What does kimchi add to make kimchi crispier?

To make kimchi, you need to detoxify the jar, so that there is no water vapor in the jar, boil the water into the pot and add pepper and star anise, and boil the cinnamon and bay leaves to cool for later use; Put the pepper water into the jar, put in the vegetables that are washed and dried to control the moisture, add garlic, white wine, salt, white vinegar, add white vinegar to make the kimchi more crispy, and then seal it and wait for the deliciousness to be ready.

Kimchi generally adds millet pepper to make the kimchi more crispy, and then add a bowl of water to seal it on the edge of the old jar, which can also make the kimchi more delicious.

Adding fruit puree can make the kimchi taste more flavorful and crispy. You can add an appropriate amount of water to the apples and pears to mix, then put them in a blender and stir well, and then mix them into the sauce of the kimchi, and then spread the cabbage evenly with the sauce, and leave it for a period of time until the kimchi is ripe, so that the delicious kimchi is completed.

When pickling kimchi, you can add cinnamon and star anise, which will be more crispy.

The secret of kimchi being crispy and delicious is that it must be pickled to kill water, otherwise it will be bland and tasteless when it comes out, and there will be no crunchy texture. The specific brewing method is as follows:

Ingredients: 25 grams of carrots, 25 grams of cucumbers, 500 ml of kimchi soup, appropriate amount of white radish.

Excipients: 1 lemon, 20 grams of shredded ginger, 10 grams of garlic slices.

Steps: 1. Slice 1 lemon, add 1 gram of salt to a plate of radish, grasp and marinate for 3 minutes.

2. Pour in 25 grams of cucumbers and 25 grams of carrots, grasp and marinate for 5 minutes.

3. Add 500ml of water, drain the water, add 20 grams of shredded ginger, 10 grams of garlic slices, 4 slices of lemon, squeeze out the juice of lemon, stir well.

4. Pour in 500ml of kimchi soup and serve.

Kimchi fragrant and crispy recipe:

1. Prepare raw materials: 3 melon vegetables, 3 carrots, appropriate amount of kimchi salt, a little sugar, a little white vinegar, a little white wine, an appropriate amount of cold boiled water, and two packs of pickled sea pepper;

2. Cut the melon into small petals, soak in cold water for half an hour to remove the sediment, and then wave several times until it is clean;

3. Wash the carrots, draw strips, drain the melon vegetables and carrot strips together with three spoons of salt, marinate for two rounds and then drain the water, and then put a spoonful of sugar to marinate for half an hour to drain the water, ready to fill the jar.

4. Put melon cabbage and carrot strips into a jar, pour in two packs of soaked sea pepper and water, remove the slag and put a little white wine, a little white vinegar, pour in cool boiled water, and then put a little kimchi salt;

5. Seal the mouth of the jar with a transparent bag, cover the lid, and pour cold water around the jar.

Precautions: The whole process must not be stained with oil, and the carrot strips must be salted and then removed from the water.

To make the kimchi crispy, you can follow these steps:

Choose the right vegetables: There are many vegetables to choose from for kimchi, such as radish, cucumber, cabbage, etc., but the soaking time and taste of different vegetables will also vary. Therefore, when choosing vegetables for kimchi, choose according to your taste and needs.

Prepare the kimchi jar: The kimchi jar is an essential tool for making kimchi, and you can choose a special kimchi jar or a glass jar with a large mouth. Pay attention to keep the kimchi jar clean and hygienic to avoid the influence of impurities and odors.

Making Kimchi Juice: Kimchi juice is the key to making kimchi, which can be made according to the following proportions: salt, sugar, vinegar, water, chili, ginger and garlic, etc., adjusted according to the taste and needs of the individual.

Pickled kimchi: Cut the washed and dried vegetables into suitable pieces or slices, put them in a kimchi jar, pour in an appropriate amount of kimchi juice, and let the vegetables completely submerge in the juice. Then seal the sail keys and place them in a cool place.

Wait for fermentation: It takes a certain amount of time to marinate kimchi, generally about 3-7 days, and adjust it according to the actual situation. During the pickling process, you can open the jar every day to observe the fermentation of the kimchi, and if you find any abnormalities, you can deal with them in time.

Edible kimchi: When the kimchi is pickled, you can take out an appropriate amount of kimchi and eat it. Be careful to use clean and oil-free chopsticks or spoons when removing kimchi to avoid introducing new impurities.

It is important to note that the texture and crispness of kimchi have a lot to do with when and how they are pickled. When pickling kimchi, it is necessary to adjust it according to the actual situation, and grasp the time and temperature well to make kimchi with a crispy taste.

If you want to make kimchi crisp and delicious, some skills still have to be mastered, pickling when the kimchi jar is very important, the number of liters to choose dense burning Xiaochang Feng and ***, the jar must be clean, there can be no oil, do not use raw water, otherwise the kimchi is easy to raw flower skin chop, when pickling kimchi, put it in a cool place, when the weather is hot, if not put in a cool place, the kimchi is easy to spoil.

1. Wash the vegetables and the jars;

2. Put the dish in 25% salt solution, or marinate directly with salt. Under the action of salt water, the excessive water contained in the vegetables is extracted, and part of the salt taste is penetrated.

3. Add cold boiled water, salt, white wine, brown sugar, dried red pepper, star anise, grass fruit, pepper and pepper to the jar (the seasoning can be adjusted appropriately according to your own preferences);

4. Fill the jar (the last water should flood the vegetables, not too full to prevent fermentation and overflow);

5. Cover the altar lid and fill the altar edge with cool water

It can be eaten after 5 days (it will be faster when the temperature is high).

All of the above operations should be paid attention to not mixing the number of plums into the oil stain.

Add an appropriate amount of glutinous rice flour and apples into it, and the kimchi will be crispy and sour

Ingredients: 2000g Chinese cabbage, 200g chili flakes, 65g glutinous rice flour, a carrot (about 200g), an apple, a pear, a large piece of ginger, a head and a half of garlic, an appropriate amount of salt, an appropriate amount of chicken essence.

1. First of all, sprinkle salt evenly on each vegetable leaf and let it dehydrate for about 12 hours.

2. Then add an appropriate amount of water to the apple and pear pieces, and beat them into juice with a blender.

3. Pour glutinous rice flour and juice into a stainless steel pot, heat until the batter is thick, and set aside to cool.

4. While the batter is cooling, prepare other ingredients: chop the ginger and garlic and chop them up.

5. Then wash the carrots and cut them into thin strips with a tool or a knife.

6. Rinse the Chinese cabbage with the brine in the basin, and then squeeze out the water.

7. After the batter is cool until it is not hot, add chili noodles, minced ginger, minced garlic, shredded carrots, chili paste, salt and chicken essence, and stir well.

8. At this time, wear disposable gloves and smear pepper batter on every piece of vegetable leaves.

9. Put it in a fresh-keeping tank or fresh-keeping box, marinate and ferment for 3-5 days, and then it can be eaten.

If the kimchi becomes soft and not crispy, you can add liquor to it, so that after soaking for a period of time, the kimchi will become crispy when it slowly absorbs the flavor. If the kimchi becomes soft, it is very likely that it has been marinated for too long, and if the minerals in the old kimchi water are reduced, the kimchi will not be able to continue to absorb nutrients, which will cause the kimchi to be not brittle, so we must pay attention.

What to do if the kimchi is not crispy.

In China's rural areas, many families in order to preserve fresh vegetables for a long time, will make it into pickled cabbage, generally kimchi taste sour and crispy, very delicious, more suitable for breakfast with white porridge to eat, but sometimes we will find that the kimchi we make becomes soft, not crisp at all.

If the kimchi becomes soft, it is likely that the pickling time is too long, if the production time is relatively long, the minerals in the old kimchi water will become less, and the kimchi will not be able to continue to absorb the nutrients inside, which is also the main reason why it is not brittle, so we must control the time when pickling, and destroy the spike and open the rest of the altar in time.

If the kimchi is not crispy, we can add some liquor to it, so that after soaking for a period of time, the kimchi will be very crispy when it tastes.

1. How to make authentic Sichuan kimchi.

Ingredients: A kimchi jar (preferably clay, the kind that has a rim and can be covered with water). A piece of clean gauze.

Salt to taste. High liquor to taste. Wild pepper.

Pepper. Aniseed. Cinnamon.

A little spice such as bay leaves (put what you have in your own house). Don't let it go if it's poisonous!! I'm not responsible for eating to death

Preparation of brine: Wash the kimchi jar you bought and dry it coldly. (Don't put it in the sun, dry it in a ventilated and cool place) and then put water in, (many friends think that you should cook water, in fact, most of the people in Sichuan use raw water, that is, tap water.)

Put salt again. The ratio is generally one pound of water and one pound of salt. Wrap the prepared spices with gauze and tie them tightly and put them in the jar.

Then add an appropriate amount of liquor (usually put half a bottle, you can add it later) because liquor can make the kimchi crispier and taste better!!

Once you've done that, you can put down the dish you're going to pickle... cabbage 1--2 days. Radish 4--5 days.

If you put too much salt, you can reduce the soaking time appropriately. (If you soak it for a long time, I'm afraid that you will take it out and salty you) so that you can make crispy and delicious Sichuan kimchi

Diving kimchi is crispy, and it is not crispy after soaking for a long time, so it should be eaten as soon as it is cooked.

The first thing to ask is what kimchi, cabbage, or what?

Push some of the water out of the dish.