Kimchi is a sauerkraut made by fermenting a variety of vegetables in salt water and fermented with lactic acid. Kimchi is a generic term and does not specifically refer to any kind of vegetable. Due to the ease of manufacture, the food comes with the bubble. Family can also be self-made, processing techniques are as follows:
1. Preparation: First prepare a pickle jar. Clay pots are the best. The kimchi altar is large and small, and there is a circle of concave sinks around the altar mouth. The groove edge is slightly lower than the mouth of the altar. There is a lid on the mouth of the altar, and another lid-shaped lid is placed on the sink to isolate the inside of the altar from the air.
2. Modulation of brine: Well water springs contain more minerals and are suitable for the preparation of brine. First, add 5 to 6% salt, 0.05% calcium chloride, 2 to 3% sugar, boil together, and wait until it cools.
3, finishing materials: all kinds of brewed vegetables should be removed yellow leaves, thick skin, thick roots and other inedible parts, and then washed with water. For example, radish, lettuce, papaya, cucumber, white melon and other cut into thick two-inch long slices and strips according to their eating habits, can use a small amount of salt and mix well, play a role in dehydration and embrittlement effect.
4, into the altar fermentation: After sorting all kinds of vegetables can be brewed into the altar, into the altar as tight as possible to reduce the space inside the altar, try to fill, and then add to the brine cooled to room temperature, add a small amount of garlic, pepper above , And add a small amount of three wine, and then buckle cover, in the summer after 3 to 5 days to eat. The fall is completed in one week and the soaked vegetables should be consumed within 2 to 3 days. For too long, kimchi will be sour.
5, repeated infusion: brine in the kimchi altar can be used continuously, generally available 2 to 3 years, and the more the longer the more fragrant. When you make it again, follow Step 3 to put the vegetables in order to enter the altar. Every time you want to check the brine when you make a new dish, whether there is a bad smell or whether it is salty. It is necessary to manage it regularly and regularly add shochu and ingredients to keep the original taste of the brine.
1. Preparation: First prepare a pickle jar. Clay pots are the best. The kimchi altar is large and small, and there is a circle of concave sinks around the altar mouth. The groove edge is slightly lower than the mouth of the altar. There is a lid on the mouth of the altar, and another lid-shaped lid is placed on the sink to isolate the inside of the altar from the air.
2. Modulation of brine: Well water springs contain more minerals and are suitable for the preparation of brine. First, add 5 to 6% salt, 0.05% calcium chloride, 2 to 3% sugar, boil together, and wait until it cools.
3, finishing materials: all kinds of brewed vegetables should be removed yellow leaves, thick skin, thick roots and other inedible parts, and then washed with water. For example, radish, lettuce, papaya, cucumber, white melon and other cut into thick two-inch long slices and strips according to their eating habits, can use a small amount of salt and mix well, play a role in dehydration and embrittlement effect.
4, into the altar fermentation: After sorting all kinds of vegetables can be brewed into the altar, into the altar as tight as possible to reduce the space inside the altar, try to fill, and then add to the brine cooled to room temperature, add a small amount of garlic, pepper above , And add a small amount of three wine, and then buckle cover, in the summer after 3 to 5 days to eat. The fall is completed in one week and the soaked vegetables should be consumed within 2 to 3 days. For too long, kimchi will be sour.
5, repeated infusion: brine in the kimchi altar can be used continuously, generally available 2 to 3 years, and the more the longer the more fragrant. When you make it again, follow Step 3 to put the vegetables in order to enter the altar. Every time you want to check the brine when you make a new dish, whether there is a bad smell or whether it is salty. It is necessary to manage it regularly and regularly add shochu and ingredients to keep the original taste of the brine.
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