How to deal with pickles after they grow white, and what to do with pickles

In the process of pickling, the water surface will float a thick layer of yellow-white bacterial film, which is the normal manifestation of fermentation, and it is also the Northeast sauerkraut containing this layer of white film called sauerkraut at home.

After the pickled sauerkraut is taken out, because the flora is still active, as long as the environment is suitable, it will continue to ferment and grow, and a white film will be formed on the surface of the sauerkraut, which is also healthy and safe. As long as it is not left for too long, it is no problem to rinse it and eat it.

There are four main reasons for the long white bean in pickles:

First, pickles are kept at high temperatures for a long time;

Second, the marinade is not clean, which creates conditions for bacterial growth;

Third, the concentration of brine is low, and there is too little salt when pickling pickles;

Fourth, some vegetables are exposed to the surface of the brine and come into contact with the air, resulting in the reproduction conditions of wild yeast.

If the temperature is too high when pickling pickles, in order to prevent the appearance of white pickles, it is common to put the pickled pickles into the sauce jar in spring and summer, which will also reduce the possibility of white pickles. If the pickles are pickled because the pickle is not clean, the pickle should be washed and dried with running water when cleaning the pickle, and then the pickle jar should be scalded with boiling water. This has a positive sterilization effect and prevents the production of white egg.

If you have less salt, you can add more salt, and if it is in contact with the air, you need to let the pickles soak completely in the water.

There are roughly four main reasons for the growth of white mold in pickles: first, the temperature is too high when pickling vegetables, so the people do not pickle pickles in the summer of high temperatures; the second is that the water in the vegetables is not removed before pickling; the third is that there is less salt; Fourth, the mouth of the jar is not sealed or the pickles are not soaked in salt water.

It is recommended that you immediately squeeze out the water of the pickles as much as possible, and then mix and mix well according to the ratio of 10 catties of vegetables (the weight after squeezing out the water) and add 6 to 7 taels of salt, and then fill the pickles in glass bottles or jars (the container should be disinfected and sterilized with boiling water first) compacted and sealed, keep the surface of the pickles with a layer of salt, or put more salt on the surface of the pickles, and you can eat them after two weeks.

Note: If you are too salty to eat, you can wash off some salt; It is not recommended to eat pickles that have been pickled for two weeks because of the harm of nitrite!

It's edible, and the instructions are good. Be sure to wash it when eating, and it is best to blanch it with boiling water for 5 minutes.

The pickles are so bad that they can be sautéed if they need to be eaten.

After the pickles grow white, you can use a clean spoon to remove the white pickle on the surface of the marinade, pour the marinade into a clean pot and add some salt to boil, let it cool and pour it into the jar, and put it in a dry and ventilated place.

When pickling pickles, the sealing is not strong enough, because there is no thorough sealing, so the pickles have white hairs, so you must pay attention to these two points when making pickles, if you accidentally make a mistake, it is easy to grow white hairs.

If there is not much Bai Pu, there may be nothing.

Below, it is very northerners, and they like to prepare some radish pickles in advance. Radish pickles are a type of pickled cabbage, although they are salted a lot, and the flavor is stronger. It shouldn't be easy to break casually.

But over time, there will be some changes. You don't have to ignore it, because if the radish pickles are moldy, you can't take them anymore. Accordingly, Can you eat radish pickles and long white yell?

Avoid pickled sauerkraut and storage method A layer of white sore often appears on the surface of radish pickles, which will make radish pickles perishable if not handled properly.

Why is it raw? Due to the fact that in the air there is a class of good-natured yeast. This type of pathogen has strong vitality, rapid reproduction, and professional growth and development on the surface of salt water.

Growth and development are not unavoidable, but are usually caused by poor methods. There are four key reasons: first, the pickled cabbage has been under the high temperature standard for a long time, and the unclean pickler has created a standard for the growth and development of pathogens; Third, the concentration of brine is low and some vegetables and fruits are exposed to the surface of the brine and the gas is touched, resulting in the breeding standard of natural yeast; Fourth, the cylinder is not poured immediately, and the calorific value of pickled cabbage is not discharged.

Solution: You can move the pickled cabbage to a cool and shady place; Pour out the salt water and boil it to sterilize it, and then put the pickled cabbage into the jar after refrigeration.

Prevention method: Can you eat pickled cabbage.

A few cloves of garlic can be placed on the surface of the salt water to avoid the growth and development of vegetables and fruits. There are also a few things to keep in mind:

First, the jar of pickled cabbage should be placed in a cool place, and it is not suitable for high temperature areas;

Second, the utensils (ceramic jars) of pickled cabbage should be cleaned;

Third, the concentration of brine should not be too low, and vegetables and fruits should not be exposed on the surface of the brine water. There are two ways to pour the tank: one is to pour the radish pickles into another main tank, and the other is to turn the radish pickles from side to side, and turn the bottom layer to the top layer, this kind of method is suitable for salted radish pickles.

After the vegetables and fruits are pickled, they need to be taken for a long time, so it is important to store them properly to prevent the growth and development of germs, so as to ensure that the pickled cabbage is not perishable. One of the reasonable ways to store pickled cabbage is to build it with salt water, which can isolate the pickled cabbage from the gas and can also sterilize. However, the concentration of brine varies depending on the season; In winter, the concentration of salt water should not be less than 14 degrees; In summer, it should be above 16 degrees.

Second, for the radish pickles in the pickler, they should be compacted step by step and pressed into the stones. Otherwise, because of the effect of table salt. The pickled radish pickles will continue to absorb a lot of water, which will reduce the ductility of the radish pickles and affect the quality.

Third, the marinade should be placed in a cool and naturally ventilated area to avoid sunlight, and it is best to use a cylinder head that can be naturally ventilated. Fourth, drying radish pickles is also a good way to store radish pickles. The way of drying is suitable for some rhizome radish pickles, about 60-65 - after the water, store the main tank, mix the sand step by step, tie the cylinder mouth, can be stored for two years, and can also enhance the taste of the product.

No matter what kind of vegetables you pickle, don't throw them away after growing white hair, teach you a way, and save them in three days.

Pickles are a kind of food that people often eat in their lives, and there are many types of pickles, such as pickles, sauerkraut, pickled radish, etc., which are considered pickles. And pickles are prone to a problem, that is, long white hair pickles are easy to grow white hair when pickled, many friends think that long white hair is spoiled, so they turn their heads and throw away the pickles. This is obviously very wasteful, because there is also a way to save the pickles with white hairs.

Next, I will introduce to you, how to deal with pickled vegetables with long white hair, no matter what pickled vegetables, don't throw them after growing white hair, teach you a way, and save them in three days.

First of all, you can understand the reason why pickles grow white hair. There are two reasons why general pickles grow white hairs, one is that when pickling, there is water in the container, and if there is water in the container, the pickles are easy to grow white hairs. The second point is that when pickling pickles, the sealing is not strong enough, because there is no thorough sealing, so the pickles have white hairs, so you must pay attention to these two points when making pickles, if you accidentally make a mistake, it is easy to grow white hairs.

The above is to teach you how to prevent pickles from growing white hairs, what to do once pickles grow white hairs? It's very simple, first of all, of course, you should first clean the white hairs in the pickles, if the white hairs are not cleaned up, it will continue to ferment, so that a small white spot will become a large white spot. After the white hair is cleaned up, prepare some liquor with higher purity, pour the liquor into the container, pour a little more to the place where the white hair grows more, and pour a little less where the white hair grows less.

The liquor has the effect of sterilization and disinfection, and after pouring it in, it can effectively inhibit the growth of white hair.

The liquor is poured in and the container is resealed, and after three days, if the white hair has the intention of continuing to grow, then the white hair is useless, probably because the white hair is too tenacious. But after three days, if the white hair does not mean to continue to grow, it means that the effect of the liquor has been brought into play. If the white hair does not continue to grow, then the pickles can continue to eat, this method is the way to save the pickles, do not throw away the pickles after the white hairs grow, try it with this method, maybe you can continue to eat.

Summary. After the pickles grow white, you can use a clean spoon to remove the white pickle on the surface of the marinade, then pour the marinade into a clean pot with some salt and boil, let it cool and pour it into the jar, and put it in a dry and ventilated place. Or put some liquor in the jar, not too much can also solve the problem of long white diel.

After the pickles grow white, you can use a clean spoon to remove the white pickle on the surface of the marinade, then pour the marinade into a clean pot with some salt and boil, let it cool and pour it into the jar, and put it in a dry and ventilated place. Or put some liquor in the jar, not too much can also solve the problem of long white diel.

After the pickles grow white, you can use a clean spoon to remove the white pickle on the surface of the marinade, then pour the marinade into a clean pot with some salt and boil, let it cool and pour it into the jar, and put it in a dry and ventilated place. Or put some liquor in the jar, not too much can also solve the problem of long white diel.

First of all, the main reason for the long white pickle is that the pickles are exposed to high temperature conditions for a long time, and the pickler is not clean, which creates conditions for the growth of bacteria.

Then the concentration of brine is low, and some vegetables expose the surface of the brine and contact with the air, resulting in the reproduction conditions of wild yeast, and the heat of the pickles is not discharged in time.

Then the treatment method is very simple: move the pickles to a cool and empty ventilated place, pour out the brine and boil it to filter and sterilize, and then put the pickles into the tank after cooling.

The last way to save pickles is to place the pickler in a cool and ventilated place to prevent sunlight, preferably with a ventilated cylinder head.