I m from the Northeast, and there is gray mold floating on the surface of the sauerkraut tank. But t

This is edible, in fact, this bacteria is produced in the process of pickling sauerkraut, a kind of bacteria only enters too much air, so that it gets a lot of multiplication, these mold clumps will appear.

It can be eaten, this mold ball is the product of sauerkraut fermentation, which is very normal, as long as the sauerkraut at the bottom is not rotten, but the mold ball on the top is not edible.

In this case, try not to eat, there is a gray mold mass floating on the water surface of the sauerkraut tank, which means that the sauerkraut has deteriorated, it has become moldy and has bacteria, and the sauerkraut is not rotten just indicates that the spoilage time is relatively short.

On the contrary, do you dare to eat sauerkraut without bleaching?

It can't be eaten, and turning black means that the sauerkraut has gone bad. After sauerkraut deteriorates, it will breed a variety of harmful bacteria, especially the increase of pathogenic bacteria such as E. coli, which will cause gastrointestinal diseases.

The shelf life of sauerkraut mainly depends on the fermentation process in the early stage, if it is fully fermented, even if the temperature rises, the sauerkraut will not deteriorate, otherwise it is prone to browning and oxidative deterioration. To observe whether the sauerkraut is browned, you can touch the surface of the sauerkraut with your hands to see if it is sticky, and use your nose to smell whether it has a peculiar smell.

When making sauerkraut, you should not leave the air open, and the water should be flooded over the vegetables. Do not use your hands to turn the dish. When the food and water are exposed, they will slowly turn black.

The blackening is mildew, that is, there are miscellaneous bacteria entering, or maybe your vegetables have not been processed properly.

I have also tried and failed, because the utensils are limited, and I have used non-toxic and acid-resistant plastic bottles to make kimchi, and the tuyere is not good, but the color will not be black, only bitter.

Also, I don't know what you do with sauerkraut, you should make it clear what the ingredients are. Not all vegetables can be made into sauerkraut.

There are many reasons why it can turn black, and sauerkraut generally does not use vegetables with high chlorophyll and many leaves.

In addition, the salt content should be controlled at about 20%-22%.

The salt content of leafy vegetables made sauerkraut is 30-45%, which is preservative, and the leaves are easily rotten. So it stinks.

It is estimated that the salt content of your sauerkraut is low, and the cabbage is generally dry pickled when made into sauerkraut, and it will be spoiled when you go to Europe.

Normally, you can't eat it.

Summary. The main reason for the rotten pickled sauerkraut in the Northeast is that the operation process is not standardized.

Precautions to prevent pickled cabbage from rotting:

1. Don't blanch the cabbage, it's easy to rot if it's scalded;

2.The whole process must be oil-free, the container must be oil-free, the tool must be oil-free, and the sauerkraut will rot if it is stained with oil;

3.There are always broken and bad-growing cabbages bought back, don't throw them away, boil them with boiling water and dry them in cold water, seal the tank with it, and make the best use of them without wasting them!

4.After two or three days of cabbage into the tank, open the tank, see how much water the cabbage has, add cold water if the water in the tank is less (it is best to use the water left over from the scalding vegetables at that time, and use raw tap water), and then after a few days, the cabbage will slowly go into the water with the infiltration of salt, if the water in the tank is more, scoop it out with a clean and oil-free cup, in short, the top of the vegetable should not show the surface of the water, it will be moldy when exposed;

5.Temperature is important. The outdoor temperature of ten to fifteen degrees can be accumulated. The sauerkraut jar is best placed in a place of about 5-10 degrees, the temperature is too high and it is easy to rot the tank, and the temperature is low and does not like acid.

What should I do if the Northeast sauerkraut is rotten?

The main reason for the destruction of pickled sauerkraut in Northeast China is that the operation process is not standardized. Precautions to prevent pickled cabbage from rotting: 1. Don't blanch the cabbage, it is easy to rot when it is scalded; 2.

The whole process must be oil-free, the container must be oil-free, the tool must be oil-free, and the sauerkraut will rot if it is stained with oil; 3.There are always broken and bad-growing cabbages bought back, don't throw them away, boil them with boiling water and dry them in cold water, seal the tank with it, and make the best use of them without wasting them! 4.

After two or three days of cabbage into the tank, open the tank, see how much water the cabbage has, add cold water to call if the water in the tank is less (the most stupid Yu Kai is the water left over from the scalding vegetables at that time, and it is okay to use raw tap water), and then after a few days, the cabbage will slowly go into the water with the infiltration of salt, if there is more water in the tank, use a clean and oil-free cup to scoop it out, in short, the top of the dish should not be exposed to the water, it will be moldy when exposed; 5.Temperature is important. The outdoor temperature of ten to fifteen degrees can be accumulated.

The sauerkraut jar is best placed in a place of about 5-10 degrees, the temperature is too high and it is easy to rot the tank, and the temperature is low and does not like acid.

Hello, if it's rotten, you can only throw it away, or use it as feed, pay attention next time, I hope it can help you!

The white sauerkraut in the sauerkraut jar has hair on it, can the sauerkraut still be eaten?

Hello dear, happy to answer for you. The white hair in the sauerkraut jar is a normal reaction of the sauerkraut in the fermentation tank, there is no problem, you can use a spoon to skim off the foam and dirt, and then store it normally. It should be noted that although sauerkraut is delicious and delicious, it should also be eaten in moderation, because pickled products contain a lot of nitrite, and eating too much is not good for the body, and it may induce cancer back, which must be controlled!

Summary. After food deteriorates, the appearance often changes, such as color change, tarnishing, mildew, stringing, the tissue of solid food becomes soft and sticky, and liquid food appears turbidity, precipitation, surface floating film and other phenomena.

The sauerkraut in the jar is a little sticky + is it broken.

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Is it viscous brushed.

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That's spoilage.

After the food deteriorates, the appearance often changes, such as color change, loss of luster, mildew and chaos, stringing, the tissue of solid food becomes soft and sticky, and liquid food is turbid, precipitated, and the surface of the floating film is smiling.

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The reason why the sauerkraut water becomes viscous is because it has penetrated into raw water or has been in contact with air for a long time.

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After the sauerkraut is sour, the water (the water must be boiled and cooled), and the kimchi jar can not see a drop of raw water in the future.

I wish you a happy life and all the best.

Thank you for your inquiry.