0%, ph value in the range of 3.0 to 4.4, the lowest sugar content in the raw materials 1.5 percent to 3 percent, and must cause anaerobic conditions to promote lactic acid bacteria for lactic acid fermentation and inhibit mold and yeast growth, reproduction.

(4) sweet and sour system of law and vegetables after salted, immersed in the preparation of a good sweet and sour liquid, make the products, sweet and sour taste, and use the sweet and sour corrosion effect save vegetables. the kimchi

the health effects

kimchi as a fermented food, the degree of fermentation taste and nutrition. Kimchi is a vegetable-based raw material, a variety of fruit, seafood and meat ingredients nutritious food kimchi flavor and aroma of the raw materials used, container, and the weather, the craft produce of the same in Korea, every family retains its unique production methods and flavor. < the br>
3 Sichuan pickles

1, carbohydrates under anaerobic conditions by microorganisms to degrade into lactic acid is called lactic acid fermentation. Fermented pickles rely mainly lactic acid fermentation to produce lactic acid to inhibit microbial activity, so that the vegetables can be preserved, but also the preservative effect of salt and other spices. Fermented vegetables in the curing process, in addition to lactic acid fermentation, alcoholic fermentation, acetic acid fermentation, the resulting acid and alcohol combine to generate a variety of ester, fermented pickles have a unique flavor.

2, the water injected into the altar, the altar along the water, close the lid, Serve kimchi Water; the

Korean kimchi practices, the old salt water into the altar (referring to pickle brine in more than two years, its color, aroma and taste), add white wine, brown sugar, half the salt, stir well, put red pepper (bottom), add a blank after the ginger. To be sub-ginger filled to half, then add the remaining brown sugar and spices, and continue to another Banzai ginger finished loading, clamping bamboo pieces (not vegetables to move the altar), immediately cover the altar cover, altar along the loading full of water, a bubble of about six days, you can remove the food. Can also be mixed with fresh change to eat the sweet, sweet and sour, spicy, can be. The color yellow, fresh fragrance can be in storage for about two years.

Sichuan pickles salty and spicy; Guangdong pickles sweet and acid. You want to eat Sichuan pickles adding some pepper, and put a little more salt, bubble out of the Sichuan Xianla pickles; eat Guangdong kimchi a little add some sugar, soak up the sweet and sour pickles, kimchi's flavor of Guangdong.

Sichuan dishes a lot, which pickles are also considered a feature. Usually go to a Sichuan restaurant, there will always be before the dinner two vegetable on the table. Usually a disk is kimchi, a peanut. Peanuts, it also has two, a fried savory, crunchy peanuts, a halogen peanuts. Kimchi there a lot of stress. In Sichuan, every household has a large and small pickle jar. Before a Beijing mm Sichuan pickles are really good, and asked the neighbors the Sichuanese how to do their own 依葫芦画瓢, the results do come out always bad. Therefore, the kimchi will do too simple will not do the people will feel very strange. Why do they do it always bad?

Pickle jars heat intolerance, can not be placed on the heating or hearth.

Sichuan pickles, more meticulous. : Soak the seasoning vegetables, soak the next meal, soak in boiling water dish. Like the bubble of red pepper, ginger, garlic and other more commonly used as cooking spices for seasoning dishes; like a bubble of green vegetables, carrots, onion and other seasonal vegetables more commonly used for rice and vegetable, for the next meal. The next meal should not soak for a long time, like a bubble radish skin, radish collections, lettuce, roads, only to rush soak, map a raw crisp rush mouth, more than you can marinate overnight. This kimchi, people usually call for boiling water dish. Bubble boiling water dish, soak the salt water the more lavish the better, only to rush. Thus, in order to use convenient, people used to a few of those who separate the bubble, so the general people, there will be a few pickle jar.

3 salt and sugar, seasoning, and finally into the oyster mixture.

note: throughout the year

Sichuan thrown into the altar to do kimchi vegetables. Like: Spring onion, vegetables, garlic sprouts, summer cowpea, green beans, pumpkins, autumn taro, radish, the claw of winter vegetables, the son of vegetables, turnips, and so on. Bubble marinate tender pumpkin, or was learned from an educated youth. Fist tender pumpkin, take off, washed, thrown into the altar, two or three days you can eat, bang brittle, especially the United States! Their army for the educated youth room, back and forth, covered with pumpkin. Foam tender pumpkin to eat, really real to allow the farmers to staggering: only fist, picked it yo! Now, however, farmers are often in the market, the sale of a large fist tender pumpkin. the

summer, with the altar in the old bubble sour radish (old bubble long) stewed duck, then is cool Jieshu the nourishing delicacies! that taste fresh, refreshing eliminate lack , comfortable pole. Best to eat that stew and old foam sour radish, most sought-after there is to soak the cabbage soup fans, bubble sauerkraut rice, bubble sauerkraut curd, soak the cabbage noodles, bulbs pickled Danhua fried rice, soak sauerkraut meatballs sub-Tang ... ... the whole bubble sauerkraut dishes Series!

13 four or so, and pickled cabbage, outer leaves on the upper part of compaction. For long term storage of kimchi, sprinkle plenty of salt and stored.

2 dishes to soak washed to remove floating can not tan in the sun dry or leather-like as the pickles are not crisp. after salted vegetables,

(3) sauce France immersed in sauce stains within the sauce, make the sauce, liquid flavor, aroma, color and nutrients such as infiltration of the organization and vegetables to increase their flavor, known as sauce method.

Here are the spicy cabbage production. production process will clean up the pieces of cabbage in two and a half or quartered (Note: vertical cut), pickled in brine; radish cut into filaments.; oysters (oyster) and seafood washed with brine; 4. radish into the amount of red pepper, stirring to; 5. a variety of spices (garlic, ginger, etc.) mashed (4) and add the amount of fish sauce,nike shox, salt, sugar, seasoning and mix well; 6 Finally, add the oysters and mix well (stuffing End production); between. stuffing folders into the marinated cabbage leaves; from cabbage the core began to wipe the stuffing, wiping finished until the outer leaves; Finally, the outermost leaf wrap, spicy cabbage neatly yards into the tank top with a layer of pickled cabbage leaves Gently press.

ginger. the

practice:

7 it do the dishes? the

best the answer

⑧ raw shrimp singled out impurities, washed with water after control moisture, crushed into the grinding machine.

3 pickled cabbage with cold water washing several times after the fish, buckle in Lou Zili drained. Pieces of cabbage, then cut in half, and thick roots enucleation. you inconspicuous

Sichuan pickles, but also people out of poverty Governance rich. Know a woman entrepreneur from the start of production of Sichuan pickles and hit a large-scale food plants. Sichuan pickles the

do it, eat a lot. Porridge, bread, crisp and raw pickles, seemed to be very common. That kimchi, or mixed with oil, diesel oil willful, funny coveted; or speculation, combined with the tip of spicy pepper, smell the smell; or vegetarian, fish ready to eat, no need to dress up, authentic, rustic and imaginative, it is the abundance Jian by people and seeking casual it! In fact, the bubble sauerkraut, can make a good variety of ringing dishes

(2) the brewed France under the low concentration of salt, the use of lactic acid bacteria fermented vegetables internal sugar generated lactic acid, so as to achieve the purpose of the preserved vegetables. And give the vegetables in a special flavor. ④ The

selection to remove solid and smooth radish radish shall control moisture, cleaned, cut wire and then cut into 2cm chip.

, pickles system after, can not let the raw water falling into the altar in each time you put new dishes, be sure no raw water.

== 1, regardless of the bubble dish, what flavor of pickles, do not vinegar.

(2) the amount of coarse salt into dissolved in water, cut the cabbage immersed in water impregnated and then remove cabbage stems rubbed the right amount of salt, cut side facing up, the layers into a large pickled in the container. About 5 hours, up and down swapped, so that all the cabbage to marinate evenly.

main material: cabbage, carrots, radishes, eggplant, cucumbers, peppers, lettuce and other secondary materials: bean sprouts, pepper leaf, Radix, sea celery, pumpkin, pears, shallots, leeks, chestnuts, pine nuts, frozen pollack, pheasant, chicken, abalone, halibut, squid, shrimp, grapefruit, sticky rice, especially fish, croaker, octopus, wild garlic and so on. Class of condiments: pepper, garlic,nike shox torch 2, ginger, onion salt, sugar, sesame fish sauce: shrimp paste, octopus, sauce, pickle jars to the lake sauce, croaker sauce.

(1) should be placed In the premises of the lower temperature.

(2) rich in sugar, fermentation favorable. Such as cabbage.

thousands of years, the diet as early accumulation as a culture. Sichuan pickles, just a humble dishes in Sichuan culinary culture. However, has long been out of the basin. Bags, jars, pass to the sides, being accepted by friends far apart, far apart people are quietly changing the eating habits. In this sense, Sichuan pickles, or Sichuan food culture in a bright pearl. Its flourish, is proud of

also pay attention to the conservation bubble saline. Seasonal coriander to the altar in Riga into from time to time with the season, such as: coriander, white celery, green celery, white section of the garlic sprouts, tender garlic, onion, fennel, red pepper, ginger, small pepper, green pepper,nike air max 90, bitter melon. These seasoning parsley, only flowers, incense, salt water. Also often wash the altar along the altar cover, often for the altar along the water. Dishes altar to be put in the shade. Some people pickle jars, they tend to dig a pit pickle jars buried half of the map is stable, convenient and cool. Summer, inadvertently gave birth to the altar flowers, how to do? Pouring, put brown sugar to make the dish Pa, affect the taste. The best is to put the green pepper, bitter gourd, or pepper leaves will quickly eliminate flowers, particularly fragrant flavor.

3, if you want to kimchi Hong, can not only soak one, two vegetables, the dish the more complex the better, the altar in the water continuous use, and the better it tastes. the

(3) cook process pickles water modulation, into the pickle jars will have been prepared raw materials immersed in it, seal, fill with water and sink to the altar in a cool place , any of its natural fermentation, about a week after edible. Can then add the fresh ingredients, add salt and spices and continue to cook.

(5) If the surface have albuginea should be immediately removed, and add a small amount of liquor and fresh ginger, garlic to inhibit bacteria growth. The same time, the altar filled with vegetables, can stop the creation of anaerobic conditions.

pickled vegetables

variety of colors, acid salt palatable, slightly sweet.

5, take the best special of the kimchi, chopsticks, not oil star child. green vegetables and chili

kimchi inside with a lot of vitamin c and carotenoids, can play a role in cancer. vegetable cellulose on the cellulose constipation prevention and suppression of colorectal cancer is curative. kimchi can lower cholesterol efficacy on the prevention of hypertension, arteriosclerosis, and other adult circulatory system diseases. kimchi, chili, garlic, ginger, onions and other pungent condiments play a bactericidal, promote the role of digestive enzyme secretion.

fresh sub- ginger (ginger) 2 pounds, two of the Sichuan salt old salt 2 pounds 4 money, liquor, fresh red chili 1 two, spice packet 1 (star anise 2 and 4, pepper, mushroom 2 money, Lysimachia points), brown sugar, 2.

cool boiled water in a sealed bottle (about a bottle), and then bottle the juice of wild salamanders transferred half.

① The selection of fresh cabbage, remove the yellow leaves of the large cabbage cut into four small cut in half. Cooking
method:

in Sichuan, pickles, people can not live without! regardless of what level of the banquet, regardless of the level of the restaurant, no matter what level people, dishes must have pickles. Finally, there is always a dish of kimchi in a restaurant and eat. White small dishes of children, the kimchi child or red or yellow or white or green or variegated, Yan Yan, the smell of this and more is provided free of charge to guests. If not, the guests will naturally call out: boss, pickles encounter blunt, but also blame: ye? Kimchi does not marinate the Book of Civil? That the boss only kept apologizing apologize copies.

selected jars, but also play a good soak salt water. Wash the jars, dry water, and poured into cold water, put into production in Sichuan pickles salt, rickety, the salt dissolved, and then into the dish of ginger, garlic, onion, green pepper and other spices, then marinate for later into fresh seasonal vegetables. Can find the quality of the old salted water mixed with some better and faster. Now, the foaming brine, it is convenient, the supermarket devoted to kimchi, kimchi, salt, some spices can inclusive of which, simply, according to the instructions. In the past, but more troublesome, purchased so buy that, but also the preparation of a burst. Life is becoming more simplistic, more sophisticated businesses. Pickles, they will be the case. However, in the past, I also just above the Zigong well salt from the brine, not pickles salt. Sometimes listen to the indigenous, such as: copy some stem Strictosidine, taking advantage of the hot throw into; or with a little brown sugar. Chilly mountain spring water from the pickle brine best flower parsley. Educated youth team rock, that eye mountain spring water, the lure was a Bay people regardless of distance must go there to draw water, Fudge Fudge the bear home, from the brine pickles. (Pounding Man, that scene, naturally shake out.) Of course, now, and only will use tap water foaming brine the

(5) harvest is appropriate, if harvested too early, the flavor is light, water content, the yield is low; such as harvesting too late cortex crude old, succulent soft, reduce sugar. the

the kimchi characteristics

(1) vegetables dense and contain less fiber, crisp and delicious pickled, generally the root and stem vegetable species such as radish, carrot, turnip, mustard, etc. suitable for preserved. Some vegetables are pickled for human consumption, higher than the fresh economic value, such as Brassica juncea, Chinese artichoke, Jerusalem artichoke. the

bone soup not boil the better boil after the last two bones of the nutritional content of a few soup bones the natural the MSG

(1) kimchi raw materials where dense crisp texture, does not soften the vegetables, soaked raw materials can be used as pickles. Such as the heart of cabbage, mustard, radish, pepper, cowpea, ginger, garlic, celery, lettuce, cucumber and so on. Bean, cowpea for pickles should be appropriately as early as mining, should not cook the pods start soft. Celery petiole only, high-shoots and cucumber water content should be a separate cook. The raw material should be washed, cut and dry the surface of water. &

1 pepper soaked (Step 9) put the seasoning with salt and stir into the red color Ruluobusi.

② into the mashed garlic, ginger,Nike Shox NZ, dried shrimp paste and crushed raw shrimp stir, then add the cress, mustard, light blue, and green onions gently blending.

④ The spices stuffed into the large container, add in between the layers of cabbage leaves into surround the whole grain, cabbage, and then use the outer leaves and cut the facing on the mixing.

system of law the:

materials:

Sichuan kimchi kimchi species (187 species), 10 kinds 62 kinds 25 kinds of cabbage kimchi, radish kimchi, cucumber kimchi, other vegetables 5 kinds, 54 kinds of kimchi, seaweed, kimchi.

such as: when the number of the most famous People, people on weekdays, but also from time to time, the whole pot of pickled fish, Lele Oh, bustling, a person eat flattered. The interpretation of the characteristics

:

(4) sink to keep the water full attention to cleanliness, regular cleaning to be replaced. To be safe, add 15% to 20% of the salt water in the sink. 10

cabbage, salt 3kg 3, radish, a bundle of light blue, mustard 1kg cress 2 bundle, green onions, half bundle (400g), 10 garlic, ginger 100g red pepper 800g warm water 2 cup, shrimp paste 250g anchovy sauce 200g, raw oysters 200g shrimp 300g, the nutrients

(1), the right amount of salt and sugar

kimchi jar must be dry under the energy plus raw water.

(3) has a good shape, color and aroma. ⑤ The

optional wash light blue, mustard, cress, cut into 4cm, green onions take only the white part of the roughly cut into segments. the

kimchi also offers endless number of traditional Sichuan dishes. Such as: Zingiber meat, red peppers, meat, and so on. Now, do these dishes, we often first tender, Aberdeen, ginger, red peppers into boiling water That the taste is particularly unique. Pepper fried lotus root silk, usually. However, if replaced with pickled ginger foam accessories fried lotus root silk, then you will definitely feel special delicious Sichuan, a kind of soybeans, harvest, discard skin, cooked, peel, water floated, abilities or salad or fried food . In order fried peas delicious silk also have to spend pickled pickled ginger pickles, some meaty dishes given a new vitality. Production such as like to like pickles: soak the chicken feet, foam ear lobe, bubble ... those meaty dishes taste just like like pickles, fresh and tasty, not greasy. Most local features home rice: soak the cabbage to boil for a short cooked rice. This fear is to enjoy the most popular cooking the simplest one fast food meal! Remove and soak the cabbage, chopped, set the wok, put oil burning hot, pour bubble sauerkraut jot down, add water to a boil, pour cooked rice, boiled you can eat. Some people operate, more simple: set the pot, boil water and get some hot sauerkraut, and thrown into the pot, boil, Wei Huo, cook for a minute, pour cooked rice, and boil. Of course, which can easily add vegetables or Danhua, increase nutrition. Kid eyes to see those people as a local senior positions, often eating fast food meal!

⑥ The ginger and garlic, peeled after washing control moisture into the mortar broken, only remove the dry part of the roughly mashed shrimp paste, sauce left in the container. south of

Shanhaiguan, high temperatures, winter is not cold, at room temperature is also high, the practice of pickled cabbage easier. Cabbage washed his legs water in the tank filled with tap water until flooding cabbage can be pressure on the big rock. Over twenty days, you can eat sauerkraut a. Sauerkraut rotten trick: the cylinder, water, hands and all utensils should be washed, can not stick a little oil, or pickled cabbage will rot in the tank, we can not eat.

Chinese cabbage harvesting season, including heart is not tight or package the heart of the cabbage, remove the root and rotten leaves, washed and large trees, vegetables cut into two halves or four and a half in boiling water for hot hot one to two minutes, about five mature, and then cooled in cold water, and then layers of staggered rows of vats or urn pot, above the pressure with a clean tungsten, poured into clean cold water, vegetables pickled did about 25 cm. dish best a few days after flipping once, the fermentation uniform, about 10 to 15 days or so, you can feeding. Marinated sauerkraut, should be placed in cool or cold place. The curing process, if they stick, hair slip or decay phenomenon can be used after the water washing, water Lek net, for clean water continue to preserved.

then salt, white sugar, white wine, Mrs. Music mushrooms fine, aniseed, ginger, pepper into, such as hi spicy, add some wild salamanders or chilli padi.

personal views, not boiling down the number of good, but once boiled longer, the so-called small fire to simmer, so that the essence of the bones to boil out. Bone soup is best to cook the noodles. You can also do stews, the Northeast Luandun can add to soup it. pickles of

main material

(4) different types of vegetables, different processing methods, there are differences in the specific requirements of the specifications and quality. If pickled mustard, raw materials with the above conditions, but also with blunt protuberance, the groove is shallow and small, cylindrical and spherical or elliptical, and other conditions. the

practice:

⑦ raw oysters pick out shell after the fish with a touch of salt water wash. 1 bottle

wild salamanders, white radish 1/2 1/2, Radish, cherry radish root, carrots and 1/2 salt 1 tablespoon (15g), white sugar 2 tsp (10g ), white wine 1 tablespoon (15ml), Mrs. Le mushroom essence 1 tsp (10g), aniseed (anise) 3, a ginger, pepper, 10, 2 bowls of cold boiled water (500ml)

pickle jar, there earthenware, glass, thin magnetic, if not a restaurant devoted to bubble boiling water dish, generally used in the pickle jar of dark earthenware or fine magnetic as well. Selection, pay attention to test its sealing capability. Not exempt the jar of the gas bubble was out of good food. How to check? Earthenware altar, with the general election, may wish to teach you the recipe. According to First, lift the jar, with or without dazzling light, from the altar, the altar; the second is to listen, ears close to the altar to listen to, two pieces of paper thrown into the altar, G buckle altar cover, and quickly from the altar roof to the altar along the filling water, then the altar along the water Gulp few helped to raise the light, and that was good jar. Year, with few, the team took me to pick the custodian of the pickle jar, stunned and hesitated hesitated: the election! The kimchi

the practice of kimchi (kimchi) is a cabbage and radish or cucumber, and salt, garlic, onion, ginger, red pepper and seafood marinades from spicy dishes. it is a fermented food, it is not only delicious, refreshing, and rich in nutrients, is indispensable to the table appetizer pickles prepared from fish sauce, pepper, garlic and other condiments, homemade pickles, flavor and nutrition is not the same. Korean kimchi types can be divided according to the season of spring radish kimchi, cabbage kimchi, summer cucumber kimchi, radish kimchi, the fall of spicy cabbage, radish pickle pieces, the winter variety of pickles.

10 pickled sour cabbage

4 br> Ingredients:

(3) feeding should pay attention to keep clean to prevent grease dirty things mixed with the altar, or easy to make kimchi water corruption stink.

cook to put it is the

eat kimchi, also known as bubble sauerkraut. Sour pickles, salty taste, taste crisp and bright color, smell the smell of refreshing appetizer, sober greasy, suitable for young and old. Live at home, standing side dishes. However, bubbles out of the fragrant dish, it first has to choose the right pickle jar. the

exquisite Sichuan pickles

3, all kinds of vegetables dry cleaned water into the altar cover Gaiyan the summer to put the outdoor cool at 1-2 days 4-5 days to winter consumption. A variety of radish wash and drain water, cut into about 4 ~ 5cm long, the cross section 0.5cm square strips. Ginger Peel and flaky.

⑨ with warm pepper soaked, then add the shrimp paste and anchovy sauce to further soaking.

(2) the preparation of pickles water, generally with cold water preparation from 6% to 8% of the salt water, then add 2% sugar, 2.5% liquor, 2.5 percent of the rice wine and pepper, pepper, ginger , garlic and other spices spices to enhance its flavor, In order to accelerate the cook, often adding a small amount Chen kimchi water, the role of vaccination, a small amount of vinegar can be added to suppress harmful microbial activity of the early stage of fermentation, the lactic acid fermentation to normal. 5

Sichuan pickles and Guangdong kimchi characteristics

Sichuan pickles the Raiders

cabbage washed (preferably determined to take the small pieces of vegetables, a large pieces of vegetables to be cut in half), the rejection to the floating. Shanhaiguan area north of

, To wash the cabbage in boiling water pot and hot 3 minutes; remove and Airing, then cabbage hierarchical code in the big tank, with heavy compaction as prevent mold, coupled with 15% -10% salt water, sealed cover, on the 8-10 ° C room temperature, 10 to 15 days you can eat.

vitamin a, b1, b2, c, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein and so on. problem



11 The above ingredients put the altar in the backup; the

kimchi practice

★ Komatsu blog original finishing reproduced please specify the ★

1, scrape the bark of ginger, with water washed into the blank saline (the proportion of blank brine ingredients: Sichuan salt 1 kg,nike air max skyline, 4 kg of water) a blank two to five days (a blank is to soak the first dish. vegetables loaded before the altar, to hit a base, under the action of salt water, chasing the vegetables contain excessive moisture, so that part of the salt flavor to better penetrate into the vegetables go to reduce the quality of the brine and pickles, to avoid loaded altar. In addition, vegetables are a blank, can kill die attached to the micro-organisms in the food, remove the bitter soil smelly odor x