What's the ratio of pickles and brine?

1 kg water and15g edible salt. There is no fixed standard for the proportion of brine used to make pickles. It is generally recommended to put about one kilogram of salt in five kilograms of water seal. If you are not sure about the proportion, you can try some sour water. As long as it is not bitter, it is generally not a big problem! When making kimchi, you can have more salt, but you must not be less! If there is less salt, pickles are not easy to cook and flowers are easy to grow.

When making pickles, prepare a pickle jar and a big bowl, clean the pickle jar and dry it, put spices such as pepper, garlic, ginger, red pepper and edible salt into the big bowl, pour boiling water, and after cooling, mix the seasoning water in the big bowl into the pickle jar. Pickled pickles need to be sealed and fermented in a cool environment.

Matters needing attention in making kimchi

1, vegetables must be inspected regularly after entering the jar, so as to deal with abnormal situations in time. If there is foam on the surface of kimchi, just remove the foam, pour some white wine and seal it, and you can continue brewing. If the pickle water is turbid and stinks, throw away all the pickle water and vegetables in the jar and disinfect the jar again.

2. To make kimchi, you must choose kimchi salt (that is, salt without iodine), which is conducive to fermentation. Where pickle salt can't be bought, big crude salt can be used instead.

3, kimchi water can also soak chicken feet, pig feet, pig tails, pig ears and other leeks, but you must not put leeks into preparation for long-term brewing.

4. If kimchi tastes too sour, you can add some salt; If it is too salty, you can add some sugar; If it's not crisp, you can add some white wine.