White vinegar or glutinous rice white vinegar for kimchi?

Kimchi is good with white vinegar.

Kimchi, known in ancient times as 葅, refers to vegetables that have been fermented for a long period of time. It is a processed product of vegetable lactic acid fermentation brewed in a low-concentration table salt solution.

The craftsmanship of kimchi is one of the long and exquisite culinary heritage of our country.

A variety of seasonal vegetables, such as cabbage, cabbage, carrots, peppers, cucumbers, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Kimchi is one of the most favorite and most widely processed vegetable products in China, and its manufacturers are all over the country with a wide variety. Sichuan kimchi.

It is a typical representative of kimchi in China, its taste is salty and sour, the taste is crisp and tender, the color is bright, the fragrance is tangy, it can increase appetite and help digestion, and the salt content is 4% to 8%, and its production process is as follows: Fresh vegetables finishing.

Wash, cut and dry in open water.

Put it into the jar, soak it in salted water, and ferment it in a closed manner.

Sichuan kimchi is a "kimchi" in the true sense of the word, and its essence lies in the fact that all kinds of vegetables play a role in fermentation through soaking in a closed closed territory, so as to produce the unique flavor and texture of kimchi. The vessel that provides a closed environment for malolactic fermentation is the kimchi jar. In Sichuan, almost every family makes kimchi, and every family has one or several kimchi jars, and the choice of kimchi jars is especially important for the quality of kimchi.

Kimchi jars are generally made of clay as raw materials and glazed on both sides, and can also be made of glass fiber reinforced plastic and painted iron, but these materials are required not to react chemically with salt water or vegetables.

In addition, kimchi jars also require good enamel, no cracks, and no trachoma.

The water sealing performance of the altar edge is good, and the steel sound should be crisp.

The pickling liquid commonly used in kimchi has sour and salty taste and sweet and sour taste, the former tastes sour, salty, fresh and spicy, and the main auxiliary materials used are salt, pepper, white wine, dried chili pepper, brown sugar, and boiled with water. The latter has a sour and sweet taste, and the main adjuncts are sugar.

White vinegar, salt, bay leaves.

It is made by adding water and boiling.

Seasoning is an indispensable material for the preparation of kimchi brine, which is not only the key to forming the unique flavor of kimchi, but also can play a role in sterilization and odor inhibition. The seasonings used in Sichuan kimchi include condiments and spices, such as wine, sugar, chili peppers, etc., and spices such as star anise and grass fruit.

Sichuan peppercorns, etc. At present, most kimchi manufacturers in Sichuan still follow the traditional process of old pickled brine for production, that is, first add old brine (kimchi marinade) to the kimchi jar, and finally add auxiliary materials and raw materials for fermentation production, of course, if the old brine is insufficient, add new brine. The longer the kimchi marinade is used, the more fragrant and delicious the soaked dishes will be, and now you can still find kimchi marinade that has been used for decades or even hundreds of years in Sichuan.

With white vinegar, the flavor can be enhanced, which is conducive to the long-term storage and fermentation of vegetables to make the taste better.

Kimchi is mostly naturally fermented and sour, so you don't need to put vinegar at all, you can put a little less salt in an appropriate amount, and blanch the ingredients after processing them for sealing and pickling.

When we make kimchi, we always encounter various problems, sometimes the kimchi may not be sour, and sometimes the kimchi will become very sour.

Kimchi is salty but not sour, you can pour out a part of the water in the jar, and then re-add pure water to marinate again, the salt taste will be greatly reduced, and if necessary, you can add an appropriate amount of vinegar to adjust.

The kimchi is not sour, which means that there is a problem with the soup of the pickled kimchi, it may be that there is too much salt, so you must balance the condiments and avoid being too sour or too salty.

In order to make kimchi without being sour and brittle, the most important thing is that the ingredients or tools should not be stained with raw water, as once raw water is encountered, it will be sour and not brittle.

In addition, the reason why kimchi is not crispy may be that it has been soaked for too long, and as the soaking time becomes longer, the minerals in kimchi will decrease, which is the main reason why kimchi is not brittle.

In the choice of kimchi jars, there are two kinds of unglazed and glazed, the difference is in the fidelity of the taste of kimchi, there is an extra layer of substance added to the glaze, and secondary pollution may occur, because the kimchi should be soaked in the jar for a long time.

Vinegar can be added to make kimchi, because vinegar can speed up the fermentation of kimchi, and increase the number and activity of fermentation bacteria and anaerobic bacteria in kimchi mother water. But white vinegar is not necessary as it can become sour through fermentation. The method of making kimchi with white vinegar is as follows:

Ingredients: half a white radish, 1 carrot, 1 cucumber, half a lemon.

Excipients: 5 slices of ginger, 5 cloves of garlic, 100 grams of sugar, 50 grams of white vinegar, 1 teaspoon of salt, 6 millet peppers, 4 bay leaves, appropriate amount of water.

Production process: 1. Add an appropriate amount of water to the pot, add millet pepper, bay leaves, sugar, white vinegar, bring to a boil over high heat, turn to medium heat and boil for 5 minutes, turn off the heat and set aside.

2. Wash the white radish, carrot and cucumber and cut into thick strips the size of your fingers.

3. After the skin is accompanied, put it in a container, then put in a little salt, grasp it well, and submerge it for 5 minutes.

4. After pickling, remove it, rinse it with water, drain it and set aside.

5. Cut the garlic into thin slices and the ginger into thin strips and put them in a medium container.

6. Cut the lemon into thin slices, squeeze out the lemon juice, put the remaining lemon slices into a container and stir well.

7. When the temperature of kimchi soup drops to about 30 degrees Celsius, pour it into a container.

8. Put the container in the refrigerator and refrigerate for 2 4 hours before serving.

Yes, but not recommended.

Because the smell of kimchi soaked in white vinegar will be more pungent to the nose, and the taste is not so delicious. It's still best not to use white vinegar for kimchi.

Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on 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.

Kimchi is an ancient name for vegetables that have been fermented for a long period of time. 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 people still make kimchi in a living environment where the ingredients are safe.

There are kimchi all over the world, and the flavor is also different due to different local practices, among which Fuling mustard, French pickled cucumber, and German sweet and sour cabbage are known as the world's three major kimchi. Kimchi that has been prepared is rich in lactic acid bacteria, which can help with digestion. However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to spoil, etc.

If you accidentally eat contaminated kimchi, you are prone to diarrhea or food poisoning.