The state of mother water is basically the same as that in the pickle jar. It looks clear, but notice that there is a layer of white precipitate at the bottom of the bottle. What is this deposit? Finally explain.

Let's shake this bottle. At this time, you can see that the mother water (kimchi water) has become turbid. Pay attention to the white precipitate below.

That is to say, the white precipitate makes the mother water turbid. Of course, the next day, the mother water will look like the first picture again, and there will still be a layer of white sediment under the foundation.

What is the white precipitate in the pickle mother water? It's the body of lactic acid bacteria. If you drink live lactic acid bacteria beverage, there is also one on the bottom layer of the beverage. Lactic acid bacteria have many benefits for human body, so I won't say much here.

The conclusion is that the successful mother liquid of Sichuan pickles is not crystal clear, but looks like jade and translucent. Of course, the color of the brewed vegetables will be different, but the color should look appetizing.