Hope, hope.
It's the peak season for making kimchi and pickled cabbage again.
Recently, an eldest sister.
It is actually in the environment of "high salinity and no soil".
Green leaves are cultivated
attracted a group of netizens to exclaim.
Green leaves grow in the sauerkraut jar
Sauerkraut kimchi can also be "pickled" out of a **?
How to pickle cabbage scientifically?
The teachers and students of China Agricultural University have taken action!
China Agricultural University.
Faculty of Food Science and Nutritional Engineering.
Teacher Ma Chen said.
Appear. Cabbage sprouts during pickling.
It can be speculated that the reason is:
The proportion of salt is not enough, and the water content of the cabbage itself does not fall;Ma Chen suggested.The water layer of pickled cabbage is shallow, and the contact effect between light and oxygen and the surface cabbage is enhanced
The temperature is too low, which inhibits the fermentation activity of microorganisms.
In home pickled sauerkraut.
From the selection of cabbage raw materials.
An increase in the proportion of salt.
temperature and the amount of salting water.
Carry out strict controls.
In order to achieve the purpose of homemade delicious sauerkraut.
Freshly filled with pickles.
It is understood. Kimchi fermentation mainly relies on lactic acid bacteria.
In anaerobic conditions.
Large amounts of lactic acid are produced through the catalysis of enzymes.
Therefore, the laboratory pickles the pickles.
One of the key issues.
It's how to grow the target strain.
Inhibits other harmful strains.
We were pickling vegetables at the time.
A lot of links added (adding salt, adding liquor).
Essentially, it is to prevent food from being in.
the production of disease-causing microorganisms, molds, etc.".
Besides. The teacher of China Agricultural University reminded.
At the time of pickling.
Try not to stir the pickle jar.
to control oxygen flow.
The dominant strain of fermentation itself.
It is facultative anaerobic or anaerobe.
In an anaerobic environment.
Target species. Able to grow better as well as metabolize.
Kimchi after ripening.
As a matter of fact. Teacher Liu Qian at the College of Plant Protection.
Experiments on Microbiology and Plant Etiology".
The students have long been pickling kimchi with their own hands.
China Agricultural University" official WeChat.
A full version of the pickled cabbage "Secret Tips" was also released
1.Raw material selection:Any fresh vegetables that are tightly organized, crisp and tender, have a thick flesh, and are not easy to soften can be used as raw materials for kimchi. Such as radish, lettuce, Chinese cabbage, green peppers, etc.
2.Raw Material Handling:Fresh raw materials should be sorted and washed, and the parts that are not suitable for processing should be removed. Except for those who are too large and can be appropriately divided into small pieces, they are generally not divided. Wash and drain the water and soak in a jar. If you are inoculated with lactic acid bacteria, it is best to use 01% potassium permanganate solution washes the raw materials, washes their residues, and drains the water.
3.Preparation of kimchi brine:Hard water with a lot of minerals works best. If the hardness is not enough, a small amount of calcium chloride or calcium carbonate can be added to adjust it. First, prepare the same amount of 6% to 8% (ratio to water) of salt water as the raw material, boil it, filter it, and then add the ingredients according to the amount of salt water.
4.Commonly used ingredients:Liquor 25%, rice wine 25%, 2% brown sugar, 3% dried red pepper, 005%, star anise 01%, 005%, pepper 008%, ginger 03% and a small amount of tangerine peel, etc., lactic acid bacteria culture medium or aged kimchi water inoculation, etc.
5.Altar:Large or irregular cut into pieces, then put into the jar, after half the jar, evenly put the ingredients (spices), and then add the raw materials to the mouth of the altar 7 10 cm to avoid the raw materials floating, and then add kimchi water to submerge the raw materials. The mouth of the altar is then sealed and water is poured into the sink to form a water seal.
6.Mature:After the altar is installed, the altar is placed in a cool place and allowed to ferment and mature naturally, and the optimal temperature for maturity is 28 32. The ripening period of kimchi varies depending on the type of vegetables and the temperature at that time, but in general, the newly prepared brine can ripen in 5 to 7 days in summer and 10 to 16 days in winter. When ripe, it is ready to eat.
Many students are still in the comment area.
Show off "your own results."
Interestingly.
In this "Experiment in Microbiology and Plant Etiology".
In addition to the experimental content of teaching pickles.
You can also make your own yogurt.
From the food of everyday life.
Discover the science behind it.
is the ultimate goal of this course
Anthracnose spp. 
Botrytis spp. 
Students observe microorganisms during the course.
It is worth noting.
China Agricultural University.
There are also many treasure courses like these.
Experimental Techniques for Wheat Pasta Processing".
Wine Culture and Appreciation".
Wine Nutrition and Healthy Lifestyles".
Agricultural Products Processing Experiments", etc.
By tasting wine and making pasta in class.
A fun-filled way to make ice cream and more.
Combine scientific theory with fun practice.
It makes it easy for students to grasp professional theoretical knowledge.
Make the most of your abilities in the lab.
Feel the magic of science in a hands-on way.
Look for patterns in the results of the experiment.
Delicious fermentation, knowledge precipitation
Do you love these treasure courses?
*丨China Youth Daily Comprehensive China Agricultural University (the copyright belongs to the original author, if there is any infringement, please contact to delete).