when we pickle pickles, some accidents will inevitably occur. When many people open the pickle jar, they find that the pickle water has become sticky, much like a runny nose. What's going on and how to remedy it?

why does pickle water become sticky?

Sauerkraut bubbles because it will bubble when it is fermented, which is a normal reflection.

Tang Hui Xiao Bai is a personal behavior with radishes and other dishes in it. The water contained in them is combined with the previous mineral water (warm water), so it is considered as this color. The reason why kimchi soup is getting thicker and thicker is that it is mixed with cold water or exposed to gas for a long time.

What should I do if the pickle water becomes sticky?

1. Dump the upper suspension and bubbles. ?

2. Add a quarter of onion (not too strong).

3. Add a small amount of white wine (about 21g). ?

4. Soon, the water in the jar will return to normal, and you can add a proper amount of vegetables (cabbage is recommended to be washed and dried).

5. After it is sour, water (water must be boiled to cool), and you can't see a drop of raw water again in the pickle jar, that is, it is good.

Common problems of pickled cabbage

1. The first key to soaking pickled cabbage is to find a glass bottle or pickle jar with very good sealing, which will help the pickled cabbage to be mellow, and the pickled vegetables will be crisp and refreshing without being sour. Be sure to wash the inner cavity of the pickle jar, then wipe it with cold water, or iron it with hot water decisively.

2. The turnover rate of sauerkraut is faster. Why the pickled vegetables in restaurants are delicious is because their pickled vegetables are "bath pickles" (soaked in the morning at night and eaten in one day), and they are killed when the taste is the best. Therefore, if there are few people at home, it is recommended to use a small pickle jar or a large glass bottle. If a glass bottle is used, it is necessary to check whether the sealant of the cork is intact. When it is covered, it is also necessary to cover the cork with a two-layer plastic box or tin foil and then tighten the cork. The tighter the better.

3. It is best to use pickled cabbage salt, that is, salt without iodine, otherwise pickled cabbage will become loose and sour quickly. Or you need to fill it with salt, but the disadvantage is that it is too salty, and I don't like that very much.

4. It's best to use cold water to make brine. That kind of brine is not delicate and is not easy to grow mildew.

5. Pepper, dried Chili, ginger and a small amount of rice wine are indispensable. It will taste better if you add some old rock sugar or sesame sugar (white sugar is also acceptable).

how to prevent kimchi from going bad?

The suggestion is to contact the air as little as possible, and make sure that the pickle environment is clean. ?

1. Cabbage and pepper must be thoroughly dried after washing, and the pepper pedicle must not be removed, otherwise it will easily break when it is washed and pickled in raw water. ?

2. The pickle jar must be water-free and oil-free, so as to ensure that the pickle will not go bad. ?

3. The water for pickles must be boiled and cooled, because the boiled water has killed the bacteria inside, or pure water can be used directly. The pickled kimchi won't go bad for long! ?

4. Be sure to isolate the external miscellaneous bacteria. If mixed bacteria in the air enter the pickle jar, it will destroy pickles and anaerobic bacteria. White flowers will grow on the surface of the water, worms will grow, kimchi will have an odor, and then it will go bad At the same time, try to avoid oxygen entering the pickle jar.