The chicken rack can adsorb the acidity away, and then taste the soup whether it is less acidic than before, remember that every time the soup is used up, it must be over the bucket! If the brine soup sour, soup bucket above the obvious fermentation bubbles, then discarded! Re-hang new brine! Thanks for inviting me to answer this question! Normal brine will not turn sour, and the more you use it, the better the flavor! Your brine turned sour should be the production process out of the problem, either is not handled properly when preserved, such as fishing slag, to remove floating oil, and the location of storage. Although brine brother more than once said such problems, but there will still be people do not pay attention to, thus leading to a good pot of brine acidic deterioration, wasted.

These bubbles must be removed, and then add a small amount of water, put ginger, onions, white wine simmering for half an hour after the ginger and onions fished out, and then add a new packet of ingredients and condiments, continue to simmer for 15-25 minutes. There are also respondents who said to save some of the brine to make a new brine. The method does work, but it does not make much sense. Brine out of the aroma determinants in the brine oil, brine is mainly out of the flavor. After the rancidity, microorganisms have used most of the fresh proteins, amino acids and other nutrients because the oil can not go too clean. If you have the conditions of the hot brine cooled into the refrigerator to save the best, you said the acidic instructions can not be used, or to re-formulate a pot of it, otherwise it will be a waste of brine. If you don't understand can private message me. I hope it will help you.

, or else something will go wrong, your brine just turns sour, and there are people who used to have maggots in their brine, which is all caused by mismanagement. Now, I'm going to rehash brine management again. This time you have to look at the situation at your discretion to add material and color. Halogen said a layer of oil on top of more skimming off a little, brine soup is too thick, you have to add water into it, the aroma is reduced that it should be replaced with spices. In short, to be able to brine durable you certainly have to put some effort to do so. Operating restaurants, daily brine pig's feet, also occurred in the brine acidic deterioration of the problem, brine once acidic deterioration, can only restart the brine, about three or four times the brine flavor to be thicker. From the situation you provide, analyze the situation, there may be several reasons.