How does kimchi prevent raw flowers? How to remove raw flowers?

The first problem with kimchi is to be clean and clean. The pickle jar should be disinfected; The water of kimchi should be boiled and sterilized; The pickled kimchi should be washed and dried first; Then take the salted water and put the vegetables into the jar. After these preparations are done, the pickles will generally not stink and will not have white flowers.

However, there are some housewives who just can't make a satisfying kimchi with their hands, what is the reason for this? On the one hand, there is indeed the ability of each person, and on the other hand, there is also a know-how in it. If the above preparations are done well, but you still can't make the kimchi with excellent aroma, then you can't help but try pickling the kimchi according to the method I said.

The first way to prevent the brine from producing white flowers in the kimchi jar is to disinfect the brine with good liquor. When pouring wine into the kimchi jar for the first time, you can pour a catty of a whole bottle of liquor into it to prevent the kimchi jar from being salted and flowers just after the pickle jar is pickled. If the kimchi jar once the salt water is flowering, it will be reversed in the future, which indicates that the brine has been broken, and the natural taste of the pickles made is not good, and even very smelly.

If you pour liquor for the first time and the kimchi jar has no flowers, then you have to protect the kimchi jar well. You should wash the lid of the jar frequently and change the water of the jar, and clean the rim of the jar with the water for the jar lid so that it and the lid are not slippery and the lid is kept fresh. If you do the above point, the kimchi jar still stinks and blooms, it means that your hands are really not a pair of hands that can make kimchi.

Either you don't make kimchi anymore and buy kimchi at the market to eat; Or you just take care of your kimchi jar every day, don't be too troublesome. Wash the lid of the altar every day, change the water of the lid of the altar, and clean the rim of the lid of the altar! If you occasionally find white flowers in the salt water, then you immediately pour the liquor into it to disinfect, so that after a day or two, the salt water will naturally have no white flowers, and the kimchi will not deteriorate and stink.

But don't pour too much liquor each time like the first time, just pour half a bottle or half a bottle of liquor into it depending on the degree of white flowers in the jar. <>

Here I would like to remind you that the taste of kimchi poured into liquor is very bad, and you must catch the kimchi again after two or three days to eat it, so that the taste of kimchi can return to normal. My mother is a kimchi expert, since I was a child, we have never eaten my mother's pickled vegetables with a strange taste, and only my mother's kimchi jar is full of fragrance when it is opened! When the lid of the kimchi jar in other families is lifted, there are more or less strange smells overflowing.

And my father believed that he had a capable wife, so he often went to the kimchi jar to grab vegetables to eat without washing his hands, so that my mother's kimchi jar was often damaged by my father, but as soon as my mother saw that there was a little white flower in her kimchi jar, she immediately disinfected the kimchi jar with liquor, but in two days, my mother's kimchi jar was as clear as before, and the bright brine was as transparent and shiny as jadeite, and it was so beautiful that you could see the kimchi under the salt water one by one, as if in clear water. <>

As long as a new kimchi jar kimchi is opened, the first kimchi will be soaked in tender bamboo shoots along with other kimchi, and the tender bamboo shoots have the miraculous effect of preventing the kimchi from blooming. This is the valuable experience that my mother accumulated when she had no money to buy vegetables and kimchi in a difficult period of life, so she went to the mountains outside the city to dig up young bamboo shoots to make kimchi. But the mother generally does not tell people this secret, not because she is conservative, but because as long as there are bamboo shoots in the kimchi jar, the salt water in the kimchi jar will turn black, and the salt water will no longer be transparent, which is the most incapable performance of housewives!

Those who don't have a competent woman's kimchi brine will turn black! The vegetables soaked by a capable woman, the salt water is definitely bright and bright, even if the kimchi in the jar is caught out and eaten, the whole jar of salt water can be seen directly to the bottom of the altar. Therefore, the mother would only tell this "secret" to others as a last resort, lest others see the black salt water and scold the housewife for not being able to do it, and the purpose is only to let those families who really can't make kimchi have delicious kimchi to eat.

That's all! Mother, there is such kindness. Well, the trick of this kimchi is so simple, everyone will understand it after trying it.

I won't say more, you get the idea! Women have self-esteem, haha. <>

Kimchi raw flowers can be removed by adding bamboo shoots, white wine, rock sugar, celery or sugar cane.

1. Use 1-3 sections to peel off the bamboo shoot head (the best in spring, use the old part) wash and dry it and put it in the kimchi jar, and after a while, you won't see the phenomenon of raw flowers! At least the salt water in the altar can be kept without flowers for a year. After placing fresh bamboo shoots in a kimchi jar that has already grown flowers, the "flowers" will gradually disappear within a day or two.

2. If there are flowers in the kimchi jar, add some salt and wine to it; Be careful not to bring raw water into the pickles; When making pickles, try to drain the water and put it in the jar.

3. Add some salt before adding a new dish each time – control the saltiness and sourness; Add a little rock sugar – to add sweetness and crispiness to the pickles; Add a little wine – it adds flavor and also inhibits kimchi raw flowers.

4. You can soak some celery in the jar, it can raise water, it will make the kimchi taste better and better.

5. When you find that the water begins to deteriorate, add a section of sugarcane, sugarcane can suck off the white flowers, and add white sugarcane in the season without sugarcane.

In summer, there are more kimchi flowers, because the temperature is high and bacteria are easy to breed, so it is recommended that the kimchi jar be placed in a cool place and be grounded. In addition, it is necessary to stir more often.

Kimchi raw flowers can be removed by adding liquor, rock sugar, celery or sugar cane.

The pickled kimchi is always "raw flowers", and the main and most direct reason is the overgrowth of miscellaneous bacteria, which overwhelms fermentation bacteria such as lactic acid bacteria. The second is that there is oil rot and rancidity under the action of microorganisms and enzymes, and if it comes into contact with air, this process will become faster and more obvious.

China's earliest poetry collection "Book of Songs" has the verse "Zhongtian has a house, the territory has a melon is peeled is a flower, and the emperor is dedicated". Lu and melon are vegetables, and "peeling" and "菹" mean pickled processing.

According to Han Xu Zhen's "Shuowen Jie Zi", "those who are cabbage are also sauerkraut". The Book of Commerce. The description records that "if you want to make a soup, you only have salt and plum", which shows that at least 3,100 years ago in the Wuding period of the Shang Dynasty, the working people of our country can use salt to soak plum for cooking.

It can be seen that the salted vegetables in China should be earlier than the Book of Songs, and should have originated in the Shang and Zhou dynasties 3,100 years ago.

Sichuan kimchi has a long history and is widely spread, almost every family can make it, everyone eats it, and even a few dishes of kimchi are served at the banquet.

According to the book "Qi Min Yaoshu" by Sun Siqian of the Northern Wei Dynasty, there is a description of making kimchi, which shows that at least 1,400 years ago, there was a history of making kimchi in China. In the Qing Dynasty, the folk of southern and northern Sichuan also regarded kimchi as one of the dowries, which shows the status of kimchi in people's lives.

Kimchi raw flowers can be used: add some vegetables, add liquor, add sugar, add salt 1, kimchi algae water white mold, you can soak some vegetables, can inhibit the growth of white mold, such as: bitter gourd, soul radish, ginger, garlic, etc., eliminate white mold, ginger, garlic The relative effect is better.

2. Kimchi algae water is white mold, you can use half or two alcohol or 2-5 bottles of high liquor above 56 ° to add the bottle cap of mineral water to the jar, cover it, add the jar along the water, look at it after a few days, the white mold will gradually disappear, if there is a small amount of white mold, please add some alcohol or high alcohol (it must be added the next day, wine should not be added, the food will suffer).

3. The white fungus of kimchi is the result of too few lactic acid bacteria and the reproduction of other bacteria. Adding some sugar (white sugar, rock sugar, glucose, brown sugar, etc., brown sugar is rich in minerals and should be the best) can promote the proliferation of lactic acid bacteria, which inhibits the growth of harmful bacteria.

Kimchi raw flowers can be remedied, and the easiest way is to re-add some vegetables such as cabbage, green and red peppers, turnips, etc. The second method is to put in an appropriate amount of salt or sugar, and you can also put part of the liquor to sterilize.

We can do this by adding a little salt to the raw white flower bed, (preferably coarse salt) and then pouring in a little liquor above 52 degrees. Stir with clean chopsticks and cover. After raising the altar for three days, put the vegetables into the jar (carrots are the best at this time), but they have to be dried and watered.

After a week, the jar was back to normal.

This can be done in the following ways:

If we want to remedy the raw flowers of the pickles, we can first skim off the moldy flowers with a spoon, just like skimming the foam. Then add new salt water to the kimchi jar to let all the remaining mold flowers overflow. Finally, you can pour high liquor and an appropriate amount of salt into the kimchi jar, and there is a trick on the Internet to put some cut bamboo shoots in the kimchi jar, but whether this method is effective remains to be tested.

There is no way to get rid of it, and if you have it, you basically can't use it, and the raw materials and all processing utensils used in kimchi should be washed to avoid bringing in miscellaneous bacteria and causing pickled water pollution, and the water along the altar should be replaced frequently to keep it clean; When removing the lid of the altar, avoid bringing raw water into the salt water to avoid deterioration of the salt water.

Hey, it's because of the soaked bamboo shoots.

The kimchi jar is full of flowers, you have to add some salt and white wine to it, and it will be fine. And you have to check it regularly, and you must use clean chopsticks when you usually pick up kimchi, otherwise your kimchi jar will be easy to flower. There is also the water in the groove of the jar must be clean, cleaned regularly, and added in time if there is no more.

Pickle flowers can be removed by adding bamboo shoots, liquor, rock sugar, celery, or sugar cane.

1.Peel off the bamboo shoots in 1-3 sections (the best in spring, just use the old ones), wash and dry, and then put them in a kimchi jar. After a while, you won't be able to see the phenomenon of raw flowers!

The brine in the jar can be allowed to not bloom for at least a year. After the fresh bamboo shoots are placed in the kimchi jar that has already bloomed, the "flowers" will gradually disappear after a day or two.

2.If there are flowers in the pickle jar, add a little salt and wine; Be careful not to bring raw water into the kimchi; When marinating, try to drain the water and put it in a jar.

3.Add a pinch of salt before each new dish – to control the salty and sour taste; Add a pinch of rock sugar – to increase the sweetness and crispiness of the pickles; Add a little wine – it adds flavor and also inhibits pickle flowering.

4.You can soak some celery in a jar. It can lift water, and it will make the kimchi taste better and better.

How to remove kimchi raw flowers:

1. Add salt: Many novice friends are afraid that kimchi is too salty, so they will add less salt. There are also people who don't know how much to add at all, so the amount of salt is not enough, and if there is too little salt, kimchi will produce flowers.

So if the kimchi is raw, you might as well add some salt to try it, and be sure to stir it after adding salt.

If you are making kimchi for the first time, you should add more salt than less. In addition, every time the kimchi in the jar is eaten, after adding some fresh vegetables again, you also need to add some salt, because if the concentration of the brine is not enough, the kimchi will inevitably produce flowers.

2. Add high liquor: Kimchi raw flowers indicate that the brine is contaminated by harmful bacteria, at this time, add two small spoons of high liquor, and then stir a few times. Baijiu has a sterilizing effect, and after a few days, you will find that those small white flowers are gone.

The so-called high-alcohol liquor is above 52 degrees, and you should never use low-alcohol liquor, because its sterilization effect is not good, but it will destroy the flavor of kimchi.

3. Put the kimchi jar in a cool and ventilated place: Many friends like to put the kimchi jar in a relatively closed cabinet, which is also easy to make the kimchi flower, because the jar is not in direct contact with the ground, and the ventilation effect is poor, and the kimchi is most afraid of high temperature environment.

It is very important to place it in a cool and ventilated place, so that the jar is in direct contact with the floor tiles, and does not cushion anything. If it is a transparent glass jar, try to put it in a dark place, or put a black plastic bag directly on the altar body.

4. Add a handful of green peppercorns into it: dry green peppercorns or fresh green peppercorns can be used, and peppercorns can increase the flavor of pickles, and the surface of fresh green peppercorns must be dry and waterless, otherwise the pickles will be stained with raw water, and it will be easier to produce flowers.

5. Change the water along the altar frequently and ensure that the water along the altar is sufficient: Many novice friends feel that they don't have to worry about anything when the kimchi is done, but they don't know that if they don't change the water along the altar and ensure that the water along the jar is sufficient, the kimchi is easy to be polluted by bacteria outside, so as to produce flowers.

Therefore, it is best to clean the altar once a week, and change it with clean water, and always pay attention to the amount of water along the altar to ensure that the water along the altar is always more than seven or eight points. If you don't clean the altar for a long time, there will be some slimy things along the altar, and those things are bacteria, which can easily cause kimchi to bloom.

1. Take 250 grams of dried broad beans, fry them and let them cool, wrap them in gauze and put them in the jar, and take them out on the second day. In this way, the kimchi does not bloom.

2. Occasionally, white flowers are produced, you can take out the kimchi, and then add a little salt and white wine. This also removes the white flowers.

3. If the bottle is too big and there is too much air, it will definitely have white flowers. You can replace the large jar with a small jar, or you can soak some more materials into it, and it is most suitable to fill the jar.

4. Put 1-3 sections of peeled bamboo shoots and washed bamboo shoots in the kimchi jar, which can keep the salt water in the jar for at least one year.

5. You can put more than a dozen peppercorns or a little maltose in the pickle jar to prevent the production of white flowers.