Vegetables with dense tissue, crisp texture and no softening after soaking can be used as raw materials for kimchi.
Pickle is a kind of fermented food which is fermented by high concentration salt solution and lactic acid bacteria, and preserved vegetables and enhanced their flavor through pickling.
First, the mode of production
Dry pickling: clean and chop vegetables, dry them in the sun, and put them in a jar for sealing.
Pickling in soup: firstly, wash the vegetables and blanch them in boiling water, then cut them into pieces about 3 cm long and put them in a jar, and then add rice washing water or rice soup to marinate for a period of time to make the pickled vegetables and soup sour.
Second, pickles:
Vegetable pickling is an ancient vegetable processing and storage method, which has a long history at home and abroad. Because of its simple processing method and equipment, the raw materials used can be obtained locally, and many unique and famous products have been formed in different regions.
In the era of relatively backward living standards, pickled vegetables are mainly homemade and eaten by themselves, with the aim of prolonging the storage and eating period of vegetables to make up for the shortage of food;
With the continuous improvement of modern living standards, people's living structure has undergone great changes. Modern people eat kimchi no longer to solve the problem of food and clothing, but to adjust the taste. Pickled vegetables, in particular, have the functions of helping digestion, eliminating greasy and regulating the spleen and stomach, and are favored by urbanites.