1, pickle brine problem, the most common is moldy flowers, if not treated in time, it will lead to brine turbidity and maggots. The microorganism causing kimchi mildew is Saccharomyces cerevisiae, which has strong salt tolerance and acid resistance and belongs to aerobic fungi. It can decompose lactic acid, reduce the acidity of kimchi, soften kimchi tissue, and even lead to the breeding of other corrupt microorganisms, which makes the quality of kimchi worse.

2. Gas is generated in the fermentation process, which causes the pickle water to become turbid. The solution is to increase the oxygen content of kimchi water. You can use a blender or bubble pump, or put some fruits such as lemons or oranges in kimchi water.