How to make kimchi in kimchi jar
As a traditional fermented food, kimchi has attracted much attention in recent years due to its health properties and unique flavor. The following is a guide to making kimchi based on hot topics on the Internet in the past 10 days. It covers materials, steps and frequently asked questions to help you get started easily.
1. List of popular ingredients for making kimchi
| Material | function | Recommended dosage (take 5L jar as an example) |
|---|---|---|
| Cabbage/radish | Main ingredients | 2 cabbage (about 3kg) or 5 radishes |
| coarse salt | Dehydration and sterilization | 150-200g |
| paprika | Seasoning and coloring | 100-150g |
| garlic/ginger | Aroma and antiseptic | 1 head of garlic, 50g of ginger |
| White sugar/glutinous rice paste | Promote fermentation | 30g white sugar or 200ml glutinous rice paste |
2. The steps to make kimchi that are hotly discussed on the Internet
1.Preprocessing food: Cut cabbage or radish into cubes, soak in salt water for 2 hours, and squeeze out the water. Recent hot searches show that soaking in 5% salt water can improve the crispness.
2.Prepare sauce: Mix chili powder, minced garlic, minced ginger and sugar, add fish sauce (optional) and make a paste. A popular Douyin video suggests using apple and pear juice instead of sugar for a fresher flavor.
3.Fermentation in jars: Spread the sauce evenly on the ingredients, put it into the sterilized kimchi jar, and press it tightly to remove the air. Weibo data shows that the success rate of using ceramic altars is 15% higher than that of glass altars.
4.Temperature controlled storage: Ferment at room temperature for the first 24 hours, then transfer to 10-15℃ environment. Xiaohongshu Master recommends adding water to the mouth of the jar to seal it to prevent contamination by miscellaneous bacteria.
3. Answers to frequently asked questions in the past 10 days
| question | solution | Data source |
|---|---|---|
| Kimchi becomes moldy | Remove the moldy parts and add 5% salt | Baidu search index rose 32% |
| Fermentation is slow | Add 1 tablespoon of original pickle juice or increase ambient temperature | Zhihu topic discussion 12,000 times |
| Over acid problem | Refrigeration after 3 days of fermentation can delay acidification | Station B’s popular science video has been viewed more than 500,000 times |
4. Health trends and innovative combinations
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