Making method of Xiangxi pickles 1
1. Wash the sealed jar with a big belly first and dry it for later use.
2. Take 10 kg of Xiangxi mountain spring water and put it into a jar, and add sea salt, rice washing water, embrittler, perfume, antioxidant, etc. Dissolve it completely
3. Wash and dry Chinese cabbage, radish, pepper and other raw materials, put them in a jar, and fully soak them in pickle water.
4. Cover and seal the pickle jar and put it next to the earthen stove, keeping it at 20 degrees Celsius. It expires in about 15 days.
5. Take out the kimchi and mix it with Tujia oil pepper in Xiangxi, and the authentic Xiangxi kimchi will be ready.
What does kimchi do?
1, which can effectively prevent and treat diseases such as hypertension and diabetes.
It is found that lactic acid bacteria in kimchi, small peptides and oligopeptides produced by fermentation can inhibit angiotensin converting enzyme and resist hypertension in vivo.
Diabetes can be divided into insulin-dependent and non-insulin-dependent types. Studies have shown that lactic acid bacteria and its metabolite lactic acid contained in kimchi can prevent two types of diabetes in vivo.
In addition, kimchi can also reduce serum cholesterol level and blood lipid concentration, prevent arteriosclerosis and prevent cancer.
2. It is beneficial to intestinal health and promotes the absorption of nutrients.
Kimchi will produce a large number of probiotics during fermentation. These probiotics can not only inhibit the growth of harmful bacteria in human intestine, but also regulate the intestinal flora and promote the balance of intestinal flora.
In addition, kimchi will produce a large number of' active lactic acid bacteria' in the process of soaking and fermentation. 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.
3, help prevent constipation, beauty beauty improve skin color.
The main raw material of kimchi is vegetables. Vegetables contain a lot of dietary fiber, which can stimulate intestinal peristalsis and help to excrete harmful substances in the intestine. Can prevent constipation and colitis. So eating kimchi often can prevent constipation.
A variety of vitamins rich in kimchi have anti-acidification effect and can promote human metabolism and blood circulation. Effective defecation and detoxification of internal environment, coupled with good metabolism, help to improve skin color, beauty beauty.
4, activate the skin to delay aging and keep the body light and healthy.
Pickles contain a large number of anti-acidification active factors. These anti-acidification active factors have the effect of inhibiting skin aging. So eating kimchi often can delay skin aging.
Cabbage, the main ingredient of kimchi, has extremely low calories, while garlic has the function of burning fat and is rich in dietary fiber, which can prevent constipation, enteritis and other diseases, prevent fat from accumulating in the human body, and effectively consume the formed fat, thus achieving the effect of weight loss and health care.
Step 5 treat constipation
Constipation is the secret of many people. Old people used to have a high incidence, but now young people are also prone to this disease. After interviewing nutrition experts, Japan's "MSN" website wrote that there are six kinds of foods that can effectively prevent constipation and you can eat more at ordinary times.
How to cook kimchi?
Make ingredients
Ingredients: 250g white radish, 250g carrot, 20g cucumber 1 00g pepper, 20g ginger1slice, proper amount of aniseed and pepper.
Seasoning: 65438+ 0 tbsp cooking wine, 2 tbsp refined salt and 3 tbsp sugar.
production process
1, white radish and carrot are washed, drained and cut into strips; Wash cucumber and cut into pieces; Wash the peppers and drain the water; Peel and slice ginger.
2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on the pepper and let it stand for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make seasoning bag.
3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Compacting the paved vegetables, adding appropriate amount of water, sealing, and eating in about 7 days.
Features: sweet and sour appetizer, crisp and delicious.
Bottled wild pepper can be used instead of morning pepper, which not only tastes delicious, but also saves time.
Tips for making kimchi delicious.
1, when making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make pickled kimchi colorful.
2. When making kimchi, if you pour some beer into the kimchi jar, it will make kimchi more colorful and delicious.
Practice 2 ingredients of Xiangxi pickles:
200g of Chinese cabbage, salt 1 tablespoon, pepper and ginger sugar 1 tablespoon, 2 tablespoons of white wine, 50g of ginger, 50g of green pepper and 0g of red pepper10g.
Exercise:
1) Pour water into the pot and add a handful of peppers to boil.
2) Wash green pepper and red pepper, remove seeds and slice.
3) Wash the cabbage and cut it into large pieces.
4) After the pepper water is cooled, add 2 tablespoons of refined salt and add ginger.
5) Pour in a tablespoon of sugar.
6) Pour in the right amount of white wine, about two tablespoons.
7) Boil the pepper water again, and turn off the fire to cool.
8) Pour water into the boiling water pot, turn off the fire after the water boils, blanch the cabbage and green and red pepper slices, remove them and let them cool.
9) Put the cool cabbage and green pepper into a clean container and pour in the cool pepper water.
10) After it is covered, it can be taken out for two days.
1 1) kimchi with a little Chili oil tastes sour and appetizing.