What to do if pickles are soft? What s the deal with pickles getting soft?

If the kimchi is soft, it means that it is contaminated with miscellaneous bacteria and cannot be eaten, so it should be discarded.

If you find that the fermented kimchi has no fiber support, is soft and rotten, or has a moldy smell, it is contaminated with miscellaneous bacteria, so do not eat it. If the color of the kimchi becomes dark, the tissue is soft, and the surface is sticky, it means that the kimchi is not qualified.

When eating kimchi, use clean utensils to remove it from the kimchi bucket or jar, preferably all at once, and if there is any leftover kimchi, it is best to store it in the refrigerator or at a low temperature to avoid contamination by microorganisms in the air.

Extended information: Homemade pickles.

Pay special attention to the following:

1. The environment for preparing kimchi should be hygienic and clean, cool and transparent, and avoid direct sunlight and humid environments.

2. The container for making kimchi should be washed with hot water, preferably hot with boiling water to avoid microbial contamination, and has good airtightness and is not easy to leak.

3. The container should be closed to create a favorable lactic acid bacteria.

Anaerobic environment for fermentation.

4. The ambient temperature is generally in the environment of 15 39, which is conducive to slow fermentation of microorganisms when the temperature is low, and rapid fermentation when the temperature is high.

If you find that the pickled kimchi is soft and not crispy, it is likely that it is caused by the pickling time for too long. Because once the kimchi is marinated for too long, the minerals in the kimchi water will become less and less, which is the main reason why the kimchi is soft and not crispy. In addition, in order to avoid kimchi not being brittle, everyone should change the water frequently, so that there is always no shortage of minerals in the kimchi water.

Why is the kimchi soft and not crispy The marinating time is too long, and some white wine is added to reconcile.

Precautions: Before pickling kimchi, be sure to wash the jar of pickled kimchi, scald it with boiling water, and then control the water to dry; When pickling kimchi, do not use liters of water, otherwise kimchi is easy to produce white foam, the specific reason can refer to why kimchi foams; Finally, in the process of marinating tea, the marinating time should not be too long, and the water should be changed frequently, so that the kimchi is not soft and crispy to eat!

Preparation of kimchi.

Why is the kimchi soft and not crispy The marinating time is too long, and some white wine is added to reconcile.

Kimchi refers to a variety of tender vegetables pickled with a small amount of salt, and fermented by lactic acid bacteria to make a pickled product with a sour taste. Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the penetration of salt to inhibit spoilage microorganisms, generally speaking, you can't eat too much kimchi a day, it is recommended to control it within 50 grams.

Why is the kimchi soft and not crispy The marinating time is too long, and some white wine is added to reconcile.

The benefits of eating kimchi: Although kimchi is a hair matter, you can't eat more, but kimchi is very rich in vitamin A, and also contains trace elements such as calcium, copper, phosphorus, and iron necessary for the human body.

Why is the kimchi soft and not crispy The marinating time is too long, and some white wine is added to reconcile.

About why kimchi is soft and not crispy, after reading the full text, everyone knows, if the kimchi is marinated for too long, it may not be brittle, at this time you can add some white wine, which can make the kimchi crispy, and change the kimchi water frequently, which can prevent the kimchi from becoming soft.

If the kimchi becomes soft and rotten, you can add white wine to mix it to make the kimchi crispier; In addition, in order to avoid the kimchi from being brittle, the water should be changed frequently so that there is always no shortage of minerals in the kimchi water. The reason why kimchi is soft and rotten is that it has been marinated for too long on the one hand, and the temperature is too high on the other. When the kimchi has spoiled, it should not be further eaten.

Kimchi is a vegetable that has been fermented for a long time. It is a processed product of vegetable lactic acid fermentation brewed in a low-concentration table salt solution. Commonly used raw materials are cucumbers, cabbage, Chinese cabbage, onions, celery, radish, carrots, turnips, beets, spring lettuce, ginger, lentils, sword beans, green tomatoes, etc.

Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour taste, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, the purpose of long-term storage can be achieved. The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

My wife said that all kinds of seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, kidney bean, lettuce and other hard roots, stems, leaves, and fruits, can be used as raw materials for making kimchi. Before soaking, the old roots and yellow leaves of various vegetables should be peeled off, washed and dried, and cut into strips (pieces) for later use. Note that don't use dishes that aren't suitable for pickling:

leafy greens, such as lettuce; Vegetables with a high starch content: such as potatoes; Vegetables with a high juice content: such as tomatoes.

Of course, we also need some ingredients. Such as salt, ginger slices, Sichuan pepper, fennel, rice wine, etc. The ingredients for kimchi can be added appropriately according to each taste.

If you like the hemp flavor, you can add some peppercorns, garlic and ginger; Like spicy, you can add a little chili; If you have a sweet tooth, you can add some sugar. Adding some fruits appropriately is a bold attempt, and the more suitable fruits to add are lemons, a few slices are enough; Oranges, not only the flesh of oranges, but also the peel of oranges are also useful; Crispy fruits such as apples and pears are best sliced.

If the pickles are soft, then there is no way, and now there is no remedy, but to say that it is soft to eat, as long as it is not rotten, there is nothing.

The pickles are soft, and if you are talking about the kind that is soft and rotten, then this situation cannot be eaten. Mainly because the weather is too hot, or because of the pickling method. Therefore, the same inspection is also a mastery of time, and it is a mastery of skills.

1. There are three reasons: 1Vegetables are not fresh enough, and after harvesting and before pickling, they are not transported in time and stacked for a long time, and they become soft by wind and sun and dehydration.

2. Due to excessive ripening of vegetables before pickling, pectin substances are decomposed into pectin acid under the action of their own pectinase, which makes the vegetable tissue soft and brittle, and if this raw material is used for pickling, the finished product will lose its brittleness.

3.During the pickling process, the activities of some harmful microorganisms secrete pectinases, which then decompose the pectin substances in the vegetable body, so that the pickled products lose their brittleness.

2. Solution: The vegetables used to make pickles must be harvested in a timely manner to prevent the tissue from becoming soft and losing its brittleness due to over-ripening;

In the peak season of vegetable processing, when the amount of raw vegetables entering the field is large and can not be pickled in time, the raw vegetables should be spread out in a cool place to prevent the respiratory heat generated during the accumulation from not being discharged in time, resulting in microbial infection, so that the texture of vegetables becomes soft and corrupt.

Timely processing, raw vegetables should be transported and processed in time after harvesting, and raw vegetables should be processed as soon as possible after entering the factory to maintain their original brittleness. When pickling vegetables, the environmental conditions of pickling should be strictly controlled, such as the concentration of brine, the pH value of vegetable marinade and the temperature of the environment, etc., to inhibit the activity of microorganisms, so that it does not produce or less pectinases, so as to maintain the good brittleness of the product.

Take sauerkraut, for example! Sauerkraut is an indispensable dish for families in Northeast China in winter. As soon as winter arrives, I start to buy cabbage from door to door to prepare to draw sauerkraut, and the main thing is two steps, infiltrating old and compacting and shading.

Steps for Method One:

1. Remove the rotten leaves on the outside of the cabbage and cry lead, put the cabbage in the sun for two days, and let the cabbage run away from the water.

2. Wash the tank and set aside.

3. Beat the cabbage upside down and put it into the jar to compact, and sprinkle a little salt on each layer to prevent the cabbage from rotting.

4. Find a suitable stone, wash it with boiling water and scald it. (It would be better if there was a big rock).

5. Press the stone against the cabbage.

6. Take a basin and pour water into the jar, and the water should be covered by the cabbage.

7. Press the stone hard with hand bush seepage and compact.

8. Place it in a cool place for more than 40 days, and wait until the cabbage and water are yellow.

Note that some sauerkraut is easy to absorb water and will cook faster, so you should eat it first. If marinated for too long, it will not taste good, and it will be harmful to the human body.

1. Remove the yellow leaves of the snow fern and put a small handful of whole trees in a pot.

2. Add coarse salt and rub repeatedly until the stems and leaves become soft and water comes out. Do not rub with force, try not to tear off, and keep the whole tree intact.

3. After judging that all the snow mushrooms are kneaded and pure, put them in the jar. The jar of pickles should be free of oil and water, and it is best to use a jar made of clay, which can be washed and dried in a casserole.

4. Pour the water from the snow into the jar.

5. Press on the weight, cover the lid, seal it and put it in a cool place. It is better to have a clean stone for a heavy object, and if you can't find it, fill it with water in a clean glass bottle and press it on it.

6. After almost two weeks of pickling, the mushrooms are ready to eat. At this time, the color of the snow mushroom becomes darker, and there is more water, so you can pick a little bit to taste the saltiness.

If the pickled vegetables are too salty, they can be made into kimchi bibimbap. Here's how to make kimchi bibimbap::

1. Cut the beef into slices that are not too wide, a little wider than the shreds, and a little narrower than the slices. Marinate with soy sauce, chopped green onions, sesame oil, and garlic for more than half an hour. Start cooking the rice;

2. Wash the soybean sprouts and blanch them with boiling water;

3. Add some sesame oil and half a teaspoon of sugar to the spicy cabbage, and set aside;

4. Shred the yellow melon and celery and set aside;

5. Stir-fry the beef with the locust marinade in the pan until it changes color. Here, soy sauce is used to soak and stir-fry, rather than dry stir-fry;

6. Put the stewed rice directly into the clay pot;

7. Spread beef, various greens and some shredded seaweed;

1. Prepare the ingredients first, 5000 grams of Chinese cabbage, 50 grams of refined salt, 500 grams of sugar, 150 grams of vinegar, 100 grams of sesame oil, 100 grams of dried chili, 50 grams of green onions, and 50 grams of ginger.

2. First remove and wash the roots of the Chinese cabbage, then change the knife, cut it in half, cut it into centimeter-wide strips, put the cut cabbage into the town pot and sprinkle it with salt for 2 3 hours.

3. Squeeze out the water in the cabbage and put it into the pot, then cut the dried chili, green onion and ginger into thin strips, pour sesame oil into the fire and heat it, put in the spicy pepper to fry the spicy fragrance, put in the green onion and ginger to fry the fragrance, then pour in the vinegar sugar, pour the dried juice on the cabbage after cooling, and marinate for about 5 hours to eat.

It won't be soft, if it's soft, it's not good, because it's going to be rotten, of course, your pickling method is wrong, you want salt water to wipe over what you drown, and the concentration is not too high or too low, it will be drowned and not salty for a while and a half, and it will deteriorate for a long time, and the concentration is too high, and the water content of the pickles is too low, the salt content is too high, and it is very bitter to eat, and it is unpalatable, and you have to explore your own experience!