Steps of handmade kimchi, how to make handmade kimchi delicious.

condiments

Pickle salt100g

Liangbaikai 500 grams

20 grams of dried chili.

20 grams of dried pepper.

Sugar10g

Brown sugar 10g

30 grams of ginger

30 grams of garlic

30 grams of white wine

Proper amount of old pickle water

Slightly spicy and delicious

pickling process

It takes ten minutes.

Simple difficulties

Steps of homemade kimchi

1

Prepare all the raw materials in advance. All the raw materials must be cleaned and dried in advance to avoid flowers (white foam) in the jar. Good pickle water, the salt water is very cold and has a unique lactic acid taste.

2

White sugar and brown sugar are used to enrich the taste of kimchi and make it slightly sweet. The purpose of putting white wine in kimchi is to help fermentation, but not too much, otherwise it will mask the taste of kimchi. There are many kinds of salt, such as lake salt, well salt, sea salt and iodized salt. When making kimchi, it is best to use special kimchi salt, which does not contain iodine and can promote the fermentation of lactic acid.

three

It's best to have old kimchi water, which can speed up the fermentation of kimchi (it's estimated that there is not much, it doesn't matter if you have it next time)

four

Pour pickle salt, dried pepper, dried pepper, white sugar, brown sugar, ginger, garlic, old pickle water and white wine into cold boiled water, stir well, and place in a ventilated and cool place.

skill

65438+

Use special gloves or chopsticks every time you take kimchi.

3. The pickle jar should be placed in a ventilated, cool and dark place. At the same time, it should ensure that the jar saliva is sufficient, replenish the jar saliva in time, and refuse air to enter.

4. Kimchi needs to be cleaned regularly, and fresh vegetables are often fished out to keep the vitality of the kimchi jar.