Korean kimchi making tool

Kimchi is made by soaking and fermenting fresh vegetables, which is the "cold processing" of vegetables. Compared with other processed vegetables, kimchi has less loss of beneficial components, so it is rich in nutrition. According to our research (see Table 4 and Table 5), Korean kimchi is rich in cellulose (partially reaching 0.608%, significantly higher than that before soaking fermentation), vitamins such as vitamin C, vitamin B 1 .vitamin B2, and minerals such as calcium, iron and zinc (partially reaching 3.63 mg/kg, and trace elements such as calcium and iron are higher than those before soaking fermentation). It can meet the needs of balanced diet and nutrition, and it is a good low-calorie food.

2. Regulating intestinal microecological balance is a nutritious and healthy food.

Korean kimchi is rich in active lactic acid bacteria because of its unique soaking and fermentation production process. Modern scientific research has preliminarily proved that lactic acid bacteria and its metabolite lactic acid (0.3- 1.0%) and other substances have the following physiological functions:

3. Promote the absorption of nutrients.

Lactic acid bacteria are mainly colonized in human small intestine and large intestine, and they ferment with sugars to produce organic acids such as lactic acid, acetic acid, propionic acid and butyric acid, which is beneficial to the absorption of intestinal nutrients. Various microorganisms in the large intestine use these organic acids, which account for 40%-50% of the total energy of carbohydrates, to carry out metabolic activities and promote the absorption of nutrients. Moreover, lactic acid bacteria can also synthesize B and K vitamins.

Exercise 1

Korean kimchi making ingredients

300g of Chinese cabbage, white radish, carrot, green radish, water radish, pepper, cowpea and ginger. Seasoning: ginger, star anise, cinnamon, pepper, Chinese liquor, fragrant leaves, pickle mother liquor, boiled water, salt, rock sugar and appropriate amount.

production process

On 1 day, all the vegetables were washed and put in baskets to dry. Then cut into strips or blocks and continue to air for half a day.

The next day, the pickle jar was thoroughly washed and dried, and then a little high-alcohol liquor was poured in. Shake the bottle to make the wine evenly flush the inner wall of the 20cm high pickle jar, then pour out the wine and pour it into the jar for later use.

On the third day, pour 3L of clear water into an oil-free pan, add 1 pinch of pepper, 2 star anise, 1 piece of cinnamon, a few fragrant leaves, 1 piece of rock sugar and a few slices of ginger, cook for 5 minutes, cool thoroughly, pour into the pickle jar, and then pour into half a bottle of wild pepper with juice. Finally, put the dried vegetables in. All vegetables should be soaked in pickle juice. [2]

On the fourth day, after closing the lid, pour the water into the sink to seal the jar. Keep it in a cool and ventilated place to keep the water in the sink dry. Cabbage 1 day can be eaten, and cabbage is the best in 2-3 days. After 3 days, the radish also has a taste, and the radish tastes best within 5-7 days. After 7 days, the radish will be very sour. 10 days later, the beans are almost there. So it's better to put the food in the bottle first, so it's more convenient to take it out first. Beans can be put in the bottle first, at the bottom. If you can't finish the kimchi in time, you can take it out and put it in a sealed box for refrigeration. But kimchi can't be preserved for a long time, so you should eat it with the bubble.