Who knows what equipment is needed to make kimchi

Ingredients】 1 gram of sesame noodles, liters of fresh fish broth, 2 kg of whole cabbage, 500 grams of radish, 50 grams of water celery, 20 grams of chili noodles, 20 grams of shrimp paste, 200 grams of pears, 200 grams of shredded green onions, 30 grams of minced garlic, 5 grams of minced ginger, 50 grams of refined salt Equipment, sealed container. Type 1 Introduction: Step 1:

Prepare a basin with half a basin of water in it and put some salt in the water. Step 2: Cross-cut a Chinese cabbage into four pieces.

Then, sprinkle the salt leaf by leaf. Step 3: Place the salted cabbage into the prepared basin with salted water and press it with a weight.

Press for a minimum of 10 hours, the cabbage will become soft, and the time of pressing can be decided according to different tastes. Step 4: Wash the softened cabbage in clean water, wring out the water and put it on a plate for later use.

Step 5: Prepare ginger powder, chili powder, garlic, onion, sugar, sesame seeds, shrimp paste, and cut some shredded white radish and green onions. Step 6:

Squeeze the garlic and onion into juice. Step 7: Put the shredded radish and green onion into a transparent container, squeeze the garlic and onion into juice and pour it in, then add 2 tablespoons of chili powder, 2 tablespoons of ginger powder, 2 tablespoons of sesame seeds, 1 tablespoon of sugar, 1 tablespoon of shrimp paste, and 1 tablespoon of salt.

Step 8: Gently and slowly blend the seasoning into the shredded radish with your hands, and after about 20-30 minutes, the shredded radish will become soft. Step 9:

Take the softened cabbage in your left hand, peel off the cabbage layer by layer with your right hand, brush it one by one with shredded radish seasoning that blends a variety of flavors, and then roll up the cabbage, seal it with a plastic bag to prevent air from escaping in, wait for it to ferment, and wait about two days before eating. Generally, under the condition of 5, the time of placement can be 15 to 20 days. The taste of kimchi varies depending on the time. Oh.

Tools: A special pickle jar made of pottery, the unglazed one is called a tile jar, and the glazed one is more beautiful. The mouth of the altar is protruding, and there is a concave tray (i.e., a sink, which can hold water) around the mouth of the altar, and the jar that can be sealed by buckling the bowl can make the kimchi accelerate the fermentation in the absence of oxygen and produce a large amount of lactic acid.

When making kimchi, fill the tray next to it 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. When I was a child, I went to buy kimchi jars with my mother, and she would always carefully look at the outside of the jar to see if there were any trachomalies and cracks, which was related to whether it would be bad when making kimchi.

Now a kind of glass jar is popular, this kind of jar is more beautiful, and you can see the dishes of various colors inside from the outside.

Summary. Hello, I'm glad to answer for you, it takes 6 hours for the pickle machine to make pickles.

Hello, I'm glad to answer for you, it takes 6 hours for the pickle machine to make pickles.

Kimchi as a home-cooked dish, Ji Que Chi with its popular practice and crisp, sour sweet, spicy and other unique taste spread all over the world, it has a variety of raw materials, simple to make, low cost, easy to eat, with good sensory quality and suitable taste and other advantages.

The first step is to prepare the ingredients, mix cold boiled water and salt in a ratio of 100:8, and pour the prepared brine into the inner tank of the limb machine, and add pepper, chili, ginger and other ingredients in an appropriate amount according to personal taste. In the second step, wash and cut the vegetables to be brewed, and then pass them through with warm boiled water.

In the third step, the vegetables are packed into the container and bottle of the orange song, turn on the power supply, and select the kimchi function key.

Summary. What techniques are used to make kimchi? Fermentation technology.

Supplementary Information: Kimchi is a processed vegetable product made by using 6-8% low-concentration brine solution or a small amount of salt to pickle a variety of fresh and tender vegetables. It has a wide selection of materials, simple equipment, easy operation, low cost, nutrition and hygiene, unique flavor, easy to eat, and almost everyone loves to eat.

Vegetable farmers can make kimchi from fresh vegetables that cannot be sold in time to improve economic efficiency. <>

What techniques are used to make kimchi?

What techniques are used to make kimchi? Fermentation technology. Supplementary Information:

Kimchi is a moderately salty, sour, crispy and delicious vegetable processed product made by using 6-8% low-concentration brine solution or a small amount of salt to pickle a variety of fresh and tender vegetables. It has a wide selection of materials, simple equipment, easy operation, low cost, nutrition and hygiene, unique flavor, easy to eat, and almost everyone loves to eat. Vegetable farmers can make kimchi from fresh vegetables that cannot be sold in time to improve economic efficiency.

<> above is [What techniques are used to make kimchi?] All of them, I hope it helps you <><

The kimchi is made using the Chinese cooking technique.

Kimchi is an ancient name for vegetables that have been fermented for a long period of time. It is a processed product of vegetable lactic acid fermentation brewed in a low-concentration table salt solution. Commonly used raw materials are cucumbers, cabbage, Chinese cabbage, onions, celery, radish, carrots, turnips, beets, spring lettuce, ginger, lentils, sword beans, green tomatoes, etc.

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 all kinds 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, the product is deficient and isolates the air, and the purpose of long-term storage can be achieved. The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

Mainly pickled, share the practice of kimchi.

Ingredients. Appropriate amount of white radish, appropriate amount of carrots, appropriate amount of beans, appropriate amount of tender ginger, appropriate amount of white wine, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of salt.

Method. 1. Add an appropriate amount of cold water to the pot, 20-30 peppercorns and 2 star anise.

2. After boiling, cool and set aside.

3. Wash the beans, fold the potatoes into long sections, and dry the moisture on the surface.

4. Cut other materials into strips or blocks, and also dry the moisture on the surface of Lazheng.

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

6. Put a little more salt than usual when cooking, and stop when it has a salty taste.

7. Add 50 grams of liquor.

After 3 days, you can pay attention to carefully observe whether there are small bubbles formed, if there are bubbles, it means that the fermentation is normal, and after the vegetables change color, they can be eaten for a few days.

Appetizer pickles. Ingredients: 1 cabbage, 1 carrot, garlic, 3 red peppers, salt, white vinegar, sugar.

1. Add 500 grams of water to the pot, pour in 40 grams of sugar and 15 grams of salt, stir and melt, boil over high heat and put aside to cool.

2. After the sugar water is cooled, add about 60 ml of white vinegar to taste, then you can taste the taste, and you can appropriately adjust the specific amount of sugar, salt and white vinegar according to your preferences. When the taste is adjusted, the kimchi juice is ready.

3. Rinse the surface of the cabbage with water, cut it in half and tear the leaves into small pieces. 1 carrot, peeled and cut into diamond-shaped pieces. Put them together, add the appropriate amount of salt according to the amount of dishes, mix well, and set aside to marinate for an hour.

4. Prepare garlic again, cut it into garlic slices, or crush it. Then prepare a few red peppers according to your ability to eat spicy peppers, and cut them into circles with an oblique knife.

5. Marinate the cabbage for an hour, and pour out the marinated water. Then add cool boiled water to wash off the excessive salt on the surface. If the cabbage is not very salty, the cleaning step can also be omitted.

6. Squeeze the cabbage dry and add the garlic slices and chili peppers. Then pour in the previously prepared kimchi water, preferably no more than the cabbage, or level with the cabbage, so that the ingredients can absorb the flavor. Seal with plastic wrap and refrigerate overnight before serving.

Crispy, tender and refreshing, the sour and spicy appetizing kimchi is ready, super delicious, and the more you eat it, the more addictive it becomes.

Kimchi making tips.

1. The amount of sugar, vinegar and salt is not fixed, and can be adjusted according to the amount of dishes. I like to be a little more acidic, so I use a little more white vinegar than white sugar.

2. Millet pepper is relatively spicy, add it in an appropriate amount according to your ability to eat spicy.

3. The cabbage pickled with salt is a step and a tomato must be missing, and the pickling will lose excess water, and it will be more crispy to eat.

Ingredients. Ingredients.

Chinese cabbage. 3000g

Salt. 300g

Accessories. Garlic.

100g ginger.

50g fish sauce.

30 ml paprika.

200g glutinous rice flour.

200g apples.

50g steps.

1.Prepare the Chinese cabbage.

2.Cut the Chinese cabbage in the middle, divide into quarters, and rub salt on each slice.

3.Marinate overnight in a box of liquid manuscript and drain.

4.Find a large bowl without oil and water, put glutinous rice flour in it, and mix it with warm water to form a rice paste.

5.Dice half an apple, ginger and garlic.

6.Add diced apples, ginger, garlic, chili powder, and fish sauce to the rice cereal.

7.Stir all of the above to combine.

8.Spread the mixed paste evenly on top of each leaf.

9.After one to two days indoors, put it in the refrigerator for a week and enjoy it.