How to fix the problem of aquatic flowers in kimchi? How to solve the problem of kimchi being too sour

Kimchi originated in my country, because in the two works of my country, "The Book of Songs" and "Qimin Yaoshu", kimchi and its production methods are mentioned. Currently, kimchi is mainly divided into Chinese kimchi and Korean kimchi. People often like to pickle kimchi at home. What if kimchi is aquatic? How to solve the problem of kimchi being too sour? This will reduce small troubles in our lives.

Contents of this article

1. How to remedy the problem of pickled aquatic flowers

2. How to solve the problem of kimchi being too sour

3. Origin of Kimchi

How to remedy the problem of pickled aquatic flowers

The flowers that grow in the water of kimchi are actually a kind of mold. If there is a small amount of mold, you can remove the mold and then pour strong liquor into the kimchi water and stir it evenly to sterilize it. During the production process, kimchi may be contaminated with oil, raw water, or the storage tank may not be sealed well, which will cause mold growth.

If a large amount of mold grows on the kimchi water and cannot be removed, the kimchi water should be discarded and re-soaked to avoid harm to the body due to consumption.

Before making kimchi, the kimchi jar should be cleaned and rinsed with boiling water at high temperature to remove oil stains and prevent mold caused by the oil stains.

The water used for kimchi is also very critical. It is recommended to use boiled water and avoid using raw water directly. Raw water contains a variety of microorganisms that will cause mold during long-term sealed storage.

How to solve the problem of kimchi being too sour

If the kimchi is too sour, you can add some sugar and some new vegetables to correct the sour taste. If there is a slight odor, it means that bacteria have begun to infect it. Pay special attention to adding white wine in time to correct it and lower the storage temperature. If it is too sweet, leave it for a few more days to ferment and turn sour.

Wash the kimchi several times before eating, or soak it in warm water for a while to extend its shelf life.

If you store sauerkraut in a jar and change the water every two days, it can be kept for a year.

First, seal the kimchi in a food bag, then store it in a box with good sealing performance. The bag mouth must be tied tightly, and finally cover the box lid. First, ferment it at room temperature for 24 hours in summer and 48 hours in winter. Then put it in the refrigerator for 10 days.

Origin of Kimchi

Kimchi originated in China, because in the two works of our country, "The Book of Songs" and "Qimin Yaoshu", kimchi and its production methods are mentioned, which is more than 3,000 years old. At present, kimchi is mainly divided into Chinese kimchi and Korean kimchi. When storing kimchi, put it in a fresh-keeping box, isolate it from the air, and then put it in the refrigerator.

1. Origin introduction

Kimchi originated in China. In the Shang Dynasty more than 3,000 years ago, people used salt to pickle foods such as green plums. There are also records and methods of making kimchi in "The Book of Songs" and "Qimin Yaoshu", which proves that China is the origin of kimchi.

2. Saving method

Kimchi is a food made by pickling with salt, pepper and other seasonings and then fermenting it. It has a long shelf life, but during the storage process, the kimchi should be put into a fresh-keeping box, sealed with plastic wrap, and then stored in the refrigerator's cold storage layer to prevent the kimchi from coming into contact with air.

3. Variety introduction

Kimchi is mainly divided into two types: Korean kimchi and Chinese kimchi. Chinese kimchi uses various seasonal vegetables as raw materials, has a simple production method and a short production cycle, while Korean kimchi uses vegetables as the main raw material, and is paired with fruits, seafood and other ingredients. The production process is complicated and the cycle is long.