How many days can I eat Szechuan kimchi? Szechuan kimchi every time you add vegetables with sugar or sugar water

Kimchi is generally crunchier than pickles and is relatively healthy. So, Sichuan kimchi a few days can eat? Sichuan kimchi every time you add vegetables with sugar or sugar water?

Sichuan kimchi a few days to eat

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

In addition to the above, the other vegetables can be used to make the food.

In addition, do a good job of pickles 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 heat, or access to unclean tools caused by this time should be removed from the mold, add salt and a small amount of white wine, move to a cool place, every day, open mouth for about 10 minutes, 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't be eaten, and the vegetable brine can't be used again. Every year to pickles, chili peppers, ginger ripe season, every family in Sichuan will buy dozens of pounds of air-dried to do kimchi. These dishes can stay in the altar for a year, but the brine is the more you use the more delicious, like the old cellar, as long as the fragrance.

Sichuan kimchi every time you add vegetables with sugar or sugar water

Directly add rock sugar, you can.

The secret of making kimchi is:

1, pick a clean altar with a good seal or a plastic box with a good seal. (hereinafter referred to as kimchi altar)

2, the clean water boiling (the purpose is to kill the bacteria in the water), covered with a lid to cool. The amount of water is determined by the amount of vegetables. The water can drown all the vegetables can.

3, pour the cooled water into the cleaned kimchi altar. Put salt, feel very salty.

4, put cubes of rock sugar, the purpose is to make the kimchi can always keep more crispy and delicious. Do not use white granulated sugar and brown sugar instead.

5, the vegetables you like to eat (can be: white radish, white radish sticks, red radish, carrots, cabbage, celery, ginger, garlic, not broken and will not enter the water of the red pepper, long bean curd, lettuce, cucumber, baby vegetables, mustard greens, etc.) washed, dried the surface of the water, and then put into the kimchi altar.

6, the seal must be put water.

7, if it is newly soaked, about 7-10 days in summer, the kimchi can be eaten. Winter about 15 days. During this period, do not easily open the seal. The new bubble water, the number of anaerobic bacteria inside is still relatively small, the first time the best is to pickle cabbage, because it is the most easy to cook. The first time if you soak white radish, it is best to cut the white radish into thin slices.

If the kimchi accidentally grows white flowers, it is best to make the kimchi again. If you can't be bothered to pour it out, then cover and seal it with water. don't go opening it for 15 days. Since there will be a lack of oxygen inside, the stray bacteria will die. The white flowers will disappear naturally. If the sour water has become tasteless or worms have grown, it is recommended that you can only re-soak it.

Contraindications

People with a bad stomach, regurgitation, pimples, hemorrhoids, and those with heavy internal fire cannot eat or eat less.