Can you still get kimchi if the kimchi jar is moldy

Kimchi jars are easy to "moldy", which is a common thing, and you won't have to worry about doing these things well.

Introduction: For many elderly people, kimchi is an indispensable taste of life. Kimchi has a rich flavor that is more flavorful than fresh vegetables, and it is very convenient to eat, as long as you take it out, you can eat it.

When making kimchi, you need to keep the jar in a dark place and keep it at about 15 degrees Celsius to make it successfully, and once the temperature is high, the ingredients inside will spoil. Dark corners are good for lactic acid bacteria.

, which will make the kimchi flavor better. However, such an environment is easy to make the kimchi jar moldy and flowery, which will affect the taste of the kimchi. In fact, making kimchi requires a lot of thought, especially for the maintenance of the jar, which is directly related to the taste and nutrition of kimchi.

In addition to meeting certain temperature conditions, sometimes people often forget to maintain their vegetable jars. This makes it easy for oxygen to enter and prevent the ingredients from fermenting, so what should we do? Next, I will teach you some solutions to ensure that it will be effective in a few days.

Method 1: This is the easiest way, which is to bathe the vegetable jar, wash the entire jar with water, and be sure to clean the altar wall and rim. Because after not cleaning for a long time, the edge of the jar will become moldy, and it will be slippery to the touch, which will harm the kimchi inside.

So wash it thoroughly and then refill the rim with clean water.

Method 2: In addition to bathing the vegetable jar, you can also add some new ingredients to it, so that the fermentation can be accelerated. You can add different ingredients according to your preferences at home, but the ingredients added must be fresh and not rotten, and they must be washed, and it is best not to bring in some impurities, otherwise it will hinder fermentation.

Add some salt and water after adding the ingredients, this is also to flavor the kimchi, and if it is already salty, you can also leave it without salt.

After adding salt, you should add some liquor, mainly to sterilize, and the liquor also has a fragrance, which can make the kimchi smell more fragrant. If it is a 30-pound jar, it is generally enough to add less than 30 grams of liquor. In some places, in order to maintain the taste of the ingredients, some hemp sugar or rock sugar will be added, no more than 30 grams.

Method 3: If you find that the jar has already grown flowers, then don't worry, as long as there is no rancid smell after opening, and the kimchi water is still sour, it can still be saved, as long as it is properly treated.

You can remove the white flowers first, it is best to remove them, then add 5 garlic and 10 peppercorns and some white wine, and finally seal the jar. In two or three days, you can open it and take a look, and when the kimchi water becomes clear and there are no white flowers, it means that it is okay.

Therefore, making kimchi is also a craft, and the attention in it is actually very deep. The key is that the process of making it needs to be carefully taken care of, because kimchi also has a soul, and only with heart can you make the best tasting kimchi.

Hello! After washing the kimchi jar, you can make kimchi.

The kimchi jar is always bubbling, and the smell in the jar is still bad.

Hello 3, the vegetables in the kimchi jar will be soaked for a long time to produce an anaerobic bacterium, which can multiply in large numbers without oxygen, and when it ferments, it will expel gas, so the kimchi jar will be bubbling in the trembling wheel. This is normal and shows from the side that the kimchi jar is very well sealed. Is the bubble bubbling of kimchi bad Kimchi is a vegetable that has been stored for a long time and has been fermented, and the bubbles that emerge are the gas produced by the initial fermentation of microorganisms in the vegetable, or the gas expansion due to excessive temperature.

Kimchi fermentation produces carbon dioxide gas, which makes the air pressure in the jar greater than the outside air pressure of the eggplant, so that excess air will be discharged and it will also cause noise, which is a normal phenomenon. When eating kimchi, pay attention to check whether the kimchi has any abnormal color, or smell the taste to see if there is any peculiar smell, so as to judge whether the kimchi has spoiled.

Taiwanese kimchi (pinyin: tai shi pao cai) is sweet and sour, crisp and refreshing. Chinese cabbage can be made in winter when it is on the market, and cabbage can also be used in other seasons.

This tabletop kimchi is much easier to make, and the preparation time is much faster, making it easier for new cooks to get started.

Basic ingredients: 1 cabbage, 1 carrot, red pepper.

3 pieces, 2 cloves of garlic, 1 cup of sugar, 1 cup of white vinegar, about 100 grams of salt, 300ml of water.

Steps: Step 1:

Pour water and sugar into a noisy pot and bring to a boil until the sugar melts, turn off the heat, add white vinegar and 1 4 teaspoons of salt, mix well, and let cool;

Step 2: Congratulations.

Cut the cabbage into large slices, peel and slice the carrots, remove the seeds of the pepper and cut it into oblique slices, and flatten the garlic;

Step 3: Mix the cabbage and carrots with salt and marinate for about 1 hour until the leaves are soft;

Step 4: After squeezing out the vegetable juice from the vegetable leaves by hand, rinse repeatedly with cold boiled water to remove the salt, and then squeeze dry;

Step 5: Put the cabbage, carrots, peppers and garlic into a clean and oil-free crisper and pour in the cooled sweet and sour sauce;

Step 6: Cover tightly and refrigerate for more than one day until the flavor is absorbed.

5 days to 7 days is the best, the key is to the original sour water of the old altar to be sour fast.

Kimchi does not have green mold, but there is it at the mouth of the jar, can you eat such kimchi.

Hello, help you to check the results; The kimchi jar has green mold, and the kimchi is not edible. Moldy kimchi is not suitable for consumption and will cause uncomfortable reactions: moldy kimchi contains a large number of bacteria and microorganisms, which may cause gastrointestinal infections after eating, causing abdominal pain, diarrhea, vomiting and other uncomfortable symptoms, and in severe cases, food poisoning may occur.

2.Mouldy kimchi contains carcinogens: The content of aflatoxin in moldy kimchi will be abnormally high, and the nitrosamines and aflatoxins in it are harmful to the human body.

Dear, the above is all I have, I hope to be able to sincerely help you!

Hello dear, I am happy to serve you <>

<> pickled bird beam refers to the vegetable jar without turning it upside down to pickle vegetables. Pro, the so-called "poured jar" is an upside-down kimchi jar. People put half-dried vegetables and salt into the kimchi jar, seal the mouth of the jar with straw, and then put it upside down in water to ferment it to make "poured canned vegetables".

The resulting vegetable is a kind of "dry kimchi", which is crispy and tender, with a strong aroma and a unique taste. "Inverted canned dishes" should be delicious, the first slag step should be selected to pour the can, and then the dishes should be selected according to the season and taste, most of which are garlic, artichoke, cowpeas, cabbage and other vegetables with thick and full meat and not much water. After drying and semi-drying, it is salted for a few days, and then continued to dry, and then mixed with spices and put into a poured jar, which can be taken out and eaten after a few months.

In the spring of the second year, if there is no finished bacon, you can put it in the pot and marinate the vegetables for a period of time, so that the meat is not greasy and the dish is more delicious. How can a pour jar filled with vegetables and meat be poured without spilling during flipping and long periods of sitting? On the one hand, long strips of beans, shredded vegetables, large pieces of bacon and other ingredients of various shapes are tangled in the can, and the narrow mouth of the can also forms a "pass".

In this way, the residual moisture in the ingredients can be completely drained out and the flavor will be enhanced. <>

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