Question 1: How much salt should I put in making kimchi for the first time? I will tell you my experience. I hope friends who love kimchi will try it.

Tools: Special kimchi made by Tao Jars, the ones that are not glazed on the outside are called tile jars, and the ones that are glazed are more beautiful. The jar is protruding, and there is a concave tray around the mouth of the jar (that is, a sink, which can hold water). The jar can be sealed by buckling the bowl. It can accelerate the fermentation of kimchi in the absence of oxygen and produce a large amount of lactic acid. When making kimchi, fill the tray with water and seal the jar to prevent air from entering. If there is no kimchi jar, you can use another container instead, but the container must have a large mouth, a tight seal, and no air leakage. When I was a child, I went to buy kimchi jars with my mother. She would always look carefully to see if there were blisters and cracks on the outside of the jar, which would determine whether the kimchi would go bad when making it. Nowadays, a kind of glass jar is popular. This kind of jar is more beautiful, and you can see the vegetables of various colors inside from the outside. This is also used as a means to grab the attention of customers in restaurants.

Sichuan pickles are usually divided into two types. The types are different, the uses are different, and the methods are also very different.

One is diving kimchi. The origin of diving kimchi is because the vegetable is soaked in a jar and eaten quickly. Can be used as a specialty dish. Usually the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type.

Materials: Usually melon vegetables or hard roots, stems, leaves, fruits, etc. are used and cut into long strips. Meat dishes usually include pig ears, chicken feet and pig offal.

Method: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), after the salt is completely dissolved, add an appropriate amount of ingredients, and pour it into the kimchi jar (flooded with brine) It is advisable to reach 3/5 of the jar). After the brine has completely cooled, add the vegetable cubes. Use special chopsticks when eating kimchi, and do not bring oil. Avoid oil and raw water entering the jar, otherwise flowers will grow (white mold will grow on the surface of the water). The tank at the mouth of the altar should be kept clean and filled with water frequently.

How to eat: Vegetables such as lettuce and radishes only need to be soaked for eight to twelve hours. The vegetables soaked in this way will be crispy, with a moderate amount of salty taste, and very refreshing. If you like spicy food, you can pour some chili oil and mix it with a little MSG, which is a rare delicious taste.

The other is used as condiment. Many famous dishes in Sichuan cuisine are made with this kind of kimchi. If you want to make a special dish, you can make this kind of kimchi for a few days longer than diving pickles, about a week to ten days, which is usually longer than diving pickles. A little more sour; the other is to soak it in a jar for a long time and only pick it up when cooking as a seasoning.

Ingredients: pepper, green vegetables, white radish, cowpea, ginger.

Method:

1. Wash and dry the vegetables to be soaked.

2. Boil the water, add an appropriate amount of salt (about 80 grams of salt per 1 kilogram of water) and set aside.

3. Make jar water: Use the "mother water" from the previous kimchi jar, or you can ask for some from friends who already have kimchi jars at home. Put it in fresh jar water, and you will get better results. Taste, there are a lot of lactic acid bacteria in it. If you can't find it, you'll have to make it again yourself. Pour the cooled water into the mother water.

4. Add seasonings, pepper, fennel, white wine and jar water to make it.

5. Put the prepared vegetables into the jar and marinate. The vegetables should be filled with as little space as possible, and the liquid level should be close to the mouth of the jar and the vegetables should be submerged in salt water. Pour cold boiled water into the sink around the mouth of the altar, close the bowl and place it in a cool place.

6. Keep the place where the kimchi is placed in a cool place, and keep water at the mouth of the jar to ensure that air and bacteria do not enter the jar. If you find flowers blooming in the jar, just add a little white wine.

How to eat:

1. In Sichuan cuisine, pickled peppers and pickled ginger are used as seasonings for all dishes with a fishy smell. If pickles are not authentic, Sichuan cuisine is definitely not authentic.

2. Pickle radish: Use small radish, which will become pulpy after soaking. You can use three. Four pickled radish stewed duck, very delicious.

3. Sauerkraut: When cooking fish, sauerkraut is usually added. Fish with sauerkraut can also be made spicy or not, depending on its taste

. Pickled cabbage can also be used to make pickled cabbage vermicelli soup, or you can just wash the pickled cabbage, cut it into shreds, and mix with red oil chili and a little MSG. It is also a delicious Chinese breakfast accompaniment.

4. Soaked cowpeas: Stir-fried minced meat is a common but delicious side dish.

Note: If the prepared kimchi does not taste good when eaten, you can make some adjustments: if it is not crispy, you can add some wine; if it is too sour, you can add some salt; if it becomes moldy and smells, the heat in the jar is too high, or It is caused by unclean tools. At this time, you should remove the mold spots, add salt and a small amount of white wine, move it to a cool place, and leave it exposed for about 10 minutes every day. The mold smell will disappear naturally in about 3 to 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine cannot be used again... >>

Question 2: How much salt should be put in one kilogram of kimchi? Fifty grams of salt!

Question 3: How much salt should be put in a pound of pickles? If you put too little salt in pickles, they will become sour easily. A good one is 1 tael of salt per pound of pickles. If it's salty when you eat it, soak it in water for 20 minutes before processing it.

Question 4: How much salt should be put in one pound of Sichuan buckwheat pickles? There is no proportion in this Sichuan buckwheat pickles. It depends on the amount of vegetables you have. If the salt is not enough, add more. If there is too much salt, add more. Order food. I am an authentic Sichuanese. It is very easy to buy a jar and wash it first. Then you need to use cold water (that is, tap water) or boiling water to let it cool down and then put it in the jar (the pot for boiling water cannot be oil, this is important). The amount of salt you add depends on how much water you have. It should be more than the salt used for cooking. Then you can buy the hottest small peppers and you won’t be afraid of a pound more. Then the ginger needs to be old, so it doesn’t matter if you add a little more. , add some Sichuan peppercorns, and the next step will be even simpler. I usually soak white radish, mustard greens, ginger, jiaotou, Dahongpao peppers, and Jiangdou (you want them to be tender, as the old ones won’t be crispy after soaking), Chinese cabbage (you need to soak it for one day, as it won’t taste good after a long time, and don’t soak the leaves), young garlic, carrots, and small peppers (you can soak them at any time, because you can use pickled peppers to stir-fry, they are delicious) . Many vegetables can be soaked and eaten. Generally, flowers will not grow in the jar in winter, but flowers will easily grow in summer. As long as you stir it every day, it will be fine. There must be a jar of water outside the lid of the jar. This is also very important. If there is no jar of water, air will enter, and if air enters, the kimchi will smell bad. Moreover, you must pay attention to the fact that there must be no oil. The vegetables soaked in fresh salt water will not be very fragrant, and it will not last a day. It only takes two days, but it will become more and more fragrant as time goes by. Although I don't say it well, they all like to eat the kimchi I make. As long as you learn what I say and do it, there will be no problem. I wish you success in the end.

Question 5: How much salt should be put in one pound of kimchi water? The saltiness of the kimchi water should be twice the saltiness of normal cooking.

The secret to making Sichuan pickles is:

1. Choose a clean jar or a plastic box with good sealing properties. (Hereinafter referred to as the kimchi jar)

2. Boil clean water (the purpose is to kill the bacteria in the water), cover it and let it cool. The amount of water depends on the size of the dish. Just enough water to cover all the vegetables.

3. Pour the cool water into the cleaned pickle jar. Add salt until it feels very salty.

4. Put lumps of rock sugar in order to keep the kimchi crispy and delicious. White sugar and brown sugar cannot be used instead.

5. Put your favorite vegetables (can be: white radish, white radish stalks, red radish, carrots, cabbage, celery, ginger, garlic) that are not damaged and will not get water. Wash the red peppers, long beans, lettuce, udon, baby greens, mustard greens, etc.), dry the water on the surface, and then put them into the kimchi jar.

6. Water must be released from the sealing area.

7. If it is newly brewed, the kimchi will be ready to eat in about 7-10 days in summer. Winter lasts about 15 days. During this period, do not open it easily. The number of anaerobic bacteria in newly soaked water is still relatively small. It is best to soak cabbage for the first time, because it is the easiest to cook. If you are soaking white radish for the first time, it is best to cut the white radish into thin slices.

Notes:

1. The most important principle of kimchi is to use anaerobic probiotics to ferment vegetables. Lactic acid bacteria are produced during the fermentation process, and sourness is produced as the fermentation matures, making the kimchi more delicious. Therefore, we must isolate the bacteria from the outside world. If bacteria in the air enter the kimchi jar, it will destroy the kimchi and destroy the anaerobic bacteria.

White flowers will grow on the water surface, insects will grow, and the kimchi will have a peculiar smell and then spoil. At the same time, try to prevent oxygen from entering the kimchi jar. If too much oxygen enters, it will also kill anaerobic bacteria.

2. According to the principle of Article 1, sealing is very important! Be sure to ensure that there is water at the sealing area of ??the kimchi jar at all times (the function of water is to seal it to prevent oxygen and bacteria from entering), and change the clean water once a week.

3. According to the principle in Article 1, anaerobic bacteria like cool places. Therefore, the pickle jar must be placed in a cool and dark place.

4. According to the principle in Article 1, the opening time should not be too long each time, preferably no more than 1 minute. The number of times you remove kimchi (that is, the number of times you open the seal) should not exceed 3 times a day. Because the more times, the greater the probability of entering foreign bacteria and oxygen.

5. In order to prevent the pickle water from going bad, adding wine, adding garlic, dripping oil, etc. are all undesirable methods that cannot fundamentally solve the problem.

6. If the kimchi accidentally grows white flowers, it is best to make the kimchi again. If you are reluctant to throw it away, cover it with a lid and seal it with water. Do not go to Kaifeng for 15 days. Due to the lack of oxygen inside, the bacteria will die. The white flowers disappear naturally. If the sour water has changed or has bugs, it is recommended to soak it again.

7. Human hands have the most bacteria. So never pick up kimchi directly with your hands. You need to prepare a pair of chopsticks specially designed for scooping out kimchi, or a small wire mesh spoon.

8. It is best to finish the kimchi you take out every time. Don’t save it for your next meal.

9. Every time you add vegetables to it, you must add salt and rock sugar. Achieved the above points. The kimchi you made. It must be fragrant, crispy and delicious. The sour water will not go bad even if it is used for 10 years, and the longer the time is spent, the more fragrant the kimchi will be. The fermentation ability of the raw juice after half a year of use is very strong, and ordinary vegetables only need to be soaked for about a day to be eaten.

Question 6: What is the ratio of salt and water to make Sichuan pickles? Method:

Choose a clean pickle jar and put clean cold water in it. The first is to make mother water. Put a large piece of ginger, a few dozen peeled garlic braids, and fresh red pepper (very spicy) into the bottle. Then add washed mustard greens (or cabbage, etc.) and half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and let it sit at room temperature for about ten days. At this time, the mother water should have become sour (sauerkraut is not the result of adding vinegar), and the soaked vegetables can be taken out and eaten. However, the mother water at this time is not tasty enough and needs to be refined several times before it can become a mellow sour water. If possible, you can add a few Sichuan red peppercorns to add flavor. It is best to use those from Han origin, and avoid using ones from Thailand. After the first pickled dish is successful, new dishes can be added. At this time, part of the mother water in the jar must be placed in the refrigerator for later use.

Tips:

1. The trick to making kimchi is not to make the mother water for the first time, but to maintain the dynamic balance of the acidity of the salt water at any time in the future. If you feel that the brine is not acidic enough, you can take some spare water from the refrigerator and add it to the jar to promote fermentation. If the brine is too acidic, it is advisable to pour out part of the brine and add appropriate amounts of water and salt.

2. Sometimes white flowers appear in the bottle, you can pour a few drops of white wine into it. Generally speaking, mustard greens, radish (preferably its skin), cabbage, Jiang Bean, celery, etc. can be used.

3. If you want to pursue high precision, you can use Jerusalem artichoke, bamboo shoots, and young ginger. Another step is needed: soak it in light salt water overnight, then put it in the pickle jar, and it can be eaten in one day. The good standards are fresh color, mellow taste (not too sour), slightly spicy and pure.

4. Cucumbers can also be soaked, but another bottle must be used. Because cucumbers are prone to spoilage in salt water. After soaking, it can be eaten at room temperature overnight.

5. The kimchi that has been soaked for a long time can be put into bone soup to make pickled cabbage soup, which is very delicious. You can also add fresh fish fillets to it, which is the so-called pickled fish - a new Sichuan dish that has become popular in recent years.

6. The discarded salt water can be used as other people’s mother water.

7. The key to making kimchi is to avoid oil and bacteria. Therefore, the kimchi jar must be cleaned and dried before use; the lid of the kimchi jar must be sealed with water to prevent air from entering and breeding bacteria; the tools used to remove kimchi from the jar must be specially used and must not be oily.

Pickle water: You need a pickle jar, wash it and dry it, boil the water, let it cool completely and pour it into the jar (2/3 of the jar is enough),

Add a few drops of white wine, add some Sichuan peppercorns, Add more, maybe a few dozen, two handfuls of garlic, a few fresh red peppers, a few sections of celery, add 40g of salt to 1 pound of water, only use the skin of the red-skinned and white-skinned radish, about 3 or 4 mm thick, more Fill up the jar a little, (just make the water surface about two centimeters away from the edge of the jar),

Add water to the edge of the jar, cover it, and put it in a dark place for 7 days, then take out the radish skin ( Just to get its taste), the kimchi water is ready. ]

Different ingredients take different times.

Cabbage, cabbage sticks, radish skins, and large bell peppers can be eaten in 1 to 2 days.

Onions will take 3 or 4 days.

Put the young ginger and cowpeas in and they will be almost ready to eat after 4 or 5 days.

Chili peppers need to be soaked for a while to taste better.

The kimchi water can be reused. Occasionally white flowers will appear, that’s okay, just take it out and add some salt and white wine.

If you want to eat other things, you can also soak them. However, it is best to put less watery things (such as cucumbers).

Eat everything as you soak it, and don’t soak it for too long.

You just remember that everything must be washed and drained, and the surface moisture can be dried before it can be put in. You should also use special chopsticks, which should not be stained with water or oil, otherwise they will break easily.

Preparation and identification of kimchi brine

After the vegetables are selected, processed, and washed, they are first made into a base in the brine (that is, the kimchi is made out), and then brewed in a jar. Its purpose is: under the action of salt water, the excess water contained in the vegetables can be chased out, and the salt flavor can be initially penetrated to avoid reducing the quality of the salt water and pickles after being put into the pot. At the same time, salt has a sterilizing function. After the vegetables are processed, it can kill the bacteria attached to the vegetable surface, making the kimchi and salt water both clean and hygienic. Secondly, some vegetables contain strong pigments. After processing, part of them can be faded to facilitate color fixation and color retention, and eliminate odors to avoid salt water contamination.

(1) Salt water for production

Dissolve salt and water in a ratio of 1:4. After use, the brine can be used to produce vegetables of the same type, but salt should be added in proportion each time to maintain the concentration.

(2) Kimchi brine

Refers to the brine that is brewed after being processed or dried. It includes bath salt water, new salt water, old salt water and new and old mixed salt water.

(3) Take a bath"...>>

Question 7: How much salt should be put in pickles? If you put less salt in pickles, pickles will become sour easily. If they are cooked well, they will be sour. 1 tael of salt per kilogram of pickled vegetables. If they are salty when eating, soak them in water for 20 minutes before processing.

Question 8: How much salt should be added to 10 kilograms of pickled vegetables? Add a little according to your feeling. Try not to add too much, then taste it and adjust accordingly

Question 9: I want to make kimchi; how much salt and how much water should I use for one pound of vegetables? If you don’t know, please don’t answer! Difficulty: Side dishes (intermediate) Time: 30-45 minutes

Main ingredients

Appropriate amount of cabbage, appropriate amount of lettuce

Accessories

Appropriate amount of lemon Appropriate amount of light soy sauce

Appropriate amount of sesame oil, appropriate amount of vinegar, appropriate amount of chili powder

Question 10: How much salt is needed to make kimchi for one pound of ginger depends on the size of the jar you use. Generally, the first When making brine, add a bag or more than half a bag of pickle salt. Do not use edible salt. Edible salt can easily cause ginger to rot and bloom, and the ginger will not be crispy when soaked. Use completely cooled boiling water when making brine. Use raw water as salt water.