Spiced kimchi processing

Radish, cabbage, lettuce, tender ginger, garlic head, green pepper and other fresh vegetables with crisp texture and thick flesh can all be used as raw materials.

Raw material treatment Wash the raw materials to remove rough skin, ribs, old leaves, roots, etc. Then cut it into pieces or strips.

To clean the kimchi altar, first dip the kimchi vegetable altar with 40-50 warm water for 5 to 10 minutes, then rinse with fresh water, and finally rinse and disinfect with hot water of 90 to 100 for a short time.

Preparation of kimchi solution Prepare kimchi solution with hard water. If there is no hard water, add 0.5% calcium chloride in ordinary water. According to the amount of water added 6% ~ 8% of salt and boiled. After cooling, add 0.5% white wine, 2.5% rice wine, and 3% fresh red pepper. The pepper, star anise, licorice, grass, orange peel, pepper and other spices are wrapped in white gauze.

The altar and management will put the processed vegetable raw material into the altar, half the volume of the altar, compact it and put it into the spices, and then continue to load the raw materials. Add a layer of red pepper 10 centimeters away from the mouth of the altar, and then use bamboo. The raw material is jammed and the kimchi solution is poured to flood the raw material. The lid is closed, and cold water or salt water is added to the sink of the kimchi pot to form a seal in the sink. Place the kimchi altar in a cool place and allow it to ferment naturally. If the winter temperature is low, it takes 15 days to soak.

The following dimensions is: Width:750mm*Length:1500m*Thickness:25um


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