Today, I would like to share with you a kind of application of Kangen water I am using Kangenter 11.
5pH & 9.
5pH to do a salty big gai choy You can usually use the normal water But, since I have got Kangen K8 machine, I've being used the Kangen water 11.
5pH to remove the pesticide or bacteria still on the big gai choy.
to be clean well Then, I soak them in Kangen water 9.
5pH to make them being fresh.
Material is as followings: Kangen water, salt, green onion, red onion, and big gai choy.
For the big gai choy, I bought them from Asian grocery store 3 bags = 4 kgs = (8 pounds) I will show you how to choose the good one I try to buy 2 kinds This kind which the trunk bottom is big like this, is not good.
It has more weight and not much leaves I bought it for your view.
It is not good.
I bought it because I was afraid that I could not go outside.
Today, I bought the fresh & good ones You see the bottom trunk is covered with leaves It is the good one To have a good success is also depending on the way to pick the big gai choy.
You see the bottom is big with the light green, the top is less .
It is the adult big gai choy.
If the bottom is small/ slim without light green, it is still young.
It is the adult one, but this kind is not the good one.
The bottom trunk is too big Just core, not much leaves If you can expose them to the sun is good.
That work makes the salty big gai choy looked beautiful and crunchy.
If the weather is cold, much pollen you can not expose them to the sun The pollen is poisonous.
It takes more time for washing.
You can leave them near to the heat or dry machine.
Let them being wrinkle a bit.
Then, you take them to do cutting You cut the bottom (the hard) leaves and the top (the green) leaves separately, then you do washing Before cutting, split the leaves first, then washing for easier and cleaner.
You soak in Kangen water 11.
5pH or the salty water for cleaning For me, I have Kangen K8 machine I am taking Kangen water 11.
5pH for soaking to be cleaned well Then, I am soaking them in Kangen water 9.
5pH to make them being fresh more.
Now, let's go to do it.
Those are the big gai choys after soaking in the Kangen water 9.
5pH You see, they are more fresh Pls noted that you put the hard leaves and the green leaves in the separated baskets.
So, when you put them into the hot water for quickly boiling you will do the hard leaves first, because the hard ones are taken more time to be salty than the green ones.
Therefore, you remember to do separately.
The big gai choys are so fresh and clean due to soaking by the Kangen water 9.
5pH Based on 4 characteristics of Kangen water With the potential hydrogen gas, it makes antioxidants help the big gai choy being more fresh And with the micro cluster, it makes the high permeability.
I did soaking approx 20 minutes, they look more fresh as just taking from the farm.
Sau khi đun sôi nước muối với đường phèn.
After boiling the salty water mixed with crystal candy Let the water be cooling down 5 minutes.
Pour the hard leaves into the pot stirring quick and take them out Don't do it as boiling.
It makes them cooked well Next step is doing the green leaves, after you finish the hard leaves If they are so much, you can do 2-3 times The green leaves should be done quicker unless it makes them cooked well.
After the water is cool down approx 1 to 1.
5 hours Pour the water into the glass big jar I bought it in Walmart, at the housewares location Remember to do quickly in the hot water stir them quickly and take them out right away.
Do the green onion and the red onion too.
Do the stuffs like this If the water is so cool, you can turn the kitchen on approx 1 minute, then turn it off After that you pour the green leaves into the pot and keep doing until no more.
remember do quickly, unless they are cooked well.
If you want the water being cool fast Put this jar into the cold water Or turn the fan on Now, I pour the hard leaves first Add the red or green onion to make the good smelt Then the green leaves Because the hard ones will take more time to be salty.
Since you have being stayed home you can it this one with the salty pork, or the braised pork This one makes your taste better You can also cook a soup cook them with beef or pork ribs For beef, using the tendon or the fat ones muscle beef is the best one Take a gallon Ziploc bag Pour the water into and zip it Or taking a dish like this press them down by it Try to press them down not let the stuffs float over the water unless they won't be salty They're not good or spoiled.
You can take the water off if there are a lot If there are not enough, you can take a bowl mixed the sugar and salt, tasted salty a bit salt is better because as doing cutting the big gai choy you have to take off the poor ones and take in the good ones only You can not do measuring exactly Therefore, if you see the water is not enough, you add it more and do conversely So easily, just try Take its cover to put on Take a food wrap to cover it.
It is good if you expose it on the sun outside.
you expose it on the sun 1 day it looks beautiful and it is good too.
Unless you leave it at the window with sunshine Be sure that the water has been cool down you can check by touching If the water is still hot the stuffs will be soft, not hard Do you remember how to do it? Now, I remind the recipe 3 bags = 6 pcs of big gai choy = 3.
5 – 4 kgs = 7 – 8 pounds Split them off and expose them on the sun or you can leave near to the window or the heat to be wrinkle cut the hard and the green leaves less than 2 knuckles Wash the hard and green ones separately then do quick boiling The water volume is 4 – 4.
5 litters Salt is 2/3 of a cup or 3 &1/2 (3.
5) big spoons , like this Crystal candy is less than 1 cup Buy the yellow one will be given the yellow color unless you can use the yellow sugar the yellow sugar will be given the beautiful salty big gai choy that is also the secret Pour them (salt & sugar) into the water pot (4- 4.
5 liters) boiling it well when the water start to boiling turn the kitchen off Pour the hard leaves into the pot first and take them out quick.
after that, doing the green leaves quickly too Don't do so long time.
It can make them cooked well When the water is so cool, you can see the green leaves are not cooked You can turn the kitchen on approx 1 minute and then turn it off You keep go on to pour the green ones into the pot and take them out quickly in the basket separately Let them dry for a while Water is also same it needs to be clear because there are dust or sands in the water Therefore, it needs to be clear and cool Then you pour water into this glass jar Just take the clear water To make the water is cooling fast you put this jar into the cold water or turn the fan on Then, you press stuffs by a dish or a water gallon bag take a food wrap to cover the jar put this jar outside with the sunshine or leave it at the window with the sunshine to make the salty big gai choy turn to yellow quickly You can use the normal water, but the water 9.
5pH is better But, I use the Kangen water 9.
5pH to make the big gai choy being more crunchy and being clean well You soak them in Kangen water 11.
5pH & 9.
5pH To make sure the salty big gai choy to be clean and not be toxic It is also not good, If you eat them a lot.
Therefore, it is better if you do more careful.
You keep the jar within 3rd and 5th day If the color is turning to yellow you take them out and keep in a Ziploc bag or other smaller jar.
You should keep them in the cool area of a fridge You can eat them with the salt pork or the braised pork or you can do a soup.
It is also good.
Because of the pandemic, you can not go to the market you do this to help you eat more days It also makes your taste being better.
Have a success! For further information.
