Why do pickled vegetables turn sour, and what to do if pickled pickles become sour

The reason why pickled vegetables turn sour can be explained from two aspects: the list of ingredients and the steps to make it.

In terms of ingredient list, the sourness of pickled vegetables may be due to the acidity of the vegetables or seasonings used. For example, ingredients such as cucumbers, mustard, and sour radishes contain certain acids that can cause pickles to turn sour if they are not thoroughly cleaned during the pickling process. In addition, if the salt used is not of the same quality or in the right amount, it can also cause the pickles to turn sour.

In terms of the preparation steps, there are several factors that can cause pickles to turn sour:

1.Improper temperature control: The preparation of pickled vegetables requires a certain amount of temperature control. If the temperature of the pickling environment is too high, it will accelerate the fermentation process of the pickles, leading to the growth of bacteria, which will produce too much acidic substance, making the pickles sour.

2.Improper timing control: The time of pickling is also an important factor affecting the quality of pickles.

If the pickling time is too long, the bacteria will grow more vigorously, causing the pickles to become sour. At the same time, if the marinating time is too short, the nutrients in the ingredients cannot be fully released, which will also affect the taste and quality of the pickled vegetables.

3.Unclean containers: Containers are used for the production of pickles, and if the containers are not cleaned thoroughly, or if the containers themselves are damaged or deformed, they may lead to the growth of bacteria and make the pickles sour.

To reduce the risk of pickles turning sour, the following measures can be taken:

1.Choose fresh vegetables and high-quality seasonings to ensure the quality and safety of the ingredients.

2.Qualified containers are used in the production process to ensure the cleanliness and sealing performance of the containers.

3.Control the temperature and time of the marinating environment to avoid over-fermentation and bacterial growth.

4.Adding an appropriate amount of sugar, ginger slices, minced garlic and other seasonings during the pickling process can not only improve the taste of pickled vegetables, but also play a certain role in sterilization.

5.If you notice that your pickles have a tendency to turn sour, you can take remedial measures such as adding some salt or plain water to dilute them, or adding some new ingredients to balance the acidity.

6.Before eating pickled vegetables, you can take some measures to remove nitrite in them, such as soaking them in water for a period of time, washing them with hot water, etc.

In short, the reason why pickled vegetables turn sour may involve many aspects such as the list of ingredients and production steps, so it is necessary to pay attention to detailed control and preventive measures during the production process to ensure the quality and safety of pickles. At the same time, it is recommended to choose ingredients and seasonings reasonably according to personal taste preferences and eating habits, as well as eat pickled vegetables in moderation to maintain good health.

It is a lactic acid bacterium. fermentation. Pickles, kimchi, and yogurt are all lactic acid bacteria that use the sugars in the raw materials for anaerobic respiration.

Lactic acid is produced. When pickling vegetables, we often dry them first, and the lactic acid bacteria in the air will adhere to the vegetables during this process. After entering the tank, some miscellaneous bacteria will grow in the tank at first, but the lactic acid bacteria produce a large amount of lactic acid, which enhances the acidity and makes the liquid no longer suitable for the survival of miscellaneous bacteria.

During the pickling process, lactic acid bacteria ferment to produce acid, resulting in a sour taste.

Hello dear and happy to answer for you. What to do if the pickles are sourThe solution is as follows:1

When the pickles are sour, you can first soak them in boiling water, then blanch them with boiling water, squeeze out the water in the dried pickles or dry them empty, and then stir-fry them with green onions, ginger, garlic, and sharp peppers, which are more delicious than delicious. 2.When the pickles are sour, if the batch is relatively large, you can soak it in water for a while, then re-dry, re-pickle, and when pickling again, add a little salt and put a little liquor appropriately, which can make the sour taste lighter.

3.When the pickles are sour, you can make a mistake, wash the sour dried vegetables, and then add some sugar to re-pickle or stir-fry them to make a sweet and sour dish, which is also a more delicious southern dish. 4.

When the pickles are sour, you can also soak the dried pickles in water, then blanch them with boiling water, control the water or squeeze them dry by hand, chop them into small pieces, and then put in the prepared meat filling, and then wrap them into sauerkraut buns. The above is all my reply, I hope it can help you, I wish you a happy life

1. Put too much salt to cause the sauerkraut to be not sour, remedy: replace the water of the pickled sauerkraut.

2. The temperature around the sauerkraut tank is too low, change the warm environment or increase the heating facilities.

When pickling sauerkraut, first pick the cabbage, then remove the stump rotten leaves, large leaves and yellow leaves, dry them in the sun for a few days, wash them with water, and then place them neatly in the vat one by one.

After pressing a large stone on top of the dish, add raw water or cool white boil to soak and marinate, seal and store, let the vegetable slowly shrink and ferment in a cold environment, and it will be completed after 30 days.

To catch up with the cooling, the sauerkraut is removed from the vat through the ice ballast. This method is called raw pickling, and there is also a kind of cooked pickling, which takes a shorter time. First boil a pot of boiling water, put the washed cabbage in the pot and blanch it, let it cool and then press it into the jar, so that it can be stewed and eaten after 30 days of pickling.

Summary. First, after the sauerkraut is taken out, wring out the water, and then put it in a basin of clean water to soak for half an hour, then take it out, wring it out again, and soak it for another half an hour after changing the water. After dilution with water, the acetic acid in the sauerkraut will be reduced a lot.

Second, when cooking, if the taste is too sour, then you can add some sugar appropriately, which is not only delicious, but also can reduce the sourness.

How to make pickled sauerkraut so that it is not very sour.

First, after the sauerkraut is taken out and rolled Yumin, wring out the water, and then put it in a basin of clean water to soak for half an hour, then take it out, wring it out again, and soak it for half an hour after changing the water. After dilution with water, the acetic acid in the sauerkraut will be reduced a lot. Second, when cooking, if the taste is too sour, then you can add some sugar appropriately, which is not only delicious, but also reduces the sourness.

If you don't want to be too sour if you pickle sauerkraut, you can't marinate it for that long. Pickling method: Chinese cabbage wash Changwu net cut petals, put the pot in the pot for 30 seconds to blanch and take out, let cool and squeeze out the water, put it in the jar, put a layer of cabbage and put a layer of salt or salt, put it in a large stone to marinate for 4 hours, add cool boiled water, cover and put it in a cool place to marinate for 25-30 days.

If you don't want to be too sour, you can marinate it for ten days.

Turning sour means fermentation and spoilage.

In the pickling process of pickles, as long as you do the following, the phenomenon of rancidity will not occur.

The raw materials for pickled vegetables must meet two basic standards: first, they are fresh, free of miscellaneous bacteria, and meet the requirements of hygiene; Second, the variety must be on the right path, and not all vegetables are suitable for pickles.

Accurately grasping whether the amount of salt used is the key to whether it can be marinated into various flavors according to the standard. The basic standard of salt used for pickling pickles should not exceed 25 of vegetables; The minimum amount of salt used should not be less than 10 by weight of vegetables (except for pickles that are pickled quickly). The amount of salt used in pickled fruit vegetables and root vegetables is generally higher than that used in pickled leafy vegetables.

Pouring the jar on time means turning the sauce or pickles in the marinade upside down. In this way, the vegetables can be continuously dissipated and evenly dissipated, and the original color of the vegetables can be maintained.

Generally, the jars and jars of pickled vegetables in families are mostly used for half a year. Therefore, when using, it must be brushed clean, dust and oil stains are removed, and the washed utensils are best placed in the sun for half a day to prevent the reproduction of bacteria and affect the quality of the pickles.

It is estimated that your pickles become sour and related to the lack of salt, and the remedy is to take out the pickles and put them in a ventilated and cool place to dry the surface moisture, heat and boil the original pickle water, add enough salt, and re-pickle.

Pickles and pickles are made in different ways, and pickles are also different. When pickling, wash the vegetables first, and then rinse the container and your hands and the vegetables with cold boiled water. Drain the vegetables, lay them in a container, sprinkle them with salt, and then another layer of salt until they are full.

Sprinkle another layer of slapped garlic on top to prevent spoilage. Salt can not be put less or too much, and if you put too little, it will deteriorate and be too salty. Generally, you can eat it after half a month.

Kimchi should also be rinsed with cold boiled water, put cowpeas or cabbage in the container (apples, red peppers and carrots should be put in the cabbage), fill it with cold boiled water after it is full, and then put salt, taste it and feel a little salty, just do it, and you can basically eat it after a week. Generally, it is not easy to grasp the amount of salt to put in, and it is necessary to repeat it several times before you can grasp it.

Preparation and classification of kimchi brine.

Well water and spring water are mineral-rich waters, which are best used to make kimchi brine because they can maintain the brittleness of the finished kimchi. Harder tap water can also be used. The treated soft water is not suitable for the preparation of salt water, and pond water, lake water and field water are not available.

Salt should be of good quality, with very few bitter substances such as magnesium sulfate, sodium sulfate and magnesium chloride, and sodium chloride content of at least 95% is preferred.

The table salt we commonly use is sea salt, rock salt, and well salt. The best way to make kimchi is well salt, followed by rock salt. At present, all the salt sold in the market can be used to make kimchi.

Kimchi brine is 'bath kimchi brine', 'new brine', 'old brine''.

1. Bathing salt water--- refers to the salt water used for sparse vegetables that need to be eaten while soaking. Its preparation ratio is: 100 boiling water for cooling, 28 well salt; Then add the old brine to make it occupy 25-30% of the volume in the new solution to flavor the inoculation, and add condiments and spices according to the soaked vegetables, and the pH value is.

Generally, this method is used to make dishes, which requires fast time and instant eating, so the saltiness of the brine is slightly higher.

2. New brine--- refers to newly prepared brine. The proportion is: cold boiling water 100, add well salt 25, and add old brine to account for 20-30% of the volume of the new liquid. And according to the soaked vegetables to add condiments and spices, the pH value is.

3 Old brine --- refers to brine that is more than two years old and has a pH value. It is mostly used for inoculation. Combining it with new brine is called mother-child brine. The brine should often soak some garlic seedlings, peppers, aged vegetables, radish, etc., and add condiments and spices as appropriate.

Seasoning pairing. Generally includes: liquor, cooking wine, sugar cane, mash, brown sugar, and dried chili peppers. Star anise, kaempfera, grass fruit, pepper, pepper.

Stewed duck with old sour radish is good for health; There is a difference between pickles and sauerkraut, collectively known as kimchi or sauerkraut, its acid is much safer than vinegar, and there is fruit acid (such as apples), which is good for the body if eaten regularly.

Hello! Pickles turn sour over time.

Generally, it will not become sour in about seven days, and the pickles will slowly become sour after ten days, in fact, the pickles will become sour if they are cooked and not taken out in time to eat, and the longer the time, the more sour they become.

1.The reason is that there is less salt and the fermentation time is a little longer, so the sugar in various vegetables is slowly lost and becomes sour. The processing time is generally 2 to 3 days in summer and 5 to 6 days in winter.

2.If you are not able to grasp the degree of fermentation for the first time, you can use clean chopsticks to pick out a little kimchi and taste it when the time is about the same. The flavor is close to the mouth, and you can take it out and eat it.

3.A truly successful kimchi should be sour, sweet, numb, spicy, and crispy. If the taste is not enough, soak it for another 1 or 2 days.

4.If you feel too sour, there is a remedy, which is to rinse it with boiled water before eating, and then sprinkle a little sugar to mix it up, which is particularly refreshing.

Hello owner<>

For you to find out how pickled sauerkraut is not sour: 1. First of all, we prepare mustard greens to pickle, others like cabbage, can also pickle sauerkraut, but the mustard pickled sauerkraut taste is the most crisp and delicious; Then prepare a clean jar, preferably a clay jar, and a glass jar if you don't have one; Then prepare an appropriate amount of rice washing water, preferably glutinous rice washing water, or rice washing water. 2. After washing the mustard greens, dry them and roll them with water, then gently rub the mustard greens with an appropriate amount of salt to remove the peculiar smell, then put the mustard greens in the jar, pour the prepared rice washing water into the jar, and then pour in 20g of high liquor, and then put it in a cool and ventilated place to stand for two days to let it ferment.

3. After two days, pour out the previous rice washing water, replace it with new rice washing water, pour in high liquor, continue to marinate for 3 days, and then change the water again and marinate for 3 days, so that the pickling time is 8-9 days, and the sauerkraut will be pickled.

You can add a little salt, monosodium glutamate and wine to the pickled cabbage, which can effectively remove the sourness, and you can also use pickles with other ingredients to make dishes, which can also neutralize the sourness of pickles.

The nitrate content in vegetables is relatively high, especially the nitrate content in green leafy vegetables is the highest, generally in 1000 mg kg-3000 mg kg, and most of them will not affect the human body after pickling for 2 days or more.