Pickled kimchi is delicious, how should kimchi be pickled?

Turnips, cabbage, and cowpeas can be used not only for stir-frying, but also for pickling pickles and pickles. The refreshing taste is very appetizing, in fact, cabbage can also be used to pickle pickles. Personally, I think that cabbage pickles are much better than cabbage pickles.

The pickled bubble jar should be made of coarse porcelain or glass to prevent the water in the bubble jar from becoming acidic and corroding the bubble jar. At the same time, the use of coarse porcelain and glass bubble jars can effectively prevent bacteria outside the bubble jar from entering the bubble jar and making the kimchi grow mold. After the bubble jar is selected, it must be sterilized at high temperature.

The method of sterilization is to boil several pots of boiling water, pour them into a foaming jar, and change the boiling water to continue scalding after the water cools. After 2-3 times in a row, place the jar in the sun to air dry. <>

After air drying, pour in a small half bottle of white vinegar and let it sit overnight. The next day, pour out the white vinegar. After completing the above steps, you can stir, the method of stirring is very simple, boil a pot of boiling water, let it cool naturally, pour it into a bubble jar, and add a small half bag of edible salt.

Of course, this is the most basic, and it will be better to pour some existing salt water into it. This brine can be water from a soaking jar or from sauerkraut sold in supermarkets. It is important to note that a pot of boiling water should not carry oil.

Prepare the pickles. The leaves of the vegetables to be soaked are plucked, cut into slices, washed, and then air-dried in the sun. The purpose of air-drying is to remove the raw water on the surface of the dish and some of the moisture inside, so that the taste is crispy and free of moisture after soaking.

Once the vegetables are dried, they can be placed in the prepared bubble jar. When putting it, it is best to let the water in the soaking jar cover the kimchi, if not, you can add some cold water. At the same time, you can also add some dried chili, pepper, star anise, and ginger to taste.

The way to seal the bubble jar is simple. If it is a rimmed soak jar, add cold boiled water directly to the jar salt and tap the lid lightly. If there are no edges, turn the bubble jar upside down and add water to the lid.

Then, if you don't make kimchi, you also need a certain amount of skill, and if you don't do it well, the pickled kimchi will definitely not taste good.

First of all, we take an appropriate amount of kimchi, clean it and put it in a basin for later use. Then add the secret kimchi sauce, then add condiments such as salt, light soy sauce, oyster sauce, stir well, seal the kimchi, and marinate for two hours. After marinating, add some secret kimchi sauce and stir well, so that the kimchi can be more flavorful.

First of all, the vegetables should be washed, then torn into flakes, and finally put them in a clean container, add salt water, and then add some star anise peppercorns, dried chili peppers, white wine, ice, and finally put them in a sealed jar, add an appropriate amount of water, and then put them in a place with a good ventilation environment, and marinate them for about two days.

Blanch the vegetables first, then cool them naturally, put them in a container, add salt, pickled pepper and ginger, and you're done.

I'll tell you a way to pickle cabbage, first wash the cabbage, then soak it in hot water, and then take it out and put chili noodles, white vinegar and salt.

1. Kimchi and tofu soup: pickled kimchi and tofu, make soup and drink together, especially delicious, you need to prepare kimchi when you do it, 200 pieces of tofu 150 grams of shiitake mushrooms and pork belly in an appropriate amount, in addition to soy sauce, green onions and white sugar should also be properly prepared, the pork belly and bean banquet side rot have all been cut into slices, the mushrooms are soaked in warm water in advance to soften, cut into thin strips.

2. The prepared green onion and ginger should also be washed and cut into shreds, then the prepared kimchi should be cut into pieces, the wok should be burned in the fire, boiled dry, and then the pork belly was fried in the pan until the grease was removed, and then the shredded mushrooms and kimchi and tofu were fried for a while, and then the appropriate amount of clear soup was added, and the appropriate amount of soy sauce and sugar was added to the pot after boiling, and the shredded green onion and a small amount of monosodium glutamate were added before going abroad to enhance the flavor.

3. Kimchi pancakes: Kimchi pancakes are also particularly delicious, and the method is simple, when you do it, you need to chop the kimchi into minced pieces, put it in the basin and add two eggs, then put in an appropriate amount of water, mix it into an egg liquid, and finally put in the flour and mix it thoroughly to make a batter, put oil in the pan, after heating, take an appropriate amount of batter into the pot, spread it into a cake shape, fry it until both sides are golden brown, and then remove the oak is a delicious kimchi pancake.

Maybe many people like to eat kimchi, especially many people see that kimchi in Korean dramas is so tempting, so they always think about trying to make kimchi at home. In fact, the method of making kimchi is not too complicated, we can do it ourselves, and the kimchi we make ourselves is more comfortable to eat. If you want to make kimchi, then first prepare the ingredients, prepare some white radish, carrots, then prepare some cabbage, chili, sugar, salt, and white vinegar.

First of all, all the prepared ingredients are cleaned, and then the moisture in the ingredients is controlled, and all the prepared peppers are cut into small pieces, and the prepared radishes are also cut into strips. Many people may want to know whether the white radish should be peeled, but in fact, it is not recommended to remove the skin of the radish when making kimchi, and tear all the cabbage into small petals. Then prepare a relatively large container, preferably a large basin, and put all the ingredients in this basin.

Add two tablespoons of salt, three tablespoons of sugar, and then four tablespoons of white vinegar to the basin, wear disposable gloves, and stir all the ingredients in the basin well. Then you need to find a heavier object to press on these ingredients, for example, you can find a small basin again, then fill the basin with water, and put the basin full of water on the ingredients and press it. In about two hours or so, there will be a lot of soup in the pot, we can check the taste of this soup, if it feels too big, you can add some edible salt, if you feel the taste, then just seal these ingredients with plastic wrap, and then put them in the refrigerator, and you can eat them after two days.

When making kimchi, you must choose a clean and oil-free container, in fact, you don't necessarily have to choose to use a jar, for example, you can use some canned bottles that are idle at home, the most important thing is that the sealing performance must be good, and you must not enter the air, otherwise there will be a lot of bacteria entering.

First of all, we must wash the ingredients, then put in pickled pepper white vinegar, and then add millet spicy, so that we can put the cabbage in, cover the lid tightly, marinate for a while, and then you can eat.

At this time, you should prepare fresh dishes, wash them and dry them all, then put them in a clean container, then add some salt, and then you also need to add some side dishes, such as carrots, you also need to add some pickled peppers, add some white vinegar, and soak for about 15 days.

Cut all the vegetables into sections and put them in the jar, then pour in some white vinegar, add some seasonings, and then seal the jar tightly.

Wash and dry the vegetables to be pickled, boil the water and let it cool, and then put the peppercorns on it, so that it can be eaten after pickling for about 20 days.

First of all, we have to prepare your two Chinese cabbage, first boil the Chinese cabbage in boiling water, coat the cabbage with salt, and put the white vinegar and salt in a cool place for storage.

1. Sauce cucumber, first prepare the ingredients, five kilograms of fresh cucumbers, 400 grams of coarse salt, 700 grams of sweet noodle sauce. First wash the cucumber and control the water, then cut it into two and wipe it evenly with coarse salt, then compact it, press it with a clean big stone on the surface, and then after marinating for 3 to 4 days, then take out the cucumber, drain the brine, wash and dry the pickling tank, stir the drained cucumber and sweet noodle sauce evenly, put the lid on, and wait for ten days to eat.

2. Sour cabbage, prepare the ingredients, five kilograms of cabbage, 100 grams of chili peppers, 500 grams of salt, 250 grams of ginger, and one kilogram of rice vinegar. Wash the cabbage first, remove the old leaves, then cut it into cabbage strips, dry it semi-dry, add some seasonings and marinate for 2 days.

3. Assorted kimchi prepare cabbage, garlic, shallots, green shoots, cucumbers, fresh red peppers, radish, lentils, tender ginger, 250 grams of garlic, 100 grams of dried chili peppers, 100 grams of Sichuan pepper, 100 grams of ginger, 150 grams of salt, 40 grams of white wine, 80 grams of brown sugar. First disinfect the jar of kimchi, wipe it clean and do not leave any moisture inside, and then pour about two catties of water into the jar Eight salts, dried chili pepper, pepper, ginger, brown sugar, white wine, pickled into kimchi water, and then wash and dry all the vegetables that need to be pickled, put them in the jar, cover the lid, and add the foot altar along the water to check that Tan Yan can not lack water, so that it can be soaked for about 7 to 10 days.

4. Sweet and sour garlic, prepare the ingredients, five kilograms of fresh garlic, one kilogram of salt, one kilogram of sugar, one kilogram of cold boiled water, and 500 grams of vinegar. It's worth it. First of all, take the garlic, go to leave 2 to 3 cm long garlic stalks with Xiao, peel off her dry skin and wash it, put it in the pickling tank, buy five kilograms of garlic, you need to add 250 grams of salt to marinate for a day, pour the tank three times in the middle to add water to the spicy taste, change the water once a day, hang it for four days in a row, and then take out the garlic to control the dry water, add 750 grams of salt and one kilogram of sugar to every five kilograms of garlic, and stir well.

Then put it in the marinating vat, marinate for about 15 days, and add 10% vinegar to soak it in the first five days of eating.

5. Korean kimchi. Prepare the ingredients, five kilograms of Chinese cabbage, 250 grams, apples, 250 grams of white radish, 1500 grams of beef consommé, 250 grams of green onions, 250 grams of garlic, 150 grams of refined salt, 150 grams of chili noodles, 50 grams of monosodium glutamate. First cut off the root of the cabbage, wash it with dry water, break it into four cloves, put it in a large basin, sprinkle salt on it, marinate for 4 to 5 hours, the radish should be removed from the root and mustache, then cut into thin slices, and then marinate with salt, peel and cut the apple into slices, cut the green onion into segments, mash the garlic into garlic paste, drain the pickled radish and cabbage from the pickled water, put it into the pickled jar, and then pour all the seasonings such as apples, pears and beef soup evenly on top of the cabbage, and the marinade should drown the cabbage. Then use a clean and heavier thing to press it tightly, let the dish sink, and marinate it for a day or two in the summer, and if you want to marinate it for 3 to 4 days in the winter, you can eat it.

The seasoning of kimchi water can be done with the most common table salt, and try not to use nutrient-fortified salt. If you are particular, you can go to the supermarket and buy a special pack of kimchi salt, also called pickled salt, this kind of salt is coarse salt, which is different from refined salt, not in powder form, but in large grains. The dish soaked in kimchi salt is more refreshing and less prone to softness.

Kimchi water is not fragrant enough with only salt, and four more things need to be added: brown sugar, Sichuan pepper, chili pepper, and ginger.

Adding a little sugar to the brine does not taste sweet, but it is much more fragrant than unsweetened. Adding brown sugar tastes better than adding white sugar, and the color of the pickled dish is also better.

Sichuan pepper can add fragrance to kimchi water and can also play a sterilizing role. A jar of vegetables, put twenty or thirty peppercorns will not taste hemp, so people who are afraid of hemp do not have to worry.

For the first kimchi, add some chili pepper and ginger to the kimchi jar to taste. If you don't have fresh chili peppers and ginger, you can also put dried chili peppers and old ginger.

The soaked ginger can be fished out and stir-fried, the ginger is relatively tender, shredded and sliced, and the old ginger can be chopped and then fried.

Maintenance of kimchi water.

1. The maintenance of kimchi water, one is to maintain the appropriate taste; The second is to prevent flowering.

2. If you feel that the kimchi is too sour, add a little more salt. If it feels salty, put some sugar on it.

3. Chili pepper and ginger are the best kimchi water, if you feel that the pickled vegetables are not fragrant, just add some chili pepper and ginger.

4. Carrots, celery, and sugarcane are all raised in salt water, which can be soaked in jars for a long time and used for seasoning, and are generally not eaten.

5. Fresh perilla leaves can improve the taste of the brine, and a few plants are enough. Some dishes are bad for salt water, which will affect the fermentation and taste of salt water, and it is delicious to soak but should not be soaked for a long time. Such dishes are generally dishes with a relatively high water content, such as cucumbers, cabbage, eggplant and watermelon rind.

These dishes are suitable for making diving kimchi, which should be fished out and eaten within half a day to a day.

6. Kimchi is the most hygienic, it can not be polluted at all, once polluted, the kimchi water will produce flowers, that is, a white film will grow. This white film is a hop fungus, which breaks down lactic acid bacteria. If there are too many hops, the pickled vegetables will become soft and even rotten.

If the kimchi grows flowers, its white film should be removed in time, and then some liquor should be put to sterilize.

7. There are a few points to pay attention to to prevent kimchi from blooming: every time you put a new dish, you should add a little salt, how much you can, the point is that you must put it.

Be sure to prepare a new pair of chopsticks separately for kimchi. Even if you wash the used chopsticks, there will inevitably be oil.