2, the solution to the flower is as follows:
(1) a large army to get rid of miscellaneous bacteria.
Miscellaneous bacteria generally only breed on the surface of water, so they can be fished out with clean utensils. In the process of fishing, the utensils will be stained with mixed bacteria. To avoid putting the utensils into the water and bringing mixed bacteria into the water, you should fish against the water surface and clean the utensils once. After the white flowers are fished out, the layer of water on the surface of the water body is also scooped out.
(2) Solve the residue of miscellaneous bacteria.
After the white flowers are invisible to the naked eye, the large army of miscellaneous bacteria has been almost eliminated. However, there are still many remnants that are invisible to the naked eye. As soon as there is a suitable living environment, they will quickly reproduce and make a comeback. As it is invisible to the naked eye, physical methods are useless. We can only solve them by limiting their living environment.
Extended data:
1, kimchi is called _ in ancient times, which refers to vegetables fermented for long-term storage. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers, onions, cabbage and so on. Vegetables have a special flavor after pickling and seasoning, and many people will eat them as a common side dish. Therefore, modern people will still make kimchi in a safe living environment.
2. Kimchi is found all over the world, and its flavor varies with different practices in different places. Among them, Fuling mustard tuber, French pickled cucumber and German sweet and sour cabbage are also called the three largest kimchi in the world. The prepared kimchi is rich in lactic acid bacteria, which can help digestion. However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to rot and so on. If you eat contaminated kimchi by mistake, it is easy to have diarrhea or food poisoning.
3. Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid instead of relying on the osmotic pressure of salt to inhibit corrupt microorganisms. Pickles are pickled with low-concentration salt water or a small amount of salt, and then fermented by lactic acid bacteria to make a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, the purpose of long-term storage can be achieved. The salt content in kimchi is 2% to 4%, which is a low-salt food.
References:
Baidu Encyclopedia: Pickles