Pickles are hot and sour to stimulate appetite. What should we pay attention to when cooking pickles at home?

Sichuan home-cooked kimchi formula, remember these three tips, and make a hot and sour super appetizer!

Speaking of kimchi, many people are familiar with it. In the north, kimchi is a side dish that many people often eat. Even in their spare time, kimchi can be used as a snack. Although kimchi is a cold salad, it is still very popular in cold winter, especially when the appetite is not good. A small dish of kimchi is really appetizing.

Although people's living standards have improved now, we can buy prepared kimchi in supermarkets or shopping malls. If he cooks at home, the taste and taste are very different from those bought outside. Usually, when we cook kimchi at home, you will often encounter long hair, sourness and deterioration. Today, I give you three suggestions. If you don't know these three points, your kimchi will be pickled in vain.

The first point is the choice of container.

Usually when we make kimchi, we will pay attention to the method of making kimchi. In fact, the container used to hold kimchi is also very important. If you are not careful, you will waste a big jar of pickles. If the container you choose is well sealed, you can make delicious kimchi, and there will be no long hair in the manufacturing process. Before putting kimchi, the jar needs to be cleaned, and it will remain in a state of no water and no oil, so that the kimchi will not bloom.

The next day is the temperature of pickled pickles.

Under normal circumstances, if you make kimchi in hot summer, you need to put it in a ventilated and cool place. Because when the outdoor temperature is high, the ingredients in the jar will rot and mold, so cold winter is the best season to make kimchi, especially if it is the first time to make kimchi, it is best to make it in autumn and winter.

The third point is the preparation of kimchi water.

Anyone who has pickled kimchi knows that kimchi is pickled with water, but not all the water here can be used. Pickled kimchi is very particular about adding water, but you must heat the boiled water and then cool it. Because there are the least bacteria and impurities in this cold boiled water, the quality of kimchi made with cold boiled water is the highest.