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Kimchi (capers)
by Swordsman
Favorite
Difficulty
Easy
Time
48h
Serving
2
Kimchi is the crystallization of the wisdom of the working people, and its methods are diverse, the selection of materials is also diverse, and the recipes are even more diverse. And the finished products are very delicious.
The process of making kimchi is also the process of lactic acid fermentation of vegetables in brine. (Keywords: vegetables, brine, fermentation)
1. Vegetables (raw materials):
1. Variety: All fresh vegetables with tender and crisp texture, thick meat and not easy to soften and spoil, can be used as raw materials for kimchi. Such as: radish, cabbage, chili, beans, ginger...
2. Treatment: remove the rough, old, insect-eating and tender parts, wash, cut, and dry.
2. Brine (brine):
1. Ratio: 1000 grams of drinking water plus 80 grams of salt.
2. Method: Boil the salt water and let it cool. According to the taste, you can also add pepper, pepper, ginger garlic, onion and other antibacterial agents; add sugar, rice wine, rice vinegar, enzymes, pickled pepper liquid, etc. to help fermentation.
3. Fermentation (pickled):
1. Pickling: Use hot water to kill bacteria in the container, fill the jar with vegetables, soak the noodles in brine, and seal the jar with cold water.
2. Time: Indoor fermentation for ten days, after expiration, change to vials, store in refrigerator, and take with food. "
The process of making kimchi is also the process of lactic acid fermentation of vegetables in brine. (Keywords: vegetables, brine, fermentation)
1. Vegetables (raw materials):
1. Variety: All fresh vegetables with tender and crisp texture, thick meat and not easy to soften and spoil, can be used as raw materials for kimchi. Such as: radish, cabbage, chili, beans, ginger...
2. Treatment: remove the rough, old, insect-eating and tender parts, wash, cut, and dry.
2. Brine (brine):
1. Ratio: 1000 grams of drinking water plus 80 grams of salt.
2. Method: Boil the salt water and let it cool. According to the taste, you can also add pepper, pepper, ginger garlic, onion and other antibacterial agents; add sugar, rice wine, rice vinegar, enzymes, pickled pepper liquid, etc. to help fermentation.
3. Fermentation (pickled):
1. Pickling: Use hot water to kill bacteria in the container, fill the jar with vegetables, soak the noodles in brine, and seal the jar with cold water.
2. Time: Indoor fermentation for ten days, after expiration, change to vials, store in refrigerator, and take with food. "
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