Why can t sea salt be made into kimchi

The reason why sea salt can't be used for kimchi can be explained in two ways:

1.Ingredient list: Kimchi is a sour food made from vegetables as the main ingredient through lactic acid fermentation.

Typically, kimchi uses well salt (also known as rock salt or mineral salt) because this salt is rich in minerals that help lactic acid bacteria grow and give kimchi its unique taste and color. In contrast, sea salt is made by evaporating seawater, and while it also contains some minerals, it may be in lower levels compared to well salt, so it may not meet the mineral requirements needed to make kimchi.

2.Preparation steps: The preparation method of kimchi usually includes the following steps:

Prepare vegetables, wash and cut them into appropriate sizes; seasoning, including adding salt, chili, garlic, etc.; Pickle and allow the vegetables to ferment at the right temperature and humidity. In this process, the infiltration and extraction of salt is crucial. Due to the large size of sea salt, it may not be easily distributed evenly in vegetables, affecting the process of infiltration and fermentation.

On the other hand, the particles of well salt are finer, which makes it easier for them to fully contact with vegetables, thus better promoting the penetration of salt and the fermentation of lactic acid bacteria.

Overall, although sea salt can be used to make kimchi, it may not be as effective as well salt. If you want to try using sea salt to make kimchi, you may need to do some experimentation and tweaking to find the right amount and method.

Later, the use of Sichuan salt and Yunnan salt was basically successful. Sea salt and well salt (Sichuan salt and Yunnan salt are well salt) process is not the same, well salt is boiled salt, sea salt is sun-dried salt, boiled salt is high-temperature and protein brine, sun-dried salt is low-temperature brine, the activated microorganisms in sea salt are higher than well salt, Sichuan kimchi.

It needs to be fermented in salt water, and the sea salt can not be made into Sichuan kimchi, if you can't find Sichuan salt, you can have a good mouthful, you can bake the sea salt in a clean and oil-free pot, to 200 degrees, and let it cool down. Preparation of kimchi Carmine, lotus white, carrots, celery stalks, ginger, chili peppers, pepper leaves, wash without taking up oil, change the knife and put it in the kimchi jar, put one or two high liquor, and the remaining bottled wine on the wine table is the best. Add table salt.

A pound of vegetables and a spoonful of salt. Open the altar with two tablespoons of salt. Place the altar along the water to ensure that the water along the altar is clean.

Can be used after 20 days.

(1) The content of nitrite is low (2) 4:1 Heating and boiling is to kill miscellaneous bacteria, and the use after cooling is to ensure that the life activities of microorganisms such as lactic acid bacteria are not affected Salt has the functions of sterilization, excessive water seepage and seasoning in vegetables (3) Seasoning (4) Poor sealing of kimchi jars or unhygienic eating tools, or too small proportion of salt will cause the breeding of miscellaneous bacteria and the deterioration of kimchi (5) The content of nitrite will change during different periods of fermentation. Timely detection is to grasp the best time to take kimchi (6) colorimetry.

Many people have misconceptions about kimchi salt, in fact, there were newspapers a long time ago that kimchi salt can also be used as edible salt, which is harmless to the body, and the landlord can eat it with confidence!

Kimchi salt is a special salt for making kimchi, coarse salt, which is saltier than the usual iodized table salt. In fact, whether it is coarse or fine particles, as long as they meet the national salt standards, they can be eaten with confidence. Kimchi salt is made from natural sea salt iodized and can be used in the daily diet of the family.

On the first day, kimchi salt is relatively cheap due to the use of composite film packaging.

Yes, I also agree with the opinion upstairs, the pickled salt vegetables taste more fragrant after being fried!

It's better not to use it, because it's changed