Tips on how to pickle pickles in jars, should the jar be placed in a high place when pickling kimchi

How to make kimchi water for making a jar?

I like to eat kimchi, but I can't buy it every time, it's not very convenient, so I want to make it myself, but I don't know how to do it, can anyone tell me, it's that kind of small jar of kimchi.

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The clouds are rolling back.

Concern. Here's how to make it:

1. Cut the cabbage and carrots into cubes, sprinkle with salt and massage evenly, and put them in the refrigerator for 2 hours;

2. Mix the marinade evenly, take out the refrigerated vegetables, pour out the juice, add shredded ginger and stir;

3. Put the vegetables into the container and pour in the marinade, about 2 3 places of the vegetables;

4. Cover with a heavy glass lid and put it in the refrigerator overnight, and you can eat a sour hors d'oeuvre the next day, and the rest of the water can be used to soak new kimchi.

Extended information: The daily management of kimchi brine should master the following points:

1. After the soaked vegetables are washed, the moisture must be controlled and dried, otherwise it is easy to grow hair. If the raw material itself contains a lot of water, you can first salt it to let the water overflow.

2. No matter what kind of raw materials are brewed, add an appropriate amount of salt every time you make kimchi, and you need to replace the spice packet after soaking 5-6 times.

3. Do not use manual raw materials when brewing, because there will be a large number of bacteria on your hands, if you must use manual, your hands must be disinfected.

4. Be sure not to overfill the pickles.

5. The water along the altar must be replaced frequently, and attention should be paid to cleanliness, and when the lid is lifted, raw water must not flow into the altar.

6. Kimchi jars should not be placed in a place with too high temperature, but should generally be placed in a cool, ventilated and humid place. If the kimchi grows hair, adding a small amount of liquor can relieve it.

The main ingredient is unknown. Pepper to taste.

Refined salt to taste. Step 1: Jar vegetables - a complete list of white pepper recipes.

Wash the green peppers and blanch them in boiling water. Then just take it out, being careful not to remove the pedicle. Blanch for about 5 to 8 minutes.

Step 2: Jar vegetables - white pepper preparation**.

It is best to dry on a sunny day, because after the pepper is scalded, it will be dehydrated. Generally, it dries almost after a day of drying, and when I put it away, I feel a lot lighter.

Step 3 Jar vegetables - a home-cooked recipe for white peppers.

After putting it away, it is necessary to cut the chili peppers, usually from the beginning. But be careful, don't cut it in half with a click, and then continue to dry it for half a day.

Step 4 Jar vegetables - a simple recipe for white peppers.

Put the pepper in the pot, put the salt, the amount of salt, depending on your own taste, it is generally the amount of the usual cooking, and a small half is good, don't worry about putting too much.

Step 5: Jar vegetables - how to eat white chili peppers.

Put the salted white pepper in the jar and cover it tightly, and be sure to add a circle of water to the side of the sink.

The pickling method of authentic Sichuan kimchi, so that the kimchi is delicious when the bottom water is adjusted.

I don't think it needs to be placed in a high place, and the kimchi jar should be placed in a cool place, not in a place with high temperature and sunshine, to prevent the kimchi from spoiling.

1. How to choose a kimchi jar.

1.When choosing a kimchi jar, you should first look at the height of the neck of the kimchi jar, such as the high-necked kimchi jar. If the neck of the kimchi jar is too short, the dirty water will be affected by the increase in temperature, thermal expansion and contraction, and enter the jar and contaminate the kimchi.

This is not only unhygienic, but it also affects the taste of the kimchi. The depth of the neck is more than twice the depth of the jar, which can effectively prevent contaminated moisture from entering it.

2.We lift the kimchi jar, put it to our ears and listen quietly, at this time there will be a buzzing sound of the environment, and then gently knock on the bottom of the kimchi jar with our hands, the sound is relatively crisp, it is a good kimchi jar.

3.Fill the sink of the kimchi jar with water, find a piece of paper and light it and put it in the jar, then cover it with a celery base, and feel the change in the water level of the water chamber tank. If the water level drops and it can stay at a low water level, it means that the kimchi jar has a good seal, and the longer it stays, the better.

4.Then you open the lid slowly, don't drip the water around the lid into the jar, see if there is water in the jar, if there is water, it means that the ratio of the lid and the caliber of the jar is not appropriate, and the dirty water from the outside will drip into the jar and cause the kimchi to deteriorate.

5.When the kimchi jar was just used, it should be washed, sterilized and disinfected. Do not rinse with tap water, use hot boiled water or sterilize at high temperatures.

The water level in the sink should not be too high, more than five millimeters above the lid is fine. Do not add too much water to prevent water from the pool from entering the tank.

6.Kimchi jars should be placed in a cool place, not in a place with high temperature and sunlight, to prevent the kimchi from spoiling.

2. Precautions for kimchi.

1.In the process of kimchi, be sure not to put oil and raw water, which will greatly reduce the preservation time of kimchi.

2.Kimchi jars, boards for chopping vegetables, pots and pans for boiling water. Chopsticks, including pickles, must be clean, and the vegetables must be air-dried before putting them in the jar.

3.Adding a small amount of liquor to the jar can increase the flavor of the dish and can also prevent corrosion.

4.It is best to change the water around the kimchi jar every two or three days to prevent the growth of bacteria.

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 fermented to form kimchi sour water.

Kimchi is an ancient name for vegetables that have been fermented in order to facilitate long-term storage. 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 liquid people still make kimchi in a living environment where the ingredients are safe.