What happened to the pickles bubbling and what happened to the freshly soaked kimchi bubbling and bu

First of all, observe whether the whitening of the kimchi is serious, if it is particularly serious, it is recommended to discard it and re-brew it yourself, remember to use boiling cold boiled water when soaking the kimchi, and add a little wine, preferably with iodine-free salt.

<> if the whitening of the kimchi is not serious, you can wash your hands cleanly, scoop up the white foam with a clean spoon, and then add a little liquor, one or two drops, adding too much is easy to make the kimchi taste too big, thus destroying the deliciousness of the kimchi itself.

Method 2: Pour out the water in the kimchi jar, then boil it into a pot of boiling water with clean water, add a little pepper and a little brown sugar to it, let it cool after boiling, and then pour it into the kimchi jar and add one or two drops of liquor. Finally, cover the altar lid and pour cool boiled water into the altar ditch to keep out the air!

Change the water of the ditch frequently, and keep the water of the ditch clean.

Method 3: Check whether there is a crack in the kimchi jar, and if you find a crack, immediately replace it with another intact kimchi jar to re-kimchi.

Method 4: Scoop off the white foam in the kimchi jar with a clean spoon, add some clean cold boiled water, and then put the washed perilla leaves into it.

Spare a pair of clean chopsticks, only use these pairs of chopsticks when sandwiching the dishes in the pickle jar in the future, and clean and disinfect the pair of chopsticks regularly to avoid oil and gas in the pickle jar and affect the dishes in the jar!

Keep the kimchi jar in a cool place at all times!

end precautions.

Pay attention to the water in the ditch at any time and change the water frequently.

Do not allow the altar to come into contact with oil and gas.

The vegetables in the kimchi jar will produce an anaerobic bacterium when soaked for a long time, which can multiply in large numbers without oxygen, and when it ferments, it will expel gases, so the kimchi jar will bubble. There are some bacteria in nature (such as yeasts.

Anaerobic bacteria), which can cause food to ferment, produce acids, and release gases at the same time, they are not harmful to humans. Lactic acid bacteria in the jar.

and other anaerobic bacteria will ferment and produce carbon dioxide.

gas, so that the air pressure in the jar is greater than the outside air pressure, so that there will be excess air out of the jar, causing a sound.

It is normal for pickles to bubble up. Because it's a fermentation process. If severe, the pickles have rotted. Then throw it away. Can't go on.

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.

The identification of saline deterioration and bubbling and its prevention and remedies are as follows:

a Normally bubbling.

The interval is rising, the sound is not loud, and the altar cover is not rushed; The color, aroma and taste of kimchi and salt water are normal. Reason for bubbling: Carbon dioxide gas released during the pickling process.

b Sickly bubbling.

Continuous bubbling, more urgent, louder; When the lid of the altar was lifted, there was heat and rushed against people; The water is turbid, and the color and aroma of kimchi and salt water are abnormal.

Pathological bubbling causes:

1. There is a big difference between the salt water in the jar and the outside temperature, and the dispensing is not good.

2. After being infected by bacteria, a large amount of gas is produced during reproduction.

Ways to prevent it. 1.Salt water flooded Paolai.

2.Do not soak in empty jars.

3.Do a good job of ventilating the kimchi room.

4.Mix the jar with water along the jar and seal the jar of pickles.

5.Stir the salt water at any time.

6.Pay attention to cleanliness and hygiene.

Remedy: If the turbid salt water occurs black turbidity and salivation, several layers of clean gauze should be taken and placed in the pipe, the salt water should be filtered, and after clarification, the precipitation should be removed, and only the clear liquid part should be used.

If the kimchi brine has become stinky, it can no longer be used; When there is only slight deterioration, only the clarified part can be taken after the brine can be filtered, and some Sichuan salt, liquor, pepper and spices can be added to sterilize and increase the flavor and improve the quality of the brine.

When the mold flowers in the mold brine jar, the mouth of the altar can be tilted, and then gently add some new salt water to make the mold flowers overflow; You can also salvage the floating mold flowers, add 50 100 grams of fresh incense, or add other accessories and spices as appropriate to sterilize and increase the fragrance.

The salt water rises and falls. When installing the altar, a certain gap should be left; If the temperature is too high, the salt water will expand to the outside, so you can scoop out the salt water or lift the lid for a few hours, or lower the indoor and outdoor temperature. When the salt water shrinks suddenly, do a good job of indoor insulation and add salt water as appropriate to submerge the kimchi.

1. One or two taels of high liquor for three consecutive days. In addition, you want to prevent it from being contaminated, add some garlic, and use special tools to contact the salt water. The water for kimchi should be boiled, and it must be thoroughly cooled before putting it in; Don't use oily chopsticks to pick up kimchi;

2. 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. The pickle jar that has given birth to bubbles is put in the fresh bamboo shoots"Flowers"It will gradually disappear in a day or two.

3. Before adding a new dish each time, add some salt - to control the saltiness and sourness, add a little rock sugar - to increase the sweetness and crispness of the pickles, and add a little wine - to increase the fragrance and also inhibit the pickles from having bubbles.

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.

In the early days of kimchi making, there are bubbles because of the production of carbon dioxide gas.

There are three stages of kimchi fermentation, in the early stage of kimchi fermentation, it is mainly lactic acid bacteria that produce carbon dioxide gas by aerobic respiration, and bubbles are produced in kimchi jars; In the later stage, lactic acid bacteria produce lactic acid through anaerobic respiration, which will increase the acidity of kimchi, and in this case, in order to prevent the acidity of kimchi from being too high, an appropriate amount of edible alkali can be put in the kimchi jar to neutralize lactic acid.

Kimchi is a common side dish, with cabbage, Chinese cabbage, radish, etc. as raw materials, pickled with a small amount of salt, and then fermented by lactic acid bacteria, the flavor of kimchi around the world is different due to different practices, among which Chinese Fuling mustard, French pickled cucumber, German sweet and sour cabbage and known as the world's three major kimchi.

The kimchi has not bubbled for 6 days because the temperature is too low and the fermentation temperature has not been reached. Kimchi fermentation requires a temperature of no less than minus 20, but this is just an average, in other words, minus 18 can start fermentation.

What's the deal with the pickle jar that is always bubbling or white?

Kimchi is a vegetable that has been fermented after being stored for a long time. The bubbles are the result of the gas (carbon dioxide) produced by the initial fermentation of microorganisms in vegetables, or the expansion of the gas due to high temperatures.

There is a sink around the kimchi jar, and water is added to the sink to prevent air from entering. At the same time, when making kimchi, anaerobic bacteria such as lactic acid bacteria in the jar will ferment and produce carbon dioxide gas, so that the air pressure in the jar is greater than the outside air pressure, so that excess air will be discharged from the clouds, causing noise. The reason for adding water to the sink is to prevent the air from entering and allowing the air to escape, which is a normal phenomenon.

There are many factors that cause kimchi to have white flowers or white film, but in the final analysis, there is one main reason: an imbalance in the microflora. It is also said that the proliferation of lactic acid bacteria in kimchi did not have the upper hand, and their effect of suppressing miscellaneous bacteria failed, so the miscellaneous bacteria (yeast) occupied a major position in the kimchi jar, and the "white flowers" or white film we saw were the converging bacterial films.

Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, but lactic acid bacteria are decomposers and will produce carbon dioxide by respiration, so they will bubble.

Kimchi is a kind of lactic acid fermented vegetable product with unique flavor, with diverse raw materials, easy to make, low cost, convenient to eat, good sensory quality and suitable taste.

However, there are also some food safety problems in the fermentation process of kimchi, the most noteworthy of which is nitrite. Nitrite poisoning usually manifests itself in three types: after nitrite enters the human body, nitrite oxidizes the normal hemoglobin in the human blood to methemoglobin, which reduces the oxygen-carrying capacity of the blood, resulting in methemoglobinosis; Nitrite synthesizes nitrosamines in the body and induces cancer; Causes glomerular hypertrophy of the renal glands.

However, nitrite control is within a safe range and does not cause harm to the human body.