Just skim off the white flowers whenever you can.

The long white film on top of the brine of the kimchi altar is the brine that produces white flowers, which is commonly referred to as raw flowers. The flower is kimchi brine in the hop yeast reproduction, localized victory over the lactic acid bacteria needed for kimchi. If the raw flower is powerful, the hop yeast becomes the dominant strain in the brine, which will make the brine corrupt and the whole kimchi bad.

The reason why kimchi altars produce white flowers:

Summer is hot because there are other stray bacteria in kimchi. With high summer temperatures, all kinds of bacteria multiply quickly and tend to bloom.

Flowering is a fermentation process. It is best to use special chopsticks to hold the kimchi without oil.

Expanded Information:

p>Prevention of kimchi altar flowers:

1, often take and put, the bottom of the altar should be often fished clear, do not put stale;

2, the altar along the water should be changed often, clean altar edge;

3, vegetables and vegetables to be cooled and dried, can not take the raw water or oil;

4, it is best to spare the special chopsticks;

5, do not pickle vegetables and vegetables, melons, which contain too much water;

6, to check the sealing of the jar: for the newly purchased pickle jars, to check whether there are sand holes, drainage along the edge of the jar, put a newspaper in the jar, cover the jar, see how much water is absorbed along the jar;

7, just with the pickle water, it's best to take the water in the winter of the Sanjiu to do the base soup, because the water is not the same nature. In addition the water should be boiled and cooled, the amount of salt slightly heavier, and then slowly normal: of course, just the beginning of the kimchi flavor is not beautiful. You can also discuss a cup of old soup to join, because lactic acid bacteria can accelerate the maturation of the new water;

8, often put a little high degree of white wine, brown sugar.

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