Why is there white bubbles in the kimchi after three days?

There may be the following reasons why kimchi has foam:

1. If the jar is not sealed, and the upper edge of the jar is not filled with water, it is best to choose the kind of soil fired with the edge to play the role of sealing. When taking the kimchi, drop the raw water into the jar.

2. If the jar is stained with oil, it will produce flowers if it is stained with oil, and the vegetables in the whole jar will rot if it is serious.

3. When you just start brewing, it takes a little longer, about a week. This time was not reached.

4. The inside of the bottle is a fermentation process, so gas will be generated. If the pressure is too high, open the bottle mouth and deflate. If the bottle is strong enough, although it will not be **, the pressure will be too high to open the seal of the bottle mouth, and it will overflow with air and water, staining the surrounding environment.

This is also the reason why the kimchi has foam.

Solution: If the whitening of the kimchi is not serious, you can solve it as follows by washing your hands.

1. When a small amount of mold flowers are found, use a spoon to take them out, if you tilt the mouth of the altar more, slowly pour in new salt water to make the mold flowers overflow.

2. Garlic, onions, and red-skinned radishes can be used to kill bacteria.

3. Adding high wine and sealing it can inhibit the continued growth of mold.

4. Add an appropriate amount of salt and vegetables to the jar where the mold flowers are removed, and put a few celery sticks to inhibit the growth of mold.

1. The white film on the top of the kimchi water is a gathering of mold and other miscellaneous bacteria, which is caused by the reproduction of miscellaneous bacteria brought in by cold water, commonly known as raw flowers.

2. The solution to the problem of raw flowers is as follows:

1) Get rid of the large army of miscellaneous bacteria.

Miscellaneous fungi generally only multiply on the surface of water bodies, so they can be removed with clean utensils. In the process of fishing, the utensils will be stained with miscellaneous bacteria, so it is necessary to avoid putting the utensils into the water and bringing the miscellaneous bacteria into the water body. After the white flowers are fished, the layer of water on the surface of the water body is also scooped off.

2) Solve the remnants of miscellaneous bacteria.

After the white flowers were not visible to the naked eye, the large army of miscellaneous fungi had almost been wiped out. However, there are still many remnants that are invisible to the naked eye, and they will quickly multiply and make a comeback as soon as there is a suitable living environment. Since it is invisible to the naked eye, physical methods are not used.

To solve them can only be dealt with hand from the environment that restricts their survival.

This is normal.

In principle, small bubbles will appear within 24 hours, but it also depends on the temperature to determine whether it is really fermented. Because the ambient temperature changes from time to time, there is no stability. The container should be tightly closed to create an anaerobic environment conducive to lactic acid bacteria fermentation.

The ambient temperature is generally 15 39 environment, when the temperature is low, it is conducive to slow fermentation of microorganisms, and when the temperature is high, it is conducive to rapid fermentation. Summer kimchi begins to ferment in a few hours, and it can be eaten in three or four days. In other seasons, fermentation bubbles normally begin to appear twenty-four hours under normal circumstances, and can be eaten in about a week.

Hello friends, it is a very common phenomenon and a normal phenomenon to appear white foam in the kimchi jar, especially the kimchi made by novice friends is more likely to appear white foam, and it is more common in summer. Generally speaking, the appearance of white foam is caused by incomplete disinfection, or a certain detail is not noticed, and it is actually very simple to deal with. When white foam appears, if the soup of kimchi is dark, cloudy, sticky (similar to thin rice soup), and has a strong sour taste, it means that the kimchi has spoiled and can no longer be eaten.

However, if the soup of the kimchi is still clear, but there is a layer of "white foam" or "white film" floating on it, this is normal. At this time, do not stir the white foam or white film, you can boil some boiling water, put an appropriate amount of salt in the water to dissolve, and let it cool. Then tilt the mouth of the jar, inject salt water, rinse off the white film or white foam, and then treat it with the following method.

There are many reasons why sour bamboo shoots turn white:

There is oil in the utensils used to make kimchi, boiling water, or oil on the hands of the makers.

Kimchi does not insulate the air. For example, when using pots and buckets for pickles, the vegetables are not compacted into the water; When using the kimchi jar, the water in the outside jar is dry, and there will be air skin to call it in. Both of these conditions can cause the kimchi to become moldy and flower.

Raw water on your hands when taking kimchi, and raw water when adding kimchi.

Based on the above reasons, there are several ways to remove whitening.

1. The density of oil is lighter than that of water, and the raw white flowers caused by this reason will float on the water surface, which needs to be skimmed off with a clean spoon, and then sprinkled with some salt or poured some high liquor for disinfection and antibacterial.

2. Due to the mildew caused by the air, if the kimchi inside is not all broken, at least the top layer is broken, and it becomes slippery and tasteless. At this time, if there is not much kimchi, it is recommended to throw away the bad ones and eat the rest as soon as possible. If you can't eat it as soon as possible, it's better to throw it away.

Otherwise, the smell will get worse and worse, and you can't eat it at all.

3. Kimchi stained with raw water, bacteria multiply quickly, more and more white flowers soon, and the high temperature accelerates the growth of white flowers, the best way is to put it in a very cool place as soon as possible, if it can be put in the refrigerator, the effect is the best.

Finally, I would like to add a few words about the methods of our hometown. One is to put fresh hemp bamboo shoots, which can effectively inhibit the growth of whitening.