Why is radish kimchi so bitter?

Why does radish kimchi taste bitter?

Bitterness means that there are bacteria in the kimchi. The kimchi is spoiled and cannot be eaten. It is recommended to soak it again.

The secret to making kimchi 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 red peppers, long beans, lettuce, bamboo shoots, 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 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 and prevent oxygen and miscellaneous bacteria from entering), and clean water must be changed every 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. You made the kimchi. 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 original 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. What is the reason why soaked radish is bitter?

The details are not right. Use cold water to soak them, and add less sugar when they are first soaked.

1. Wash and slice the radish, add salt and marinate for an hour, then put it in a ventilated place to dry until semi-dry;

2. Add soy sauce, pepper, star anise, and dried radish to the pot. Boil a little red pepper, sugar and white wine and let cool

3. Put the dried radish slices into the sauce and marinate for a week. What goes well with radish kimchi

1 white radish

100 grams of chili sauce

Accessories

Salt

10 grams

White sugar

10 grams

White vinegar

20 grams

Ginger

Moderate amount

How to make kimchi and white radish

1.

Main and auxiliary ingredients: white radish, chili sauce

2.

Wash and cut the white radish into pieces

3.

Put it in a basin and add salt, sugar and white vinegar

4.

Stir evenly, add minced ginger, and marinate for more than 2 hours

5.

Put the pickled radish pieces into a cooking box

6.

Add chili sauce

7.

Stir it evenly, marinate for more than 2 hours, and put it in the refrigerator. It's better after one night

8.

This is the pickled kimchi and radish, which can be stored in the refrigerator for 3-5 days

9.

Plate and serve immediately

Cooking tips

1. The amount of salt, sugar, white vinegar and chili sauce used in pickling can be adjusted according to your own taste.

2. It is better to use white vinegar, or rice vinegar. It is not recommended to use mature vinegar, as the pickled pickled vegetables will have a strong vinegar smell. What causes the bitter taste of Sichuan kimchi?

According to experience, there is too much salt. If you want it to be sour and crispy, add just the right amount of salt, not too much. What is the approximate plot of Radish Pickles?

Story summary:

Zhang Siya was brought up by monks in a temple and was a cheerful and active girl. Yearning for life in the big city, she was caught again during her ninth escape. But this time the abbot master finally let her leave the temple. Excited Siya came to Seoul and worked in a big hotel. Unexpectedly, Park Jae-woo, the son of the hotel's president and the hotel's planning director, made things difficult for her...

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Episode introduction:

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How to make radish kimchi

Ingredients

White radish

500g accessories

Korean chili powder

Appropriate amount

Salt

Appropriate amount

Onion

Appropriate amount

Ginger

Appropriate amount

Garlic

Appropriate amount

White vinegar

25ml

Sugar

20g

Pear

1

Steps

1. Prepare the ingredients.

2. Wash the radish and cut into small pieces. Add salt and marinate for 30 minutes.

3. Chop the onion and ginger.

4. Chop the pears and put them into a large bowl.

5. Add chopped onion, ginger, garlic, chili powder and sugar and mix well.

6. Add white vinegar and mix well. Into chili paste.

7. Squeeze the water from the pickled radish pieces and add them to the chili paste.

8. Stir evenly.

9. Put it in the refrigerator and let it marinate for 1 day for a better taste.

Wash the kimchi and radish, cut them into pieces, put them in a crock pot, add salt, Sichuan peppercorns, red peppers and Sichuan pickled peppers, add Erguotou, then add purified water, marinate for 3 days and then you can eat it. How to make radish kimchi

Ingredients:

Carrots are incompatible with celery, celery is incompatible with food

Onions are incompatible with food

Salt

Foods that are incompatible with sugar

Fish sauce

Garlic

Foods that are incompatible with ginger

Recipe:

1 .Cut radish into 1 small section, cut celery and onion into small sections

2. Cut radish into small square shapes, marinate with salt for 2 hours, rinse off the salt with cold water

3. Fish sauce

4. Mix the fish sauce with minced garlic, ginger and sugar and set aside

5. Mix all the ingredients and put it in the refrigerator. It will be ready to eat in 3 days

6. It’s simple, just wait longer to eat; an article my son once wrote is called “Learn to Wait”, which is most appropriate for this process of waiting to eat, hahaha!

1. Wash the white radish, scrape off the skin, and cut into 2.5 cm square pieces. Wash the chives and cut into 3cm long sections. Peel the garlic, flatten it and chop it into minced garlic

2. Put the radish cubes into a container, sprinkle large grains of salt on the surface of the radish, stir, and marinate for about 30 minutes

3. Put the radish into the strainer to control the water in the radish. Put the radish into another container, sprinkle with coarse chili powder and fine chili powder, add minced garlic, shrimp paste, pear juice, ginger juice, white sugar and green onion segments and stir well

4. The prepared radish kimchi can be eaten immediately, but it will taste better if it is kept in a sealed box at room temperature and marinated for a day. How to make radish kimchi

1. Cut the radish into cubes, which should be 3 cm square. Our actual size is about 2 centimeters square. Sprinkle in salt, wear gloves and stir evenly

2. Mix the flour with water into a paste, simmer over medium heat to make a batter, and it will be cooked for 8-9 minutes. Let cool on the windowsill.

3. Wash the onions, ginger, garlic, leeks, apples and onions, mince the ginger and garlic, and cut the onions and leeks into sections. Peel the apples and cut into small cubes. Finely dice the onion.

4. After the batter is cool and no longer hot to your hands, sprinkle the chili noodles into the batter one by one, and wear gloves to stir evenly. There should be no lumps. Then add the minced ginger and garlic and mix well. Finally sprinkle in the chives and leeks. This time, stir for a while longer to allow the onions and leeks to fully absorb their flavor.

5. When the time is up, remove the radish and wring it out of the water, and try to wring it as dry as possible. It was a difficult job, and my husband ended up doing it with his bare hands.

6. Sprinkle the apple onion sugar into the radish, then add the chili sauce mixed before and stir.

7. Put the stirred radish into a corrosion-resistant container, cover with plastic wrap and let it ferment at room temperature for 2 days