What percentage of kimchi brine? What is the ratio of kimchi brine?

The ratio of kimchi brine to brine is 5:1.

Ingredient list: 11 pickle jar.

2.200 g of salt.

3.Sugar 50g.

4.5000ml of cold boiled water.

5.100ml of liquor.

6.1 clean, oil-free kimchi jar.

7.500g of green pepper, red pepper, white radish, carrot, Chinese cabbage heart, etc.

8.100g of green garlic, garlic moss and ginger.

Production Steps:1Wash the kimchi jar first and let it dry.

2.Place the jar in cold water and slowly add hot water until the hot water in the jar reaches about 2000ml.

3.Put the salt and sugar in the jar and stir well until the sugar is completely dissolved.

4.Pour the liquor into the jar and stir well.

5.Wash and dry vegetables such as green peppers, red peppers, white radish, carrots, and Chinese cabbage hearts, and cut them into small pieces or strips.

6.Cut the green garlic, garlic moss and ginger into small pieces or strips.

7.Place the cut vegetables inside the jar, stir well with a clean tool, and cover the jar tightly.

8.Place the jar in a cool and ventilated place and stir every 2-3 days to allow it to ferment.

9.Wait about 2 weeks before serving.

The above is the production steps and ingredient list of kimchi, pay attention to maintain hygiene during the production process, stir regularly, and place it in a cool and ventilated place so as not to affect the quality and taste of kimchi.

Generally, it is a kilogram of salt and 6 kilograms of water, which is a proportion of 25%. If you subtract the salt absorbed by all the fresh vegetables in the kimchi jar, it should be around 20%.

Each pound of vegetables needs to be soaked in nearly 20 grams of salt water, and if you directly smear the salt with chili peppers, it will be close to 50 grams.

If you don't grasp the proportion well, you can beat a little sour water and taste it, as long as it is not salty and bitter, generally speaking, there is no big problem! When making kimchi, you can have a little more salt, but not less! With less salt, kimchi is not easy to cook, and it is easy to grow flowers.

When making kimchi, prepare a kimchi jar, a large bowl, and clean the kimchi jar to dry, and add peppercorns, garlic, ginger, and red pepper.

Put salt and other condiments into a large bowl, pour boiling water, and after cooling, mix the seasoning water in the large plate into the kimchi jar. After pickling, the kimchi needs to be sealed well and placed in a cool environment for fermentation.

1. After the vegetables enter the altar, they must be checked frequently, so that they can be dealt with in time after discovering abnormal situations. If there is white foam on the surface of the kimchi water, you only need to remove the white foam, then pour some liquor to seal it and continue to brew. If the kimchi water is already very turbid and smelly, then all the kimchi water and vegetables in the jar should be thrown away, and the jar should be disinfected again.

2. To make kimchi, you must choose kimchi salt (that is, salt that does not contain iodine), which is conducive to fermentation, and where kimchi salt cannot be bought, you can use large grains of coarse salt instead.

3. Kimchi water can also be soaked in phoenix feet, pig's trotters, and pig's tail.

Pork ears and other meat dishes, but be sure not to put the meat dishes in preparation for long-term soaking.

4. If the taste of kimchi is too sour, you can add a little salt; If it's too salty, you can add some sugar; If it's not crispy, you can add some white wine.

The ratio of water to salt is about 1000 grams of water and 15 grams of salt, and the kimchi mother water method is as follows:

Ingredients: Appropriate amount of Sichuan pepper, 3 tablespoons of salt, red pepper.

10 pieces, 5 garlic cloves and cinnamon.

A little, a little anise.

1. Prepare a kimchi jar and a large bowl.

2. Prepare the required materials;

3. Take an appropriate amount of water and bring it to a boil and pour it into a large bowl;

4. Dry the washed kimchi jar and the cut dishes;

5. Put it into the kimchi jar in turn;

6. Completely submerge the vegetables with the seasoning water in a large bowl;

7. Cover the altar lid, mix it with water along the altar, and wait for it to ripen before eating.

When making kimchi, you need to put 400g-500g of salt in 5 catties of water.

Under normal circumstances, when making kimchi, you can only put up to 80-90 grams of salt in each liter of water, if the salt amount is too high, it will cause the taste of kimchi to be heavier and affect the taste of kimchi, so when making kimchi, you can put 400g-500g of salt in 5 catties of water.

Kimchi mainly relies on lactic acid bacteria.

The fermentation produces large amounts of lactic acid rather than by the osmotic pressure of salt.

to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety 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, and the product is isolated from the air, 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.

Summary. Hello, glad to answer for you. Kimchi is suitable for a pound of vegetables with 50-100 grams of salt.

Pickled pickles, a pound of vegetables put 50g of salt. The basic standard of salt for pickling pickles can not exceed 25% of vegetables, such as pickling 100 kg of vegetables, the salt can not exceed 25 kg at most, and the minimum amount of salt can not be less than 10% of the weight of vegetables, and the ratio of vegetables to salt is generally 10:1 is the most appropriate.

Hello, I'm glad to answer your questions. Kimchi a pound of vegetables with 50-100 grams of salt is suitable for renting oranges. Pickled pickles, a pound of vegetables put 50g of salt.

The basic standard of salt used in pickled pickles can not exceed 25% of the vegetables, such as pickling 100 kg of vegetables, the salt can not exceed 25 kg at most, and the minimum salt consumption cannot be less than 10% of the weight of vegetables, and the ratio of vegetables and salt is generally 10:1 is the most appropriate.

Vegetable pickling is a kind of Wang Chan has a long history of vegetable processing methods, because of the simple method of Jiayou Dougong, the cost of good grinding is low, easy to preserve, the product has a unique color, aroma and taste, which can not be replaced by other processed products, so vegetable pickled products are well received by consumers. A variety of raw materials can be used to pickle vegetables, commonly used are white radish, carrots, cucumbers, lettuce, garlic moss, lotus white, peppers, etc.

Kimchi is mainly lactic acid bacteria.

Ferment. Lactic acid bacteria are prokaryotes, and their nutritional mode is heterotrophic anaerobic, and lactic acid bacteria decompose the nutrients in kimchi to produce lactic acid when making kimchi. However, when the salt content in kimchi is too high, it will cause the osmotic pressure of lactic acid bacteria in vitro.

Elevated bumper leads to dehydration of lactic acid bacteria, decreased biological activity, slow catabolism, and finally makes the kimchi salty but not sour. It is the same auspicious reason that the cured bacon can be left for so long in daily life, salt can make the cells lose water and even kill bacteria, so that the bacon can remain unrotten for a long time.

Moreover, there is too much salt in kimchi water, which leads to excessive salt intake by the human body, which is easy to cause high blood pressure due to noisy cresting. Wait a minute.

1. The ratio of brine for making Sichuan kimchi is generally 10:1, that is, about 50 grams of salt should be put for 1 kg of water, and 500 grams of salt should be put for 10 kg of water, that is, one catty.

2. Sichuan kimchi is simple to make, easy to store and easy to eat. The raw materials include radish tassels, cabbage gangs, green cabbage stalks, cucumbers, beans, etc. The vegetable raw materials are soaked and fermented to become sour kimchi.

Because it is cold-processed, there is less loss of beneficial ingredients, so it is rich in nutrients and is a good low-calorie food.