The desiccant is in water and kimchi, can you eat it?

If the desiccant falls into the kimchi jar, because the kimchi brine is acidic, while the desiccant is alkaline, the two will have a neutralization reaction, which will affect the quality of the kimchi, so it is not recommended to eat.

If you accidentally ingest desiccant, you should pay close attention to the patient's physical condition, and seek medical attention in time if you have serious symptoms such as vomiting and diarrhea. At the same time, be careful not to take measures such as vomiting on your own to avoid aggravating the condition.

If there is no desiccant in the kimchi jar and the kimchi does not show any odor or deterioration, it can usually be eaten normally. It should be noted that when consuming kimchi, one should avoid excessive intake at one time to avoid adverse effects on your health.

In addition, when making kimchi, one should choose the right containers and materials, and avoid using unsafe containers or materials that can affect the quality and human health of kimchi. At the same time, it is recommended to follow the principles of hygiene and safety when making kimchi to ensure the quality and safety of kimchi.

The desiccant is used for dehumidification and moisture-proofing, and now the desiccant is already environmentally friendly, and will not corrode the product, let alone poison. Food desiccant.

Silica gel desiccant is mostly used, silica gel is non-toxic and tasteless, not absorbed by the human body, and can be discharged through feces if ingested. As long as you clean up the desiccant, kimchi is still edible.

Hope it helps you and is satisfied! o(oThank you.)

You can do this by observing and tasting it, if it is discolored, has long hair, or has a peculiar smell, then throw it away.

The desiccant is generally a strong alkali, and the main component is sodium hydroxide (some are calcium), which is the same as the principle of action of the alkali surface.

The desiccant in the food packaging is certainly non-toxic under normal circumstances, and the reason why it is indicated that it is not edible is because the strong alkali is very corrosive, but it loses its corrosiveness after being dissolved in large quantities. What's more, if you are a pickled vegetable, you should have used vinegar, and it should be neutralized quickly.

So, your pickles should be edible, don't worry.

If you take it out in time, pick out the contaminated part and eat it.

It is better not to eat it for too long.

White foam in the kimchi jar is a very common phenomenon and a very normal phenomenon, especially the kimchi made by novice friends is more prone to white foam, which 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, wash off the white film or white foam, and then treat it with the following method

1. Add some liquor. You can add some liquor to the jar, and then cover the sealed bowl, and it will get better in two days.

Second, adding some perilla is also very effective, a jar of kimchi and a tael of perilla will do.

3. Fry a handful of broad beans in a clean and oil-free wok, wrap them in gauze and put them in the jar, so that there will be no white film.

Fourth, put some green pepper, bitter gourd or pepper leaves, it will quickly dissipate the flowers and the taste is extraordinarily fragrant. In addition, red-skinned and white-hearted radish, ginger, and garlic all have the effect of killing white foam and white film, so you can put a little into it. The ginger should be sliced, and the garlic should be flattened, so that the effect is better.

5. Frequently add some raw celery stalks to soak together, which can also prevent white foam.

You can choose one of the above treatment methods, and the effect is very good. However, after these treatments, it is also important to stir the kimchi jar frequently, which can effectively prevent the formation of white foam.

No, you just need to put the phone and the desiccant in a sealed bag, the desiccant can effectively absorb the moisture in the phone.

No need to do it all over again.

It may be that you don't have enough salt, but the salt water must be enough. It may be a little salty at first, but it's fine after that

The white film is called raw flowers on our side.

Solution: 1 Do you want to buy special kimchi salt and pour it in, in moderation, otherwise it will be very salty for the first time

2 You can add an appropriate amount of wine to it, try to pour it, pour a little first, you think you can, if it still doesn't work, pour a little more. (I usually put salt in it.)

Precautions for usual kimchi:

1 After washing the vegetables, wait for the water to dry before putting them in. Because raw water is easy to produce flowers. But you make sure your salt water can resist raw water, and that's fine. But your brine has already flowered, so it's better to dry the vegetables and put them in lately.

2 Don't let the air in. You can find a plastic bag that fits the size of your altar, seal it, and then close the lid.

3 The water around the jar shall be changed frequently. Don't wait until you run out of water to add water. For when there is no water at the mouth of the altar, the air goes in. Also, when you find that the area around the altar is a little slippery when changing the water, wash it and fill it with water.

The water when you soak it for the first time should be cold boiled water, if not, it is recommended to start again) do not need to do it again.

It may be that you don't have enough salt, but the salt water must be enough. It may be a little salty at first, but it's fine after that

The white film is called raw flowers on our side.

Solution: 1 Do you want to buy special kimchi salt and pour it in, in moderation, otherwise it will be very salty for the first time

2 You can add an appropriate amount of wine to it, try to pour it, pour a little first, you think you can, if it still doesn't work, pour a little more. (I usually put salt in it.)

Precautions for usual kimchi:

1 After washing the vegetables, wait for the water to dry before putting them in. Because raw water is easy to produce flowers. But you make sure your salt water can resist raw water, and that's fine. But your brine has already flowered, so it's better to dry the vegetables and put them in lately.

2 Don't let the air in. You can find a plastic bag that fits the size of your altar, seal it, and then close the lid.

3 The water around the jar shall be changed frequently. Don't wait until you run out of water to add water. For when there is no water at the mouth of the altar, the air goes in. Also, when you find that the area around the altar is a little slippery when changing the water, wash it and fill it with water.

The water should be cold boiled when you soak it for the first time, and if not, it is recommended to start again).

It can be eaten, and the foam is caused by the hot weather, but it does not affect the consumption.

Yes, it is produced by fermentation, and it cannot be eaten without fermentation.

You can eat it, then you can eat raw aquatic flowers.

In my memory, it can be eaten.

Put some peppercorns before soaking and it won't rise, and you can eat it.

You can eat it! You're putting some wine.