After dinner, the table is a must. The taste is punctual and simple. Kimchi can be used in soup, fried rice, cold salad, can be cooked with sour bean fried minced meat, pickled meat patties, sauerkraut stuffed buns, pickled dumplings, pickled fish, noodles, fried rice, etc., how to eat. After the summer, you can also lose weight snacks, very appetizing. In general, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi. The kimchi after fermentation by lactic acid bacteria is both delicious and helps digestion. Kimchi is rich in vitamins, calcium, phosphorus and other inorganic substances. It is more crispy than fresh vegetables in the taste. It can provide adequate nutrition for the human body and prevent diseases such as arteriosclerosis. The extremely rich active lactic acid bacteria in kimchi is of great benefit to the body. In the folk, kimchi soup is still a drug, gastrointestinal indigestion, gastrointestinal cold, and a few spoonfuls of kimchi soup to drink, immediately.
Wash the altar. Buy a kimchi jar with a sink on the lid and wash it inside and out. Inside the jar, slowly pour some hot water into it, smash it, and burn it hot, mainly to remove the raw water inside. After ironing, control the dry jar.
Boil water. Wash the pot clean (completely oil-free), add a handful of salt (about two tablespoons) and fry until slightly yellow. Add water to the pot (the amount of water is more than half the volume of the jar). Boil, add a piece of ginger, two octagonal, A few slices of fragrant leaves and peppercorns, immediately turn off the fire. Let cool. Use your fingers to rub the water and lick it. It should have a distinct salty taste, but it is not salty. Do not put too much salt, otherwise it will become pickles, this is a sour-based kimchi. But don't be too little, otherwise it will easily deteriorate.
Wash vegetables. Wash the vegetables to be marinated, long beans, carrots, white radish, cabbage, Chinese cabbage, mustard greens, and peppers. After washing, drain the water, dry the raw water of the vegetable skin, and dry all the raw water on the dish. Otherwise, it will be easy to rotten. It is easier to dry in the air-conditioned room. At the same time, you can use a hair dryer to blow these dishes.
Cut vegetables. Change the dried vegetables to the knife, the radish can be cut into thick slices, cabbage and cabbage can be divided into four, pay attention to the knife and chopping board do not have oil and raw water.
Enter the altar. Will paste the good food into the jar, pour the cold salt water into the jar, put the garlic cloves, drown the water, and close the jar, the position of the neck of the jar.
Cover. Put on the altar cover (the lid should also be boiled in advance with boiling water), fill the water in the sink (do not use raw water), seal the jar, you can. Adding water to the sink and then attaching the altar cover is mainly to insulate the outside air and prevent microbial invasion. Carbon dioxide gas is generated during the fermentation of the kimchi, and can be discharged in the form of bubbles through the water tank to maintain good anger conditions in the altar. Among them, pickled products can be stored for a long time. The water in the sink should be added frequently to prevent evaporation. When adding water, pre-fill a plate under the jar to receive water (pictured). It is best to use a paper towel to remove the remaining moisture from the tank and then pour it into the hot. Open the water, pour more, make it overflow, equal to cleaning the mouth of the mouth,
Generally, it is sour in 3-5 days. The pickled vegetables with the sour taste can be taken out or put into a fresh-keeping bag and put into the refrigerator for storage. Make room for new dishes and go into the old sour soup to make it. The kimchi that can't be eaten can also be stored in the jar all the time. However, the taste will become more and more sour. When you eat it, you will use more water to remove excess sourness.
In short, the whole process of pickled kimchi should be careful not to touch oil and raw water, seal the lid, it will not be bad. If you operate it properly, it will not deteriorate after a long time. If you don't do much, and want to save the old soup and eat it slowly, you can put the kimchi container in the refrigerator, marinate at low temperature, and ferment slowly. The sign that the old sour soup has not deteriorated is that the taste is positive and does not have white hair. Once the surface of the sour soup is found to be white, it is deteriorating.