What does kimchi add that doesn t give birth to flowers?

First of all, kimchi raw flowers, it must be salt water into the raw water, and some bad bacteria will produce flowers, as the name suggests, it is not clean, so how to save it, please listen to me explain it to you. The location of the kimchi jar, don't underestimate this, it is very important, it can not be placed in the sun, or in a place with high temperature, it is best to put it in a dark and damp place, which is conducive to the survival of the probiotics in the salt water.

1. Add some shelled bamboo shoots to the kimchi jar, which can keep the salt water in the kimchi jar without flowers for at least one year, and if it has already bloomed, it can also be effectively removed after adding; 2. Every time you add 1 new dish, be sure to add some salt, wine, and sugar, which can also effectively inhibit kimchi raw flowers.

Clause. 1. The bottom water should be boiled cool. Clause.

Second, be sure to avoid getting oily. Even pickled pepper chicken feet and the like must be blanched and cleaned, and it is best to soak a small jar separately, not mixed with other kimchi. Clause.

3. The jar must be in a cool place, and the influence of temperature on bacteria is very huge.

What are some ways to avoid kimchi "raw flowers"?

First of all, let's briefly understand why kimchi "produces flowers", and then we can solve the problem symptomatically. Kimchi "Shenghua" is also called "Changpu" in some places, it looks like there is a thin layer of kimchi on the water surface, generally white or gray film, in serious cases, there may be some more obvious peculiar smell, at this time the kimchi has to be discarded in the whole jar, it is really a pity.

We all know that the process of making kimchi is helped by beneficial bacteria such as lactic acid bacteria and acetic acid bacteria, and these microorganisms ferment in an oxygen-deficient environment, the most important of which is the lactic acid produced by lactic acid bacteria to bring a sour flavor. But it is also microorganisms that make kimchi "flower", such as bacillus, candida yeast, etc., here we will call it "miscellaneous bacteria", and the white film is the bacterial film formed by these miscellaneous bacteria.

Therefore, the key idea to make kimchi not "not flower" is to reduce the mixing of miscellaneous bacteria, not to give miscellaneous bacteria a suitable growth environment, and to help lactic acid bacteria and other beneficial bacteria establish growth advantages. In this way, the problem can be fundamentally solved, and many operations of many veterans of kimchi making all year round also follow these basic ideas.

There is a relatively simple and crude way to prevent flowering, so put the kimchi jar directly into the freezer compartment of the refrigerator.

But this temperature must be well controlled, not too low temperature, otherwise lactic acid bacteria will not be able to survive well.

Generally, if you use a small jar to make kimchi, it is quite convenient to put it in the refrigerator. In general, it is difficult to find a "shady" place in the urban environment than the refrigerator room, the relatively low temperature can control the growth rate of the microflora, the kimchi is not easy to become particularly sour, and my kimchi has never grown flowers since I did this!

First of all, the kimchi jar must be clean inside and out, and it must be covered tightly every time you take the vegetables, and remember to dry the vegetable water when adding fresh vegetables. The water along the altar is always filled with anti-run-off air.

In addition to your favorite dishes, you can also add some peppercorns, garlic, fine bamboo shoots, and ginger in the jar, which not only effectively prevents raw flowers, but also makes kimchi taste better.

In addition, chopsticks or hands must be washed when picking up food, remember not to get oil, and the oil must be rotten with salt water.

If there are occasional white flowers in the vegetable jar, adding some high liquor will generally solve the problem.

The liquor and pepper we usually see, when the kimchi is to be sealed, add an appropriate amount of liquor and pepper, which can prevent the situation of raw flowers, because the white flowers are some miscellaneous bacteria in the jar, and after adding the peppercorns, you can kill the appropriate amount of miscellaneous bacteria and play the role of removing white flowers, but although the liquor cannot play such an effect, it can enhance the taste of the kimchi and make the pickles more sour and crispy.

Production method: First of all, wash all the ingredients with water, then drain the water, then cut the white radish into strips, remove the green pepper to the stem, cut the millet pepper into sections, slice the ginger, peel the garlic and put it in a bowl for later use, and then prepare a clean oil-free and water-free container.

Article**4 Then put the drained white radish, millet pepper, ginger, garlic, and green pepper all on the plate, add a few pieces of rock sugar, an appropriate amount of salt, and peppercorns and stir evenly, and then put all the ingredients in the plate into the jar, and finally pour in cold boiled water and pickled pepper water, don't forget the high degree of liquor before sealing, if you feel that the salt you sprinkled before is not very sufficient, you can also sprinkle a little salt in the jar, seal it, and put it in a cool and ventilated place to stand for about 25 days.

1. Avoid the "4 unsuitables" of kimchi raw flowers

1. There are two versions of kimchi water.

One is "cooked water kimchi", that is, it is soaked in cold boiled water, which has more and higher requirements, all ingredients must be washed and dried, which is very troublesome, and kimchi water is also difficult to raise, and it will be bad if you are not careful.

One is "raw water kimchi", in which the ingredients are washed and not dried, but soaked in brine prepared with tap water or purified water. The benefits are simple and crude, kimchi water is also easy to nourish, and it ferments faster than cold boiled water, because the tap water is heated at high temperatures, and lactic acid bacteria multiply more slowly in cold boiled water.

2. Kimchi should not be exposed to grease throughout the whole process. As mentioned at the beginning, miscellaneous bacteria can grow in large quantities to form white flowers when they encounter oil flowers. So, pay attention to every little link:

Cutting boards, knives, vegetable baskets, and pickle jars can not have oil stains, and when taking kimchi, you should use special clean and oil-free long chopsticks, or disposable chopsticks, and you can't fish them directly by hand.

3. The kimchi jar should not enter the air. The utensils for kimchi should be well sealed and breathable, preferably with clay jars or glass jars, as shown in the figure below.

This kind of jar with collar can be sealed with clean water along the altar to isolate the outside air for fermentation, and alcohol and carbon dioxide will be released during the fermentation process of kimchi, when the pressure in the altar is greater than that outside the altar, the gas will be automatically discharged intermittently, and the "disgusted state" will form more stable and accelerate the reproduction of lactic acid bacteria!

If it is not sealed properly, air and dust are often allowed to run in, and miscellaneous bacteria are easy to breed, resulting in flowers.

4. The storage temperature should not be high. It is best to put the kimchi jar in a cool place, the higher the temperature, the more conducive to the growth of miscellaneous bacteria, and the suitable temperature is below 26 degrees.

Second, the "3 plus" of kimchi

1. It is best to use kimchi salt. This is unrefined coarse salt and is rich in minerals, which is very good for fermentation. In addition, there is another difference between it and fine salt, the former has a slow penetration, and the latter has a strong penetration, which will soak soft ingredients faster and make the taste worse.

If kimchi salt is not available, you can use coarse-grained "pickled salt".

2. High liquor is indispensable. Sorghum wine, Erguotou, vodka, etc., as long as it is a grain wine above 50 degrees, can not only inhibit the formation of white flowers, but also increase the fragrance! And make kimchi more crispy and tender! However, the liquor should not be put too much, and it will affect the fermentation.

3. What is good to add to the remedy of kimchi raw flowers? Fish it first, then add two bottles of high liquor, and an appropriate amount of fresh perilla leaves have a miraculous effect. If the kimchi water has a peculiar smell, the kimchi is soft and rotten, so you can only pour it out and restart the brine.

1. Liquor. The liquor must be highly alcoholic, with an alcohol content of more than 50 degrees, and the spirits can be used to sterilize and add flavor. Low-alcohol liquor is easy to cause sterilization.

2. Salt and sugar. When the salt content reaches a certain concentration, it can give full play to the bactericidal effect. The general water-salt ratio is 5:

1, but it is not a standard value and needs to be adjusted according to the specific composition. When new ingredients are added, the appropriate salt must be added in proportion. The addition of rock sugar or white sugar can accelerate the production of lactic acid bacteria.

3. Bamboo shoots. When making pickles, adding some bamboo shoots can effectively prevent flowers. The purchased bamboo shoots remove the outer layer and tail, then slice and dry and put them in a kimchi jar. The raw flowers will disappear about 2 days after the bamboo shoots are inserted.

4. Perilla leaves. Perilla leaves have a strong special aroma and are a common spice in dishes. In recent years, some rural people have tried to add perilla to kimchi to increase the aroma of kimchi. Unexpectedly, perilla has a significant effect on promoting the production of lactic acid bacteria and preventing kimchi from flowering.

5. In addition, ginger, pepper, celery, garlic, etc. can inhibit the production of mixed bacteria in kimchi, so you can add a little.

1: Liquor, the alcohol content is above 50 to sterilize and enhance flavor. 2:

Salt and sugar, salt to water ratio 1:5, a pinch of sugar. 3:

Bamboo shoots, adding some bamboo shoots to kimchi can effectively prevent flowers. 4: Perilla leaves, perilla leaves have a strong aroma and are a common spice in dishes.

1. Take 250 grams of dried broad beans, fry them and let them cool, wrap them in gauze and put them in the jar, and take them out on the second day. In this way, the kimchi does not bloom.

2. Occasionally, white flowers are produced, you can take out the kimchi, and then add a little salt and white wine. This also removes the white flowers.

3. If the bottle is too big and there is too much air, it will definitely have white flowers. You can replace the large jar with a small jar, or you can soak some more materials into it, and it is most suitable to fill the jar.

4. Put 1-3 sections of peeled bamboo shoots and washed bamboo shoots in the kimchi jar, which can keep the salt water in the jar for at least one year.

5. You can put more than a dozen peppercorns or a little maltose in the pickle jar to prevent the production of white flowers.

The kimchi master said: No matter what dish you pick, making kimchi water like this is crispy and does not produce flowers.

In kimchi, the most famous belongs to Sichuan kimchi, Sichuan kimchi has a long history, there are one or two thousand years of history, so kimchi for Sichuan people, there is a special feeling, many people like to eat kimchi, but few people can make a pure taste at home, the kimchi made is not raw flowers or bitter, it is difficult to swallow, itself is a Sichuan person, once when I went back to my hometown, I asked the master of kimchi, the master said that if you want to make a good kimchi, the mother water is very important, also called kimchi water, Mother water is done well, no matter what you soak, there will be no bitter situation, then you want to make the mother water well, in fact, it is very simple, today I will share with you how to do a good job of mother water.

Prepare ingredients: pickled pepper, 1 bottle of white vinegar, white radish, cowpea, cabbage, Sichuan pepper, star anise, garlic, ginger, bay leaves, cinnamon, rock sugar, high liquor, salt.

We first prepare a clean glass jar, choose how big the jar needs according to how much it is soaked, wash the jar and scald it with boiling water to eliminate the poison, and then dry the jar and dry it upside down for later use. Peel the ginger and garlic, wash it and dry it with the jar.

Wash the white radish, do not peel it, cut it into small pieces and add a little salt to marinate for a while, marinate the water in the radish and drain it, wash the cowpeas, peel the cabbage, wash it, and empty the water for later use.

Wash the pot and add an appropriate amount of water, add a little salt, then put sugar, peppercorns, star anise, bay leaves, boil over low heat until boiling, and then let the kimchi water cool to room temperature.

Put the dried radish, cabbage, and cowpeas into a glass jar, add pickled pepper, white vinegar, ginger, garlic, and then pour in the cool kimchi water, and finally pour high liquor on it, cover the lid, and pour a circle of water around the jar to have a sealing effect, and you can take it out and eat it after about 7 days of sealing.

In the process of making kimchi, you must remember that the whole process is waterless and oil-free, and when making kimchi water, add some vinegar and sugar appropriately, which can accelerate the fermentation time, don't you learn? Of course, the salt content in kimchi is relatively high, so don't eat too much at once when you eat it.

The one referred to here is the liquor and pepper we usually see, when the kimchi is to be sealed, add an appropriate amount of liquor and pepper, which can prevent the situation of raw flowers, because the white flower is some miscellaneous bacteria in the jar, after adding the pepper, you can kill the appropriate amount of miscellaneous bacteria, and play the role of removing white flowers, but although the liquor cannot play such an effect, it can improve the taste of the pickles, so that the pickles are pickled and more sour and crispy.

Production method: First of all, wash all the ingredients with water, then drain the water, then cut the white radish into strips, remove the green pepper to the stem, cut the millet pepper into sections, slice the ginger, peel the garlic and put it in a bowl for later use, and then prepare a clean oil-free and water-free container.

Why don't you add flowers to kimchi What to add when you are pickling will not speak, under normal circumstances, when we are going to make pickles when we are beautiful, if he doesn't send flowers, he will generally add some So when making kimchi, prevent him from sending flowers You can add an appropriate amount of liquor, if you still want to feel flavorful, you can add a few flowers chili, and peppercorns can also go in.

Add some peppercorns and white wine to the kimchi, and it will not produce flowers.

If you want to make the kimchi delicious, in addition to putting all these ingredients and salt into the jar, you also need to pay attention to some small details, otherwise it will cause the pickle to be pickled without being sour and crispy, and there will be raw flowers, so how to pickle it! Today, let's share, the owner of the kimchi shop: no matter what the ingredients, add more "it" when pickling, the kimchi is sour and crispy and does not produce flowers.

The one referred to here is the liquor and pepper we usually see, when the kimchi is to be sealed, add an appropriate amount of liquor and pepper, which can prevent the situation of raw flowers, because the white flower is some miscellaneous bacteria in the jar, after adding the pepper, you can kill the appropriate amount of miscellaneous bacteria, and play the role of removing white flowers, but although the liquor cannot play such an effect, it can improve the taste of the pickles, so that the pickles are pickled and more sour and crispy.