Can I still eat kimchi when it becomes very sour?

If the kimchi appears too sour, it can still be eaten, and fresh fruits and vegetables contain a lot of lactic acid bacteria after fermentation.

After consumption, it can promote digestion and help improve the human intestinal environment. Special attention should be paid to kimchi during the pickling process, do not touch water or oil, otherwise it will make the kimchi rotten, which will not only affect the taste, but also easy to have diarrhea after eating.

Kimchi can still be eaten even if it is sour.

Kimchi can be eaten when it is sour, and kimchi is a fermented vegetable that is convenient for long-term storage. The kimchi is sour, which means that it has fermented further and has become an old kimchi. Kimchi contains lactic acid bacteria, the longer the storage time, the more acidic the kimchi, the more lactic acid bacteria, ordinary consumption is conducive to improving the human intestinal environment, is very beneficial to health.

Fiber-rich vegetables or fruits can be made into kimchi using low-concentration brine, or pickled with a small amount of table salt. Pickled kimchi has a sour taste, and proper consumption can promote human digestion and achieve the purpose of long-term storage. During the pickling process, wash your hands well, and it is recommended not to touch water or oil to avoid spoilage of the kimchi.

When pickling kimchi, you can take it out and eat it at any time to prevent it from becoming too sour, and you can also put new fruits and vegetables in the jar to pickle. Depending on your preference, if you don't like the sour taste, you can use it as a seasoning to lighten the sour taste of kimchi. When adding new ingredients, it is necessary to pay attention to hygiene, so as to avoid contamination of kimchi, which is easy to diarrhea after eating.

Pickled sauerkraut, that is, the sourer the better. Whether it is to make boiled fish, or to make sauerkraut and bean lay, sauerkraut and pea soup, sauerkraut and vermicelli soup, the more sour the dish is cooked, the better the effect.

To see what kind of kimchi it is, you must first distinguish whether it is bad or Bunsen is sour.

In our daily life, in fact, many people have certain ways and methods in the process of making food. But sometimes there are often some doubts, such as kimchi is a little sour for a long time, is there any way to solve it? For this problem, in my personal opinion, I think you can wash it with water a few more times, or eat bibimbap, let's take a look at it specifically.

1 Rinse with water several times

I believe that everyone also has a certain understanding of kimchi, we all know that if the longer the soaking time, then its acidity will be higher, so if for the kind of kimchi that is too sour, we can not eat, even after eating it will feel very uncomfortable, so in this case, we can use water to wash it several times to remove the sour taste in it, so that the taste will be slightly better.

2 Bibimbap to eat

In fact, I personally like to eat sauerkraut very much, and if the taste of sauerkraut is relatively large, we can also suppress the taste by putting some chili peppers, or we can use sauerkraut to eat bibimbap. In this way, we can increase our personal appetite, but everyone's taste is different, and we should also come according to our own interests or tastes, so we can understand from this matter that we will be making sauerkraut in the future.

Be sure to pay attention to the time.

Therefore, we should pay more attention to this aspect of the problem in our daily life, for everyone, understanding this aspect of the problem, it is of certain benefit to us, and at the same time, learning more ways to cook is also of great benefit to us, because these themselves are what we need every day in life. And after learning, this can bring us a lot of convenience, for example, we don't have to order takeout every day, and it is true that if we eat takeout for a long time, it will seriously affect our health problems.

It can be solved as follows:

1.Wash it several times: Wash the kimchi several times before eating, or soak it in warm boiled water for a while.

2.Add baking soda: If it is a sour kimchi, you can buy some baking soda and put it in the water, wait for the baking soda to melt, and then put the kimchi in it and soak it for ten minutes, which can remove the sourness in the kimchi.

3.Put sugar: Put more sugar when making kimchi, the sugar can break down the sour taste of kimchi.

Add salt and sugar to the kimchi jar to adjust the taste. In particular, when making kimchi water, pay attention to putting more salt appropriately, which also has the effect of "resisting" kimchi too acidity. You can also take out all the kimchi, avoid oil and raw water a little, pour the kimchi water into a clean and oil-free pot, add kimchi salt, rock sugar, monosodium glutamate, and boil, skim off the foam, let it cool and then reload it into the kimchi jar, and you can also remove the sourness.

In this case, you can add some edible salt to the kimchi, or you can add some water, stir it back and forth, or you should put them outside, air dry for a period of time, and then eat them, there will be no sour taste.

You can soak it in clean water for a period of time, or use chili peppers to suppress the sour taste, you can also add a little edible alkali, or put some salt, and you can also use it to make sour soup fish.

In this case, you can wipe the hot water and then wash it with hot water, so that the sour smell inside can be alleviated.

<>1. Scoop up the kimchi, put the kimchi brine into the pot, add salt, sugar, monosodium glutamate, and ingredients to boil, and remove the foam on it to remove the sourness.

2. Add an appropriate amount of edible alkali to the kimchi jar to neutralize lactic acid, you will see that the alkali and lactic acid react violently, resulting in foam, and after neutralization, the foam disappears, and the sour taste will disappear.

3. Pour in an appropriate amount of liquor, and at the same time add an appropriate amount of salt in the vegetable jar, the liquor plays a role in preservative, and the salt can change the sour taste.

4. Pour out half of the original kimchi water, add some sugar, and add some new vegetables at the same time, and the sour taste can be corrected.

Kimchi is a vegetable that has been fermented for the convenience of being stored for a long time. The kimchi is sour, which means that it has fermented further and turned into old kimchi. Kimchi contains lactic acid bacteria, the longer the storage time, the more acidic the kimchi, the more lactic acid bacteria, ordinary consumption is conducive to improving the human body's nuclear travel intestinal environment, and is beneficial to the health of Shiyan's macro.

Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour taste, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, the purpose of long-term storage can be achieved. The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

<>1. Kimchi can still be eaten when it is sour, and fresh vegetables and fruits contain a large number of lactic acid bacteria after fermentation, which can promote digestion after eating, which is conducive to improving the intestinal environment of Juezen and the human body.

2. Kimchi: Ancient name is 葅, which refers to vegetables that have been fermented in order to facilitate long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi, such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, etc.

Vegetables have a special flavor after being pickled and seasoned, and many people eat them as a common side dish.

"1.Scoop up the kimchi, put the kimchi brine into the pot, add salt, sugar, monosodium glutamate, and ingredients to boil, and remove the foam on it to remove the sourness.

2.Add an appropriate amount of edible alkali to the kimchi jar to neutralize lactic acid, and slowly add edible alkali to the kimchi jar, you will see that the alkali and lactic acid react violently, resulting in foam, and after neutralization, the foam disappears, and the sour taste will disappear.

3.The reason for kimchi acid is that if the salt is less, you can pour an appropriate amount of liquor, and at the same time add an appropriate amount of salt to the vegetable jar, and the liquor plays a role in preservative; Salt can change the sourness.

4.Pour out half of the original kimchi water, add some sugar at this time, and add some new dishes at the same time, and the sourness can be corrected. "

Cuihua on the sauerkraut, the outside kimchi is fished out every day and eaten, and then soaked new every day, and the saccharin and salt are added again, so it is not so sour. You can't get a new kimchi every day, and the kimchi will turn sour in a few days. But if you want to taste a little more delicious (of course, there is no taste of the restaurant), you must use a small earthen jar (including a jar, a jar lid and a small sealed lid), the first time you soak the radish in water, or purple radish with purple skin and purple heart, not a carrot, this is what people call water, and you can also add some celery to soak it will be more fragrant.

In addition, the spices (pepper, star anise, cinnamon, etc.) are wrapped in gauze and put in the jar, this thing I saw in the supermarket that day, it seems to be called kimchi spices, you can also go to the supermarket near you to find it, salt now also has a special kimchi salt, look for it in the supermarket, not every supermarket sells, in the sale of seasonings, there is a description of the ratio of salt and water. The water is boiled and cold (both inside and outside the altar), remember to add wine (just the liquor you drink at home), and add rock sugar plus a little saccharin (I personally think you must use saccharin, not just for cheap, mainly for good taste). Put a pair of clean chopsticks, preferably unused, specially for kimchi, kimchi is the most taboo to get oil, a dip to produce flowers.

The above can basically be soaked in kimchi. Here's the most important thing, the care of kimchi:

1. Stir the kimchi water with chopsticks every day, and stir it even if you don't eat it. Of course, it would be better if you could fish a little bit out every day to eat or stir-fry.

2. Wash the vegetables with water every time you want and cut them into the size you want, then dry them and then add them to the kimchi jar, and there must be no raw water (that is, cold water) into it.

3. Add a little salt, liquor and a little saccharin (one or two saccharin will do) every time you add vegetables, depending on the number of vegetables added.

4. Change the spice packet once in two or three months.

5. The water along the altar should be cooled and boiled every time, and the edge of the altar should not be allowed to dry, if you are dry there, take a look at it in two or three days, if the weather is more humid, you should pay attention to it every time you stir kimchi water, and add some cold boiled water if it is less than half.

6. If you find that the kimchi is a little raw, add some peppercorns into it, pour some liquor, and stir the kimchi water a few more times to improve, so you must deal with it in time.

7. When caring for kimchi, your hands should be dry and not stained with oil.

8. If you soak red peppers, you can use the needle of sewing quilts on the peppers to roll a few eyes, and the peppers will be ripe faster, otherwise it will take more than a month.

That's basically all there is to make a decent kimchi, I hope you can soak it well.

As a Sichuanese, I will talk nonsense about sauerkraut every day. ,,Kimchi is supposed to be sour,,But I don't know what kind of condition you're talking about。 You continue to ask, I'll help you see it.

That's sauerkraut, which can be eaten as sauerkraut fish.