How to seal the kimchi jar without water?

The kimchi jar can be sealed with mud or other sealing materials without water, and now there are kimchi bottles that can be tightened directly with a lid. But water is the most convenient and economical way to seal it.

Snap the bowl with the sink. Kimchi jars have special kimchi jars for soaking. Similar to the sink, there is a circle of concave trays around the mouth of the jar, and then the buckle bowl is buckled, and the jar that can be sealed can be closed well and will lack oxygen, which can accelerate the fermentation of sauerkraut, thus producing a large amount of lactic acid.

If there is no kimchi jar, it can also be replaced by a container with good closure or other containers.

In Sichuan, people use a kind of altar mouth protrusion, there is a concave tray (i.e., a sink, which can hold water) around the altar mouth, and the jar that can be sealed by buckling the bowl can be buckled, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a large amount of lactic acid. 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.

Fermentation is a biological oxidation method in which the oxidation of energy organic compounds by chemoheterotrophic microbial cells is coupled with the reduction of endogenous (metabolized by the cell) organic compounds in the absence of exogenous final electron acceptors, and generally does not undergo electron transport and electron transport phosphorylation through electron transport chains containing cytochromes, etc.

Extended information: Because pickled vegetables contain high salt or acidity, which is easy to corrode containers and lead to the precipitation of harmful substances, the materials of containers used in pickle processing should be strictly selected. When pickling kimchi, add water to the sink and fasten the lid to isolate the outside air and prevent microorganisms from invading.

Carbon dioxide gas is produced during the fermentation process of kimchi, which can be discharged in the form of bubbles in the water tank, so that the altar can maintain good gas conditions, and the pickled products can be stored for a long time.

The size of the kimchi jar is large and small, the small one can hold 1 2 kilograms, and the large one can hold hundreds of kilograms. The quality of the kimchi jar can directly affect the quality of the kimchi. Therefore, when using, we should choose the old fire, uniform glaze, no cracks, no sand holes, and smooth inner wall, and determine the size of the specification according to the number of processing.

Kimchi jar if not sealed with water. You can choose to wrap it around and around it with tape for a few more times.

1. Add water to the kimchi jar to know that the potato is sealed with water to isolate excess oxygen, inhibit the growth of aerobic bacteria, and provide a suitable living environment for anaerobic bacteria, so that the kimchi is not easy to rot and can also soak in a special sour taste. If the kimchi in the jar is not bad, you can wash and dry the kimchi, add it to the jar, overflow the white mold with the salt water, then cover the lid and fill the edge of the jar with water.

2. How often should the water in the kimchi jar be changed.

In fact, kimchi water does not need to be changed often, remember not to use wet things to fish, if you see a little white, put some pepper, chili, ginger down, the pickles out of the sour and sour and spicy is so funny.

However, every time you take kimchi from the kimchi jar and eat it, pay attention to use the clean and dry chopsticks of the partner to fish, so that the kimchi water will not spoil, and it can be stored for a long time, which is conducive to putting the vegetables in the soaks next time.

Bacteria will be produced, and they will not be able to eat after a long time.

Kimchi must be sealed and preserved, if it is not sealed, it will be oxidized to produce bacteria, it will not be successful to make kimchi, people will find a stronger sealed jar to fill when making kimchi, now, sparkling brine, it is very convenient, there is a special kimchi salt for kimchi in the supermarket, some spices are contained in it, just follow its instructions to operate.

The role of the kimchi jar:

Kimchi jars are different from other jars of wine, sauce and vinegar. The Sichuan kimchi jar has a rim that can be filled with water, which is very important. The role of this rim is that of a water seal.

Prevent the air from outside the jar from entering, and at the same time, allow the gas in the jar to come out on its own. The jar unearthed in front of it has this design. The design is very simple, and it is a place where the ancients were very wise.

The reason why this device is now a "one-way valve" is very simple, kimchi is anaerobic fermentation, and lactic acid bacteria and some microorganisms will produce carbon dioxide when fermenting in the early stage of kimchi, which will squeeze the oxygen in the jar out of the jar, thus forming a better anaerobic state. In addition, in the later stages of fermentation, the production of carbon dioxide in the jar is reduced. A negative pressure state will be formed in the altar body.

The water on the edge of the altar also acts as a seal and decompression. Maintain the micro-ecological environment in the jar, the lactic acid bacteria in the jar are easier to last, and the kimchi can be stored for a long time.

There are three ways to test whether the jar used for pickles is well sealed. Hold the jar up to the light and test it, listen to the sound with your ears close to the jar, and light the paper on the fire in the jar for inspection.

Many people like to eat kimchi, if you want to eat your own pickled kimchi, you have to have a kimchi jar, the kimchi jar leaks, the sealing is not good, and the taste of kimchi is not good. How to check whether the sealing of the kimchi jar is good? Hold the kimchi jar up and face the place where there is light, if you find a lot of bright spots, it means that the kimchi jar is not well sealed, and such a kimchi jar is not suitable for pickling.

I pickle kimchi every year, and I want to share my experience with you below, if I want to test whether the sealing of the kimchi jar is good, tell you that the easiest way is to use your ears close to the kimchi jar, if the kimchi jar makes a loud buzzing sound, it means that the kimchi jar is very well sealed. If the buzzing sound from the kimchi jar is small, it means that the kimchi jar is not well sealed. If you use a kimchi jar with poor sealing, the ingredients will be wasted and the texture of the kimchi will be affected.

There are some tips to master in life, and if you want to know whether the sealing of the kimchi jar is good, you must first test it. Brush the kimchi jar, dry the jar with a dry towel, light two pieces of paper in the kimchi jar over the fire, and quickly close the lid. Add water to the mouth of the kimchi jar, if the water is sucked in, it means that the kimchi jar is not well sealed.

If there is no change in the water, it means that the kimchi jar is very well sealed, and such a kimchi jar can be used.

After the vegetables are put in the kimchi jar, do not eat them immediately, but wait for a while until the kimchi has fermented before you can take the kimchi out and eat it. It is best to wait for a month or so before eating pickled foods, otherwise it will affect your health.

After going out for half a year, the kimchi jar should be sealed with wax along the water. You can also wash the edge of the jar first and then put clean water Then wrap the upper half of the jar with plastic wrap to avoid contact with the air If there is no plastic wrap, you can also use a plastic bag that does not leak, and the mouth of the plastic bag can be sealed with tape In this way, the water along the altar will not evaporate, as long as the water along the altar is clean, the water quality will not deteriorate.

The method of sealing the kimchi jar for half a yearGenerally speaking, you can cover it first, and then add a little water around the jar to seal it, so that it is best to seal it, so that he will not have some air to go in, because if you add water, he will not have some air, and it will not come into contact with some of the things in the kimchi, and then it will not cause the kimchi to spoil and oxidize.

The water along the jar of kimchi will always run into the jar, I also have a kimchi jar like this in my house, under normal circumstances, the water in the edge of the jar should be a little less, and the sauerkraut jar should not be too full, every time you take the sauerkraut, you should pay attention to a little, in this way, the water on the edge of the kimchi jar is not easy to run into the jar.

There are many ways to seal a kimchi jar without water, and the following are several common methods:1Use plastic wrap:

Wrap the mouth of the kimchi jar tightly with plastic wrap and secure it with a rubber band or string. 2.Use a crisper bag:

Cover the mouth of the kimchi jar with a fresh-keeping bag, and wrap a rubber band or rope around the mouth of the bag to fix it. 3.Use a plastic lid:

Buy a plastic lid suitable for the caliber of the kimchi jar and cover it directly on the mouth of the kimchi jar. 4.Use an airtight sealer:

Put the mouth of the kimchi jar into the airtight sealer and follow the instructions. Whichever method you use, make sure that the seal is tightly sealed to avoid air ingress that could cause the kimchi to spoil. It is recommended that the kimchi inside the kimchi jar be compacted so that it comes into contact with the juice as much as possible before sealing, which can reduce the space for air to exist and help maintain the freshness of the kimchi.