What is the simple kimchi method?

1. Wash and dry the vegetables that need to be soaked. Cut into large pieces or strips (not too small).

2. Boil clean water, why can't there be fresh water? There is a simple reason. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria. Add an appropriate amount of salt (about 80g salt per 1 kg water) for later use.

3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water.

4. Add seasoning, pepper, fennel, white wine and jar water to make it.

5. Marinate the prepared vegetables in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade.

6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine.

7. When soaking peppers and vegetables, you can use a little mother water, add peppers, and then add salt, one layer of peppers and one layer of salt, and brine does not need to flood kimchi.

Pickled vegetables, called "autumn" in ancient times, refer to vegetables fermented for long-term preservation. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as Chinese cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers, onions and cabbages. Vegetables have a special flavor after pickling and seasoning, and many people will eat it as a common side dish. So modern people will still make kimchi in a safe living environment.

Pickles are found all over the world. Different places have different practices and different flavors. Among them, Fuling mustard tuber, French pickled cucumber and German sweet and sour cabbage are also called the three largest pickles in the world. The kimchi is rich in lactic acid bacteria, which can help digestion. However, there are certain rules in the production of kimchi, such as not touching raw water and oil, otherwise it will rot easily and so on. If you eat contaminated kimchi by mistake, it is easy to have diarrhea or food poisoning.

Pickles mainly rely on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit corrupt microorganisms. Pickle is a kind of pickled product which is pickled with low concentration salt water or a small amount of salt and then fermented by lactic acid bacteria. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, the purpose of long-term preservation can be achieved. The salt content in kimchi is 2% to 4%, which is a low-salt food.