How to deal with new kimchi jars

People in most areas prefer to eat kimchi, because it is a good dish to go with meals. The way people make kimchi in each region is slightly different, but they all require the use of kimchi jars. Therefore, when you start making kimchi, it is very important to choose the kimchi jar. And the newly bought kimchi jar cannot be used directly, so what is the method to deal with the new kimchi jar?

1. Cleaning

There are some tips on how to clean the kimchi jar. First, you can simply rinse it with clean water, then fill it with water and add some white vinegar, and soak it for about a day or two. Finally, pour out the vinegar water, rinse with clean water, then pour in boiling water, and take it out after the water cools down.

2. Use

During use, it needs to be handled with care, avoid direct sunlight, and placed in a corner of the home.

3. After use

Be sure to empty the jar after use, leaving no residue, clean the rim of the jar, and cover it tightly for storage.

Kimchi

(1) Kimchi can be eaten directly after washing. You can add kimchi to porridge and have several bowls of porridge in a short time.

(2) You can also cut it into small pieces and stir-fry it to make the unique kimchi flavor more prominent. Cook for a maximum of 2 minutes. You can adjust the taste according to your own habits by stir-frying the pot with dried chilies, adding salt and rock sugar.

(3) Can be eaten with other ingredients. Because kimchi is salty, you can mix shredded cucumber and kimchi, marinate for a while, squeeze out the water, add sesame oil, MSG, coriander, etc., and it will also be a very good cold dish.

Maintenance of original juice

It is best to add sorghum wine (about half a liang) and rock sugar after every 3 to 4 brewing. Used original juice can be used repeatedly, the older the better. When there is no vegetable in it, remember to add salt in it. Make sure the water on the top of the jar does not dry up. Put it in a cool place. As long as it is well stored, the kimchi juice can be used for 5 years without any problem. After half a year of use, the fermentation capacity of the original juice is very strong, and most vegetables can be eaten after soaking for about a day. Special reminder:

1. The jar must be sealed, and it is best to use an earthenware one with a rim. The upper edge of the jar is used to hold water, and water must be kept in it at all times to ensure it acts as a seal. When taking kimchi, be careful not to drip raw water into the jar.

2. Don't let oil get into the jar, as it will cause blooming, and in serious cases, all the vegetables in the jar will rot. Finally, I wish you all good health and use Chinese pickles containing lactic acid bacteria to regulate your gastrointestinal tract.