Why is there a layer of white foam in the pickle jar?

In a pickle jar, there will be some air in the mouth of the jar, which is unavoidable. Therefore, the oxygen content in the surface of the soup is relatively high, lactic acid bacteria.

The concentration is the lowest, and the concentration of miscellaneous bacteria is the highest, so it is easy to produce white foam.

When stirred, the soup on the surface mixes with the soup on the bottom, increasing the concentration of lactic acid bacteria in the top soup, which is an anaerobic bacteria.

In the presence of oxygen, it cannot reproduce in large numbers. And many miscellaneous bacteria are aerobic and will multiply in large numbers in the presence of oxygen. If the reproduction of miscellaneous bacteria is inhibited, white foam will not be produced.

Extended Information: Precautions for the use of pickle jars:

Kimchi jar to choose the kind of clay pot jar, do not use glass jar to make kimchi, short-term quick kimchi can use glass jar, if you want to make kimchi for a long time, you must choose clay pot jar.

The brine should be made with cool white boiling.

To do, usually when the kimchi must not be stained with raw water, each time the kimchi is washed, it should be washed many times with a cool white to penetrate the raw water, and the chopsticks should also be very clean when holding the kimchi from the jar.

A layer of white foam will rise in the pickle jar. This is mainly caused by the reaction that he had when pickling vegetables. Because when we pickle vegetables, we use salt and vegetables.

Xiaoban is together, so when pickling, there will definitely be a certain reaction in it, and these bubbles are his reactions.

There is a layer of white foam in the jar of pickled vegetables, which is caused by the carbon dioxide gas produced by lactic acid bacteria fermenting in the pickled vegetables.

There will be a layer of white foam in the pickle jar, which means that the jar is hot, so this layer of white foam will rise after a long time.

There is a layer of white foam, which is formed by foaming.

The sediment is shed by the vegetables and is a crystalline body produced by mixing salt and vegetables.

The main components of the crystals are these: calcium oxalate, fermentation bacteria carcasses, salts and other attachments.

This sediment is harmless.

1. Remove foam from salt water

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 skin of the 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.

At the beginning of the pickle, there will be a process of "hair", and there will be white foam at this time.

When the "hair" is over, there will be no more.

That's mold, which means that some of the utensils you pickled the kimchi got oily, and there is another possibility that there is oil on the tools you use to twist the kimchi during the eating process after the pickles are pickled (e.g. chopsticks, hands, tongs, etc.). The only way to put an end to it is not to get oil, no matter how good the kimchi is in the oil, it is a waste, so you can only eat the kimchi quickly, and there is no guarantee that the normal shelf life of the kimchi will rot and deteriorate!

It may be that the utensils or hands are stained with oil during preparation, or the vegetables are exposed to water, or raw water may be brought in during pickling.

Put some raw garlic or perilla in it, and the white one will be gone.

It's not sealed properly, or it's mold growing in raw water.

It may be oily or watery.

1. The white matter is mainly aerobic bacteria and other bacteria. In the kimchi jar, there will be some air at the mouth of the altar, which is inevitable for He Yan. Therefore, the oxygen content in the surface soup is relatively high, the concentration of lactic acid bacteria is the lowest, and the concentration of miscellaneous bacteria is the highest, so it is easy to produce white foam.

2. When stirring, the soup on the surface will be mixed with the soup at the bottom, thus increasing the concentration of lactic acid bacteria in the soup on the surface, because lactic acid bacteria are anaerobic bacteria, and in the presence of oxygen, it cannot multiply in large quantities. And many miscellaneous bacteria are aerobic and will multiply in large numbers in the presence of aerobic Zen Min Yuqi.

3. Precautionary measures: keep the water always full.

The white film in the kimchi jar is usually because the yeast inside it is fermented, and this situation may occur because the temperature in the kimchi jar is relatively high, or it may be that the items inside the kimchi jar are in contact with cooking oil and raw water, so we should pay attention to avoid these situations when making kimchi in Tangerine Song.

The white film that grows in the kimchi jar is usually because the yeast inside it is fermented, and this kind of spring cave may be due to the relatively high temperature in the kimchi jar, which leads to the faster fermentation of yeast.

In addition, we usually need to pay attention to not letting the items in the jar come into contact with cooking oil, nor can we let raw water appear inside it, so that white film is easy to appear in the kimchi jar.