How do you remake new kimchi water? How to make kimchi water for the first time

1) First put some peppercorns in cold water, an appropriate amount of salt, and then bring the water to a boil. The amount of water should be about 10%-20% of the capacity of the jar, not too much. Put a little more salt than usual when cooking, and it will stop when it feels salty.

Put about 30 to 60 peppercorns, try to put as many as possible, so that you can soak a very fragrant dish.

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

3) Put green pepper (it is the kind of dark green pepper that is very strong and sturdy, very spicy, and can be used for seasoning, ginger can be put more to increase the taste of the dish.) And these two dishes should be kept in the jar all the time, they have the effect of enhancing the flavor. 2 After 3 days, you can pay attention to careful observation 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 yellow, let it be left for another 2 to 3 days, and it is done!

Special attention: 1. The jar must be sealed, and it is best to choose the kind of soil fired with an edge. 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. Be careful not to drip raw water into the jar when taking kimchi.

2. Don't get oil in the jar, if it is stained with oil, it will produce flowers, and the vegetables in the whole jar will rot if it is serious. Finally, I wish you all good health and use lactic acid-containing bacteria.

The Chinese kimchi regulates the gastrointestinal tract.

1.Boil a little spice, bay leaves, cinnamon, peppercorns and water together and let it cool, add an appropriate amount of kimchi salt and a little white wine.

2.Spread the bottom of the jar water with tender ginger and Chaotian pepper, and pour in the boiling water to cool.

3.After covering it, put it in a cool place and let it sit for three to seven days to see if the water already tastes good. At this time, just put down the dishes that need to be pickled.

We can use millet spicy pepper water, green onions, ginger, salt, coriander, and then make such a seasoning can be paired with radish, stir and seal the water that will melt after three hours, and then you can soak other vegetables.

There are 3 steps to make kimchi water, and the ingredients to be prepared are ginger, coarse salt, dried peppercorns, high liquor, Chaotian pepper, cowpea, boiling water, and kimchi jar. Here are the detailed steps to make kimchi water:

Steps.

Wash the jar and add salt.

Wash the jar and dry it, add a lot of coarse salt, and put a small handful of dried peppercorns.

Add slightly cooled boiling water.

After the water is boiled, cool it slightly, try to pour a small amount into the jar, add it to 5 minutes full, and let it cool.

Put vegetables and seal the altar.

After the water is completely cooled, add ginger, Chaotian pepper, cowpea, etc., and then pour in the liquor to seal the jar. end

How to make kimchi water for the first timeThe materials to be prepared are old ginger, coarse salt, dried peppercorns, high liquor, Chaotian pepper, cowpea, boiling water, and kimchi jar.

2. Add slightly cooled boiling water: After the water boils, cool it slightly, try to pour a small amount into the jar, add it to 5 minutes full, and let it cool to cool.

3. Put vegetables to seal the altar: After the water is completely cooled, add ginger, Chaotian pepper, cowpea, etc., and then pour the liquor to seal the altar.

Kimchi water can be preserved and continued to be used for kimchi. Kimchi water is heated and boiled, sealed with plastic wrap after cooling, and placed in the refrigerator, which can usually be stored for 1-2 months.

Kimchi is a vegetable that has been fermented for a long 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.