Can you still eat pickled cabbage foaming at the white foam, can you still eat kimchi when it is sou

*You can eat it**, it is normal for sauerkraut to foam, as long as it is removed and cleaned.

This phenomenon is usually due to the poor sealing of the fermentation tank of sauerkraut, or the temperature is not suitable, resulting in the failure to create a suitable, oxygen-deficient environment to inhibit yeast fermentation. Normal sauerkraut brewing is necessary to promote lactic acid bacteria fermentation and inhibit yeast fermentation, but a small amount of yeast fermentation usually does not cause adverse effects on the human body. Therefore, when a small amount of white substance appears on the surface of sauerkraut, it can be removed and cleaned before eating.

However, if there is a white film in the sauerkraut, it is necessary to check the tightness of the fermentation tank, transfer the fermentation tank to a suitable temperature environment, prevent a large amount of yeast fermentation due to oxygen entry or unsuitable temperature, and lactic acid bacteria do not ferment and brew failure, and also avoid the growth of mold due to oxygen ingress, and the risk of cancer caused by eating moldy food. In addition, sauerkraut is a pickled food, nitrite may be produced during the pickling process, and carcinogens such as nitrosamines can be produced by accumulating in the human body after excessive consumption, so although sauerkraut tastes good, it should also be eaten as little as possible.

Pickled sauerkraut mainly depends on whether the sauerkraut is rotten, if it is rotten, it cannot be eaten, if it is not a little rotten, it is just foaming at the white foam It can be eaten. Sauerkraut in the tank, if you find that the water is turbid, you should take out the sauerkraut, pour out the muddy water in the tank, and then put the sauerkraut back into the tank, put in salt, pour in water and continue to pickle. After a period of time, if you find that the water is turbid, take it out again and pour out the mixed water and continue to marinate.

Generally, after the sauerkraut is pickled, you can take the sauerkraut out of the jar and cut it into shreds, put it into a square box, each box according to the amount of once, and then freeze it into the refrigerator or freezer, and take out a box of sauerkraut at any time if you want to eat it in the future.

Pickled sauerkraut should not be eaten too much, if the white foam is carefully cleaned, it can be eaten, if only the surface is cleaned, it cannot be eaten.

If the kimchi is spoiled acid, then you can't eat it, at this time the kimchi is sour, indicating that the kimchi is contaminated by microorganisms, and eating it may cause diarrhea, abdominal pain, etc. <>

Korean kimchi is sour and can be eaten, it will start to turn sour after two days of pickling at room temperature, if it is placed in the refrigerator, it will take a week to become sour, if you like to eat sour kimchi, then you need to soak it for a few more days, and the longer you soak it, the more sour it will be.

I rinse it off and can eat it!

It is a white bacterial film, and a thick layer of yellow-white bacterial film will float on the water surface during the pickling process of sauerkraut, which is the normal manifestation of fermentation, and it is also the active content of Northeast sauerkrautProbioticsperformance.

If the film is not produced, it is often pickled.

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.

Sauerkraut (Northeast specialty):

Sauerkraut is mainly found in Northeast China and Germany, and is also found in Southwest China. In ancient times, it was called 菹 (zū), Zhou Li".

There is its great name. The Northern Wei Dynasty's "Qi Min Yaoshu".

It also introduces in detail the various methods used by our ancestors to pickle sauerkraut with raw materials such as cabbage (ancient name).

The original intention of making sauerkraut was to extend the shelf life of vegetables. In the Book of Songs

There is a description of "Zhongtian has a lu, there is a melon in the territory, it is a peel is a stalk, and the emperor ancestor of the dedication", according to Xu Shen of the Eastern Han Dynasty "Shuo Wen Jie Zi".

Explanation: "Sauerkraut is also sauerkraut", that is, similar to the current sauerkraut, which shows that the history of Chinese sauerkraut is quite long.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different. The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

Sauerkraut is made by removing the outer dead leaves, cleaning them, soaking them in boiling water, putting them in a jar to ferment, and eating them after a week.

Sauerkraut was made by the Chinese through continuous life experience and exploration, and was introduced to the Korean Peninsula in the Ming Dynasty.

I've made sauerkraut. 1. The temperature of the place where the sauerkraut is placed should not be too high (about 13 degrees) 2. The water must be higher than that of the cabbage. If there is only one layer of white film cabbage that is not sticky, skim out the white film with a clean spoon, then put in cold boiled water to cover the cabbage, seal the mouth tightly with a plastic bag, and it will be fine for about a week.

The surface of the sauerkraut will rise.

This is normal.

1. The pickled pickles will ferment in the early stage, the volume will expand, and there will be bubble foam, which is a normal phenomenon, the fermentation time is about 30 days, and the bubble foam will disappear after the fermentation.

2. The method of pickling pickles to prevent white foam: wash the vegetables to be pickled, empty the water of dry cleaning vegetables, and then pickle them after they are cool. The water used for pickles must be boiled, the boiling water melts the salt and waits for cooling, and the brine is poured into the container containing the vegetables.

The vegetables to be pickled are placed in a clean container, and it is best to press the vegetables with a clean stone head after compaction, so as not to float out of the salt water. After the pickle is finished, put the container in a place where there is no fume, the room temperature should be low, and after a month, wipe the surface of the brine of the pickled vegetables to see that there are impurities, and you should use a cleaned spoon to skim it out in time to make the surface of the brine of the pickled vegetable version clear.

1.Salt water to froth.

If there is white foam in the kimchi soup, but the soup looks relatively clear, and there is no cloudiness, but there is only a layer of white foam on the surface, then this is actually normal, and there is no need to stir it off or destroy it at this time. You can boil a little boiling water, then add an appropriate amount of salt to the boiling water to cool, and then pour it into it at an angle along the mouth of the jar, so that the white foam floating on the surface will be washed away.

2.Add liquor.

If there is a thin layer of white foam floating on the surface, you can prepare some high liquor, then pour it into the jar, and then seal the bowl on the lid, so that after two days, the white foam will disappear naturally.

3.Add celery.

If there is a lot of white foam on the surface of the pickled kimchi, if there is a lot of it, use it to skim off a little with a spoon, then add some salt, rinse it with boiling water and pour it in, and then add some raw celery stalks to soak it together, so that it can prevent the formation of foam.

4.Add perilla leaves.

When there is white foam in the kimchi, don't be in a hurry, and don't use a spoon to stir it, because it may just float on the surface, and if you stir, the whole kimchi jar may be foamed. It is best to prepare a few washed perilla leaves, then put them on top and reseal them, and after a few days you will find that the white foam on them will be completely eliminated.

5.Put the zestine pepper radish.

In the kimchi with white foam, add an appropriate amount of Sichuan pepper and radish skin, which can play a good role in removing white foam and can increase the taste of kimchi. So when the white foam appears in the kimchi, you can use Sichuan pepper and radish skin to melt the white foam.

You can choose one of the above methods, all of which can be used to eliminate white foam in kimchi, and the effect is very good. In fact, we should also pay attention to the process of making it, do not have white foam, if the white foam is produced, and the soup is turbid, then this jar of kimchi will be completely wasted, so we must pay attention to the way and method.

Add wine and salt to the pickle jar, it will remove the white foam pickled pickles will ferment in the early stage, the volume will expand, and there will be bubble foam, which is a normal phenomenon, the fermentation time is about more than 30 days, and the bubble foam will disappear after the end of fermentation.

If it weren't for the white hair, it shouldn't be the temperature, and the white foam should be produced by fermentation, it doesn't matter much, I make kimchi and pickled cabbage have white foam, if you don't worry, just pour a little high liquor into it.

What to do if pickles are foaming at the white sea? If you pickle the pickles at the end of 700, you can put it in a particularly cold place. Then he skimmed off the foam with a spoon. In this way, the pickles are still edible.

If there is too much oxygen, it will be salvaged like this, and then continue to be sealed, otherwise it will break.