How to make sour altar water? How to make sour jars

Updated on delicacies 2024-07-26
11 answers
  1. Anonymous users2024-02-13

    There are many ways to raise the acid altar, which are mainly divided into raw water altar and cooked water altar. The raw water jar can be ordered casually, and the radish can be thrown into the jar without drying with water. And the boiled water jar, that is, the cool boiled water after boiling, (purified water, mineral water).

    It is necessary to wash and dry the beans and radishes before they can be put in, there can be no raw water, and the chopsticks used should also be oil-free and water-free, otherwise the acid jar is easy to pollute and white.

    There are also methods such as boiling rice water and boiling glutinous rice porridge to cool the sour rice jar, and there are also ways to directly use the sour water of the old altar to raise the jar.

    I usually use raw water jars and cool white open.

    of the cooked water jar. Purified water, mineral water is more convenient to use.

    1.Prepare an acid jar with an edge that can be sealed. Rinse thoroughly to ensure oil-free drying and ready for use.

    The traditional clay pots, clay pots and jars, which are large in size and large in capacity, are used to pickle acid, which is enough for a family of seven or eight people to cook. Nowadays, the small family population is small, the taste is tricky, the ingredients are fresh, the variety is more and the portion is smaller, so there is a transparent and beautiful, lightweight, and visible modern version of the glass acid jar on the market.

    2.Take the cooked water jar as an example: prepare cool white boiled purified water, about half a jar of capacity, half a piece of brown sugar, and three-flower wine.

    Put an appropriate amount of salt into the jar.

    3.Prepare ginger, scallion.

    Garlic cloves, winter bamboo shoots, spring bamboo shoots, wash and dry, and put them in the jar. After the scallion is dried, the water is less, and the sour altar is fragrant.

    4. Chopsticks should be special, no oil, no raw water.

    5. Put water on the edge of the acid jar, cover the lid of the acid jar and seal it with water. Its advantages are: 1. It isolates the outside air, and its purpose is to inhibit those bacteria that need oxygen.

    2. At the same time, the excess gas fermented in the jar can be discharged. The new sour jar will turn sour in about 10-15 days. Mainly lactic acid bacteria.

    The fermentation process works. If the weather is clear, it is best to put the sour jar in the sun to dry, and then close the lid after cooling. If you hear the bubble sound of "coodong, coodong" from the acid jar at night, it means that the acid jar is exhausting, which means that it is in normal operation.

    What should I do if the sour jar turns white? Whitening is when a layer of milky white substance is suspended on the surface of the acid jar, sometimes small white bubbles. Move it with chopsticks, there is a white thick filament, which is the accumulation of mold and other molds, which is caused by the growth of mold brought by cold water, also known as raw flowers.

    Kimchi generally has a strong antibacterial ability. Lactic acid bacteria are caused by the fermentation of lactic acid bacteria in kimchi water. Here's how to prevent whitening:

    1. Put the bamboo shoots into the jar and it will not be white. 2. Open the lid to dry the jar in the sun. I remember when I was a child, when the sun was shining, I often moved the acid jar to dry.

    The sun-dried acid jar is not white and fragrant, it may be sterilized by the sun at high temperature. 3. Add the high sanhua wine and salt. Anaerobic bacteria in general.

    Those who are afraid of salt and wine. 4. Add garlic cloves with skin and scallion.

  2. Anonymous users2024-02-12

    Ingredients for making sour water in the jar of pickled kimchi: cold boiled water (according to the size of the jar), salt (there is now a special kimchi salt on the market), ginger slices, Sichuan pepper, wine, rock sugar (this is put in an appropriate amount according to personal taste). These seasonings are pickled together with vegetables, and after fermentation, kimchi sour water can be formed (usually half a month is enough).

  3. Anonymous users2024-02-11

    You need a sealed jar, preferably the kind that can be sealed with water on the side of the lid, put the boiling water in it after cooling, add the appropriate amount of salt and vinegar, be salty, add more vinegar if you want to eat faster, and add other ingredients according to your taste.

  4. Anonymous users2024-02-10

    Prepare an acid jar with an edge that can be sealed. Take the cooked water jar as an example: prepare cool and white purified water, about half a jar of capacity, half a piece of brown sugar, an appropriate amount of Sanhua wine, and an appropriate amount of salt into the jar. Put water on the edge of the acid jar, cover the lid of the acid jar and seal it with water.

  5. Anonymous users2024-02-09

    Ingredients: 1 white radish, 1 carrot, 1 piece of ginger, 1 handful of beans Accessories: appropriate amount of liquor, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of star anise Step 1: Raw materials are standby.

    Step 2: Add an appropriate amount of cold water to the pot, 20-30 peppercorns and 2 star anise.

    Step 3: Bring to a boil and let cool.

    Step 4: Wash the beans, fold them into long sections, and dry the moisture on the surface.

    Step 5: Cut the other ingredients into strips or pieces, and dry the surface moisture.

    Step 6: Blanch the kimchi jar with boiling water, dry it (there must be no raw water), and add the dried vegetables to the jar.

    Step 7: Prepare a bag of salt for later use.

    Step 8: Add salt, a little more than usual.

    Step 9: A bottle of high liquor.

    Step 10: Add 50 grams of liquor. When the vegetables are placed in the jar, they must be completely submerged in water, and then the bottle mouth should be sealed with cool boiled water, and placed in a cool and ventilated place to keep enough water in the sink at all times.

    Step 11: Observe whether there are small bubbles formed after 2 days, if there is, it means that the fermentation is normal, and after the vegetables change color, they can be eaten for a few days.

  6. Anonymous users2024-02-08

    A clay pickle jar (take a pickle jar with 5 kg of water as an example, if you are a small family, you can use a glass pickle jar, the clear red pickle jar will add a lot of fun to the cupboard operation), if it is a new one, soak it in 5% concentrated salt water for half a day and then wash it for later use.

    1. Pour a glass of liquor into the washed kimchi jar, lie the jar horizontally and rotate, let the liquor be evenly washed in the jar and then pour it out (so that the soaked vegetables are fragrant and not easy to bloom).

    2. Pour three-fifths of cold water into the jar (tap water is OK, such as cold boiled water, and then add vegetables to the jar before you can put it in, otherwise it is easy to produce flowers), add 150 grams of salt (it is better to use special kimchi salt) and stir well.

    3. Put in the peeled garlic cloves (20-30 cloves), dozens of bright red peppers (to be fresh, which can be used to stir-fry vegetables to improve the color and flavor in the future), a few pieces of fresh ginger, a small piece of rock sugar, and a celery (not edible, raise salt water to enhance the flavor).

    4. Wash the red-skinned white-hearted radish only with the skin, roughly cut the millimeter thickness, fill the jar, the excess water can be decant, the water level in the altar is about centimeter away from the mouth of the altar, add a spoonful of pepper (can be more or less, the dish will not have a numb taste).

    Cover the lid of the altar, fill the rim of the altar with water, and place it in a dark place (it is best in the cupboard, or use a thick cardboard box to cover it, if you use a clay jar, you can avoid this item) After 7 days, take out the radish skin and discard it.

    Now, your kimchi brine is ready. You can add a variety of vegetables to your liking and add salt to your taste (just put it on top every time you add a new dish, no need to stir it again). Generally, cabbage white, cabbage, radish skin, large bell pepper can be eaten in 1-2 days, onions are very good for days, ginger and fish sea pepper are better after a day, you can also soak cowpeas, green vegetables to make rotten meat cowpeas or sauerkraut fish, in short, kimchi should often be soaked fresh to be delicious, such as radish soaked for a long time, you have to use it to stew sour radish duck soup.

    The chopsticks for taking the kimchi should not be clean, if your pickle jar is still unfortunately flowering, don't worry, put 2 fresh bamboo shoots in the jar than the effect of white wine is more significant and the jar water is more fragrant (adding white wine kimchi is easy to become soft and affect the taste), sugarcane in winter, if you add a small piece of sugarcane split into four petals, it will also bring a little unexpected surprise to your pickle.

  7. Anonymous users2024-02-07

    Ask for a sealed jar, (preferably the kind with a lid that can be sealed with water) put the boiling water in it after cooling, add an appropriate amount of salt and vinegar, be salty, and measure according to the amount of water. If you want to eat faster, add more vinegar. You can add some other ingredients according to your own taste, wash the vegetables you want to pickle and put them in and seal them, how to seal them don't want me to teach you, right?

    Remember, after the dish is washed, be sure to give him the water to dry the skin, do not have raw water, and in the future, if you want to add water, you must boil the water and let it cool before adding it! But after adding water, pay attention to whether the taste is enough! I just like to put some ginger in it!

    And some wild peppers! That way, there will be no white foaming! Some people like to put some sugar on it, it's just that each person's hobby tastes are different!

  8. Anonymous users2024-02-06

    1.Prepare a suitable size sealed container, preferably a water-sealed jar (clay pottery is preferred, glass is also acceptable), isolate the outside air and expel the excess fermented gas in the jar. If you use a sealed jar, make sure that the seal is good, and open the bottle regularly to deflate (close it quickly).

    Wash the container, and if possible, it is advisable to scald it with boiling water. Dry. At the same time, prepare a new pair of chopsticks to ensure that there is no oil and are dedicated to chopsticks.

    The board for subsequent cutting must also be oil-free.

    2.Prepare clean water. There are two types of jars: raw water jars and boiling water jars, with the former using mineral water (e.g. farmers).

    Do not use tap water), the latter with cold boiled water. It should be noted that after choosing one or the other, you must follow through and do not mix them. Personally, I use Nongfu Spring.

    If your neighbor has an old jar of water, borrow a small bottle. The old altar water is rich in fermentation bacteria, which can help the new altar water stabilize as soon as possible.

    3.Put 3 well-dried in the jar. At the same time, the seasonings (ginger, garlic, pepper, star anise, chili, salt, sugar) are distributed at intervals, and the spirit can be comprehended, and it will be uniform after adding water.

    4.Add 2 pieces of water (if there is old altar water, add it together), submerge the materials in the altar, and the water surface is at least one inch away from the mouth of the altar. The material should not be too small, and the jar should be able to be placed.

    5.Cover the altar lid, seal it, and fill the altar edge with water (this is for sealing, be sure to add enough.) It is better to use the same type of water as the one in the altar, e.g. I continue to use the farmer). The jar is placed in the shade. Water will evaporate along the altar, so remember to check regularly to replenish and keep it clean.

    6.After two weeks, the sour jar is ready. During the period, it can be observed several times, under normal circumstances, the jar water is clear, and there will be a few bubbles around the vegetables, indicating that the fermentation is going on normally.

  9. Anonymous users2024-02-05

    1. First of all, prepare a jar made of glass or ceramics, and the edge of the jar should be able to hold water and be sealed enough.

    2. Then, prepare a pot of sour water primers that have been made, which can be used as some from the existing sour water jars.

    4. Then pour the dish and the prepared primer into a glass jar to marinate.

    5. Then add a portion of water appropriately.

    6. After pouring, you need to add a little salt and cooking wine to the jar to adjust the taste in the jar.

    7. Finally, add a certain amount of water to the upper edge of the jar.

    8. Finally, close the lid so that the water can soak the edge of the lid and achieve absolute sealing.

  10. Anonymous users2024-02-04

    Summary. Hello dear, this is the practice of sour water:1Clean the glass kimchi jar with clean water, pour in an appropriate amount of sorghum wine, put the jar sideways, turn the jar and let the wine pour it out.

    2.Put Sichuan pepper, a large bowl of tap water, coarse salt, ginger, garlic cloves, perilla stems, green peppers, small red rice peppers, and sorghum wine into the cleaned jar in turn.

    3.Cover the jar with a lid and pour tap water into the jar to seal the jar. Keep the water on the edge of the jar dry, and add it if it is less.

    4.Wait until small bubbles begin to appear on the sides of the green peppers in the jar, and after a day or two, the sour water soup will be ready.

    5.Once the soup is ready, you can add vegetables to it.

    The practice of sour water.

    Hello dear, I have seen your question and am sorting out the answer, please wait a while

    Hello dear, this is the practice of sour water:1Clean the glass kimchi jar with clean water, pour in an appropriate amount of sorghum wine, put the jar sideways, turn the jar and let the wine pour it out.

    2.Put Sichuan pepper, a large bowl of tap water, coarse salt, ginger, garlic cloves, perilla stems, green peppers, small red rice peppers, and sorghum wine into the cleaned jar in turn. 3.

    Cover the jar with a lid and pour tap water into the jar to seal the jar. Keep the water on the edge of the jar dry, and add it if it is less. 4.

    Wait until small bubbles begin to appear on the sides of the green peppers in the jar, and after a day or two, the sour water soup will be ready. 5.Once the soup is ready, you can add vegetables to it.

    What to do when there is no jar and only ordinary bottles?

    Wait a minute.

    What kind of wine is needed, is vinegar okay?

    Dear, for you to inquire, it is best to still have a jar, because the jar is well sealed, and the general bottle can also be done just by changing the tool, and the others have not changed, but you need to pay attention to the sealing.

    For wine, ordinary sorghum wine is fine for two.

    You can't use vinegar instead of alcohol.

  11. Anonymous users2024-02-03

    Here's how to make it:

    1. First put some peppercorns and an appropriate amount of salt in cold water, and then bring the water to a boil. The amount of water is about 10%-20% of the capacity of the jar, not too much, put a little more salt than usual when cooking, and put about 20 to 30 peppercorns.

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

    3. Put green peppers (it is the kind of dark green pepper that grows very strong, very spicy, and used for seasoning), ginger can be put more, and these two dishes should be kept in the jar all the time, they have the effect of enhancing the flavor.

    After 3 days, pay attention to observe carefully 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 yellowed, let it be left for another 2 to 3 days, and the sour water will be ready.

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