want to bubble vegetable how to do sour water ah

Raw materials: a variety of seasonal vegetables, such as cabbage, kale, radish, chili, celery, cucumber, kidney beans, lettuce and other hard texture of the roots, stems, leaves, fruits can be used as raw materials for the production of pickles.

Ingredients: salt, ginger, peppercorns, fennel, yellow wine, chili peppers Edit | Back to top [production process] In addition to the main ingredients, we also need some ingredients such as: salt, ginger, peppercorns, fennel, yellow wine and so on. Essential for making kimchi is naturally a kimchi jar. In China, people use a kind of altar with a protruding mouth, a concave tray (i.e., a sink, which can hold water) around the mouth of the altar, and a button bowl to seal the altar, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a lot of lactic acid. If there is no kimchi altar, can also be used in place of other containers, but requires the container mouth is large and sealed tightly, can not breathe.

Kimchi salt brine method: boil water, add salt (80 grams of salt per 1 kilogram of water), to be completely dissolved salt, put the right amount of ingredients, pouring kimchi altar (to brine flooded to the altar of the 3 / 5 appropriate). Wait until the brine completely cooled, and then put the vegetable pieces.

The ingredients can be added appropriately according to their different tastes, if you like meat flavor, you can add some pepper, garlic and ginger; like spicy, you can add some chili pepper; love sweet food, you can add some sugar.

Before soaking all kinds of vegetables will be stripped of old roots, yellow leaves, washed and dried in, cut into strips (blocks), people altar marinade. Vegetables should be filled, leaving as little space as possible to the liquid surface near the mouth of the altar, salt water submerged vegetables as appropriate. In the altar around the mouth of the sink filled with cool boiled water, buckle buckle bowl, placed in a cool place. 7 ~ 10 days after the ready. Do a good job of kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too acidic can add some salt; moldy taste, is too high in the altar heat, or access to unclean tools caused by this time should be removed from the mildew, add salt and a small amount of white wine, put in the shade and cool place, every day, open mouth for 10 minutes or so, about 3 to 5 days of the smell of mold naturally disappeared. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

When making kimchi for the first time, you can add some vinegar or sugar to accelerate fermentation, increase lactic acid, and shorten kimchi making time. If you use aged soup to make kimchi, you can eat it after 2 to 3 days. The more times the kimchi brine is used, the more fragrant and flavorful the dish is. However, each time you make kimchi, depending on the number of dishes, supplement some salt, pepper, ginger and white wine as appropriate.

Take pickles to use special chopsticks, do not take oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, to eat with the bubble. The water tank at the mouth of the altar should be kept clean and often replaced with water to fill it up. If you like spicy flavor, you can fish out the kimchi and cut it into appropriate sized cubes, add chili oil, monosodium glutamate (MSG) and mix it well in a plate on the table, which is often found in Chinese restaurants "kimchi".

Practice 1:

Choose a clean pickle jar and put clean cold water in it. The first step is to make the mother water. In the bottle put a large piece of ginger, peeled garlic braid dozens of grains, fresh small red chili pepper (to be extra spicy). Then add washed mustard greens (or cabbage, etc.) and half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and leave it at room temperature for about ten days. At this time, the mother water should have been developed filial piety sour (sauerkraut is not the result of vinegar, oh), then you can take out the soaked vegetables to eat. But at this time, the mother water is not enough to taste, but also need to be refined if times, to be able to become flavorful sour water. If you have the conditions, you can put a number of Chinese red peppercorns to add flavor, preferably produced in Hanyuan, do not use Thailand. After the success of the first soaked dishes, can be added to the new dishes. At this time, some of the mother water in the altar must be placed in the refrigerator for reserve.

Tips:

1. The trick of making kimchi is not to make the mother water for the first time, but to keep the dynamic balance of the acidity of the brine at any time in the future. If you feel that the brine is not acidic enough, you can take the spare water from the refrigerator and add some of it to the altar to promote fermentation. If the brine is too acidic, it is better to pour out part of the brine and add water and salt as appropriate.

2, sometimes see white flowers in the bottle, can be poured into a few drops of white wine. Generally speaking, you can use mustard, turnip (preferably its skin), cabbage, beans, celery and so on.

3, if you want to pursue a high degree of sophistication, you can use ginger, bamboo shoots, young ginger. Need to add another process: that is, first bedded in lightly salted water overnight, and then put into the kimchi altar, a day can be eaten. Good standard is colorful, taste mellow (should not be too acidic), slightly spicy and pure.

4, cucumber can also be into the bubble, but must use another bottle. Because cucumbers are easy to bad brine. After soaking, can be eaten at room temperature overnight.

5, long soaked kimchi can be put into the bone broth for sauerkraut soup, its flavor is very beautiful. You can also add fresh fish slices, instantly under the so-called pickled fish - a popular new style of Sichuan cuisine in recent years.

6, the salt water can be used as other family's mother water.　

7, the key to pickles is to avoid oil, avoid bacteria. Therefore, the kimchi altar should be cleaned and cooled before use; kimchi altar lid around the water to seal, do not enter the air, breeding bacteria; each time from the altar to take the kimchi tool must be dedicated, can not have oil.

Practice 2:

Raw materials:

Nengjiang beans, carrots, cabbage, ginger, water, salt, dried chili peppers, brown sugar, white wine, white vinegar, ginger.

Method:

The kimchi altar washed and dried, dried chili peppers first washed to remove the tip of the water, ginger scraping and washing, the above seasonings in the altar standby; will be injected into the altar of water, water along the edge of the altar, cover, that is, into the kimchi water; will be a variety of vegetables washed to dry the water into the altar with the lid cover tightly in summer, put the cool outdoor place 1 to 2 days in the winter, 4-5 days can be eaten.

Features:

Various colors, salty and sour taste, slightly sweet aroma.

1, pickles must be good brine (upstairs some comrades called mother water, but the Chinese generally called the old brine --- in the past, the Chinese girls married, when the mother must be prepared to prepare a jar of old brine as a dowry, so a jar of old brine can be passed on for several generations, and it is the daughter of a man who does not pass on the son, yo). Salt water production is very simple but more time-consuming ----- first go buy some cheaper vegetables wash and dry the water (one or two hours on the line), into the ceramic altar (altar upstairs introduction is very fine, I added is the production of salt water ceramic altar must not add glaze of the kind of glass) compaction, and then put a lot of coarse salt (do not use iodized salt in the north can be used with a large salt), the best layer of salt sprinkled layer of salt, and the best layer of salt, and the best layer of salt, and the best layer of salt. It is best to sprinkle a layer of salt on each layer of vegetables, sealed with water altar pickling 5-7 days, take out the green vegetables to squeeze out the brine, the green vegetables to throw away (this green vegetables astringent, especially difficult to eat), keep the brine; so repeated 3-5 times, each time only to keep the brine, until the amount of brine in the half of the altar when it is so far. This brine is still not as fragrant as the real "old" brine, but it can also make do.

2, brine production, almost everything is ready. Pay attention to be sure to soak at any time on the vegetables, and pay attention to with the addition of vegetables at any time to add salt on the line. But strictly prohibit meat oil, in addition to the altar of the water seal must be tight. This old brine is very useful, let's say the first step in making brine, if there is old brine, it's simple: a quarter of an altar of old brine directly with salt and water with spices and put vegetables can do kimchi, very simple.

3, some tips for making delicious kimchi: radish, cabbage (to be thick dry not tender leaves) and other relatively crisp vegetables into the altar for 3 days to eat, combined with the fragrance of the vegetables, sweet and crispy delicious, oh, mouth this are out. Chili and ginger can be soaked for a long time, not only chili and ginger is delicious, but also raise the taste of salt water. If the radish long-term soak can be made into sour radish, can be made into sour radish soup, sober.

4, in addition, upstairs someone mentioned sauerkraut, sauerkraut production is different from kimchi, we do not confuse.

Added: kimchi does not have to be soaked in a special altar, with a canning jar soaked kimchi, the flavor is also quite good.

1, soak the first key to a good kimchi is to find a very well sealed cake or altar, which will help the kimchi water fermentation, soak out of the dish crispy and tasty but not sour to the teeth.

2, the turnover of kimchi should be fast. Why the restaurant's kimchi is delicious, because their kimchi is "bath kimchi" (night soak in the morning to eat, eaten within a day), in the flavor of the best time to be killed. Therefore, if you don't have many people at home, it is recommended that you make kimchi in small jars or large bottles. If you use bottles, check whether the sealant of the cap is intact, and when you put the cap on, you should also cover the mouth of the bottle with two layers of plastic paper or greaseproof paper before tightening the cap, the tighter the better.

3, it is best to use kimchi salt, that is, iodine-free salt, otherwise kimchi is easy to become soft and acidic fast. Or you have to add enough salt, but the disadvantage is too salty, I do not like to do so.

4, it is best to use raw water to make brine, so that the brine is not delicate, not easy to produce mold and flowers.

5, peppercorns, dried chili peppers, ginger, a little yellow wine is essential (I thought it was best not to use fennel or something), add a little rock sugar or jaggery, the flavor will be better (with sugar is also good).

6, anything can be soaked, I in addition to soaking radish, but also soaked bell peppers, cucumber, lettuce, celery, radish in, cowpeas, young ginger, watermelon skin, radish skin, cauliflower stalks, cabbage leaves and stalks, cabbage gang, bok choy gang (the Chinese say scooped white the kind of) ...... more than the Chinese play oh. Haha ...... suggest throwing the material into the open bubble before sun off a little water (bell peppers and leaves of the type do not sun too long), the self-perception than the untouched spirit of much more!

7, the last is the owner of the carrots mentioned, that is the key to raising pickle water, soaked carrots of water is not easy to mold flowers, taste than not soaked carrots good. Recommended by the Nanchong region of China's "rouge radish", this inside and outside the red radish has a special effect on water. Some people used to say that the water in Shanghai is not suitable for pickling vegetables, but this can be changed. After I returned to Shanghai, I specifically asked someone in China to buy "rouge radish" to bring back, the panacea Oh, so that the taste of kimchi will be different!

There are many dishes in Sichuan cuisine, of which kimchi is also a specialty. Usually go to the Sichuan restaurant, in the beginning of the meal before there will always be two small dishes on the table. Usually a plate is kimchi, a plate is peanuts. There are two kinds of peanuts, one is the fried crunchy peanuts and the other is the brined peanuts. Kimchi, on the other hand, has a lot to offer. In China, every household has a large or small kimchi jar. In the past, a Beijing MM thought kimchi was really tasty, so she asked her neighbor how to make it in China and followed the instructions herself, but the result was that it always came out bad. So this kimchi will do people think it is too simple, will not do people will think it is too strange. Why does it always come out bad when you make it yourself?

Tools: pottery made special kimchi altar, the outside is not glazed called tile altar, glazed on the better look some. The mouth of the altar protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, it can make the kimchi in the absence of oxygen to accelerate the fermentation, produce a lot of lactic acid. To do kimchi in the side tray filled with water to seal the altar, can prevent air entry. If you do not have a kimchi altar, you can also use other containers instead, but the container is required to have a large mouth and seal tightly, can not breathe. When I was a child, I went with my mom to buy a kimchi altar, and she would always look carefully at the outside of the altar to see if there were any sand holes and cracks, which is related to whether it will be bad when making kimchi. Nowadays, a kind of glass altar is popular, this kind of altar is more beautiful, and you can see all kinds of colorful vegetables inside from the outside. This also serves as a means of grabbing customers' eyeballs in restaurants.

Kimchi is usually divided into two kinds. The types are different, the uses are different and the practices are very different.

One type of kimchi is diving kimchi, diving kimchi comes from the fact that this dish is soaked in the altar and quickly taken out to eat. It can be used as a specialized dish. Usually nowadays, the assorted kimchi in Sichuan restaurants and the small dishes on the table before meals are of this kind.

Materials: usually melon vegetables or hard textured roots, stems, leaves, fruits, etc., cut into long strips. In meat dishes, it is usually pig's ear, phoenix claw and pork mince.

Methods: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), until the salt is completely dissolved, put the right amount of ingredients, pouring kimchi altar (to brine drowned to the altar of the 3 / 5 is appropriate). Wait until the brine cools completely, and then put in the vegetable pieces. Use special chopsticks to eat the kimchi, and do not take oil with you to avoid oil and raw water entering the altar, or else it will bloom (white mold will grow on the surface of the water). The water tank at the mouth of the altar should be kept clean, and often change the water to fill up.

Eating method: lettuce, radish and other vegetables only need to soak eight hours to twelve hours, so that the soaked vegetables out of the crunchy, with a little bit of the right amount of salty, very refreshing. If you like to eat spicy, you can pour a little chili oil, mixed with a little monosodium glutamate (MSG), is a rare delicacy.

Another kind is used as a condiment. There are many famous dishes in Sichuan cuisine are made with this kind of kimchi, this kind of kimchi if you want to do specialized dishes, then you can soak it for a few more days than diving kimchi, almost a week to ten days can be, more than diving kimchi usually a little bit more sour flavor; the other is a long time to soak in the altar, and only fish it up as a garnish when you make dishes.

Materials: chili peppers, bok choy, white radish, cowpeas, ginger.

How to do:

1. Wash and dry the vegetables to be soaked.

2. Boil water, put the right amount of salt (about 80 grams of salt per 1 kilogram of water) on the side and set aside.

3. Start altar water: use the previous kimchi altar "mother water", or you can ask friends who have kimchi altar at home for some, in the fresh altar water, there will be a better flavor, which has a large number of lactobacilli. If you can't find it, you'll have to make it yourself. Pour the already cooled water into the mother water.

4. Add the spices, peppercorns, fennel, white wine and the altar water is made.

5. Put the prepared vegetables into the altar to marinate. Vegetables should be filled to the brim, leaving as little space as possible, to the liquid surface near the mouth of the altar, brine submerged vegetables as appropriate. Fill the sink around the mouth of the altar with cool boiled water, fasten a button bowl and put it in a cool place.

6. Pickles put in the place to pay attention to the shade, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.

7. Soak chili peppers and greens can be used with very little mother water, add chili peppers, then add salt, a layer of chili peppers a layer of salt, brine does not have to drown over the pickles.

Eating:

1. Sichuan cuisine, but all dishes with fishy taste will use pickled chili peppers, pickled ginger as a condiment, pickles are not authentic, Sichuan cuisine is certainly not authentic.

2. Pickled radish: choose a small radish, after soaking hair yeast, you can use three. Four sour radish stewed duck, very delicious.

3. Pickled sauerkraut: usually add sauerkraut when making fish, pickled fish can also have spicy and non-spicy practices, depending on their tastes

determined. Sauerkraut can also be used to make pickled cabbage vermicelli soup, or just use the pickled cabbage after washing, cut into julienne strips, mixed into the red oil chili, a little monosodium glutamate, is also very delicious Chinese breakfast accompaniment.

4. Stir-fried cowpeas with minced pork is a common but tasty accompaniment to meals.

Remarks: good kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy taste, is too high in the altar of heat, or access to unclean tools caused by this time should be removed, add salt and a small amount of white wine, put in a cool place, every day, open mouth for about 10 minutes, about 3 to 5 days moldy taste naturally disappears. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

Every year when sauerkraut, chili peppers and ginger are ripe, every family in China will buy dozens of pounds of air-dried kimchi. These vegetables can stay in the jar for a year, but the brine is the more you use it, the better it tastes, and like an old cellar, it lasts forever.

Raw materials:

Nenjiang beans, carrots, cabbage, ginger, water, salt, dried chili peppers, brown sugar, white wine, white vinegar, ginger.

Method:

The kimchi altar washed and dried, dried chili peppers washed first to remove the tip of the water control, ginger scraped and washed, the above seasonings in the altar standby; will be injected into the altar of water, water along the edge of the altar, the cover, that is, into the kimchi water; will be a variety of vegetables wash and dry the water into the altar with the lid cover tightly in the summer and put the cool outdoor place 1 to 2 days, 4 to 5 days in the winter can be eaten.

Features:

Multi-colored, salty and sour, slightly sweet. Edit this section|Back to the top [Nutritional value] Chinese kimchi raw materials are taken from a variety of fresh vegetables, rich in vitamins and calcium, phosphorus and other inorganic substances, not only for the body to provide adequate nutrition, but also to prevent atherosclerosis and other diseases, so since ancient times, kimchi became China's top from the state banquet, down to the thousands of households in the diet of indispensable dishes. When you visit a Chinese family, the flavor of kimchi varies from restaurant to restaurant and from family to family, and all of them have their own specialty that makes people savor it for a long time after tasting it. The reason for this is that the Chinese say, "One kimchi, one love, is the love of people melted into the traditional food."

With the development of the times, Chinese kimchi is also pushing the boundaries of innovation, the former families placed in the courtyard, cellar rows of kimchi tanks in the high-rise metropolis has no place to survive, replaced by modern kimchi factories. Nevertheless, Chinese housewives still like to make their own unique flavor of kimchi, only the big jar are replaced by small jars, made after the storage in the refrigerator, no wonder the large-capacity freshness of the refrigerator is very popular in China. I have been invited to a Chinese friend's home, lunch, but see the big dishes and small bowls set a table. The host of a few hot fried did not introduce, but a special statement on the table of five or six kinds of kimchi are his wife's hand-made. One by one, tasted down, indeed a unique flavor, better than the hotel's kimchi. "My wife's kimchi-making skills are first-class. Neighbors often ask her to guide them." Chinese men rarely brag about their wives in front of outsiders, with the exception of making kimchi. Edit | Back to top Nutritional Analysis 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of intestinal putrefactive bacteria, weaken the putrefactive bacteria in the intestinal tract of the toxicity, and has to help digestion, to prevent constipation, to prevent cellular aging, to reduce cholesterol, anti-tumor and other roles;

2. Kimchi in the chili peppers, garlic, ginger, green onions and other stimulating ingredients can play a bactericidal role in promoting digestive enzyme secretion;

3.

3. Kimchi can also promote the body's absorption of iron.

Internet language

Pickle refers to browsing in the forum.

And the game inside the kimchi is to play a lot of monsters only a little bit of experience of the kind, the most typical is the Korean online game! The most typical is the Korean online game. Of course, many Chinese online games are also like that nowadays! Edit |Back to topChongqing kimchi industry "Chongqing kimchi" has a history of more than 1700 years. In the Daning River Wushan, Wuxi territory of an ancient tomb in the Western Jin Dynasty, was found in a "four system of double-lipped altar", by Nanjing University Professor Zhang Zhiheng certified that this is the earliest so far found kimchi altar. Chongqing pickle products are widely used in catering, seasoning, food and other industries, after the development in recent years, Chongqing pickle industry has gradually entered a steady development stage. Chongqing pickle factories are mainly concentrated in Chongqing suburbs and around the main city of Chongqing. The most famous one is Chongqing Fuping Kimchi Factory. The products are mainly: pickled radish, pickled chili, pickled pickles, pickled cabbage, Chongqing pickles wholesale throughout the country's provinces and cities, and exported to Japan, South Korea, Singapore and other countries and regions. At present, the country in addition to heavy outside of Chongqing, only Chengdu, Guizhou, Yunnan and other provinces have sporadic pickle production enterprises. In this "small" industry in Chongqing has made a big article, at present, the annual output value of the pickle industry in Chongqing reached 500 million yuan, accounting for more than 70% of the national market share.