How to make a Hunan acid water jar
Hunan Sour Water Jar is a traditional fermented food with great local characteristics. It is loved by people for its unique sour taste and rich nutritional value. In recent years, with the rise of healthy diets, home-made fermented foods have become a hot topic. This article will introduce in detail the preparation method of Hunan acid water jar and attach relevant data to help you easily master this delicious dish.
1. Basic introduction to Hunan acid water jar
Hunan acid water jar, also known as "soup soup jar", is an acidic sauce made by natural fermentation of lactic acid bacteria. It is often used to pickle vegetables, prepare cold dishes or serve as a soup base. Its characteristics are mellow taste, rich aroma, and rich in probiotics, which help digestion and intestinal health.
2. Preparation of materials for making Hunan acid water jar
| Material name | Dosage | Remark |
|---|---|---|
| Cold boiled water | 2000ml | Need to boil and cool |
| Sticky rice | 100g | Rice can also be replaced |
| Old sour water inlet | 50ml | If no commercially available lactic acid bacteria powder can be replaced |
| salt | 30g | Need to be free of iodine salt |
| crystal sugar | 20g | Adjustable sweetness |
| Spices (optional) | A little pepper/cinnamon | Increase flavor levels |
3. Detailed production steps
1.Container disinfection:Choose a ceramic or glass jar, blanch it with boiling water and then dry it.
2.Making acid water substrate:Wash the glutinous rice and add 500ml of water to boil it into porridge, filter out the rice soup and cool it down to below 35℃.
3.Inoculation and fermentation:Add acidic water primer (or lactic acid bacteria powder), salt and rock sugar to the rice soup and stir well.
4.First fermentation:Pour the mixture into the jar, cover but not seal, and ferment at 25-28°C for 3 days. Stir once a day.
5.Rehydration culture:After 3 days, add the remaining cold boiled water and continue to ferment for 7-10 days. Just wait for the acidic water to appear clear and slightly yellow and radiate mellow.
4. Key data indicators
| project | Standard value | Detection method |
|---|---|---|
| pH value | 3.2-3.8 | pH test paper |
| Acidity (in lactic acid) | 0.6%-1.2% | Titration method |
| Fermentation temperature | 22-30℃ | thermometer |
| Optimal service cycle | 3-6 months | / |
5. Frequently Asked Questions
Q: What should I do if there is white film on the surface of acid water?
A: This is caused by the reproduction of membrane-producing yeast. It is necessary to skim it in time and add 10g of high-quality liquor to inhibit miscellaneous bacteria.
Q: How to judge the success of fermentation?
A: Qualified acid water should have: ① Clear and transparent without suspended objects ② Natural sour fragrance without moldy ③ The sour taste is soft and sweet.
6. Recommended application scenarios
1.Pickled carrots:Cut the white radish into strips and soak it for 24 hours to become an appetizer.
2.Sour soup fish base:Dilute in a ratio of 1:3 and boil.
3.Fermentation relay:After each use, supplementing equal amounts of cold boiled water and 5% salt can maintain activity for a long time.
Tips:Traditional practices include a small amount of EM bacteria or yogurt to enhance fermentation, and modern modified versions can also add vitamin C tablets (1 tablet per liter) to improve success rate. The fermentation in winter needs to be extended to 15-20 days, and electric blankets can be used to maintain a constant temperature.
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