Many people like to eat pickles and make them at home. There are also some problems in the process of making pickles. For example, if the pickle jar is white, what can we do? How can we prevent the pickles from being white? Is there any way? Let's have a look together.
How to make the pickle jar white
Method 1: slowly pour cold boiled water into the jar, let the mold flow out of the jar with the water, then add enough salt, and add some high concentration liquor.
Method 2: add a large quantity of sugar to the jar and two large quantities of sugar to the jar. It will be normal in 2 days. And pickles with sugar are crisper. It's the same if you don't eat sugar. Principle: when sugar dissolves, it will absorb the raw water and bacteria you accidentally drop in. Bacteria can't reproduce without water. Salt permeates the water in vegetables. Bacteria can't use it.
What's going on when the pickle jar turns white
As we all know, there will be some air in the mouth of the pickle jar, which is inevitable. Therefore, the oxygen content in the surface soup is relatively high, the concentration of lactic acid bacteria is the lowest, and the concentration of mixed bacteria is the highest, so it is easy to produce foam. When stirring, the surface soup will be mixed with the bottom soup, so as to improve the concentration of lactic acid bacteria in the surface soup. Because the lactic acid bacteria belong to anaerobic bacteria, in the presence of oxygen, it can not reproduce in large quantities. However, many bacteria are aerobic, which will multiply in large quantities when there is oxygen. If the reproduction of mixed bacteria is inhibited, there will be no white foam.
Can I still eat pickles when the jar is white
When there is white foam, if the pickle soup has dark color, turbidity, viscosity (similar to thin rice soup) and strong sour taste, it means that the pickle has rotted and can no longer be eaten.
But if the pickle soup is still clear, but there is a layer of 'white foam' or 'white membrane' floating on it, it is normal. At this time, do not break the white foam or white film, you can boil some water, put some salt in the water, and cool it. Then tilt the mouth of the jar, inject salt water, wash off the white film or foam, and then handle it with the following methods
How to prevent the pickle jar from turning white
There are many ways to prevent pickles from foaming in the process of making, such as adding white wine, green pepper, prickly ash leaves or purple, etc. However, the most fundamental and critical method is always stirring. Because, even if you add something like white wine, if you don't stir it often, it will produce white foam after a long time. In order to prevent the pickles from foaming, first of all, it is necessary to ensure that there is no oil and raw water in the whole production process, and to prevent the mixed bacteria from entering the jar as far as possible. The vegetables should be dried as much as possible. The jar should be disinfected with hot water and dried thoroughly.
After the kimchi is put into the jar, press it with a heavy object to prevent the vegetables from coming out of the water. You can also put some white wine, green pepper, pepper leaves or Su Zi and so on, which can prevent pickles from foaming.
After that, all you need to do is watch and notice the agitation. Stir pickles once a day for the first three days. After three days, it can be stirred every three days. When it is cold in winter, the time can be extended appropriately.
But it must be reminded that clean, oil-free and raw water chopsticks should be used when stirring and eating kimchi.