Pickled pickles, first of all, you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.
1. Wash and dry the jar first, add cold boiled water and add salt (put a spoonful of salt in a bowl of water).
2. Pepper, garlic and pepper can be added.
3. Wash radish, cabbage, kidney bean, cowpea, lettuce, pepper, cucumber, bergamot and other vegetables to be soaked, cut into pieces, dry them, and put them in a jar.
4. Cover it, pour water and seal it, and put it in a cool place. You can eat it in about a week. After eating kimchi, you can continue new dishes in it.
5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.
2 "Authentic Kimchi (Figure)
Main materials:
Three Chinese cabbages and two white radishes.
Composition:
Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.
Exercise:
1. Cut the Chinese cabbage and soak it in salt water for about half a day.
2. Slice the radish and cut the onion into sections.
3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well.
4, the fresh-keeping box is installed, put it for about one night (out of the water), put it in the refrigerator, take some out when eating, be careful not to touch raw water.
note:
1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.
2. Chili powder is specially made in Korea, which is not available in Taiwan Province province, but it can be mailed.
3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.
3) The materials and practices of kimchi are as follows:
Preparation materials:
1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.
2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.
3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.
4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.
5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and the shiny ones are more suitable.
6. Ginger-Ginger mixed with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.
7. Stichopus japonicus-a kind of green algae parasitic in shallow sea, with dark green overall, smooth touch and moderate calcium and phosphorus content. Used in curing and storing Chinese cabbage.
8. Salt-Salt is by far the oldest and most important condiment used by human beings. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.
9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and fragrance. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids. Shrimp sauce, which is widely used, is light because of its low fat content, while anchovy sauce has the highest fat content, required amino acids and calories.
Steps:
Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.
Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi.
Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.
Step 4: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share with friends after eating, otherwise it would be a pity that they can't finish eating alone.
4 "Korean kimchi production technology"
Korean kimchi has a long history and is world-famous. 1996 10, Mr. and Mrs. Jin Botu from Korea Rural Promotion Institute came to Zhengding to personally teach the processing technology of six kinds of fine pickles, such as Chinese cabbage, radish, cucumber and sherry red.
Now, taking Chinese cabbage as an example, let's talk about the making process of kimchi.
1. Vegetable selection and pretreatment: Choose fresh green Chinese cabbage with bright colors and no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the Chinese cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle with Shanghai salt evenly. Press it with a flat plate to make the salt even. After 6 hours, turn it up and down. After 6 hours, rinse with clean water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.
2. Preparation of seasoning: Slice shallots obliquely, shred shallots, mash peeled ginger and garlic, cut leeks into pieces of 1-2cm, and knead white radish into filaments. Mix the above seasonings evenly in a container, add the cooked thin paste flour, then add a proper amount of Chili noodles, shrimp oil and shrimp paste, mix well and compact for 3-5 minutes.
3. Kimchi production: put the cabbage with good water control on the chopping block, spread it evenly on each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the leaves on the outer layer of cabbage, put it in a jar, seal it and ferment it for 3-5 days to eat delicious kimchi.
When cooking kimchi at home, you should adjust and taste it repeatedly according to your own taste until you are satisfied.
The prepared kimchi is best stored at 3-5℃ and can be kept fresh for three months at 3- 15℃.
Problems needing attention in the process of pickle brewing.
(1) The jar must be hung up so that water can be added.
(1) The pickle jar should be placed at a low temperature.
(3) Pay attention to keep it clean and hygienic when eating, and prevent greasy and dirty things from mixing into the jar, otherwise the kimchi water will deteriorate and stink.
(4) The water tank should be kept full and clean, and cleaned and replaced frequently. For safety, 15% ~ 20% salt water can also be added to the tank.
(5) If a white film is found on the liquid surface, it should be removed immediately, and a small amount of soju, fresh ginger slices and garlic should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it.
Selection of plant raw materials for 13 brain processing
(1) Vegetables have dense tissue and little fiber, so they are crisp, tender and delicious after pickling. Common root vegetables such as radish, carrot, kohlrabi and mustard tuber are all suitable for pickling. Some vegetables, such as potherb mustard, silkworm, Jerusalem artichoke and so on. It has higher economic value than fresh food.
(2) Rich in sugar, which is beneficial to fermentation. Such as cabbage.
(3) It has good appearance, color and fragrance.
(4) Different kinds of vegetables, different processing methods, different specifications and quality requirements. For example, when pickled mustard tuber, raw materials are required to meet the above conditions, but also to meet the conditions of blunt round protrusions, shallow grooves, spheres or ellipses.
(5) The harvest time is appropriate. Premature harvest, light flavor, high water content and low yield. If the harvest is too late, the cortex is thick and old, the meat is soft and the sugar is reduced.
Characteristics of lactic acid fermentation of 14 pickles
1. Under anaerobic conditions, the process in which sugars are degraded by microorganisms and converted into lactic acid is called lactic acid fermentation. Fermented kimchi mainly inhibits microbial activities by lactic acid fermentation by lactic acid bacteria, so that vegetables can be preserved, and it also has the antiseptic effect of salt and other spices. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are alcohol fermentation and acetic acid fermentation. The produced acid and alcohol combine to form various esters, which makes fermented kimchi have a unique flavor.
2. The suitable temperature for lactic acid bacteria activity is 26 ~ 36℃, the salt concentration is lower than 6% ~ 10%, the PH value is in the range of 3.0 ~ 4.4, and the lowest sugar content in raw materials is 1.5% ~ 3%. At the same time, anaerobic conditions must be created to promote lactic acid fermentation of lactic acid bacteria and inhibit the growth and reproduction of mold and yeast.