How to make sour water jar
In the past 10 days, the popularity of homemade delicacies and traditional fermented foods has continued to rise across the Internet, especially the method of making sour water jars (kimchi jars) has become a hot topic. Many netizens have shared their experiences and techniques. This article will combine these hot topics to introduce in detail how to make sour water jars and provide structured data for reference.
1. Basic principles of sour water jars
Sour water jar is a kimchi tool made through lactic acid bacteria fermentation. Its core is to utilize the natural fermentation process of salt water and vegetables. The following are the key steps and precautions for making sour water jars:
| steps | Description |
|---|---|
| 1. Select a container | It is recommended to use ceramic or glass jars and avoid metal containers. |
| 2. Prepare salt water | The ratio of salt to water is usually 1:20, that is, 50g of salt per 1000ml of water. |
| 3. Choose vegetables | Cabbage, radish, pepper, etc. are suitable for pickling and need to be washed and dried. |
| 4. Fermentation environment | Control the temperature at 18-25℃ and avoid direct sunlight. |
| 5. Fermentation time | It usually takes 3-7 days, and the specific time is adjusted according to taste. |
2. Detailed steps for making sour water jars
1.cleaning container: Rinse the jar with boiling water to ensure there is no oil or impurities.
2.Prepare salt water: Dissolve salt in cold boiled water. The concentration of salt water directly affects the fermentation effect.
3.processing vegetables: Vegetables need to be thoroughly dried after washing to avoid bringing raw water into the jar.
4.Install the altar:Put the vegetables into the jar and pour in salt water until the vegetables are completely covered.
5.sealed fermentation: The mouth of the jar should be sealed with plastic wrap or a special water seal to prevent air from entering.
3. Common problems and solutions
| question | Reason | Solution |
|---|---|---|
| Moldy altar water | The seal is not tight or the container is unclean | Re-sterilize containers to ensure tightness |
| Kimchi is too sour | Fermentation time is too long | Shorten fermentation time and store in refrigerator |
| Vegetables become soft | Insufficient salt water concentration | Increase the salt ratio or replace the vegetables |
4. Nutritional value of sour water jars
Kimchi made from sour water jars is rich in lactic acid bacteria, which helps digestion and intestinal health. The following are the main nutrients of kimchi:
| Nutritional information | Content (per 100g) |
|---|---|
| heat | 15-20kcal |
| dietary fiber | 1.5-2g |
| Vitamin C | 10-15mg |
| Lactic acid bacteria | 100 million-1 billion CFU |
5. Popular experiences shared by netizens
1.add spices: Many netizens recommend adding spices such as Sichuan peppercorns and star anise to the salt water to increase the flavor.
2.Use old brine: Keep part of the old salt water as a primer to speed up the fermentation of the new jar.
3.control temperature: The fermentation time is shorter in summer and needs to be extended appropriately in winter.
With the above steps and tips, you can easily make delicious sour water jar kimchi. Whether served with rice or as a side dish, sour water jars add flavor and health to your table.
check the details
check the details
en
