Homemade Kimchi Stomach to help digestion

Speaking of letting children eat pickles, many mothers may disagree. Is there nitrite in pickles? I thought so before, so I wouldn't let my children eat. Occasionally, it was learned from a nutrition-oriented program on TV that there was lactic acid bacteria in the kimchi, and the nitrite problem did not have to be worried about as long as you had a good grasp of kimchi. Therefore, I would like to give my children some kimchi and let her add some lactic acid bacteria.
So, how to avoid the problem of nitrite? We know that the nitrite in kimchi will not increase until the third day of the bubble, and will reach its peak after one week, and then slowly decrease until it disappears. And there are many types of kimchi we eat frequently that can be eaten for a day or even half a day. It is often called “dip kimchi”. Therefore, if you are making kimchi at home, then you should pay attention to it as long as you eat it or eat it within two days. After eating it again in the month, there is absolutely no need to worry about nitrite.

At this time, we can give our children a proper amount of kimchi. Because kimchi is rich in lactic acid bacteria, we usually like to give our children some yoghurt because yoghurt contains lactic acid bacteria. Lactic acid bacteria play an important role in maintaining the balance of intestinal function. It has a two-way regulating effect and can kill harmful bacteria. , It can also be laxative, in simple terms, is to help digestion. When mothers all know that the child's digestive problems are actually the biggest problems, many of the children's diseases are caused by indigestion. As long as the digestion is smooth, many diseases can be caused. And kimchi has the same role as yogurt, but also sweet and sour, what are you waiting for, start to soak it!

Making Kimchi

First of all, I went to buy two pounds of glutinous rice wine, which is the secret to teach on TV. Pickle water only uses glutinous rice wine (filter out glutinous rice) without adding a drop of clear water.

There are just two canned fruit jars in the house. They are widely used, and I use them for bubble dishes. (Of course, it's better to use traditional pickle jars and earthenware jars if you're bubbling more.) Put the filtered rice wine into two bottles, and then add a little brown sugar, 20 peppers, and a few slices of ginger (these must be placed to make kimchi. It is to increase the aroma of kimchi). I made two flavors, two red peppers (eaten adults) in one bottle, and the other did not (children eat).

The first time I soaked the cabbage, this is the best way to make kimchi. Tear the cabbage into small pieces by hand and put some green peppers in it. Do not stuff it full. Leave some room and sprinkle the salt on top. On the dish, there are two advantages to this: First, the salt will slowly infiltrate, and the second is that the dish is not easily broken. Also note that if the cap is metal, it is best to put a layer of plastic wrap. Put it in the fridge and eat it after a day.

When I couldn't wait to put the well-made kimchi in my mouth, I was so satisfied that I finally understood why I wanted to use glutinous rice wine. This is definitely not a kind of taste, and it makes kimchi a kind of taste. The taste of sweetness, a touch of cheeky, if undeniable filling in the mouth, plus the crispy raw vegetables, remove a dish, mix sesame oil, really delicious. Especially in the summer, the appetite is not good, and eating kimchi is right for the appetite. Adults and children like it.

This time I had confidence, and then soaked peanuts, radishes, cucumbers, I also whimsy, soaked watermelon rind, the watermelon rind Cui Yi to clean, cut into pieces bubble into, when the family also asked when it was eaten "Oh, what's this? It's delicious!"

Problems to be noticed when making kimchi

Hand must be washed before pickle; do not touch a drop of oil in the process; but also specifically prepared for a pair of chopsticks to pick kimchi; as far as possible to wash the dish to control the net water, but a little water does not matter. The use of special kimchi salt is better and the dishes that come out are more refreshing. Unfortunately, I did not buy it. Every time you make a new dish, add more or less salt to it.