How to remove the salty taste of pickle jars, and how can pickles quickly remove the salty taste?

There are several reasons for that problem:

1. The water used is raw water (solution: re-raise the altar).

2. When pickling, the winter bamboo shoots are not washed, or they are not dried after washing (solution: re-raise the altar).

3. The jar is not sealed properly, and air enters (solution: change to a new jar).

4. Put too little salt when making kimchi (solution: add some cooking wine and add an appropriate amount of salt to it).

Kimchi ingredients: radish, carrot, Chinese cabbage, rainbow beans, 、、、

Before making, the kimchi jar is first washed and dried. Then wash the ingredients to be brewed and let them dry. Then boil a small half pot of boiling water (depending on the amount of ingredients and the size of the kimchi jar). Once the water is boiling, add salt, peppercorns, and star anise to the water, then turn off the heat and allow it to cool.

Slice the ingredients, put them in the kimchi jar, pour cold boiled water into the jar, and the water will flood the noodles. Then add ginger slices to the water to increase the flavor of the kimchi, and the pickled ginger is also delicious. If you like to eat spicy, you can add some dried peppers to the water.

The main point of kimchi: If you add more salt in kimchi, the pickled vegetables will be salty, and if you put less salt, the pickled vegetables will be sour, and I personally prefer sour kimchi, so I like to put less salt.

But if you put too little salt, the jar will foam again, and it will be perishable, and then you will get a trick by the master's guidance: if you find foam in the altar, add a spoonful of salt and put it in. After trying it, sure enough, after adding salt, the foam disappeared the next day.

Tip: It is best to use carrots for the first time to make kimchi, because the marinade of soaked carrots is not perishable, and it is easy to see whether the kimchi is soaked or not by the appearance (usually a week is fine), once the red on the carrot skin fades, the marinade turns red, and the radish flesh also turns pink, it can be eaten.

Wash with water a few times, then soak it in vinegar for two or three days, and then scrub it with water.

1.If the pickles taste salty, you can soak the pickles in water for a while, then rinse them several times before squeezing them dry and ready to eat.

2.If the pickles feel salty when eating, you can also add an appropriate amount of sugar or vinegar to the pickles, so that you can neutralize the saltiness of the pickles, and they will not taste so salty. However, whether you put sugar or vinegar, the salt in the pickles is not reduced, so it is better to eat as little as possible.

If you want to remove the saltiness of pickles, you can soak them in water, which means that you can cut the pickles into shreds, then put them in water to soak for a while, and then constantly change the water, so that the saltiness of the pickles will become a little less, which is generally done when stir-frying pickles.

You can cut the pickles into thin strips and wash them with water several times to remove most of the salty taste.

1. Put some vinegar water in the bottle and soak it for a day to get rid of the peculiar smell.

2. Put tea in the bottle and soak it for a day to get rid of the peculiar smell.

3. Add activated carbon to remove odor, the effect is good.

4. Pour the solution diluted with water into the bottle of mustard powder and soak it for a day to get rid of the peculiar smell.

1. Add vinegar. Kimchi jars have a peculiar smell, you can use an appropriate amount of vinegar and water to mix and pour into the jar, cover the lid and soak for a day to remove the peculiar smell.

2. Add tea. The kimchi jar has a peculiar smell, you can pour an appropriate amount of tea into the kimchi jar, shake the kimchi jar, and soak it for about a day to remove the peculiar smell.

3. Use soda. Put an appropriate amount of soda in a jar and soak it for a day to remove the odor.

The sauerkraut jar cannot be covered with plastic sheeting and cannot be sealed. The sauerkraut jar should be placed in a cool place. The leftover sauerkraut eaten in the sauerkraut jar can be washed, shredded, and put in a bag and frozen in the refrigerator, so that this year's sauerkraut can be saved for next year, and the taste remains the same.

1. Take 500 grams of fresh oranges, after eating the oranges, wash and dry the orange peel, disperse and put it in, open it after 3 days, the fragrance is fragrant, and the smell is completely gone.

2.Lemon Team Flavor Cut the lemon into small slices and leave it to remove the odor.

3.Tea deodorization Put 50 grams of flower tea in a gauze bag and put it in to remove the odor. After 1 month, the tea leaves are exposed to the sun, which can be used repeatedly and the effect is very good.

4.Maifan stone deodorization Take 500 grams of Maifan stone, sieve off the powder particles and put it into a gauze bag, place it, and remove the odor after 10 minutes.

5.Vinegar deodorization Pour some vinegar into an open glass bottle and put it inside, the deodorization effect is also very good.

6.Baking soda deodorization Take 500 grams of baking soda (sodium bicarbonate) in two wide-mouth glass bottles (open the cap) and place them to remove the odor.

7.Rice wine deodorization Use 1 bowl of rice wine, put it in (to prevent it from flowing out), and generally 3 days can remove the odor.

8.Charcoal deodorization Crush an appropriate amount of charcoal, put it in a small cloth bag, and put it inside, the deodorization effect is very good.

Soak it in the white vinegar that our family always keeps for about 1 day, I heard that it is very easy to use, so refer to it.

Try it with water and baking soda.

Baking soda deodorization: Take 500 grams of baking soda (sodium bicarbonate) in two wide-mouth glass bottles, open the cap, and place it in the jar to remove the odor.

Charcoal deodorization Crush an appropriate amount of charcoal, put it in a small cloth bag, and put it in a jar, the deodorization effect is very good.

Add a few cloves of minced garlic to get rid of the odor.

Summary. Once the wine body has an obvious pickled taste, it can generally be solved by two methods: 1. Dilution method

The pickle-flavored liquor is diluted by adding it to the normal liquor, which means that the pickle-flavored soy sauce wine is used as a wine. As long as the usage is well controlled, this problem can be better solved. Second, the filtering method:

After filtering through the activated carbon filter, the pickle flavor can be better removed. This method is suitable for a large number of wines with a pronounced pickle flavor. After filtering, the pickled flavor can be well removed, but the original aroma and taste of the wine will also lose a part.

The filtered liquor can also solve this problem by adding sauce aroma or other flavor essence wines.

Once the wine body Xingchang has obvious pickle flavor, it can generally be solved by two methods: First, the dilution method: add the body that produces the pickle flavor to the normal wine body and dilute it, that is, the pickle-flavored sauce wine is used as a wine.

As long as the usage is well controlled, this problem can be better solved. Second, the filtration method: after filtering through the activated carbon filter of blind celery, the pickle flavor can be better removed.

This method is suitable for a large number of wines with a pronounced pickle flavor. After filtering, the pickled flavor can be well removed, but the original aroma and taste of the wine will also lose a part. The filtered liquor can also solve this problem by adding sauce aroma or other flavor essence wines.

There are generally four reasons for the pickled vegetable flavor in soy sauce wine: Zi Maoyi, Daqu problem: the temperature of the koji is not well controlled, the temperature of the koji cannot be increased, and there are many white koji; The koji room is damp or leaks rain, causing the koji to be damp and infected with mold.

The musty smell carried by this infected koji during sake brewing is carried into the sake. Second, there is a musty smell in the raw materials. When making wine, if you use raw grains that are hot and mildew due to moisture or excessive moisture; Or if you use moldy rice husks, the sake will have a musty smell.

Third, production problems: the surface of the drying hall is pitted or not cleaned, and the production tools are not cleaned in time after work; When the cellar is poured with boiling water, the water temperature is not enough or there are omissions, which may lead to mold infection, and this musty smell is brought to the wine through fermentation and distillation. Fourth, the problem of storage:

The storage workshop is dark and damp, the indoor environment of the wine storage room or the periphery of the tank is not cleaned and cleaned in time, and the musty smell is adsorbed into the wine, thus polluting the wine.

1. Put water starch.

Water starch is often used in the cooking of Cantonese cuisine, and it is used to "thicken". While the dishes in the pot are still hot, you can pour a little water starch into the pot and stir well to make the salty taste less prominent.

2. Add water. The simplest and most effective way is to make the taste of the dish lighter and less delicious, and then you can season and collect the juice later to remedy the taste of the dish.

3. Add sugar.

After adding sugar water to the salt water, the salty taste will become very light, the sweetness of the sugar itself is not easy to be covered, the salt is also sweet, and the sour is also sweet, so when the salt is put too much, you can put a spoonful of sugar in it and mix it well, which can offset the salt taste.

4. Add the potato chips.

If you put more salt, you can cut two slices of potatoes, cut them thicker, stir-fry for a while, and the excess saltiness can be absorbed, and then you can take them out.

5. Add the eggs.

Eggs absorb salt very much, and sucking hard-boiled eggs in a pot for a while can also make the saltiness of the dish lighter, especially the egg yolk has a better salt absorption effect.

Summary. Hello, long waiting. It's not a problem with ceramic jars, and the jars of pickled pickles will be anti-salt. In the jar of pickled pickles, the salt water will enter the jar after a long time, and the phenomenon of anti-salt will occur.

Hello, dear, I am happy to answer for you! After the pickles have been pickled many times, a layer of salt will be attached to the inner wall of the jar, and it will be much better to clean it before filling the water. It is best to wash it several times, and then fill a jar of water and leave it for a period of time before putting it away.

Then use. You can put some other vegetables in the jar to allow the salt to absorb the other vegetables. Qianhui hopes that my shouting will be helpful to you!

Is it a porcelain jar quality problem, how to remedy.

Why not my question?

Hello, long waiting. It's not a problem with ceramic jars, and the jars of pickled pickles will be anti-salt. The jar of pickles in the socks is pickled, and the salt water will enter the jar after a long time, and the phenomenon of anti-salt will occur.