What do seasonal vegetables with traditional fermentation process do?

Making seasonal vegetable pickles by traditional fermentation technology.

Using traditional fermentation technology to produce kimchi;

1. Wash all kinds of vegetables and cut them into small pieces 3~4cm long.

2. Wash the pickle jar and wash the inner wall of the jar twice with hot water.

3. Put all kinds of vegetables, salt water, sugar and condiments into the jar and mix well. If you want to ferment faster, you can soak the vegetables in boiling water 1 min and put them in a jar, plus some white wine.

4. Seal the jar mouth with water to prevent outside air from entering.

5. Pauli fermentation.

6. It is best to add some pickled fermented juice, which is equivalent to inoculating expanded fermented bacteria, which can reduce the pickling time.

Fermentation generally refers to the process of manufacturing industrial raw materials or products by microorganisms. It is done by microorganisms (bacteria, yeast, etc.). ), organic matter (mainly carbohydrates), culture medium, etc. Under certain temperature and pH conditions. Fermentation technology is mainly to produce food with unique flavor by microbial fermentation, including yogurt, alcohol, condiments, fermented bean curd sausage and so on. In different kinds of food fermentation, its principle and application are also different.