There are white things floating on it. It is because the pickle jar is not well sealed that mixed bacteria and oxygen enter.

If you leave something white, kimchi will soon go bad.

The secret of making kimchi is:

1. Choose a sealed clean jar or a sealed plastic box. (hereinafter referred to as pickle jar)

2. Boil clean water (the purpose is to kill bacteria in the water) and cover it to cool. The amount of water depends on the number of vegetables. Water can drown all vegetables.

3. Pour cold water into the washed pickle jar. Put salt, it feels salty.

4, put a piece of rock sugar, the purpose is to keep kimchi crispy and delicious. Don't use white sugar and brown sugar instead.

5. Wash your favorite vegetables (white radish, white radish stalk, carrot, cabbage, celery, ginger, garlic, undamaged red pepper, long bean, lettuce, Chinese onion, Chinese cabbage, mustard, etc.). ), dry the water on the surface and put it in the pickle jar.

6. Water must be drained from the seal.

7. If it is just soaked, you can eat kimchi in about 7- 10 days in summer. Winter is about 15 days. In the meantime, don't open it easily. The number of anaerobic bacteria in the newly soaked water is still relatively small. It is best to soak cabbage for the first time, because it is the easiest to cook. If you soak white radish for the first time, you'd better slice it.

Precautions:

1. The most important principle of kimchi is to ferment vegetables with anaerobic probiotics. Lactic acid bacteria are produced in the fermentation process, which produce sour taste with the maturity of fermentation, making kimchi more delicious.

So be sure to isolate external miscellaneous bacteria. If the bacteria in the air enter the pickle jar, it will destroy the pickle and anaerobic bacteria. White flowers will grow on the water, insects will grow out, kimchi will have a bad smell, and then it will go bad. At the same time, try to avoid oxygen entering the pickle jar. If too much oxygen enters, it will also kill anaerobic bacteria.

2. According to the principle of 1, sealing is very important! Ensure that there is water at the sealing place of the pickle jar at any time (the role of water is to seal and prevent oxygen and miscellaneous bacteria from entering), and change the water once a week.

3. According to the principle of 1 strip, anaerobic bacteria like cool places. Therefore, the pickle jar must be placed in a cool and dark place.

4. According to the principle of 1, each opening time should not be too long, and it is best not to exceed 1 minute. The number of times you fish kimchi (that is, the number of times you open it) should not exceed three times a day. Because the more times, the greater the probability of entering the mixed bacteria and oxygen.

5. In order to prevent kimchi water from deteriorating, those: putting wine, garlic, dripping oil, etc. Are unacceptable methods that cannot fundamentally solve the problem.

6. If white flowers accidentally grow in kimchi, it's best to make kimchi again. If you can't bear to dump it, cover it and seal it with water. /kloc-Don't go to Kaifeng for 0/5 days. Because there will be lack of oxygen in it, and miscellaneous bacteria will die. White flowers naturally disappear. If the sour water has deteriorated or worms have grown, it is suggested that it can only be re-soaked.

7. People have the most bacteria on their hands. So don't go fishing for kimchi directly with your hands. Prepare a pair of chopsticks or a small sieve spoon that specializes in picking pickles.

8. Every time kimchi is fished out, it is best to eat it at the meal. Don't save it for the next meal.

9. Add salt and rock sugar every time you add vegetables.

Achieved the above points. The kimchi you made. It must be crispy and delicious. Acid water will not deteriorate even if it is used for 10 years, and the longer it is used, the more fragrant kimchi will be. After half a year, the original juice has a strong fermentation ability, and ordinary vegetables can be eaten in a day or so.