Making simple fermented food

Fermented food is a kind of food in which beneficial bacteria act on ingredients to produce new compounds to improve food quality and health care. Here are some simple ways to make fermented food:

1. Yogurt

Materials: milk and yogurt strains

Production steps:

1) Pour the milk into the pot, heat it to 80℃ and cook for 3-5 minutes.

2) Put the boiled milk into a container and cool it to about 37℃.

3) Add yogurt bacteria into milk evenly and stir evenly.

4) The milk added with yogurt bacteria is sealed and put into an incubator, and the temperature is kept between 35 and 45 DEG C for about 6 to 8 hours.

2. Pickles

Ingredients: Chinese cabbage, salt, Chili powder, onion, ginger and garlic.

Production steps:

1) Clean the cabbage and cut it into pieces of appropriate size.

2) Add appropriate amount of salt to the cabbage and knead well.

3) Put the pickled Chinese cabbage into a container for compaction.

4) Add a proper amount of spices such as Chili powder, onion, ginger and garlic, add a proper amount of water according to your own taste, seal the container and ferment at room temperature.

5) After 2-3 days, you can eat kimchi.

Step 3: soda cookies

Ingredients: flour, soda, sugar

Production steps:

1) Add proper amount of sugar to flour and mix well.

2) Add proper amount of soda and knead into dough.

3) Put the dough in a closed container and let it stand at room temperature for about 24 hours.

4) Take out the dough and put it in strips or cut into blocks.

5) Put the dough into the oven and bake at 180℃ for about 10- 15 minutes until the surface is golden yellow.

4. vinegar

Ingredients: rice, yeast, water and sugar.

Production steps:

1) Wash the rice and put it in the oven to dry.

2) The dried rice flour is made into paste with water, and a proper amount of water, sugar and yeast are added and stirred evenly.

3) Put the stirred rice paste into a closed container and ferment at room temperature for about 1-2 months.

4) After the yeast cells are foamed, add a proper proportion of white wine.

5) Pour the rice paste added with Chinese liquor into a closed vinegar barrel and ferment again.

6) In a few months, vinegar can be used.