Foaming in the kimchi jar is a very common and normal phenomenon, especially when made by novice friends, foaming is more likely to occur, and it is more common in summer. Generally speaking, the occurrence of foam is caused by incomplete disinfection or failure to pay attention to certain details. The treatment is actually very simple.

When foam appears, if the kimchi soup is dark, turbid, thick (similar to watery rice soup), and has a strong sour taste, it means that the kimchi has gone bad and can no longer be eaten.

But if the kimchi soup is still clear, but there is a layer of "white foam" or "white film" floating on it, this is normal. At this time, do not break the white foam or white film. You can boil some water, put an appropriate amount of salt in the water, and let it cool. Then tilt the mouth of the jar, pour in salt water, wash away the white film or foam, and then treat it with the following method -

1. Add some white wine. You can add some white wine into the jar and cover the sealed bowl. It will get better in two days.

2. Adding some perilla is also very effective. Just add one or two perilla to a jar of kimchi.

3. Fry a handful of broad beans in a clean, oil-free wok, wrap them in gauze and put them in a jar to prevent white film from forming.

Fourth, add some green peppercorns, bitter gourd or peppercorn leaves, the flowers will disappear quickly and the taste will be extra fragrant. In addition, red-skinned white-skinned radish, ginger, and garlic all have the effect of killing foam and white film, so you can add a little. The ginger should be sliced ??and the garlic should be flattened for better results.

5. Often add some raw celery stalks and soak them together to prevent foaming.

You can choose any one of the above processing methods, and the results are very good. However, after completing these treatments, you should also pay attention to stirring the kimchi jar frequently, which can effectively prevent the generation of foam.