1. Influence of pickle jar: The neck of traditional pickle jar is short. Due to the principle of temperature heating and cooling, sewage along the jar is sucked into the jar, which pollutes the quality of pickle. Therefore, the traditional pickle jar is only suitable for rural bungalow kitchens in Sichuan, and the temperature difference is small. In other places, environments with large temperature differences, such as buildings, require turtleneck pickle jars. The depth of the bottleneck is more than 2.5 times that of the bottle rim. It is a patented product, which can effectively prevent sewage along the cylinder from entering the cylinder due to temperature change. Whether it's hot summer or cold winter, whether it's urban or rural, whether it's bungalows or buildings, whether it's the frontier of the desert or the ends of the earth like Hainan Island, you can make high-quality authentic pickles from Sichuan.
2. Influence of salt: There should be a proper amount of salt, and the concentration is 10- 15%. The main function of salt is to inhibit the activity of kimchi bacteria. Only when the salt concentration is moderate, the activity of kimchi bacteria will be the strongest and the fermentation effect will be the best.
3. The influence of water: Don't follow the water to dry the jar, there is no lactic acid bacteria environment.
4. Mother water: It is better to add some mother water if there is mother water, and it doesn't matter if there is no mother water. After a long time, it will come naturally.
These are all factors that affect the texture and flavor of kimchi. I hope it helps you.