Why do the kimchi in the jar always have white flowers?

Because you accidentally brought it in, the solution is to add an appropriate amount of liquor, and after a few days it will be gone.

It's too hot. Be sure to clean your chopsticks when scooping vegetables.

No.

Kimchi grows because it is not well sealed, causing air to enter the jar, and the kimchi reacts with oxygen to deteriorate, resulting in mold, which is toxic to the human body, and the nutrients of kimchi are basically absorbed by mold, so it can not be continued to eat.

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, 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.

When stirred, the soup on the surface will mix with the soup on the bottom, which increases 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, they cannot multiply 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.

One of the most common reasons why kimchi is unhealthy is that it is high in nitrites, which can cause cancer. In fact, not all kimchi contains a lot of nitrite, and whether kimchi has a lot of nitrite is related to its fermentation process.

All plants contain nitrates and nitrites, and kimchi is made from fresh vegetables, which naturally also contain nitrates and nitrites. In the process of making kimchi, fermentation bacteria have a great influence on kimchi. A study of kimchi has found that if pure acetic acid bacteria or pure lactic acid bacteria are used in fermentation, it will not produce a lot of nitrite, because these bacterial activities produce almost no nitrite.

The above content refers to People's Daily Online-The longer the kimchi ferments, the lower the nitrite content.

Just skim off the white flowers at any time.

The brine of the kimchi jar has a white film on it, which is the white flower of the salt water, which is usually called the raw flower. Raw flowers are hop yeast in kimchi brine.

I multiply, and the lactic acid bacteria necessary for a local victory over kimchi.

If the flowers are strong, hop yeast becomes the dominant strain in the brine, which will make the brine rot and the whole jar of kimchi spoiled.

The reason why the pickle jar has white flowers:

The summer is very hot because there are other miscellaneous bacteria in the kimchi. In summer, the temperature is high, and various bacteria multiply quickly and bloom easily.

Raw flowers are a fermentation process. It is best to use special chopsticks to pick the kimchi, not to get the oil.

Can you still eat the pickle jar with white flowers, the kimchi jar can't be eaten with white flowers, the kimchi long white flower is equivalent to the formation of a mold, and the mold is toxic to the human body, and the nutrition of the kimchi is basically absorbed by the mold, so the kimchi jar can not continue to be eaten after the white flower. So what to do with the white flowers of the kimchi jar, you can continue to read and understand.

1. The kimchi jar has white flowers, and you can soak some vegetables to inhibit the growth of white mold, such as bitter gourd, radish, ginger, garlic, etc., which can eliminate white flowers, while ginger and garlic have a better relative effect.

2. The pickle jar is white, you can use half a tael of edible alcohol or more than 56 ° high liquor 2-5 mineral water bottle caps to add to the jar, cover the lid, add water along the altar, after a few days, the white potato flowers will gradually disappear, if there is still a small amount of white flower mold, add some alcohol or high liquor.

3. The kimchi jar has white flowers, you can add some sugar, such as: white sugar, rock sugar, glucose, brown sugar, etc., brown sugar is rich in minerals, which is the best, which can promote the reproduction of lactic acid bacteria, and then inhibit the growth of harmful bacteria.

4. When the kimchi jar has white flowers, you can add some salt to make the kimchi water slightly salty, which can inhibit the growth of microorganisms and eliminate the white flowers.

The reason for the white flowers of the kimchi jar may be the use of chopsticks dipped in raw water or oil to clip the kimchi, or it may be the poor sealing performance of the jar, or it may be the reason that the proportion of salt water is not enough, or the reason that the vegetables are not fresh.

1. If the soup of kimchi is still clear, but there is a layer of "white foam" or "white film" floating on it, this is normal. At this time, do not stir the white foam or white film, you can boil some boiling water, put an appropriate amount of salt in the water to dissolve, and let it cool. Then tilt the mouth of the jar, inject salt water, rinse off the white film or white foam, and then treat it with the following method:

Add some liquor. You can add some liquor to the jar, and then cover the sealed bowl, and it will get better in two days.

2. It is also very effective to add some perilla, and a jar of kimchi with one or two perilla will do.

3. Fry a handful of broad beans in a clean and oil-free wok, wrap them in gauze and put them in the jar so that they will not grow white film.

4. Put some green peppercorns, bitter gourd or pepper leaves, which will quickly dissipate the flowers and taste extraordinarily fragrant. In addition, red-skinned and white-hearted radish, ginger, and garlic all have the effect of killing white foam and white film, so you can put a little into it. The ginger should be sliced, and the garlic should be flattened, so that the effect is better.

5. Frequent addition of raw celery stalks to soak together can also prevent white foam.

6. It's caused by oil or some dirty things in the jar when you are soaking it.

7. When white foam appears, if the soup of kimchi has become dark, turbid, viscous (similar to thin rice soup), and has a strong sour taste, it means that the kimchi has been spoiled and can no longer be eaten.