Assorted Spicy Braised Tamarind
by Large frying spoon
Favorite
Difficulty
Easy
Time
10m
Serving
2
In the past, most people thought that eating kimchi was unhealthy. In fact, it is not. As long as kimchi is marinated properly, it can retain the vitamins in vegetables. The nutrition will not be lost, but it also has an appetizing and digestive effect. This is the contribution of lactic acid bacteria. Conversely, if you don’t pay attention to sanitation and disinfection and mix in miscellaneous bacteria when making kimchi, it is no different from eating spoiled rotten vegetables. Therefore, when making kimchi, the vegetables must be washed and dried. Strict disinfection and long enough brewing time, at least more than half a month, can kill the bacteria so that the nitrite is completely discharged by the chemical reaction produced by the fermentation, and it is the most healthy to eat.
Everyone knows that nitrite is a carcinogen, and it will reach a peak within five days of kimchi, then it will gradually weaken after five days, and there will be very little after twenty days. The kimchi will naturally produce lactic acid bacteria in a closed pickling environment, which will ferment the vegetables and achieve the special taste of sourness. However, once mixed with the miscellaneous bacteria, the kimchi water will deteriorate and cause foaming. At this time, it should be processed in time and can be sprinkled. It can be solved by adding some high-grade liquor. After marinating enough to taste, eat it in time. If you don't like to eat sour, you can soak in clean water and then fry it.
It is recommended to use a special kimchi jar to make kimchi, because the kimchi jar can be sealed with water. As long as there is no shortage of water in the sealed tank, there will be no bacteria mixed in. Vegetables will naturally discharge excess gas after fermentation, but the outside The air is not easy to enter, so that a single beneficial lactic acid bacteria is always kept in the kimchi jar, so that it is healthy and hygienic to eat, and it can also help promote digestion in the stomach and intestines.
Today, I will make another dish with homemade pickles, called "Assorted Spicy Spicy Tamarind", it tastes good, the taste is fragrant and it is delicious, the recipe is as follows;"
Everyone knows that nitrite is a carcinogen, and it will reach a peak within five days of kimchi, then it will gradually weaken after five days, and there will be very little after twenty days. The kimchi will naturally produce lactic acid bacteria in a closed pickling environment, which will ferment the vegetables and achieve the special taste of sourness. However, once mixed with the miscellaneous bacteria, the kimchi water will deteriorate and cause foaming. At this time, it should be processed in time and can be sprinkled. It can be solved by adding some high-grade liquor. After marinating enough to taste, eat it in time. If you don't like to eat sour, you can soak in clean water and then fry it.
It is recommended to use a special kimchi jar to make kimchi, because the kimchi jar can be sealed with water. As long as there is no shortage of water in the sealed tank, there will be no bacteria mixed in. Vegetables will naturally discharge excess gas after fermentation, but the outside The air is not easy to enter, so that a single beneficial lactic acid bacteria is always kept in the kimchi jar, so that it is healthy and hygienic to eat, and it can also help promote digestion in the stomach and intestines.
Today, I will make another dish with homemade pickles, called "Assorted Spicy Spicy Tamarind", it tastes good, the taste is fragrant and it is delicious, the recipe is as follows;"
