What to do if the kimchi foams at the white foam, and what happens if the newly soaked kimchi has fo

White foam in the kimchi jar is a very common phenomenon and a very normal phenomenon, especially the kimchi made by novice friends is more prone to white foam, which is more common in summer. Generally speaking, the appearance of white foam is caused by incomplete disinfection, or a certain detail is not noticed, and it is actually very simple to deal with.

When white foam appears, if the soup of kimchi is dark, cloudy, sticky (similar to thin rice soup), and has a strong sour taste, it means that the kimchi has spoiled and can no longer be eaten.

However, if the soup of the kimchi is still clear, but there is a layer of "white foam" or "white film" floating on it, this is normal. At this time, do not stir the white foam or white film, you can boil some boiling water, put an appropriate amount of salt in the water to dissolve, and let it cool. Then tilt the mouth of the jar, inject salt water, wash off the white film or white foam, and then treat it with the following method

1. Add some liquor. You can add some liquor to the jar, and then cover the sealed bowl, and it will get better in two days.

Second, adding some perilla is also very effective, a jar of kimchi and a tael of perilla will do.

3. Fry a handful of broad beans in a clean and oil-free wok, wrap them in gauze and put them in the jar, so that there will be no white film.

Fourth, put some green pepper, bitter gourd or pepper leaves, it will quickly dissipate the flowers and the taste is extraordinarily fragrant. In addition, red-skinned and white-hearted radish, ginger, and garlic all have the effect of killing white foam and white film, so you can put a little into it. The ginger should be sliced, and the garlic should be flattened, so that the effect is better.

5. Frequently add some raw celery stalks to soak together, which can also prevent white foam.

You can choose one of the above treatment methods, and the effect is very good. However, after these treatments, it is also important to stir the kimchi jar frequently, which can effectively prevent the formation of white foam.

There may be the following reasons why kimchi has foam:

1. If the jar is not sealed, and the upper edge of the jar is not filled with water, it is best to choose the kind of soil fired with the edge to play the role of sealing. When taking the kimchi, drop the raw water into the jar.

2. If the jar is stained with oil, it will produce flowers if it is stained with oil, and the vegetables in the whole jar will rot if it is serious.

3. When you just start brewing, it takes a little longer, about a week. This time was not reached.

4. The inside of the bottle is a fermentation process, so gas will be generated. If the pressure is too high, open the bottle mouth and deflate. If the bottle is strong enough, although it will not be **, the pressure will be too high to open the seal of the bottle mouth, and it will overflow with air and water, staining the surrounding environment.

This is also the reason why the kimchi has foam.

Solution: If the whitening of the kimchi is not serious, you can solve it as follows by washing your hands.

1. When a small amount of mold flowers are found, use a spoon to take them out, if you pour more out of the mouth of the altar and slant it, slowly pour in new salt water to make the mold flowers overflow.

2. Garlic, onions, and red-skinned radishes can be used to kill bacteria.

3. Adding high wine and sealing it can inhibit the continued growth of mold.

4. Add an appropriate amount of salt and vegetables to the jar where the mold flowers are removed, and put a few celery sticks to inhibit the growth of mold.

You can boil some boiling water, put an appropriate amount of salt in the water to dissolve, and let it cool. Then tilt the mouth of the bottle, pour in salt water, wash off the white foam, add some liquor, seal it well, and you can eat it in a few days.

Preparation of kimchi:

Ingredients: 1 cabbage, 1 carrot, 25 dried chilies, 30 white peppers, 400 ml of white vinegar, 350 grams of sugar, 5 grams of salt, 1 small piece of ginger, 3 bay leaves.

1. To boil kimchi water, first put dried chilies, bay leaves, ginger slices, white peppercorns, salt in the pot, and pour in the water that has not covered the ingredients. Bring to a boil over high heat, boil until the liquid of kimchi water turns yellow, turn off the heat and remove the bay leaves, white peppercorns, and let cool for later use.

2. Leave only the cabbage heart part and tear it into slices by hand. Blanch in boiling water and remove.

3. Cut the carrots into oblique slices, and also blanch them in boiling water and remove them.

4. Pour kimchi water into the kimchi jar and add 350 grams of sugar. Pour in the vinegar.

5. Stir well so that the kimchi juice is ready.

6. A layer of cabbage and a layer of carrots are neatly stacked and compacted by hand.

7. Seal the bottle mouth, put it in a dark place, and put it in the refrigerator overnight if the room temperature is high, and you can eat it the next day.

1. When taking food, you should pay attention to the cleanliness and hygiene of the brother, and do not use chopsticks with oil to prevent grease and dirty things from mixing into the altar, otherwise it is easy to make the kimchi water rotten and smelly.

2. Keep the sink full of water and pay attention to cleaning, and clean it frequently. To be on the safe side, you can also add 15% to 20% salt water to the sink.

3. If it is found that 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.