Kimchi pickling process

We have eaten pickles, sauerkraut, sour beans, and sour radishes, right? I believe everyone should like to eat them, they are sour and delicious. And they are appetizing, and you can eat an extra bowl of rice. Now is the season of beans. I wonder if you have pickled beans at home? We eat a lot of them. Why are some sold in the market so delicious and some so unpalatable? If you want to make better kimchi, you might as well make a jar of it yourself. It doesn't matter if you don't know how to pickle kimchi, because today the editor will bring you the process of pickling kimchi. You can learn it from this and pickle it yourself when you want to eat it.

Kimchi pickling process

1. First, you have to buy a kimchi jar (this jar is quite special, with a concave tray around the mouth of the jar to hold water, and a bowl-shaped lid on the mouth of the jar. Put water in the tray and cover it to seal it. I also use this kind at home, and it has excellent sealing).

2. Wash and dry the jar first, fill it with cold boiled water and add salt (one spoonful of salt for one bowl of water).

3. You can add pepper, garlic and chili.

4. Wash, cut, and dry the vegetables to be pickled, such as radish, cabbage heart, sword bean, cowpea, lettuce, pepper, cucumber, chayote, etc., and put them in the jar.

5. Cover the lid, pour water to seal it, and place it in a cool place. It can be eaten in about a week. When the kimchi is finished, you can add new vegetables.

6. If the taste is too bland, you can add some salt and brine. If it is too sour, you can add a little white wine.

Notes on Pickling Kimchi

1. The kimchi jar should be placed in a place with lower temperature.

2. When taking the kimchi, you should pay attention to keeping it clean and hygienic to prevent grease and dirt from mixing into the jar, otherwise it will easily cause the kimchi water to rot and stink.

3. Keep the sink full of water and clean, and clean and replace it frequently.

4. If you find layers of white things floating on the water surface, you should remove them immediately and add a small amount of shochu, fresh ginger slices, garlic, etc. to inhibit the growth of bacteria. At the same time, fill the jar with vegetables to create anaerobic conditions to stop it.