When the old sour water is made, can you still put white vinegar and white wine?

Although the addition of liquor can play a certain role in sterilization and disinfection, the public has formed a misunderstanding, thinking that anyone who makes sauerkraut, kimchi or something, must pour some liquor into it to be practical. But for pickled sauerkraut, adding liquor is purely a snake to add to the picture, and it is too much.

Because pickled sauerkraut, both the operation process and the later maintenance are very simple, the difficulty is not great, as long as the operation is done properly, there will be no rancid smell and flowers, so no liquor is used.

Next, the lazy woman will talk about the preparation method of sauerkraut in detail:

There are two ways to pickle sauerkraut: raw and cooked.

1. Ripening method:

We in Yunnan Province use this method more often, and in addition to cabbage, the sauerkraut made with green vegetables and radish vegetables also tastes super good.

1. Wash the cabbage and prepare an oil-free and water-free container, usually using a jar.

2. Boil water in a pot, when the water is boiling, put the cabbage into the pot and blanch it, and then remove it in about a minute, don't cook it too much. If it is overcooked, the sauerkraut will not taste crispy enough and taste bad enough. The best sauerkraut is one that is crisp and not rotten, so that it can be considered perfect.

3. Put the cabbage a little cool, not completely cool, need to be a little warm, put it in the jar and press it tightly. Then pour in the old sour water, pour in the water just now with the cabbage, cover the cabbage, and compact it with a wooden board and stones.

4. Next, we only need to wait for fermentation, in general, one day is fine, of course, the longer the time, the stronger the sourness.

Second, the stain method.

1. Wash the cabbage and control the moisture.

2. Prepare a clean oil-free and water-free container, usually using a jar or large jar. Put a layer of cabbage, sprinkle a layer of salt, the ratio of vegetables to salt is 1 pound of cabbage, do not exceed grams of salt. Compact a little.

3. After filling the container, cover the top with a layer of cabbage, then press the wooden board and stones, pour water to fill the jar.

4. Put it in a cool place, the room temperature is 12-15 degrees, and it will be OK after a month.

Usually, everyone eats all kinds of food pickled in sour water jars, because the food pickled in sour water jars is sour and delicious. However, people are very busy with work nowadays, and it is estimated that few people make various dishes of sour water jars and pickles at home. But now I want to introduce you to a simple and convenient sauerkraut jar making that can be done at home.

1. How to make the first jar of sour water.

To briefly say first, the following materials need to be prepared to make a sour water jar: the introduction of the sour water jar, millet pepper, onion, radish, salt, liquor, and a glass jar with good airtightness.

1. Clean the glass jar with good airtightness, then disinfect it with hot water, and put it on the shelf to dry.

2. Wash the prepared onions, radishes, and millet peppers first, and then cut them into pieces to control the moisture.

3. Put the introduction of the selected sour water jar, the prepared onions, radish, millet peppers, etc. into a glass jar with good airtightness, and let it ferment slowly for a period of time.

Second, the specific detailed steps.

Materials required: a kimchi jar (there is a rim on the top, which can be filled with water, and the upper edge of the jar is filled with water, and the water can not be lacking in order to play the role of sealing), sorghum liquor, Sichuan pepper, chili pepper, big material (that is, star anise, also called anise), rock sugar, salt.

Here's how to make it:

1. First put some peppercorns and an appropriate amount of salt in cold water, and then bring the water to a boil. The amount of water is about 10%-20% of the capacity of the jar, not too much, put a little more salt than usual when cooking, and put about 20 to 30 peppercorns.

2. After the water is completely cooled, pour it into the jar, and then add one or two sorghum wine (the big jar can be added appropriately), other wine is not good, the kimchi mushroom is actually from the sorghum wine koji, and the wine is often added.

3. Put green peppers (the kind of dark green peppers that are long and strong, very spicy, and used for seasoning), ginger can be put more, and these two dishes should be kept in the jar all the time, they have the effect of enhancing the flavor.

After 3 days, pay attention to observe carefully to see if there are bubbles forming around the green pepper, at the beginning it is one or two very small bubbles, and it is almost invisible if you do not pay attention to observation. If there are bubbles, even if it is a bubble, it means that the fermentation is normal, and after the green pepper is completely yellowed, let it be left for another 2 to 3 days, and the sour water will be ready.

3. Precautions.

The inner wall of the jar must be cleaned, then wiped dry with raw water, or simply scalded with boiling water. There must be no raw water. After the green peppers are washed, they should also be dried, and raw water should never be brought with them.

Because tap water (raw water) contains miscellaneous bacteria, and the chlorine in it will kill kimchi bacteria, it should be stored in a place with a suitable temperature to facilitate the fermentation of kimchi bacteria.

When making old sour water, you can also put white vinegar and white wine, because these two do not conflict, and they have their own use for making old sour water.

No. Because of the liquor, he completely changed his taste.

When the old sour water is made, you can put white vinegar and white wine. Lao Sun put some vinegar when making it, but he can still put white wine.

It is indispensable to raise sour water well, how to make homemade sour water at home, grapefruit peel is indispensable!

Flower nets. 2018-11-20 · Creator in the field of quality horticulture.

If there is any favorite fruit in winter, it must be grapefruit, not only because it is a fresh fruit in season, but also because it is able to replenish a variety of vitamins and strengthen the body's immunity. The flesh of yuzu is nutritious, juicy, and sweet, making it a very popular winter fruit. But don't throw away the leftover grapefruit peel, it can be used to raise flowers, especially spider plants, which are better than fertilizer.

Presumably many people have raised spider plants at home, although it is usually very easy to raise, but in winter there will be dry and yellow leaves, what to do at this time? The grapefruit peel that has not been thrown away can be used because the acidity and vitamins in it are something that the spider plant likes very much. As long as the grapefruit peel is simply fermented and used to water the flowers, the phenomenon of yellow leaves of the spider plant can be improved, and it can also be improved to promote its rapid growth.

The steps to make Yuzu peel sour water are as follows:

One: Wash the grapefruit peel and dry it in the sun, which can remove some impurities from the pomelo skin.

Two: Cut the sun-dried grapefruit peel into cubes, the finer the better, so that its nutrients can be fully volatilized, and then put it in a container.

Three: Add an appropriate amount of water to the container, you don't need to fill it up, it's enough to be almost eight minutes full, because some gases will be volatilized during fermentation, and if the water is too full, it may make the container burst.

Four: After sealing the container, put it in a sunny place for fermentation, and after about 15 days of fermentation, it can be directly used to water the spider plant.

Although this kind of nutrient water is of great help to the growth of spider plant, it can not be used too much, and it is enough to use it once every half a month or so, so that it can add enough nutrients to the spider plant, so that the branches and leaves grow more robust and green.

In addition to using grapefruit peel to nourish spider plants, daily maintenance should not be sloppy, especially in the cold winter, and the maintenance method should be adjusted appropriately.

1. Light: Spider plant likes sunlight, but it should be noted that it cannot be exposed to excessive sunlight, but the intensity of sunlight in winter is not large, so it can enjoy the sun as much as possible, so that it can emerge more shoots and grow more luxuriantly.

2. Hydration: Although spider plants are suitable for growing in a humid growth environment, they should be watered less in winter, because after the temperature becomes low, the transpiration of the plant becomes weaker, and the growth rate is getting slower and slower, so there is no need for too much water, otherwise there will be water accumulation and rotten roots.

Don't think that raising spider plants is very simple, in fact, raising any kind of flower requires you to pay enough patience and effort, only by treating them with heart, can they bloom for you, show the most wonderful side, even in the cold winter, can not stop their growth.

There is a jar of kimchi at home, which is indeed very convenient, and it is practical to stir-fry with rice, but it is not done well, and it always loves to give birth to white flowers, and the taste is not good. In fact, there are many ways to make kimchi, and the most common method in my hometown is to take other people's good old salt water as an introduction, and then add cold boiled water, ginger, chili, salt, etc. If you don't have old salt water, you can boil the seasoning in boiling water and let it cool, and add what you want to soak.

But the kimchi made by these two methods can't be touched with raw water every time you add something to it, and you like to have raw white flowers.

Today I want to recommend a new way to make kimchi, do not use cold boiled water, use wild pepper and mineral water, the method is simple, not white, and you can eat it the next day. I will share the specific method with you below, I hope you like it.

1. Prepare mineral water, wild pepper, ginger, red pepper, radish, salt, rock sugar, white vinegar, Sichuan pepper, white wine, etc.

2. Wash and drain the ginger, red pepper and radish, cut the radish into small strips, and use mineral water to wash all the ingredients to be soaked. Prepare another water-worthy kimchi jar, wash it, blanch it with boiling water, and drain it. If it is a new jar, it is best to soak it in vinegar for a day and then clean it.

3. Pour mineral water into the jar, put an appropriate amount of salt, stir a few times with chopsticks, let the salt melt, and put a little more salt for the first time to make kimchi, and then each time according to the amount of salt put into the dish, it is generally about the same as the amount of salt in the stir-fry.

4. Put in the wild pepper, according to the size of the jar, you can adjust the amount of wild pepper appropriately, I used 3 catties of water, add 100 grams of wild pepper.

5. In order to make the taste and fermentation effect better, add a little rock sugar, rock sugar is generally soaked for a period of time, it will not be sweet, and the taste of kimchi is better.

6. Add ginger, red pepper, radish, etc. There are many varieties that can be used to make kimchi, such as carrots, cabbage, melon cabbage, scallion, cowpeas, cucumbers, etc.

7. Pour a little liquor to sterilize, you can also put an appropriate amount of white vinegar to increase the acidity of kimchi, white vinegar also has an antioxidant effect, according to the taste you like, you can also add pepper, garlic, and ingredients.

Do not get oil in kimchi, all utensils must be cleaned, not tap water, you can wash it with mineral water, this will not produce flowers. When you soak something in it later, it is best to wash what you want to soak with mineral water.

Cover with a lid, add mineral water to the rim of the altar and seal it well. After this is done, the radish can be eaten the next day, and it is best to use special chopsticks every time you pick up kimchi, remember to be hygienic and not stained with oil.

It should be that the filial piety time is not enough, and the fermentation time can be longer. It will definitely increase the concentration of vinegar to a certain extent, and it is also possible to increase the acidity of the vinegar when pouring some vinegar.

Not sour because the method is wrong, pay attention to the following steps and methods. Process flow: Ingredients: steamed, mixed koji, fermented in the jar, added with water and vinegar, and the finished product is colored. 1 Steamed and mixed koji:

The glutinous rice is impregnated, and the water layer is about 20 cm higher than the rice layer. Immersion time: 12 to 16 hours in winter and spring when the temperature is below 15; In summer and autumn, when the temperature is below 25, 8 to 10 hours is better.

Then pick it up and steam it on the retort until the steam rises, then steam for another 10 minutes, sprinkle an appropriate amount of water on the rice layer, and steam for another 10 minutes; The rice grains are swollen and shiny, loose and soft, chewing and non-sticky teeth are ripe, at this time, the rice is retorted, and then washed with water to cool down; After draining the water, pour it out and spread it on the bamboo mat, and mix in the koji medicine. If other raw materials are used, they should be crushed into wet powder, then steamed on the retort, cooled and mixed with koji.

2. Fermentation in the jar: The jar for brewing should be a pottery jar with a small mouth and a large belly, and the raw materials after mixing koji should be poured into the jar. In winter and spring, the altar is surrounded by sacks or straw mats for insulation, and attention is paid to ventilation and heat dissipation in summer and autumn.

The temperature in the brewing room is 25 30 is appropriate, after 12 hours, the microorganisms in the koji gradually multiply, after 24 hours, you can smell a slight aroma of wine, after 36 hours, the wine gradually oozes, the color is golden, sweet and slightly sour, and the wine aroma is tangy. This indicates that the saccharification is complete and the alcoholization is normal.

3. Vinegaration with water: In the fermentation process of Rentan, saccharification and liquor are carried out at the same time, mainly saccharification in the early stage and alcoholic fermentation in the later stage. In order to complete the saccharification, fermentation is continued for 3 to 4 days to promote the production of more alcohol.

When the liquor begins to turn sour, add 4 4 5 times of water per 50 kg of rice or starch to reduce the alcohol concentration in the liquor, so as to facilitate the reproduction and growth of acetic acid bacteria and natural vinegaring.

4. Coloring of finished products: through fermentation in the jar, generally 40-50 days in winter and spring, 20-30 days in summer and autumn, the vinegar will become sour and mature. At this time, the leaven has a thin acetic acid film and has a pungent and sour smell.

The upper layer of vinegar of the mature product is bright orange yellow, and the middle and lower layer of vinegar is milky white and slightly cloudy, and the mixture of the two is a white finished vinegar. Generally, 450 kg of rice vinegar can be brewed per 100 kg of glutinous rice.

Add spices, sugar and other condiments to white vinegar, that is, balsamic vinegar. The aged vinegar will take 1 to 2 years, and due to the alternating influence of high and low temperatures, the concentration and acidity will increase, the color will deepen, and the quality will be better.

No, this is when there is a problem with the material or a certain link during the production, and it has been finalized after the production, and there is no way to change it.