Why do you use cold boiled water to make kimchi, or cold boiled water or cold water for kimchi?

Mother water primer:

Twenty peppercorns (can be saved), ten fresh or dried red peppers (can be saved), a large piece of old ginger palm, and 30 garlic cloves. Salt is abundant (use refined salt, or rock salt, do not use unrefined sea salt.)

The production of mother water.

Wash the ginger and vegetables and let them dry (you don't have to if the local raw water is of good quality). Wash the glass bottle. Boil about half a glass bottle of water (not if it is drinkable) and cool, put the water and base in the glass jar, and place the vegetables on top.

Now, the water should flood all the vegetables and ingredients. Add salt (about ten catties of water to one catty of salt, the ratio can even be higher).

1。Salt water. If you want to wash and dry every time you put food in it (there is no water on the surface), then you should bring the water to a boil and let it cool.

If you're like me and want to be lazy, use raw water. Otherwise, if there is water on the dish and you put it in the brine made of cold boiled water, the salt flowers will be born.

2。For the first time, it is better to soak only the radishes. That round little red water robe is just right in half.

The other condiments are: ginger (the older the better), chili pepper (fresh), Sichuan pepper (granules), star anise, sugar (rock sugar is best, white sugar is also fine), salt. As for how much to put in each item, it all depends on personal taste.

A word of caution is that if you want him to be sour, put a little more sugar.

Put some sugar and salt every time you put food in the future. It is recommended to always let there be the presence of chili pepper and ginger inside. Don't put heavy water dishes in it, such as Chinese cabbage, which will spoil the soup.

Or use: 50 grams of koji wine, 100 grams of salt; Sichuan pepper, ginger, small red pepper and garlic cloves and other seasonings. (

Ingredients: Fresh vegetables such as celery, carrots, cabbage (lotus white), artichoke, amaranth and large red pepper.

Make: Wash a large bottle (about 2 liters) and set aside. Slice ginger, red pepper, celery, cabbage, carrots and other vegetables wash and cut into strips and dry (no water droplets on the surface).

Pour the koji wine and salt (brine ratio 1:10) into a large bottle, add cold water (or cold boiled water) to half a bottle, and stir well. Add ginger, garlic cloves, Sichuan peppercorns, chili peppers and vegetables, cover and seal and put in the refrigerator, and serve after a week.

Use the hot one and it will be cooked. Raw water will not be good if eaten. will get sick.

Because there are bacteria in raw water. It is easy to spoil the dish.

The temperature to which the microorganisms are adapted.

Use cold boiled water. When pickling kimchi, you must not use cold water, you must use cold boiled water. Cold boiled water is the water that is cooled after boiling, so in the process of heating and heating, the bacteria in the water have been killed by high temperature, and after precipitation, the water is also clearer, so it is better to use it to pickle kimchi, and there will be no bacteria and corruption.

However, if cold water is used, then cold water is the so-called tap water, although the tap water is industrially filtered, but there will still be bacteria and impurities in it, so pour it into kimchi, it is likely that in a sealed environment, the bacteria in it will cause food deterioration. Therefore, when making kimchi at home, be sure to marinate it with cold boiled water.

It is also possible to use cold boiled water, but in the future kimchi, it is necessary to dry the water for washing the vegetables, otherwise the pickled vegetables will have a peculiar smell. For boiled cold water blisters, there is no such requirement.

If you want to make kimchi, you must use cold boiled water, not cold water, because cold water has bacteria, and if you use cold water to soak kimchi, the vegetables will rot, and if you use cold boiled water, there will be no rotting.

Kimchi must be soaked in boiling water first, and then cold water, generally with cold boiled water, which is just so that it is not easy to have bacteria.

Use cold boiled water, because there may be some bacteria in the cold water that affect the quality of the pickles.

Kimchi uses cold boiled water, because cold boiled water is sterilized and more healthy and hygienic, so cold boiled water is used, and kimchi is eaten directly after fermentation.

Whether tap water can be used directly to make kimchi is a controversial topic. In fact, tap water with standard quality can be used to make kimchi directly, which is better than cold boiled water.

Many kimchi making tutorials let you use cold boiled water to make kimchi, and it is not recommended to use tap water directly, on the grounds that tap water is raw water. However, some adventurous netizens have found that it is better to use raw tap water directly to make kimchi.

When using cold boiled water to make kimchi, it is easy to produce flowers if it is not operated properly, and it is even more difficult to produce flowers when making kimchi with raw tap water, and the success rate is higher. What's going on?!

Friends who do not recommend using raw tap water believe that tap water is raw water and may contain miscellaneous bacteria that are not conducive to normal fermentation. However, the tap water whose quality is fully in line with the national standard is sterilized by chlorine, which is less likely to carry miscellaneous bacteria, and can be used directly to make kimchi.

Some rural friends like to use mountain spring water or deep well water to make kimchi, which is directly taken and used, and there is no need to boil at all, because although mountain spring water or deep well water is also raw water, it does not contain miscellaneous bacteria.

Therefore, if the tap water in your home is of good quality and fully meets the national standard, it can be used directly to make kimchi, and there is no need to boil it to cool. However, if your tap water does not meet national standards, that's a different story.

Bubbles in who wants to use cold water is easy to break, only choose to use cold boiled water, to wash the jar, dry water can not use raw water, raw water is easy to spoil, only with cold boiled water, can not use deep water, deep water will be bad, that is, kimchi can not be stained with raw water after soaking, wet raw water vegetables will be bad.

It is better to use cold boiled water for kimchi, and the cold boiled water has been sterilized and can be used directly to pickle vegetables.

Answer: Hello, it is better to use cold boiled water for kimchi, such water is clean and hygienic and not easy to deteriorate.

The kimchi should be boiled in cool white, because it has been sterilized at high temperature, and it should not be stained with oil, and the kimchi jar should be scalded with boiling water.

Do you use cold boiled water or cold water to enter the city for kimchi, please ask us whether we use cold boiled water for our kimchi, because cold boiled water has been boiled and sterilized.

It is better to use cold boiled water. Cool boiled water is not easy to foam.

Kimchi with cold water will do.

1.In a clean, oil-free pot, add the water and salt you want to make kimchi water, heat to dissolve the salt, and let it cool.

2.Add an appropriate amount of ingredients (star anise), sannai, Sichuan pepper, dried chili, rock sugar, and high liquor.

3.Pour the cooled brine into the Lock Lock Lock Mouth glass sealed jar, the amount of water should be in the kimchi jar 2 3 places, the Lock Lock Lock breathing glass jar is very intimate marked with the "fermented food maximum storage capacity line", because during the pickling process, gas will be generated in the sealed jar, so it can not be too full.

4.Add fresh vegetables after washing and drying (be sure to dry them, preferably for a day to reduce the moisture content) and submerge them in brine.

5.Cover the lid of the glass jar that Lockle Lock breathes, place it in a cool and ventilated place, and the kimchi can be eaten after 1-2 days, and the longer the kimchi is soaked, the more sour it will become due to fermentation.

When we use kimchi, we usually boil our own kimchi in boiling water, and then pickle it and put salt, white vinegar, chili pepper or something.

Hello, I am a little helper of life, I am happy to answer this question for you, please wait for two minutes, I am inquiring for you.

Hello dear, pickled kimchi is made with cold boiled water

The inner cavity of the pickle jar must be cleaned, and then wiped with cold water, or it can be scalded with hot water;

However, you should also pay attention to the fact that the pickle jar must be sealed, preferably the one made of soil with horns; The upper corner of the pickle jar is filled with water, and the water can not be lacking in order to have the effect of sealing; When taking sauerkraut, be careful not to put raw water into the pickle jar; Second, there is no need to stick oil in the pickle jar, 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.

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Just use cold water. Because the vegetables you pick up later are all raw. After the vegetables are pickled, the water will come out, which is also raw water. There is no need to use boiling water.

After boiling, the cold water is cool, because the boiled water has been sterilized, and it is not easy to grow miscellaneous bacteria.

It must have been cold water.

Just look at how to make kimchi.

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

2.If you boil clean water, why can't you have 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 there are a lot 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 condiments, peppercorns, fennel, white wine, and jar water to make it.

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.The place where the kimchi is placed should be cool, and care should be taken to keep the mouth of the jar with water at all times to ensure that there is no air and bacteria in the jar. 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.

1. You can use cold boiled water to make kimchi, and the specific method is selected.

2. Wash all the vegetables and put them in a basket to dry. Then cut into strips or pieces and continue to dry for half a day.

3. Wash the kimchi jar thoroughly, pour in a little high liquor after drying, shake the bottle to wash the wine evenly, then pour off the wine, and turn the jar upside down for later use.

4. Pour 3L of water into an oil-free pot, put in 1 pinch of Sichuan pepper, 2 star anise, 1 cinnamon, a few bay leaves, 1 rock sugar, a few slices of ginger (peeled) and continue to cook for 5 minutes, let it cool thoroughly, pour it into the kimchi jar, and then pour in half a bottle of wild pepper with juice and sorghum wine. Finally, put in the dried vegetables. Soak all the vegetables in the kimchi juice.

5. After fastening the lid, pour water into the sink to seal the jar. Store in a cool and ventilated place to keep the water in the sink dry. The cabbage is ready to eat after 1 day, and the cabbage tastes best in 2-3 days.

After 3 days, the radish also tastes good, and the radish tastes best in 5-7 days. After 7 days, the radish will have a very sour taste. After 10 days, the beans are almost gone.

Therefore, it is better to put the dishes that you eat first in the bottle last, so that it is more convenient to fish them out first. The beans can be put into the bottle first, at the bottom. If you can't finish the kimchi in the time, you can take it out and put it in a sealed box for refrigerated storage.

But kimchi can't be stored for a long time, so it should be eaten as you brew. Because of the carrot in the heart, the picture on the right shows that on the fifth day, the kimchi juice was already red.

6. Day 3: The radish has been flavored, add some chili oil and mix it to eat, which is very good.

7. Day 5: At first, I couldn't tell which carrot was the carrot and which was the white radish, which was slightly sour.

8. Day 12: In fact, radish tastes best within 7-10 days. When I was twelve days old, I remembered to take them out, and at this time I couldn't tell which was a carrot and which was a white radish, and the color was very uniform and beautiful, but the taste was very sour. It is suitable for stir-frying meat or making sour soups.