How to make simple kimchi? Can I use a simple glass bottle?

Hello, I happened to soak it myself, hehe, I hope it will be useful to you.

Hello, the method of kimchi is actually very simple, the glass bottle you said can actually be used, but it is better to use that kind of clay pot, which kind of ventilation can be anything.

The water of kimchi can be used with mineral water, the first time you soak it, you should put garlic (it is best to be the kind of garlic, not the kind used for cooking, the taste is not enough), but also put ginger, the ginger must be tender and fresh ginger, the taste is crispy, the flavor is faster, the pepper is the authentic Chaotian pepper, the salt must be put more, if you want to have a heavy taste, you can add a little pepper, soak it for about 3 days, and then add something else to it after the taste of these seasonings comes out.

Kimchi can not touch the oil, it is best to prepare a pair of chopsticks, pick pickles, cover the lid immediately after clipping, it is not good to open for a long time, and there can be no shortage of water outside the jar of pickles, and it must be replaced regularly.

Capers Ingredients: Beans, Sichuan pepper, salt, minced meat, minced garlic.

Operation: 1. Put water in the pot, add pepper and salt to boil, let cool. Appropriate amount of beans, wash and cut into sections, use a kitchen towel to absorb the water or dry it completely (if there is a large jar, the whole beans can also be submerged).

2. Wash and dry the kimchi jar and put the cool pepper salt water and beans into the jar, the water should not be over the beans, but do not fill up, try to occupy 3 4 jar space, and then add a little high liquor, like to eat spicy put some dry peppers, and finally seal the mouth of the jar with clean water, and place it in a cool and ventilated place for 4-5 days.

3. Add some minced meat and garlic when eating, stir-fry before eating. If it's summer, the pickle should be pickled for a shorter time, and the flavor will be fine, and it will rot after a long time.

A simple and quick way to make capers.

1. Wash and dry the long beans first.

2. Chop the cool-dried beans.

3. Finely chop the garlic.

4. Put the chopped beans and minced garlic into a plastic bottle (preferably a glass bottle), I use a plastic bottle with chocolate and salt to mix well. The amount of salt is only as good as the amount used for cooking.

5. Close the lid and put it away. Under normal circumstances, you can eat it after two days when you see the color of the beans turn yellow, and when the weather is hot, you only need to put it for a day.

One or two days. I made it on the first day, but the second only remembered to take pictures, so I would like to make a special note that the third can be eaten, not too sour, because it is convenient to make, but it cannot be left for too long.

Kimchi ingredients: radish, carrot, Chinese cabbage, rainbow beans, 、、、

Before making, the kimchi jar is first washed and dried. Then wash the ingredients to be brewed and let them dry. Then boil a small half pot of boiling water (depending on the amount of ingredients and the size of the kimchi jar). Once the water is boiling, add salt, peppercorns, and star anise to the water, then turn off the heat and allow it to cool.

Slice the ingredients, put them in the kimchi jar, pour cold boiled water into the jar, and the water will flood the noodles. Then add ginger slices to the water to increase the flavor of the kimchi, and the pickled ginger is also delicious. If you like to eat spicy, you can add some dried peppers to the water.

The main point of kimchi: If you add more salt in kimchi, the pickled vegetables will be salty, and if you put less salt, the pickled vegetables will be sour, and I personally prefer sour kimchi, so I like to put less salt.

But if you put too little salt, the jar will foam again, and it will be perishable, and then you will get a trick by the master's guidance: if you find foam in the altar, add a spoonful of salt and put it in. After trying it, sure enough, after adding salt, the foam disappeared the next day.

Tip: It is best to use carrots for the first time to make kimchi, because the marinade of soaked carrots is not perishable, and it is easy to see whether the kimchi is soaked or not by the appearance (usually a week is fine), once the red on the carrot skin fades, the marinade turns red, and the radish flesh also turns pink, it can be eaten.

OK. And the special kimchi sold in the mall is also glass. Just the jar-shaped oh 1 boiling water to cool.

2. Add salt, seasoning, Sichuan pepper, etc. to cold boiled water.

3 Put any veggies you like to eat. It can be eaten in about 7-10 days

Wash the cabbage and cut it into four pieces, sprinkle it with coarse salt, marinate it in a container for 2 to 3 hours and then turn it over, after the cabbage becomes soft overnight, take it out and wash off the salt, drain and set aside.

Dried small fish, kelp, add water to boil and concentrate, let cool when the juice is mellow, add honey and minced shrimp in sauce, add ginger, minced garlic, chili powder, sugar, salt to taste, make a marinade.

Shred the white radish, add salt and drain, celery, green onion cut into 5 cm sections, add an appropriate amount of marinade and mix well for later use.

Spread the marinade evenly on the cabbage leaves, and then sandwich the pickled shredded radish, celery, and green onion segments in the middle of the cabbage leaves, fold them in half, put them in an unglazed jar, press and cover them tightly, and store them at 1 to 5 degrees for 3 to 4 days.

Soak cucumbers: Remove the cucumbers, cut the roots with a cross knife, soak in salt water for 10 minutes until soft, and then take them out. Make the marinade according to the recipe for cabbage pickles.

Mix the red and white radish shreds with ginger, chili peppers, garlic, chili powder, salt and sugar. Insert the cucumber in a cross-shaped knife and soak in the marinade for 30 minutes before serving. Store for 2 to 3 days for better flavor.

Ingredients: 1 cabbage (cabbage, cabbage).

1 carrot.

Millet pepper 3-4 pcs.

Salt to taste, white vinegar to taste.

Sugar: Appropriate amount.

Preparation of refreshing sour and spicy kimchi.

Tear the cabbage into slices by hand, wash and drain the water, wash the carrots, peel and slice, wash and dry the millet peppers, and cut the water into small pieces.

Put 1 tablespoon of salt, 2 tablespoons of sugar, and 2 tablespoons of white vinegar in the dish, mix well with chopsticks and marinate with weights. After two or three hours, the dish will marinate a lot of water, then use chopsticks to turn the dish over, taste the saltiness, if you feel that the taste is not enough, you can add some condiments until it is suitable for your taste.

Then you can put the kimchi in a crisper box with the soup, put it in the refrigerator, and eat it the next day.

Tips: Don't put too much white vinegar in kimchi at first, if you put too much sour and can't remedy it, gradually adjust the condiments according to your taste. You can also pickle hot and sour Chinese cabbage with this method. This kimchi is suitable for eating porridge as a side dish in the morning, and instant noodles are also very delicious.

There are no glass bottles for kimchi, and clay pots can also be used.

The glass kimchi jar made of glass material has a smooth and thorough appearance, very good-looking but not protected from light, if you want to make a "diving pickle" with a short pickling time, if you want to place it for a long time to make kimchi, reduce the probability of biochemical deterioration, only find a cool place with good shading effect to place the kimchi jar. If it is a small kimchi jar that satisfies the daily consumption of the family, this kind of shady place is easy to find, but if it is a large kimchi manufacturer who wants to build a cool and ventilated place for the storage of kimchi jars, the cost seems to rise.

Made of pottery kimchi jars, this type of kimchi jars are opaque and have better shading. Clay pottery pickle jar is divided into glazed and unglazed, glazed clay pickle jar is both beautiful and sealing, and it is not easy to leak, especially the clay pottery jar is calcined at a high temperature of 1380 degrees, without lead, cadmium, etc., eat with peace of mind, whether it is to make kimchi or kimchi manufacturers for daily household consumption, it will not increase the cost because of the selection of clay clay material kimchi jar.

Points for choosing a kimchi jar

There are many types of kimchi jars, in terms of material, there are glass and pottery, and pottery is divided into glazed and unglazed.

No matter what kind of kimchi jar you have, it is essential to protect yourself from light and seal it, otherwise it is easy to breed bacteria and spoil the dish when pickling kimchi.

It is important to know that the kimchi process produces a large number of lactic acid bacteria, which prefer an oxygen-free environment, so it is most important to seal the air barrier. Therefore, when choosing a kimchi jar, you need to always consider sealing and light protection as the first consideration.

The above content reference: Encyclopedia - Kimchi (salted and fermented vegetables).

How to make pickled peppers.

1. Red peppers, according to your needs, the red peppers (sharp peppers or Chaotian peppers), of course, the ripe Chaotian peppers are yellow.

2. Prepare a glass bottle that is large enough, preferably with a glass lid. Similar to the kind of snake wine, the lid is the kind of conical ground glass.

3. Preparation: a little star anise (big material, fennel), a little cinnamon, a little salt, a little rock sugar (can be pickled pepper more crisp), Daqu (shochu, wine can be brewed).

4. Wash the red pepper and dry it (there is no water trace to ensure that it does not deteriorate).

5. Put the koji, chili pepper and preparation ingredients into a large glass bottle.

6. Note: If the chili pedicle is not removed, you need to prick some small holes with a needle to help the wine fully enter the chili.

7. Sealing, isolating the air, to avoid the deterioration of pickled peppers.

As for when you can enjoy it, decide for yourself.

Ingredients: 1 white radish, 1 carrot, 1 green radish, 1 water radish, half a cabbage, 2 cabbages, 1 cowpea.

1 chili pepper, 4 red chili peppers, 1 piece of ginger, 1 section of lotus root.

Seasoning: 1 piece of rock sugar, 3 slices of ginger, 2 star anise, 1 pinch of Sichuan pepper, 1 piece of cinnamon, half a bottle of kimchi water, 3 bay leaves, 50 grams of coarse salt, 50 grams of white wine, 3 liters of water.

Method:1Wash all the greens and place them in a basket to dry. Then cut into strips or pieces and continue to dry for half a day.

2.Wash the kimchi jar thoroughly, pour in a little high liquor after drying, shake the bottle to make the wine evenly wash the inner wall of the kimchi jar with a height of 20cm, and then pour off the wine and buckle the jar upside down for later use.

3.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.

4.After fastening the lid, pour water into the sink and 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.

Of course, it is a glass bottle, which is the best choice from the perspective of hygiene and harmlessness.

How to marinate kimchi.

Pickled pickles, first of all, you have to buy a kimchi jar (this kind of jar is special, there is a circle of concave trays around the mouth of the altar, which can hold water, and the mouth of the jar has a bowl-shaped lid, and the tray can be sealed with a lid of water.

1. Wash and dry the jar first, fill it with cold boiled water, add salt (put a spoonful of salt in a bowl of water), 2. Add pepper, garlic and chili pepper.

3. Wash the vegetables to be pickled, such as radish, Chinese cabbage heart, sword beans, cowpeas, lettuce, peppers, cucumbers, chayote, etc., and put them in the jar.

4. Cover the lid, pour water to seal it, and put it in a cool place. It can be consumed in about a week. After the kimchi is finished, you can add a new dish.

5. The taste is too light, you can add some salt and brine. If it is sour, you can add a little liquor.

It is packed in glass bottles, plastic bottles will deteriorate, poison, and be harmful to the human body.

Glass bottles are best, and the seal should be good.

1.Plastics are chemical products that have the potential to contaminate pickles.

2.Plastic bottles still contain a small amount of ethylene monomer, and pickles in plastic bottles can cause dizziness, headache, nausea, loss of appetite, memory loss, etc., and may also lead to anemia in severe cases.

4.If you use plastic bottles to fill pickles, the harmful substances in the plastic bottles will leach into the pickles, and bacteria will multiply repeatedly in the bottles, which may release carcinogens and affect your health.

No, kimchi will produce some acidic chemicals in the process of soaking, which will corrode the plastic bottle after a long time, and some of the materials of the plastic bottle will seep into the kimchi and you will get cancer if you eat it for a long time!

Yes, but try not to use plastic bottles.

Yes The best tool is the jar.