How to pickle simple pickles? What is the proportion of salt water?

Generally, I make kimchi myself, and the best salt water ratio is 1: 12.5, that is, 80 grams of salt per 1 kg of water.

Sichuan kimchi is a typical representative of China kimchi. The taste is salty and sour, crisp and tender, bright in color and fragrant, which can stimulate appetite and help digestion. The salt content is about 8%.

Specific practices are as follows:

Actually, it's very simple to say ...

Ingredients: Chinese cabbage, cabbage, carrot, cowpea horn, garlic moss.

Seasoning: salt, pepper, millet pepper, tap water.

Exercise:

1. Choose and clean all kinds of vegetables and cut them into delicious small pieces for later use.

2. Prepare a glass jar of suitable size. Mine is 2.3L, which is suitable for home use. Clean it for later use.

3. Put the vegetables in a glass jar in turn, add salt, pepper and millet pepper, pour tap water until the vegetables are gone, cover and seal, and it will take about a week.

Warm tips

1. Don't get oil all the way.

2. Hard dishes are time-consuming and placed at the bottom of the tank, such as carrots; Chinese cabbage, cabbage and other leafy vegetables are easier to cook and put on it. It's more convenient to pick up.

3. Salt, I used ordinary salt commonly used in cooking at home, instead of special pickle salt.

Unexpectedly, hard white radish is not suitable for kimchi. It's soft and salty, not crisp at all, and not delicious.

5. You can also add some celery and green pepper.

Summing up thinking

I tried it for about a month and soaked it several times. It's delicious. It's not even broken. Calm down the excited mood and make a summary and comparison seriously. ...

1. I used to use pure water or cold rice to wash vegetables and dry them in the sun, hoping there would be no bacteria. However, kimchi is actually a process of probiotic fermentation. Tap water used this time may be one of the reasons for my success.

2. In the past, pickles were all with green peppers, but this time, millet peppers were used. Perhaps, the high spicy millet pepper has a certain insecticidal effect, which may also be one of the reasons.

Finally, I hope my friends will succeed if they dare to try!

After all, sour, spicy and crisp pickles are really delicious!

Other practices are as follows:

Prepare ingredients:

Chinese cabbage, radish, carrot, celery, salt, cold boiled water, sugar, pepper, pickled pepper, white wine.

Specific practices:

1. First, prepare a clean cabbage, cut the cabbage in the middle, and cut off the roots by the way, and then directly tear the cabbage into pieces by hand. Hand-torn cabbage is irregular in shape, which makes it easier to taste delicious. Then, clean all the torn cabbages, and then put them on a breathable tool to dry the water thoroughly.

2. Prepare some turnips, carrots and celery, clean them together and put them on a breathable tool to dry the water for later use.

Now that the vegetables are dry, pour the cabbage into a clean basin, without water or oil, cut the dried celery into equal-length sections, cut the radish into equal-thickness strips, then pour them into the basin, and put the carrots into the basin.

4. Then add a little salt to the basin, put on disposable gloves, stir evenly by hand, and then let it stand for half an hour to kill the water inside.

5. Take another pot, pour cold boiled water into this pot, then add salt and sugar, the ratio of water to salt is 10: 1.4, add a handful of pepper, then add a small bowl of pickled pepper and pickled pepper water and mix well.

6. Then pour the seasoning water into a clean jar prepared in advance, and do not touch raw water and oil.

7. Now that the vegetables are salted, pour out the salt water, then pour these vegetables into the jar, and then add a few drops of white wine to the jar. Adding white wine here has bactericidal effect. Finally, cover it and put it in a cool and dry place. You can finish it in a week.

8. The sauerkraut made in this way is refreshing, appetizing and delicious. Friends who like it can try it themselves.

nutritive value

Kimchi has many functions, such as stimulating appetite, promoting digestion and protecting the stomach. Because lettuce is fermented by lactic acid bacteria, it will produce slight acid when eaten, and kimchi is rich in lactic acid, which can stimulate digestive glands to secrete digestive juice and help digestion and absorption of food. Eating kimchi regularly can also increase probiotics in the intestine, inhibit bacteria in the intestine, reduce the incidence of intestinal diseases and improve human immunity.