Spicy and sour kimchi, both debilitating and appetizing. But the "old altar sauerkraut" exposed at yesterday's "315" party made everyone cry out disgust.
Many friends said that looking at the old altar of sauerkraut noodles at home, they didn't know how to put their mouths down, and even the sauerkraut fish didn't dare to go out to eat... So many people backstage asked me in the evening, is there a way to simply make kimchi by myself?
As a Chongqing people who eat kimchi from snacks, I have come to provide you with a simple recipe for making kimchi. In addition, as a graduate student of food safety, I will add some advice to make kimchi safely. First of all, let's talk about the method:
1 Wash the ingredients and leave them in a cool place to dry
There are three types of ingredients that are often made of kimchi:
First, rhizomes, including white radish, water radish, green cabbage head, lettuce, ginger, etc.;
The second is fruits and vegetables, including peppers, cowpeas, cucumbers, etc.;
The third is leafy vegetables, including mustard greens, cabbage, celery and so on.
Especially leafy vegetables, must be washed and thoroughly dried before they can be made.
In order to ensure that it is done more successfully, it is best to dry these kimchi ingredients with a layer of salt, put them on for thirty minutes, and then remove the salt and prepare them for the altar.
The first time you make kimchi, it is best to soak some ginger and red pepper, so that it is like the "soup base" seasoning is good, and the kimchi made has a sour and spicy taste. Of course, if you don't like to eat spicy, ginger and pepper can be put less or not.
2 Choose a "kimchi altar" with good tightness
If you can buy a special kimchi altar better, can not buy, use ordinary large bottles or jars to become, good airtightness is the key.
Many people think that the transparent vegetable jar is good-looking, and they intuitively see the dishes inside, and they are full of happiness. In fact, it is better to make kimchi or use a container that is opaque and can block the light. In this way, the conditions for kimchi fermentation are more stable.
3 Making "Kimchi Water"
The ratio of water to salt is 4:1, which is 1000 grams of water, and 250 grams of salt is added. Use cool boiled water, not raw water.
Sichuan people in Chongqing pay attention to making kimchi to use "old brine", that is, the water in the previous kimchi jar, such brine is full of flavor and rich in fermented bacteria. It is best to have half and half of the old brine and the new brine.
Of course, many people do not have "old brine", the most convenient way is to buy "kimchi sauerkraut lactic acid bacteria baking powder", this baking powder is more pure and more likely to succeed. In addition, it is not easy to introduce weeds, and the safety is stronger. The amount of fungal powder and water can be used by referring to the instructions.
In order to increase the flavor, you can put some sugar, spices (such as star anise, peppercorns, Yamana, etc.), liquor and so on.
4 Bubble ta!
Put the dried vegetables into the kimchi jar and fill the vegetables until it is about 10 cm from the mouth of the altar. Wait for the beautiful fermentation!
In addition, it should be reminded that the daily management of kimchi jars is also very important. The utensils that come into contact with kimchi should be strictly cleaned, no oil, and the water along the altar should be replaced regularly. When picking up kimchi, use clean chopsticks and wash and dry your hands.
If the altar water flowers, that is, there are cases of miscellaneous bacteria growth, you can remove the mold flowers, add a little liquor, add some salt and continue to ferment. If the bacteria grow seriously, they should be discarded...
A few more things about the safety of homemade kimchi.
Everyone is most concerned about "kimchi carcinogenicity", which is actually the nitrite that may be produced in kimchi. Nitrite may produce nitrosamines in the body, and large intake will increase the risk of stomach cancer and bowel cancer.
To inhibit the production of nitrite, in addition to strictly following the previous operation method, a small amount of vinegar can also be added. Studies have shown that adding 0.6% vinegar to kimchi water can reduce the amount of nitrite produced to up to one-third of the timeless.
Secondly, choosing fresh kimchi ingredients and drying them well can also reduce the formation of nitrites.
Again, control the time of kimchi. Do not eat dishes that have just been soaked for two or three days, it is best to brew or marinate for more than 20 days before eating. In the process of making kimchi, the 3rd to 4th day is usually the time when the nitrite content is at its highest, after which the nitrite content will begin to gradually decrease, and after 10 days it is usually very low. In addition, the addition of fresh garlic, fresh ginger, fresh pepper, etc. can reduce the content of nitrite.
Finally, eat more fresh vegetables and fruits when eating kimchi. This is because fresh fruits and vegetables are rich in vitamin C, which can react with nitrites and reduce the production of carcinogens.
Finally, I would like to remind everyone that kimchi is salted and the salt content is usually relatively high. Therefore, when cooking with kimchi or sauerkraut, it is best not to put or put less salt, avoid excessive salt intake, and pay attention to removing salt when cleaning. The point is that kimchi should be eaten as a "spice", and eating less at a time is the safest way!
Wu Jia
Well-known popular science author
Registered Dietitian
Master of Science in Nutrition and Food Safety
- Representative of the first "China Nutrition 30 Forum" registered dietitians
- For many years, he has served as a nutrition guest of CCTV, Beijing Tv, Beijing Radio and other nutrition guests
- Author of the first children's nutrition science fiction in China, "The Adventures of the Pagoda - Nutritionist Mother's Food Education Science Book for Children", Douban score 9.1; "Nutrition Dictionary Written by Nutritionist Mothers to Children"
- Participated in the compilation of popular nutrition books such as "Nutrition Bible" and "Don't Let Food Hurt You"