How to make salt water from kimchi?

Have a pickle jar, wash and dry it, boil water, completely cool it and pour it into the jar (2/3 jar is enough).

Drop a few drops of white wine, add a little pepper, add dozens of pieces, put two handfuls of garlic, a few fresh sharp red peppers, a few celery, add 40G of salt 1 kg of water, and only use the skin of white heart carrot, which is about 3 or 4 mm thick. Pack a little more and fill the jar (just keep the water about 2 cm away from the altar).

Add water to the altar, cover it, leave it in the dark for 7 days, remove the radish skin (just to taste), and the kimchi water is ready. ]

Different ingredients have different times.

Cabbage, cabbage field, radish skin, big bell pepper, 1 can be eaten in 2 days.

Onions take 3 to 4 days.

Tender ginger and cowpea can be eaten in about 4 or 5 days.

Chili takes a while to taste good.

Pickle water can be reused, and occasionally white flowers will bloom. It doesn't matter. Just take it out and add some salt and white wine.

If you want to eat something else, you can also soak it. But it's best to put less water (cucumbers and the like).

Everything is soaked and eaten. Don't soak for too long.

Just remember, after everything is washed, dry the water, dry the water on the surface and put it in. Chopsticks should also have a special purpose, and should not be stained with raw water and oil, otherwise they will break easily.

Preparation and identification of brine in pickles

After the vegetables are selected, processed and cleaned, they are first put into salt water (that is, discharged) and then soaked in the jar. Its purpose is: under the action of salt water, the surplus water contained in vegetables will be expelled, and the salt taste will be permeated initially, so as to avoid the quality degradation of salt water and pickled vegetables after people leave the altar. At the same time, salt has a bactericidal effect. After the vegetables are discharged, the bacteria attached to the vegetable epidermis can be killed, so that kimchi and salt water become clean and hygienic. Secondly, some vegetables contain strong pigments, which can be partially removed after blank treatment, which is beneficial to color fixation and color protection, and can also remove odor and avoid salt water pollution.

(1) Blank brine

Salt and water are dissolved in the ratio of 1: 4. After use, salt water can continue to be used for the same variety of vegetables, but salt should be added in proportion every time to maintain the concentration.

(2) Pickling brine

Refers to the brine brewed after being discharged or dried. Including "bathing" salt water, new salt water, old salt water and new and old mixed salt water.

(3) "Bathing" salt water

It's the salt water used for pickled vegetables now. This salt water is easy to make. It is made by dissolving1000-1250g of salt in 5000mg of clean water and then mixing it with1000-1500g of old brine. Due to the infiltration of old brine and the addition of condiments and spices as appropriate, the smell of kimchi brine is produced. This salt water can be used to soak radish, nest bamboo shoots, lotus roots, bean sprouts, oil radish and other vegetables.

(4) New brine

It's fresh salt water. Its preparation method is: 5000g of clean water (self-provided water, spring water or well water) is added with1250g of salt, and1000-1500g of old brine is soaked. Then add seasonings and spices according to the soaked vegetables.

(5) Old brine

Vegetables such as young garlic shoots, pickled cabbage and old radish, as well as spices and condiments, are all good in color, fragrance and taste. This kind of brine is mostly used for inoculation, so it is also called mother-child brine. Experts divide it into three grades. The brine used for inoculation is generally the first-class old brine, that is, the old brine with good color and fragrance. The standard of salt water with good color and fragrance here should be: color-yellow and red, such as tea, crystal clear; Fragrance-mellow and comfortable to smell; Taste-whether it is sour, spicy, sour or sweet, its taste is rich and fragrant. If it is slightly deteriorated once, it will be considered as second-class brine after treatment without affecting color, fragrance and taste. Mixed with different categories and grades, it is considered to be third-class brine. The color, fragrance and taste are affected after the salt water is deteriorated and the treatment is ineffective. It is considered to be inferior salt water and should not be used for inoculation.

(6) New and old mixed brine

Refers to the salt water mixed with old and new salt water.

Some families may not find old brine or lactic acid bacteria when they start making kimchi. In this case, fresh brine can still be prepared as required to make kimchi, but the taste of kimchi in the previous times is poor. With the passage of time and careful conditioning, kimchi brine will meet the satisfactory requirements and flavor.

Identification method of brine:

The top grade is the one with good color, fragrance and taste. Once slightly deteriorated, but the color, fragrance and taste of brine were not affected, and those who improved after treatment were rated as Grade II. Different types and grades of brine are mixed together for the third grade. Salt water is deteriorated, and the color, fragrance and taste are still not good after treatment, which is grade 4. This salt water should be discarded.