How to clean the pickle jar if it is moldy and can be cleaned to pickle the pickles again?

There are several ways to solve the mold growth of pickled kimchi jars, I hope it will help you.

1.The vegetables you want to soak must be washed and dried before putting them in the kimchi jar, and do not bring raw water.

2.Chopsticks for kimchi should be used exclusively and should not be greasy.

3.In case of an aquatic flower, it should be disposed of in time. The vegetables that kill 'white mold' are: red-skinned and white-hearted radish, and ginger.

Garlic, liquor. Vegetables that are prone to white mold are: lettuce, Chinese cabbage, cucumber, eggplant, these vegetables should not be soaked for a long time, and they should be eaten overnight.

4.Every once in a while, put chili peppers and liquor in the jar. Each time you make a new dish, add a small amount of fine salt.

5."Raw flowers", the only way is to use a high degree of liquor, preferably sorghum wine, 55 ° or more, open the lid and pour down about half a tael, cover the lid, add the water along the altar, look at it after two days, if there are still a small number of flowers, add some soju.

That's it. 6.Maltose.

It can promote lactic acid bacteria.

Lactic acid bacteria can inhibit the growth of harmful bacteria. Kimchi jar flowers are the result of too few lactic acid bacteria and a large number of other miscellaneous bacteria.

7.Put a dozen peppercorns or a little maltose in the kimchi jar to prevent the formation of white flowers. If there is a white film on the liquid surface, it should be removed immediately, and a small amount of shochu, fresh ginger slices, garlic and other bacteria should be added to inhibit the growth of miscellaneous bacteria. At the same time, the jar is filled with vegetables and anaerobic conditions are created.

8.If you find that there are raw flowers in the jar, you can add a little liquor. Use chopsticks to eat kimchi, do not bring oil, avoid oil and raw water into the jar, otherwise there will be flowers (white mold will grow on the surface of the water) The edge of the kimchi jar should be filled with cold boiled water or cold boiled water with more than 10% salt (the latter is better), change the water frequently to prevent bacteria in the air from entering the jar and prevent the kimchi from growing white mold.

The vegetables you want to soak must be washed and dried before putting them in the kimchi jar, and do not bring raw water. Chopsticks for kimchi should be used exclusively and should not be greasy. Every once in a while, put chili peppers and liquor in the jar.

Each time you make a new dish, add a small amount of refined salt. White sugar, glucose.

Sugars such as rock sugar and brown sugar can promote the reproduction of lactic acid bacteria, and lactic acid bacteria can inhibit the growth of harmful bacteria. The white mold of kimchi jar kimchi water is the result of too few lactic acid bacteria and a large number of other miscellaneous bacteria. Put some peppercorns in the kimchi jar to prevent the formation of white mold.

Put a small amount of shochu and fresh ginger, garlic, bitter gourd, etc. in the kimchi jar to inhibit the growth of miscellaneous bacteria, and also prevent the formation of white mold.

If the pickle jar is moldy, you can rinse it with clean water, rinse it several times, and dry it in the sun.

If it is moldy, it is poisonous, so it can only be thrown away. It's wasteful but there is no way, less pickling in the future.

Throw away the pickles if they are moldy, and don't eat moldy things; If you eat it, you will get sick.

If you eat something moldy, you can't ask for it.

Quality problems: Some pickles often leak at the old mouth of the finished product packaging heat seal.

Cause analysis:1Packaging materials.

Poor heat sealing performance - in the packaging process of pickles, there are often small droplets that can be stuck to the heat seal, if the film material that acts as the heat sealing layer of the packaging bag is not properly selected, the heat sealing strength of the heat sealing part of the heat sealing part mixed with fine particles is easy to decrease, the sealing becomes poor, and it is easy to leak due to external force extrusion or with the extension of storage time. The heat sealing strength of finished packaging bags and empty packaging bags without filling contents can be tested separately for comparison and verification.

2.Finished product packaging production process.

Poor sealing of heat sealing - if the parameters of the heat sealing equipment are set improperly, it is easy to lead to poor sealing quality at the heat seal, poor heat sealing (that is, the two sides of the heat seal are easy to separate) or excessive heat sealing (that is, the heat sealing strength is too large, and the root of the heat sealing is broken), which is easy to cause leakage at the heat seal. Yu Rotten Zheng.