What causes pickled capers to be too sour?

Capers are too sour, mainly because you have too many active bacteria in them. Then it could also be because you put vinegar in it, and a little too much of it causes it to be too sour when it ferments.

The weather is hot, the capers are fully fermented, and it is easy to become very sour, if you want to sour more slowly, you can put it in the refrigerator to slow down the fermentation.

It may be that the pickling has been too long or the environment is suitable for the growth and reproduction of bacteria, and the bacteria multiply too quickly and produce too much acid, so the acidity of capers is large.

The pickled capers are too sour, they are too long, and not enough salt is added, so they become sour.

1. Soak with water: Put the capers in clean water, wash them with your hands, and taste the sour taste after a slight wash. If it is too acidic, continue to change the water until it is satisfied with the acidity.

2. How to quickly remove sour beans, in addition, it is often encountered that the beans are pickled out very salty, so you need to pay attention to the proportion of salt and the time of pickling, let's take a look at the simple pickling method of carob.

3. Pickling capers is very simple: wash the beans and blanch them in hot water for one minute, then boil an appropriate amount of water, salt, and pepper water in an oil-free pot, and boil them together for about two minutes. Finally, you need to prepare a clean oil-free jar, preferably glass, which helps to observe the pickling changes of the beans, and put the beans and pepper water, and an appropriate amount of ginger and garlic into the seal.

I think it's less salty salt, so I can't try it with some salty salt, see if it's okay.

It's not just sour, it's delicious, and no one likes salty. You can wash it, chop it, fry it in oil, and add some sugar when you fry it, it will be sweet and sour, and it will be delicious.

Because of the excessive salt in the serious process, the pickled capers are not sour. Because there is too much salt, salt will sterilize, kill lactic acid bacteria, 30 grams of salt is about the same, there is kimchi soup (mother water) can accelerate the sour, the room temperature is 27 degrees in summer, about three or four days on the acid, after the acid, you can put it in the refrigerator for fear of damage.

Preparation of capers.

Method 1: Put water in the pot, add pepper and salt to boil, and let cool. Appropriate amount of beans, wash and cut into sections, use a kitchen towel to absorb the water or dry them completely (if there is a large jar, the whole beans can also be marinated).

2. Wash and dry the kimchi jar and put the cool pepper salt water and beans into the jar, the water should not be over the beans, but do not fill up, try to occupy 3 4 jar space, and then add a little high liquor, like to eat spicy put some dry chili, and finally seal the mouth of the jar with clean water, and place it in a cool and ventilated place for 4-5 days, which can be eaten.

Method 21, first of all, a kimchi jar or a glassware that can be sealed, wash it clean, and ensure that it is oil-free and dry.

2. Tear off the old tendons from the fresh beans, wash them, and dry the moisture on the surface.

3. Prepare a large clean basin, put the dried beans in it, and then put salt (it would be better if you can buy special salt for pickling), start with 500g of cowpeas: 250g of salt, and then knead the beans with salt until they turn emerald green.

4. Put all the emerald green beans into the kimchi jar together with salt, and then pour in cool boiled water or mineral water, which is advisable to cover the beans.

5. It's okay for about a week, but it won't be particularly sour, because the first batch of salt is usually sufficient, and you can continue to marinate; At the same time, you can also add peppers, cucumbers, radishes, etc.

1. First of all, choose fresh beans that are on the market in season. It is advisable to take long beans. and clean.

2. Blanch the cleaned beans in water for one minute, so that the bacteria on the surface of the beans can be killed. Prevents spoilage during the marinating process, and the cured beans will be very crispy.

3. It is best to choose a glass or ceramic container for pickled beans. And clean, there can be no raw water in it, and there can be no oil.

4. Some people can also cut the beans into minced pieces in order to speed up the speed. Water for pickling beans. To boil, then add salt in a ratio of 100:7, that is, 100 catties of water and 7 catties of salt. Then let it cool. Let it cool and pour it into a kimchi jar.

5. To increase the flavor of the kimchi, we can add green onion and ginger. Chili pepper. Only then do you talk about sealing. Keep out of the sun's reach. It can be successfully marinated in about half a month at about 15°.

6. The pickled sauerkraut can be smelled when you open the lid. Rich sour aroma. In addition, the color of the sauerkraut will become golden and beautiful. Sauerkraut can be made into many different dishes. It can be fried and eaten, or eaten cold, with a sour and crispy taste.

Capers were originally a specialty of the Hunan region, and now many people make them because they are really delicious. In fact, it is very easy to make, and the following will teach you how to pickle capers, which can be made in just a few simple steps, and it is delicious and refreshing, sour and spicy appetizing. The spicy capers marinated in it taste sour and spicy and refreshing, and many people love to eat them.

It is also rich in high-quality protein, unsaturated fatty acids, minerals and vitamins, delicious and nutritious. Let's make delicious spicy capers.

You can see the beans wilting, and there is a lot of water on the plate, which means that the pickling is good. At this time, chop the red pepper and garlic that have been washed and drained, and mix well. When washing the beans, don't go to the two ends, it is easy for water to enter the beans, and you should wait until the water is dried and cut.

Buy two packets of wild pepper, pour them into the jar, add an appropriate amount of cool white boiling, put 2 star anise, 4 bay leaves, and a little peppercorns. Licorice 2 small segments...Sliced ginger, white vinegar, a little chicken essence, 7-8 crystal rock sugar into the jar.

Whether it is used to stir-fry meat or fried duck offal, it is very spicy and delicious. I usually like to eat this dish very much, and I often cook this dish. You can eat more of this dish every time, and you can drink a little more wine when you drink alcohol.

The food is good, but don't be greedy. Then add an appropriate amount of salt, stir well, put it into a water-free and oil-free container, cover the lid, put a dish underneath, and put it upside down on the plate. Store in a cool and ventilated place.

It is recommended to choose a transparent glass container for novice bubbles, so that it is convenient to see if the beans are pickled).

Then cover the lid, seal the lid tightly with water, do not let air in, marinate for almost a week and you can eat. There can be no moisture in the sun, otherwise it will rot, boil water from the pot and add edible salt to boil and cool, take the kimchi jar and put the cool and dry beans into it, put a little less white sugar into the millet spicy, ginger slices, pour in the salt water and seal it well, and marinate for 5 days. The temperature is about 80 degrees Celsius, so that the seasoning and salt will melt very much, and we wait until the water temperature is cooler, and we have sun-dried beans at home, we can.

Then cover the lid, seal the lid tightly with water, do not let air in, marinate for almost a week and you can eat. There can be no moisture in the sun, otherwise it will rot, boil water from the pot and add edible salt to boil and cool, take the kimchi jar and put the cool and dry beans into it, put a little less white sugar into the millet spicy, ginger slices, pour in the salt water and seal it well, and marinate for 5 days. The temperature is about 80 degrees Celsius, so that the seasoning and salt will melt very much, and we wait until the water temperature is cooler, and we have sun-dried beans at home, we can.

Because the capers that are pickled by themselves are easy to be left unsealed, bacteria will grow without sealing, so they are easy to spoil.

The reason why pickled capers go bad is because they are not sealed properly, allowing other bacteria in the air to grow, causing the beans to rot or moisture in the bottle.

The reason why pickled capers rot is because they are not sealed properly, allowing other bacteria in the air to grow, causing the beans to rot or moisture in the bottle.

To marinate delicious capers, you must choose fresh tender beans, otherwise they will not be crispy enough. Wash the selected beans and soak them in light salt water for more than half an hour, on the one hand, it can kill some miscellaneous bacteria, and on the other hand, it can remove residual pesticides.

Washed beans must be dried thoroughly and no raw water remains, otherwise they will fail. When putting it into a glass bottle, pour an appropriate amount of water over the cap, so that it can better seal the empty pants.

1.After washing the long beans, place them in a ventilated place to dry naturally.

2.Allow to dry and cut into small cubes.

3.Add an appropriate amount of salt to taste and stir well.

4.Press tightly in the bottle, the bottle is not full, take the plastic wrap and knead it into a ball and stuff it into the mouth of the bottle. Put it upside down in a bowl and add half a bowl of water.

Do not put it in the refrigerator, store it at room temperature. One day in summer and three days in winter, until the capers and the water in the bowl turn light earthy. ）

5.Garlic, chopped pepper, (capers do not need to be washed, they have been washed before pickling.) ）

After the oil is hot, add garlic and chili peppers and stir-fry until fragrant, add a little salt, and then add capers and stir-fry for a while.

There is no need to add salt when frying capers. ）

1. Put an appropriate amount of salt (no limit on how much, only has a sterilizing effect), 2-3 slices of Sichuan pepper and ginger, and you can put some chili pepper if you like spicy.

2. Put it in a pot and bring it to a boil and let it cool.

3. Prepare a large bottle, pour the boiled water into it, then wash a handful of long cowpeas, scald it with boiling water, scoop it up immediately, and put it in the bottle while it is hot. This step is very critical, I have tried not to be hot directly put in, and then put it in the refrigerator, the result is still green for a week, no flavor, let the bottle mouth open, wait for 1-2 hours to cool and then cover the lid (the first time to do it, put it at room temperature for one night, and then half a day later) put it in the refrigerator, 3-4 days can be, can be stored for 1-2 months without breaking.

5000 grams of fresh beans. 400 grams of salt, 100 grams of fresh ginger and garlic, 15 grams of Sichuan pepper and 15 grams of spices, 50 grams of liquor, and 50 grams of sugar.

1. When buying beans first, you should buy this kind of tender beans. When you buy it back, remember to pinch off the area with insect eyes and throw it away. Then rinse off with tap water.

No matter what sauerkraut you make, remember that you can't touch the cooking oil (remember, the oil can't be touched, I won't repeat it later).

2. Wash the beans and put them in a large basin, and the amount of beans today is about about catty. Then add about 10 grams of table salt. And grasp and mix evenly, marinate for a while to make it soft.

3. Taking advantage of the time to pickle beans, we found some mineral water bottles. and rinse off with running water. Today's key is this, the bottle should choose a small mouth, the capacity is not too large, and the bottle that can fill the bottle with beans is on the line.

Some people should say that mineral water bottles are disposable and cannot be reused, but in fact, they are not so scary. This capers will be sour in 5 days at most, and sour in 3 days if it is fast. So before the harmful substances appeared, we threw them away.

4. At this time, the beans have also become soft. Grab a few at random.

5. Stuff it into the water bottle, when it doesn't move, pick up the bottle, hit the bottom on the tabletop, or press it down with chopsticks, and the beans will go down. Until the bottle is filled with beans.

6. After all the beans are filled, add a small spoon of salt to the mouth of each bottle, about 2 grams. Can't add too much.

7. Then, put it directly in the tap water and fill it with tap water. Finally, tighten the lid and put it in a warm place, it will be sour for 3 days when the temperature is high. If it's slow, 5 days will be fine. This refers to the time of summer and early fall. Winter will be slower than that.

8. Put it there in a warm place.

9. After 3 days, the beans are already sour, in fact, after 2 days, they are already sour. But if I want to be more sour, I waited an extra day.

10. When eating, pour out the water in the sink first. Because of fermentation, when you open the bottle, it will swish and overflow with water. Then use kitchen scissors, cut open the bottle, and you can take the beans.

11. Look, look at it, the color of the capers is not very beautiful, yellow. When you open the cap, there is a strong sauerkraut flavor. And pickled in this way, it will not rot the white flowers at all, and when you eat it, it is even more refreshing and crisp.

12. Cooked capers, you can eat them as much as you want. Stir-fry to sour and spicy, as pictured. Or capers meat foam, capers scrambled eggs, capers buns, pies, etc., are very fragrant. If you don't try it now, what are you waiting for?

Hello dear, when marinating beans, you can try the following methods to reduce the sourness: 1Soak in water:

After washing the fresh beans, soak them in clean water for 30 minutes to 1 hour to allow the beans to absorb enough water to help remove excess sourness. 2.Add salt:

When marinating the beans, adding the right amount of salt can inhibit the growth of bacteria and reduce the possibility of the beans going bad and developing a sour taste. 3.Add sugar:

When marinating the beans, add an appropriate amount of sugar to neutralize the sourness and make the beans sweeter. 4.Add vinegar:

When marinating beans, adding an appropriate amount of vinegar can promote the coagulation of proteins in the beans and prevent spoilage and sourness. 5.Add the seasoning:

When marinating the beans, add some spices, such as ginger, rock garlic, chili, etc., to increase the taste and aroma of the beans and reduce the impact of sourness.