What to do if the sour water jar turns white

Many places have the tradition of making kimchi, and kimchi tastes different. The method of making kimchi is not very difficult. Many people want to make kimchi by themselves at home, but due to lack of experience, they find it difficult to deal with some things. For example, the phenomenon of the sour water jar turning white requires not only knowing the solution but also the cause so that they can deal with it better. So, what should we do if the sour water jar turns white?

1. Why does the kimchi jar turn white?

We all know that there will be some air at the mouth of the kimchi jar, which is inevitable. Therefore, the oxygen content in the soup on the surface is relatively high, the concentration of lactic acid bacteria is the lowest, and the concentration of miscellaneous bacteria is the highest, so white foam is easy to produce. When stirring, the soup on the surface will mix with the soup at the bottom, thereby increasing the concentration of lactic acid bacteria in the surface soup. This is because lactic acid bacteria are anaerobic bacteria and cannot multiply in large numbers in the presence of oxygen. Many bacteria are aerobic and will multiply in large numbers in the presence of oxygen. If the growth of bacteria is inhibited, white foam will not be produced.

2. What should I do if the kimchi jar turns white?

Method 1: Slowly pour cold boiled water from the side, allowing the mold to flow out of the jar with the water, then add enough salt and some high-concentration white wine.

Method 2: If the jar is small, add a handful of white sugar; if the jar is large, add two handfuls of white sugar. It will be back to normal within 2 days. And the kimchi with added sugar is crisper. If you don’t eat white sugar, adding rock sugar will have the same effect. Principle: When white sugar dissolves, it will absorb the raw water and bacteria that you accidentally dropped into it. Bacteria cannot reproduce without water. The water that is seeped out of the vegetables by salt cannot be used by bacteria.

3. Can I still eat kimchi if it turns white in the jar?

When white foam appears, if the kimchi soup has become dark, turbid, thick (similar to thin rice soup), and very sour, it means that the kimchi has become rotten and can no longer be eaten.

But if the kimchi soup is still clear, but there is a layer of "white foam" or "white film" floating on it, this is normal. Do not stir the white foam or white film at this time. You can boil some water, put an appropriate amount of salt in the water to dissolve it, and let it cool. Then tilt the jar mouth, pour in salt water, wash away the white film or white foam, and then use the following method to deal with it

What should I do if there is white foam in the kimchi jar?

1. Add some white wine. You can add some white wine to the jar, then cover it with a sealed bowl, and the condition will improve in two days.

2. Adding some perilla is also very effective. Just add one or two ounces of perilla to a jar of kimchi.

3. Fry a handful of broad beans in a clean, oil-free frying pan, wrap them in gauze and put them in a jar so that no white film will grow.

4. Add some green peppercorns, bitter gourd or pepper leaves, and the flowers will quickly fade and the taste will be particularly fragrant. In addition, red-skinned white-heart radish, ginger, and garlic all have the effect of killing white foam and white film, so you can put a little bit of them in. The ginger should be sliced ​​and the garlic should be flattened for better results.

5. Adding some raw celery stalks to the soaking frequently can also effectively prevent the formation of white foam.