The water from the drowning sauerkraut is red, and what is the matter with the mold spots?

In this case, it may be that the sauerkraut has a fever. You need a suitable temperature while you wait for the sauerkraut. If the temperature is too high, sauerkraut is most likely to become moldy.

If the Chinese cabbage is frozen, the water will be red at the beginning of pickling, and if the water is not very thick, it will not be red after fermentation for a period of time. It is also possible that the large grains of salt used contain impurities and appear red.

If the mold spots appear white, they will be fine. That's because you may be a jar of boiling water. Just buy some purple trees and add them to it, but if it's green, don't want it.

The water in the sauerkraut is red, indicating that the water inside is polluted, I think it is very likely that some raw water has entered, generally speaking, the sauerkraut in the sauerkraut is salted after washing, and the water that pickles it out, if there is heart water in it, it is likely to become moldy.

Because in the drowning of sauerkraut, the first thing is to put the vegetables in the water on one side, and in addition, a heavy object may be pressed on top to prevent the vegetables from being exposed, and if the vegetables are in contact with the air, they are likely to be red, or there are moldy spots.

Clause.

1. The pickled sauerkraut has a soft and not crispy taste.

Pickled sauerkraut, which is inseparable from large particles of pickled salt (this salt is a special pickled salt, is a kind of coarse salt, than the fine salt usually used in cooking, pickled sauerkraut is better), and the amount of pickled salt must not be less, in the case of less salt, the most direct result is that the taste of the dish is soft and not crispy (in our local words: the vegetable is cotton, it is not delicious), it will also lead to the taste of the sauerkraut is too sour, but this pickled salt is not more than the better, but also to grasp the amount, put too much, The dish may also be bitter, so this step is also the most crucial step.

Then there are three main reasons why the sauerkraut is soft and not crispy]: There is less pickled salt. The temperature of the place where the sauerkraut is placed is too high. The weight of the "vegetable stone" used to press the sauerkraut is too light.

Personal suggestion]: The amount of pickled salt must be enough, and the pickled sauerkraut should be placed in a lower temperature place, so that it is easier to preserve, and finally the "vegetable stone" used to press the vegetable can not be too light, too light to press the dish, it is easy to cause the taste of the sauerkraut to be soft and not crispy.

Clause. Second, the pickled sauerkraut, the soup is less, and the surface vegetables are easy to spoil.

Many people should have encountered this kind of problem, and found that after pickling the sauerkraut for many days, the soup still does not live with the vegetables, which is not a normal phenomenon. If there is less water for a long time, the surface of the dish will change color and white and deteriorate, so this part of the dish needs to be cleaned up in time to avoid the destruction of the following dish.

Then there are two main reasons for the lack of vegetable water: that is, when pickling sauerkraut, the purchased vegetables are left for a slightly longer time, so that part of the water of the vegetables themselves has been lost. It is that the temperature of the place where the sauerkraut is placed is too high.

Personal suggestion]: When pickling sauerkraut, it is best to buy fresh vegetables and pickle them in time after buying. At the same time, it is best to put the pickled sauerkraut in a lower temperature place, such as an unheated balcony or a low-temperature bay window at the back, which is also conducive to extending the shelf life of the sauerkraut.

Clause. 3. The pickled sauerkraut is called "white pu".

After the pickled sauerkraut is pickled, many people will find that after a period of time, the sauerkraut will be "white pu", and they will begin to worry about the quality of the sauerkraut.

There are the following reasons: Reason 1: Other bacteria fall into the sauerkraut tank and then multiply in large quantities, causing other bacteria to be expressed.

Normal yeast can ferment sauerkraut and produce a sour taste, and other colonies will cause the yeast to die and take on other colors, and the sauerkraut will become smelly (abnormal sauerkraut smell). Reason 2: The yeast itself mutates into red yeast, which is poisonous and inedible.

The reason why pickled vegetables have moldy spots is that the pickles are not drained when they are dipped in oil or water. Solution: Add water to the mouth of the kimchi jar, don't let the air in, and the water should be changed often, so it won't be changed.

Tips for pickling sauerkraut:

1. Handle the cabbage

Remove the old leaves of the cabbage, clean the cabbage with water, cut it into thin strips and put it in a bowl for later use, then sprinkle a small amount of salt on the cabbage, grasp it well with your hands, and wait for an hour, you can see that the water in the cabbage has precipitated out, and it can be officially pickled at this time.

2. Prepare the container

Prepare a clean and oil-free glass bottle, squeeze out the water in the cabbage slightly, put it into the prepared glass bottle, press it while putting it, try to press it tightly, so that the pickling effect will be better, and it can be placed at the mouth of the bottle without gaps.

3. Carry out sealing

Cover the sealed lid, tighten the lid and put it in a cool and ventilated place, about half a month or so you can eat, the sauerkraut pickled in this way is more beautiful, the color is yellow, it tastes sour and crispy, and it can be eaten with rice or white porridge.

Summary. For the moldy sauerkraut can only be poured out. There is sodium nitrite in it that is dangerous to health, so do not use it. Hot weather is easy to breed insects and has a peculiar smell.

Put a dozen peppercorns or a little maltose in the sauerkraut jar to prevent the production of white flowers. If there is a white film on the liquid surface, it should be removed immediately, and a small amount of shochu, fresh ginger slices, garlic and other bacteria should be added to inhibit the growth of miscellaneous bacteria. At the same time, the jar is filled with vegetables and anaerobic conditions are created.

If you find that there are raw flowers in the jar, you can add a little liquor.

Use chopsticks to eat sauerkraut, do not bring oil, avoid oil and raw water into the jar, otherwise there will be flowers (white mold will grow on the surface of the water).

For the moldy sauerkraut can only be poured out. There is sodium nitrite in it that is dangerous to health, so do not use it. Hot weather is easy to breed insects and has a peculiar smell.

Put a dozen peppercorns or a little maltose in the sauerkraut jar to prevent the production of white flowers. If there is a white film on the liquid surface, it should be removed immediately, and a small amount of shochu, fresh ginger slices, garlic and other bacteria should be added to inhibit the growth of miscellaneous bacteria. At the same time, the jar is filled with vegetables and anaerobic conditions are created.

If you find that there are raw flowers in the jar, you can add a little liquor. Use chopsticks to eat sauerkraut, do not bring oil, avoid oil and raw water into the jar, otherwise there will be flowers (white mold will grow on the surface of the water).

Summary. Dear, glad to answer for you! The reason for the redness of the sauerkraut water is the introduction of oil or dust debris in the tank.

If the redness is severe, then the vat is completely finished. If it's not too serious, then be sure to wash it carefully before eating. It should be completely non-sticky.

Failure to do so can cause nitrite poisoning.

Dear, glad to answer for you! The reason for the redness of the sauerkraut water is the introduction of oil or dust debris in the tank. If the redness is severe, then the vat is completely finished.

If the laughing mountain is too serious, then before eating, be sure to wash it carefully. Reach the point where it is completely non-sticky before touching the town. Failure to do so can cause nitrite poisoning.

The next time before pickling the sour bucket and late vegetables, be sure to wash it carefully to absolutely avoid the oil entering. Secondly, it is necessary to do a good job of sealing the cylinder mouth. Avoid dust falling in. If you do the above two things, there should be no problem.

What to do if it's already red.

Dear, in view of the consideration of your health, this jar of sour and wise dishes is still lost! The redness of the pickled sauerkraut may be due to other bacteria falling into the sauerkraut jar, and these bacteria multiply in large quantities in the jar, resulting in redness and a sour taste. There is another reason, perhaps because the yeast of the sauerkraut itself mutated and became red yeast, which can no longer be eaten and contains a certain toxicity.

It is recommended to kiss or re-marinate a jar of new sauerkraut.

Do you still have any questions? I can describe it again.

Summary. Kiss, if the vegetable is frozen, the sauerkraut water will turn red. If it is freshly pickled sauerkraut, there is no big problem with the water turning red slightly, it is caused by the production of red yeast, which does not produce toxins, and it will not be red after fermentation for a while.

Kiss, if the vegetable is frozen, the sauerkraut water will turn red. If it is just pickled sauerkraut, there is no big problem with the water turning red slightly, it is caused by red yeast, which does not produce toxins, and the closed code yeast will not be red for a while.

1. Buy some fresh Chinese cabbage, which cannot be pickled directly, should be dried in the sun for 2 days to dry the moisture on the surface of the cabbage, so that the sauerkraut is easier to taste, and it is more crisp and not easy to spoil. 2. After the Chinese cabbage is dried, remove the outer layer of leaves, and the inside will be very clean and do not need to be washed. Use a knife to split the cabbage in half.

3. Prepare a container for pickling sauerkraut, try to use a clay jar if there is a clay jar, and there is no clay jar with a glass bottle or storage box. Pour in some boiling water and blanch it, then smear it with some high-grade liquor to disinfect it, and let it dry in the sun. 4. Many people will do one step, which is to boil a pot of boiling water to blanch the cabbage, which is wrong.

Cabbage contains some wild lactic acid bacteria, and it is relied on them to ferment sauerkraut. If the cabbage is scalded, the lactic acid bacteria will be scalded to death, and the unsuccessful fermentation of the sauerkraut will also lead to the breeding of miscellaneous bacteria, and it will foam at the white foam, also called raw flowers. 5. Sprinkle a layer of pickled salt on the container first, the effect is better than that of ordinary salt, and the bottom salt can be disinfected and sterilized, and make the sauerkraut taste faster.

Put a layer of sauerkraut first, then sprinkle a layer of pickled salt, just like that, a layer of cabbage and a layer of salt, and the top layer should be sprinkled with table salt. The ratio of salt and cabbage is 1:50, that is, 1 kg of cabbage plus 10 grams of salt.

6. Prepare a heavy object, generally use a large stone, if you don't have it, you can use a large barrel of cooking oil, and marinate it for 3 days. Under the dual action of salt and heavy objects, the water of the cabbage quickly precipitates and collapses. 7. Add enough rice washing water to the container, which must be covered with sauerkraut, and the cabbage is easy to spoil when exposed outside.

Don't use water, it contains a lot of miscellaneous bacteria, which will make the sauerkraut spoil. 8. Pour in a large spoon of high liquor, seal the container, and put it in a room with low temperature to ferment for a month, and the sauerkraut can be eaten, the color is golden, the taste is sour and crispy, and it is delicious to cook.

Dear, I am Mr. Liu, my life mentor, and I am happy to answer for you The redness of the sauerkraut water is because the kimchi jar has not been washed. It is recommended to use dish soap + clean rag chain for empty cleaning. Rinse with plenty of water.

The secret of making sauerkraut is: 1. Choose a clean jar with good sealing or a plastic box with good sealing. (hereinafter referred to as the sauerkraut jar) 2. Boil clean water (the purpose is to kill the bacteria in the water), cover the lid and let it cool.

The amount of water is determined by the amount of the dish. The water can submerge all the dishes. 3. Pour the cooled water into the washed sauerkraut jar.