Kimchi technological process

　　Preparation of pickle jar, selection and treatment of raw materials, preparation of pickle brine → brewing in jar → fermentation acidification → finished product

　　The main technical points

　　1. Preparation of pickle jar: rinse the jar clean, fill it with boiling water, sterilize it for 10 minutes, dry it and set aside.

　　2. Raw material selection: choose the pepper with thick meat, small placenta, good hardness, no moth and no scar as raw material.

　　3. Raw material treatment: rinse the selected pepper with clean water for 3 to 4 times to remove sediment and impurities and control the moisture on the surface.

　　4. Prepare brine: choose well water and mineral water with hardness above 16°H to prepare the solution. Add 6% - 8% salt, 2.5 liquor, 2.5% rice wine, 3% sugar, 1% dried ginger, 1% garlic cloves. And other spices such as 0.1% anise, 0.1% sichuan peppercorns, 0.1% licorice, grass fruit, orange peel wrapped with gauze, reserve.

　　5, into the altar to make: the processed raw materials into the altar, to fill tightly, into half the altar, the prepared package of spices into the altar, and then continue to install the altar until from the mouth of the altar 6 cm - 8 cm until. Get stuck with the bamboo, and the salt water should fully cover the raw material. Then cover the altar and fill the tank with salt water to form a water seal.

　　6, fermentation, acidification: the jar of kimchi in a cool place for fermentation. If the indoor temperature in 15℃ - 20℃ conditions, about 10 days - 15 days can be opened to eat.

　　7. Finished product: high-quality chili kimchi should be clean and hygienic, with strong aroma and crisp texture, containing salt 2%-4% and acid 0.4%-0.8%, maintaining the original color of chili, sour, sweet, alkaline and spicy.

　　The above information is provided by Qingdao desheng food co., LTD. Our chili products are sold all over the country and Japan, Korea, north %E