Youtor
酸菜的三種醃製方法、瞭解發酵原理保證成功！Pickled mustard green
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=EaFTpD9KegY
#芥菜、#酸菜、#鹹酸菜、#客家酸菜 • 先了解食物為什麼會變酸？ • 基本上幾乎所有的蔬果類本身都含有微生物，像是乳酸菌、酵母菌、黴菌等。其中的乳酸菌是一種厭氧菌，它要在水裡面沒有空氣的環境才能生長的很好，當乳酸菌大量繁殖食物就會變酸，而鹽巴的作用是抑制壞菌的生長。乳酸菌對整腸健胃非常有幫助。 • First understand why it becomes sour? • Basically, almost all vegetables and fruits contain microorganisms such as lactic acid bacteria, yeasts, and molds. The lactic acid bacteria is an anaerobic bacteria. It can grow well without air in the water. When the lactic acid bacteria reproduce in large quantities, the food will become acidic, and the role of salt is to inhibit the growth of bad bacteria. Lactic acid bacteria are very helpful for intestines and stomach. • 傳統的做法： • 一，先將芥菜洗乾淨曬乾，用鹽巴搓揉至軟 • 二.把芥菜放進乾淨的容器，加上洗米水蓋過食材，放在陰涼處，10天就變酸了 • Traditional way: • 1. Wash and dry mustard first, rub with salt until soft • 2. Put the mustard in a clean container, cover the ingredients with wash rice water, and put it in a cool place. It will become sour in 10 days. • 第二種做法： • 一，先將芥菜洗乾淨曬乾，用鹽巴搓揉至軟 • 二.把芥菜放進乾淨的容器，加水蓋過食材，加入一瓶養樂多，放在陰涼處，10天就變酸了 • The second way: • 1. Wash and dry mustard first, rub with salt until soft • 2. Put the mustard in a clean container, cover the ingredients with water, add a bottle of Yakult, and place in a cool place. It will become sour in 10 days. • 第三種作法： • 一.芥菜洗乾淨曬乾直接放進乾淨的容器裡 • 二.加入鹽水（鹽的比例是5%），也就是1000公克的水+50克的鹽巴，放在陰涼處大約15天就好了 • The third way: • 1. Wash the mustard and dry it directly into a clean container • 2. Add salt (the proportion of salt is 5%), that is, 1000 grams of water + 50 grams of salt, and leave it in the shade for about 15 days. • Tip: • ✅養樂多裡面的益生菌可以讓食材發酵的更快更好，0失敗 • ✅洗米水的作用也是幫助發酵 • ✅同樣的方式可以醃酸白菜、酸豆、泡椒 • ✅如果希望顏色更漂亮，可以去中藥行買黃槴子放進去，或是加一些薑黃粉，你看外面賣的金黃色的酸菜就是加了這個 • ✅食材一定要完全的泡在水裡面才不會腐壞 • ✅如果看到最上層有白色的浮沫，這是酵母菌的產物，不是壞掉，撇掉就好 • ✅如果看到黑綠色的浮沫就是壞菌，那這一鍋就不要了 • 跟著豫魯小學堂一起長知識，我們下期見～
#############################
