Kimchi is a kind of macerated product made by wet fermentation, which is a kind of pickled sauerkraut. The production process of kimchi is one of the long and magnificent food cultural heritages in China. Kimchi has the advantages of easy to make, simple equipment, low cost, nutritional hygiene, delicious flavor, convenient to eat, unlimited seasons, conducive to storage, etc. Therefore, in Northeast China, Hunan, Hubei, Henan, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other places have the habit of homemade kimchi.
Pickled radish under the rice god dish
Kimchi is rich in lactic acid, generally 0. 4~0. 8%, salty acid moderate, delicious and tender and crisp, can enhance appetite, help digestion, has a certain medical effect. According to the test, many pathogens cannot develop in kimchi. For example, dysentery bacteria can be killed in 3 to 6 hours, cholera bacteria for 1 to 2 hours, typhoid bacteria for 1 to 5 hours, and enteritis bacteria for 2 to 9 hours. Chinese medicine has also proved that kimchi has the effect of strengthening the stomach and treating diarrhea. Roundworm eggs attached to fresh vegetables can also die of asphyxia due to lack of oxygen in a sealed kimchi pot. Therefore, kimchi is a processed vegetable product that is both nutritious and hygienic. Today, I would like to share a brewing method of pickled radish:
The color is white and yellow, tender and crispy and fragrant
Ingredients: 2 kg of white radish, 1.4 kg of first-class old brine, 40 g of dried red pepper, 10 g of brown sugar, 20 g of white wine, 50 g of salt, 10 g of mash, 1 spice packet.
Brewing method: 1. Select fresh and tender, non-hollow radish, remove the wisps and root whiskers, wash and dry the wilt, and then wash and then fish out the dry water; 2. Mix the various spices into the altar and then put the radish and spice packages, cover the altar lid, add water along the altar, and soak it in about 10 days.
Precautions: Long-term storage should pay attention to frequent altar inspection, and appropriate seasoning, normal conditions can be stored for about 1 year.
It is best to choose such a jar with an edge