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An article about how to make Sichuan pickles.

There are many videos on the Internet to teach kimchi. After teaching, I don't know if it is successful or not. Because, even if you do it completely, you will still encounter the first problem-flowers. then what

There is always a mysterious saying that some people, especially special people, will never soak Sichuan kimchi, let alone soak it, that is, it will not stick, and sticking it will ruin a good kimchi. Is it true?/You don't say.

I come from Sichuan and deal with pickles. Seeing these questions, I want to answer this question from my own point of view. This is the first time to post an article. If there is anything wrong, please tell me.

My deepest memory of kimchi is that when I was eight or nine years old, I secretly ate soaked cowpeas (sour beans) from the kimchi jar. Cowpea is soaked whole. I take my cowpea soaked for a long time every time I run for dinner. Because it's stealing vegetables, I won't think of washing my hands before the pickle jar steals pickles. But I have never heard my parents say that the whole pickle jar is broken.

At this point, this statement does not hold water.

Sichuanese always say that bubble dishes are not complicated, but for foreigners and some Sichuanese, they still look puzzled.

I want to put it another way. It's not so much that you want to DIY an altar of pickles as that you have an altar of pets-lactic acid bacteria.

To successfully soak an altar of Sichuan pickles, the following conditions must be met: —— (Must be met)

1, salt water. 2. Anaerobic. 3. Lactic acid bacteria.

1 and 2 are easy to understand. Where does lactic acid bacteria come from?

Lactic acid bacteria are abundant microorganisms in nature, and they are everywhere. Water, air, plants and animals also exist on the surface and in the body.

The vegetables you buy from the market or supermarket are superficial. Fresh vegetables just picked from the ground and vegetables processed in supermarkets, you can know who has more lactic acid bacteria when you think about it. Therefore, if you want to make a new pickle water by yourself, choosing fresh vegetables will definitely be more successful than washing vegetables in the supermarket many times.

To have enough lactic acid bacteria, it is necessary to provide it with an environment suitable for its long-term growth. From this point of view, Sichuan pickle jar is the most suitable container for long-term growth of lactic acid bacteria. The reason is that it has a water seal.

The water along the edge of the pickle jar can prevent air from entering the jar, and the gas produced by lactic acid bacteria fermentation can be discharged smoothly.

The oxygen in the pickle jar is squeezed out by the carbon dioxide produced in the fermentation process of lactic acid bacteria, and an anaerobic environment appears in the jar. Under anaerobic conditions, most aerobic bacteria gradually decline. Anaerobic bacteria such as lactic acid bacteria get more breeding space.

At the same time, lactic acid bacteria will produce a lot of lactic acid during the growth and reproduction. Acid can inhibit the growth of miscellaneous bacteria and make kimchi sour.

Let's talk about salt water again.

Physiological saline, 15~25% physiological saline can completely inhibit biological reproduction. This principle is used to cook bacon in winter.

So vegetables are soaked in salt water and slowly go bad.

The proportion of salted water varies. Pickled vegetables with a proportion less than 3%, common temporary pickled vegetables, generally leafy vegetables, are easier to pickle thoroughly, and the pickling time is short, and they can be eaten in one hour, or they are sour the next day. The disadvantage is that it cannot be preserved for a long time.

3~6% brine pickle is the most common concentration of brine in pickle jar. It's not salty, so you can eat it directly. The concentration of this brine is just suitable for the growth of lactic acid bacteria and has obvious inhibitory effect on impurities. No matter how high the concentration of salt water is, lactic acid bacteria will be inhibited and the acid production of kimchi will be very slow.

There is a higher 12%, such as mustard tuber, which has a layer of salt on its head. After salting, desalting. Therefore, it is better to eat less mustard tuber. The salt content is really high.

Salt water can also be used to dehydrate vegetables and make them brittle. Shred radish, add a little salt and mix well. After a while, there was a layer of water under the shredded radish. The shredded radish became brittle at once.

The above three points are finished. Say something dry:

Salt can inhibit bacteria, and lactic acid bacteria have good salt tolerance.

The proportion of salt water can be higher for the first time, and it is not easy to fail. One reason why the salt content is too high is that it can't be eaten, and the second reason is that the acid is slow, because lactic acid bacteria are also inhibited, so a higher level is good. Vegetables also contain water, so don't forget the water in vegetables when planning the proportion of salt water. My own kimchi is salted according to the weight of vegetables. 2 Jin of vegetables equals 2 Liang of salt. If there is mother liquor in the jar, one or two salts will do.

Lactic acid bacteria metabolize to produce carbon dioxide, kimchi jars are anaerobic, and lactic acid bacteria are anaerobic. It's okay. Don't open the lid of the can. When oxygen enters, miscellaneous bacteria can easily reproduce. Cover the kimchi in time after taking it out.

Acid can inhibit the growth of bacteria, and lactic acid bacteria produce acid. Acid is the taste of kimchi, otherwise it is not called eating kimchi. Sour taste is subject to the brewing time, and the longer the soaking time, the more sour it is. If you don't want to eat too sour, make it shorter. There is also the thicker the dish, the more resistant it is to soaking, such as radish, which will be fine in one year. The thinner the vegetables, the less resistant to soaking, such as cabbage and Chinese cabbage, which will be very sour after soaking all day.

What should I do before I come back?

White flowers are miscellaneous bacteria, which will be connected in pieces to form a film. Just to grab territory with lactic acid bacteria. Therefore, the best way is to help lactic acid bacteria drive them away. The best weapon is small fish net with fine net for fish farming. Just clean the white flowers with a fishing net. It's that simple.

If you want to make an altar of Sichuan pickles by yourself, the most important thing is the maintenance of mother water in the later period. Rather than soaking in a pickle, you have a pet-lactic acid bacteria. As long as you protect its growing environment, you will eventually get an altar of kimchi that can be used as a family heirloom.

After thinking for a moment, I added: regarding the source of bacteria, Sichuanese are good neighbors who go to bubble vegetables and ask him for the old mother's water in the old jar as a primer.