Sauerkraut why white foam
When white foam appears, if the sauerkraut juice has long been dark, cloudy, thick (similar to dilute millet soup), the strange smell is very heavy, that is, it shows that the sauerkraut has long been corrupted problem of mildew, can not be taken again. But if the sauerkraut juice is still bright, just floating on a layer of "white foam" or "white film", it is all normal. At this time, there is no need to break the white foam or white film, you can burn the boiling water, put appropriate edible salt in the water to melt it, and let it cool. Subsequently, the altar mouth askew, the introduction of salt water, the white film or white foam washed away, followed by the following way to solve it --
I, the gift of adding some pure grain wine. Can add some pure grain wine in the altar, and then cover the sealing bowl, after two days there will be a certain turnaround.
Two, the gift of adding some perilla leaves is also very reasonable, a altar of sauerkraut with one or two perilla leaves can be.
three, with a clean diaphragm vacuum pump frying pan fried a handful of cowpeas, wrapped in sand cloth into the pickle altar will not be easy to grow white film.
four, put some vine pepper, eggplant or pepper leaves, will quickly eliminate flowers and taste extraordinarily fragrant. In addition, red skin and white hearted baskets, ginger, garlic are the actual effect of killing white foam and white film, can put a little in. Ginger should be cut into slices and garlic should be flattened, so that the actual effect is better.
Why will kimchi foam
Fifth, often gifted with a little raw lettuce stalks soaked together, can also be very good to avoid the white foam caused.
The solution mentioned above, you can choose one at will, the actual effect is very good. However, after doing this kind of solution, you should also pay attention to often stir the kimchi altar, that can reasonably avoid the white foam caused. In the beginning, stir it once a day, and after three days, stir it once every three days. It is a very important step, many people other key points are guaranteed, but it is not clear that it is also necessary to stir often, thus resulting in white foam or unsuccessful production.
So, why is stirring so critical? Because the lactic acid bacteria drink belongs to Pseudomonas aeruginosa, in the condition of co2 storage, it can not be a lot of breeding. And many molds are aerobic, in the presence of co2 a lot of breeding.
Why do kimchi foam
We all know that in the kimchi altar, the mouth of the altar will be part of the storage of some gas, it is difficult to avoid. As a result, the oxygen content in the material juice on the surface is higher, the concentration value of lactobacillus beverage is the least, and the concentration value of mold is the greatest, so it is very easy to cause white foam. In the case of stirring, the surface of the material juice and the bottom of the material juice will be mixed, which in turn enhances the surface of the material juice of the lactic acid bacteria drink concentration value, so that the mold breeding suffered suppression, it is not easy to cause white foam.
So, how often is it appropriate to stir? This is a difficult question to respond. Because, the cause of white foam will suffer many criteria. For example, when making kimchi with green bamboo shoots, cabbage, squash and string beans, it is very easy to cause white foam, while when making kimchi with red-skinned white hearted radish and sub ginger, it is not easy to cause white foam. On top of that, things like mace, pure grain alcohol, and perilla leaves are different when added or not. Summer is also different from winter, and summer is most very likely to cause white foam.
Therefore, the best way is to check often, at least every three days, and stir once.