsticks in the tile jar to facilitate the use of vegetables and dishes, and can prevent raw water and oil.

1. The pickle jar and the chopsticks for picking up the kimchi should not be stained with oil, otherwise the kimchi water will "give birth to flowers", that is, white mold spots will grow on the kimchi water. When encountering "raw flowers", you should use clean utensils to remove the mold spots, add an appropriate amount of kimchi salt and liquor, move the kimchi jar to a cool and ventilated place, open the lid for 10 minutes every day, and it can be improved after 2-3 days. If the kimchi is rotten and soft and smelly, it has gone bad, is inedible, and must be poured out.

Netizen "Parallel Goods" added: You can add some coriander root (wrapped in gauze) when making bath kimchi. Add another section of sugarcane (peeled) so that there are no flowers.

2. If the taste of kimchi is too sour, you can add a little salt; If it's too salty, you can add some sugar; If it's not crispy, you can add some white wine.

3. Do not soak the chili pepper with ginger, otherwise the chili pepper will become soft and hollow.

4. To make kimchi, you must choose kimchi salt (that is, salt without iodine), which is conducive to fermentation, and where you can't buy kimchi salt, you can use large-grained coarse salt instead, and I use coarse-grained "pickled salt".

5. In addition to kimchi jars, you can also use sealed containers to make kimchi, but be sure to make them sealed.

6. The peppers and vegetables used to make kimchi must be air-dried and then put into the kimchi jar.

Kimchi is a vegetable that has been fermented for a long time. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor that many people eat as a common side dish.

Therefore, modern people still make kimchi in a living environment where the ingredients are safe.

1.Wash and air dry the vegetables to be pickled. Cut into large pieces or strips (not too small).

2 When boiling water, why can't there be 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 a large number 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 the condiments, peppercorns, fennel, white wine, and jar water.

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. Pay attention to the shade where the kimchi is placed, and pay attention to keep the mouth of the jar with water at all times to ensure that the jar does not enter the air and bacteria. 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.

Ingredients: 1 pack of kimchi spices (15g), 1000g of cold boiled water, 4040-50g of salt, 15g of caster sugar, 10g of liquor

Excipients: Appropriate amount of Sichuan pepper and dried red pepper, appropriate amount of garlic, appropriate amount of onion, appropriate amount of radish, appropriate amount of cowpea.

Steps to make kimchi.

1.Wash the jar and dry it thoroughly without any water; Vegetables should be washed and cut into cubes and dried, so that there should be no moisture on the surface of the vegetables. Put the kimchi spices in the jar and add salt, caster sugar, white wine and cold boiled water.

Remember, it's cool boiled water! It's not cold water! The water should be boiled before cooling.

Stir well with clean and dry chopsticks.

2.Put Sichuan peppercorns, dried red peppers and dried vegetables into the jar, and add an appropriate amount of cold boiled water so that the vegetables can be soaked in water.

3.Find a suitable size lid or small dish as the inner lid, fill the sink with cold water after covering, then cover the clay cover, press tightly, and drain the air bubbles in the sink.

4.After three to four weeks, wait for the kimchi to turn sour before serving. During this period, be careful to replenish the water in the sink at all times.

Teach you how to make kimchi crisp and refreshing.

1. Prepare kimchi jars and sorghum liquor, wash and dry the kimchi jars.

2. Prepare more vegetable varieties, all of which taste good.

3. Make kimchi brine with boiling water in an oil-free small pot, add pickles with a larger amount of salt, add pepper bay leaves, cinnamon, dried chili peppers, rock sugar boil and let cool for later use.

3. Wash all the vegetables and cut them into pieces, control the water, and finally dry them, and then put the vegetables into the jar.

4. Pour the boiled salt water into the jar, then add some liquor, cover the lid, pour the sealed altar water on the edge of the pond, put it in a dark and ventilated place, wait for fermentation, it will take about ten days to eat, delicious kimchi.

To prepare crispy radish, salt, sugar, millet pepper and wild pepper, follow the steps below:

1. Cut the crispy radish into cubes first.

2. At this time, continue to pour in salt, sugar, millet pepper and wild pepper.

3. If there is no problem, stir well.

4. The next step is to seal it and put it in the refrigerator for one night.

5. In this way, the production will be successfully completed to achieve the requirements.

The precautions are as follows:

1.Seal the jar, and if it is a regular earthen jar, fill the lid with water to seal it so that bacteria do not enter.

2.The time of soaking can not be too broken or too long, generally about 10 days is the best, the time is short, nitrite is high, carcinogenic, so you must pay attention.