How to fix the whitening of kimchi jar

Many people like to eat kimchi. The process of making kimchi is relatively simple, and the tools for pickling kimchi also include kimchi jars. Some people will find that the kimchi jar turns white when eating kimchi. There are many factors to consider when this happens, and remedial measures must be taken in a timely manner. So how to fix the whitening of kimchi jar? Do you know?

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.

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.

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