Explain the practice of kimchi in detail.

Introduction to Pickled Vegetables Pickled pickles pickled with cowpea [1], called cowpea in ancient times, refer to vegetables that have been fermented and stored for a long time. Generally speaking, photos of pickles with different methods (18 photos) can be made into pickles as long as they are vegetables or fruits rich in fiber. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide adequate nutrition for human body, but also prevent diseases such as arteriosclerosis. In The Book of Songs, the earliest collection of poems in China, there is a poem that "there is a Lu in Nakata and a melon in the battlefield, which is the ancestor". Lu and melon are both vegetables, and "peeling" and "mash" mean curing processing. According to Xu Shen's Shuo Wen Jie Zi, "pickles are pickles". It is recorded in the notes of Shangshu that "if you want to make soup, you can only eat salted plums", which shows that at the latest in the Wuding period of Shang Dynasty more than 3 100 years ago, working people in China could pickle plums with salt for cooking. It can be seen that kimchi in China should be earlier than the Book of Songs and should have originated in the Shang and Zhou Dynasties 365,438+000 years ago. Kimchi has a long history and is widely spread. Almost every family will cook it, everyone will eat it, and even a few plates of kimchi will be served at the banquet. According to Jia Sixie's Book of Qi Yaomin in the Northern Wei Dynasty, there is a narrative of making kimchi. It can be seen that China had a history of making kimchi at least 1400 years ago. In the Qing Dynasty, kimchi was regarded as one of the weddings by people in southern and northern Sichuan, which shows the position of kimchi in people's lives. The production technology of kimchi is one of the long and exquisite culinary technical heritages in China. As early as 1400 years ago, people praised the unique flavor of Sichuan kimchi, summarized the basic principles of making vegetables, and proved that kimchi originated in China. China kimchi is generally a fermented food. It is not advisable to put more. The dishes are characterized by various colors, salty and sour, and slightly sweet. There are usually two kinds of pickles. Different types, different uses and different practices. One is diving kimchi. The reason for diving in kimchi is that this dish is soaked in a jar and quickly taken out to eat. It can be a specialty. Usually the assorted pickles in Sichuan restaurant and the side dishes on the table before meals are this kind. How to eat kimchi is 1. Pickled peppers and ginger are used as seasonings for all dishes with fishy smell in Sichuan cuisine. Kimchi is not authentic, and Sichuan food is definitely not authentic. 2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious. 3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with sauerkraut can also be spicy or not, depending on the taste. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish. 4. Soak cowpea: Fried minced meat is an ordinary but delicious side dish. 5. The nutritional value of kimchi cake is 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in intestinal tract, weaken the toxic effect of spoilage bacteria in intestinal tract, and also help digestion, prevent constipation, prevent cell aging, lower cholesterol and resist tumor. 2. Pepper, garlic, ginger and onion in kimchi can play a bactericidal role and promote the secretion of digestive enzymes; 3. Kimchi can also promote the absorption of iron by human body. Health problems Kimchi will produce nitrite in the pickling process, which is recognized as a carcinogen; Moreover, the content of nitrite is closely related to many factors such as salt concentration, temperature and curing time. The problem of high nitrite content is more likely to appear in pickles produced by families, small workshops or manufacturers without strict safety inspection. Raw materials for editing this paragraph: all kinds of seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, kidney bean, lettuce and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi. Ingredients: salt, ginger slices, pepper, fennel, yellow wine and pepper pickles: pickles soaked in cowpea [1] in ancient times refer to vegetables stored for a long time after fermentation. Generally speaking, photos of pickles with different methods (18 photos) can be made into pickles as long as they are vegetables or fruits rich in fiber. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide adequate nutrition for human body, but also prevent diseases such as arteriosclerosis. In The Book of Songs, the earliest collection of poems in China, there is a poem that "there is a Lu in Nakata and a melon in the battlefield, which is the ancestor". Lu and melon are both vegetables, and "peeling" and "mash" mean curing processing. According to Xu Shen's Shuo Wen Jie Zi, "pickles are pickles". It is recorded in the notes of Shangshu that "if you want to make soup, you can only eat salted plums", which shows that at the latest in the Wuding period of Shang Dynasty more than 3 100 years ago, working people in China could pickle plums with salt for cooking. It can be seen that kimchi in China should be earlier than the Book of Songs and should have originated in the Shang and Zhou Dynasties 365,438+000 years ago. Kimchi has a long history and is widely spread. Almost every family will cook it, everyone will eat it, and even a few plates of kimchi will be served at the banquet. According to Jia Sixie's Book of Qi Yaomin in the Northern Wei Dynasty, there is a narrative of making kimchi. It can be seen that China had a history of making kimchi at least 1400 years ago. In the Qing Dynasty, kimchi was regarded as one of the weddings by people in southern and northern Sichuan, which shows the position of kimchi in people's lives. The production technology of kimchi is one of the long and exquisite culinary technical heritages in China. As early as 1400 years ago, people praised the unique flavor of Sichuan kimchi, summarized the basic principles of making vegetables, and proved that kimchi originated in China. China kimchi is generally a fermented food. It is not advisable to put more. The dishes are characterized by various colors, salty and sour, and slightly sweet. There are usually two kinds of pickles. Different types, different uses and different practices. One is diving kimchi. The reason for diving in kimchi is that this dish is soaked in a jar and quickly taken out to eat. It can be a specialty. Usually the assorted pickles in Sichuan restaurant and the side dishes on the table before meals are this kind. How to eat kimchi is 1. Pickled peppers and ginger are used as seasonings for all dishes with fishy smell in Sichuan cuisine. Kimchi is not authentic, and Sichuan food is definitely not authentic. 2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious. 3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with sauerkraut can also be spicy or not, depending on the taste. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish. 4. Soak cowpea: Fried minced meat is an ordinary but delicious side dish. 5. The nutritional value of kimchi cake is 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in intestinal tract, weaken the toxic effect of spoilage bacteria in intestinal tract, and also help digestion, prevent constipation, prevent cell aging, lower cholesterol and resist tumor. 2. Pepper, garlic, ginger and onion in kimchi can play a bactericidal role and promote the secretion of digestive enzymes; 3. Kimchi can also promote the absorption of iron by human body. Health problems Kimchi will produce nitrite in the pickling process, which is recognized as a carcinogen; Moreover, the content of nitrite is closely related to many factors such as salt concentration, temperature and curing time. The problem of high nitrite content is more likely to appear in pickles produced by families, small workshops or manufacturers without strict safety inspection. Raw materials for editing this paragraph: all kinds of seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, kidney bean, lettuce and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi. Ingredients: salt, ginger slices, pepper, fennel, yellow wine and pepper. Besides the main ingredients, we also need some ingredients, such as salt, ginger slices, pepper, fennel and yellow wine. Kimchi jars are naturally essential for making kimchi. In China, people use a kind of jar mouth protrusion. There is a circle of concave trays (that is, sinks, which can hold water) around the altar mouth. After adding water to the sink, he can completely isolate the outside air from coming in, and the bubbles produced by fermentation can also be discharged through the sink. It can accelerate the fermentation of kimchi without oxygen and produce a lot of lactic acid. Some pickle jars also have an inner cover to prevent water vapor from entering the sink. The special pickle jar made of pottery is called earthenware jar, and the glazed jar looks better. The jar mouth protrudes, and there is a circle of concave trays (that is, water tanks, which can hold water) around the jar mouth. The buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight. When I was a child, I went to buy pickle jars with my mother. She always looks carefully at the outside of the jar for sand holes and cracks, which is related to whether pickles will go bad. A kind of glass jar is popular now. This jar is beautiful, and plates of various colors can be seen from the outside. This is also a means to attract customers' attention in restaurants. Kimchi mother jellyfish is hydrophilic and old salt water. In the past, when China's daughter got married, her mother had to prepare an altar of old bittern as a dowry, so an altar of old bittern could be passed down from generation to generation, from woman to child and to Sichuan pickle jar [2]. Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put a proper amount of ingredients into the pickle jar (3/5 of the jar should be flooded with salt). After the salt water is completely cooled, add the vegetable pieces. You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar. Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and put them in a jar for pickling. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade. 7 ~ 10 days later. If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 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 can no longer be used. When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time. Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently. If you like spicy taste, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate, mix well and serve, which is the common "kimchi" in restaurants in China. The practice is to choose a clean pickle jar with clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic cloves and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have fermented and turned sour (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables and eat them. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If possible, you can add some red peppers from China to enhance the taste, preferably from Hanyuan, and never from Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use. Tips: 1, the trick of making pickles is not to make mother water for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately. 2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, radish (preferably its skin), Chinese cabbage, cowpea, celery and so on can be used. 3, if you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and crisp. Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature. 5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish-a new Sichuan dish popular in recent years-can be eaten immediately. 6. Dumped salt water can be used as mother water for other families. 7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains. Practice 2: diving kimchi 1. Wash and dry the vegetables to be soaked. 2. Boil the clean water and add a proper amount of salt (about 80g salt per kloc-0/kg water) for later use. 3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water. 4. Add seasoning, pepper, fennel, white wine and jar water to make it. 5. Marinate the prepared vegetables in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade. 6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine. 7. When soaking peppers and vegetables, you can use a little mother water, add peppers, and then add salt, one layer of peppers and one layer of salt, and brine does not need to flood kimchi. Note: Kimchi doesn't have to be soaked in a special jar. Pickles soaked in cans and bottles taste quite good. 1, the first key to making kimchi is to find a sealed cake or jar, which will help kimchi to ferment in water, and the pickled vegetables will be crispy and delicious, and will not sour teeth. 2. The turnover rate of kimchi should be fast. The kimchi in the restaurant is delicious because their kimchi is "pickled kimchi" (soaked in the morning at night and eaten in one day), and it is dried when it is the best. Therefore, if there are not many people at home, it is recommended to soak in a small jar or a big bottle. If a bottle is used, it is necessary to check whether the sealant of the bottle cap is intact. When you cover the bottle cap, you need to cover the bottle mouth with two layers of plastic paper or oil paper, and then tighten the bottle cap. The tighter the better. 3, it is best to use kimchi salt, that is, salt that does not contain iodine, otherwise kimchi will easily become soft and sour soon. Either add enough salt, the disadvantage is too salty. I don't like it. 4, it is best to use raw water as brine, such brine is not delicate, and it is not easy to produce mildew. 5. Pepper, dried pepper, ginger and a little yellow wine are essential (I think it is best not to use fennel or something). Adding some rock sugar or sesame sugar will taste better (sugar will do). 6, everything can be soaked, except pickled radish, you can also soak sweet pepper, cucumber, lettuce, celery, radish fungus, cowpea, tender ginger, watermelon skin, radish skin, cauliflower pedicels, leaves and stems of Chinese cabbage, Chinese cabbage gang, green cabbage gang (China people say that the ladle is white) ... more effective than China people. It is suggested that the ingredients be dried a little before soaking (sweet peppers and leaves should not be dried for too long), which feels much better than not drying! 7. Finally, there are carrots, which is the key to raising kimchi water. The water soaked with carrots is not easy to mildew and tastes better than that without carrots. China Nanchong's "Rouge Radish" is highly recommended, both inside and outside are red, which has the special effect of nourishing water. Some people used to say that the water in Shanghai is not suitable for soaking vegetables, but this can be changed.