Why does kimchi happen? Why does sour kimchi make people feel delicious? Pickles are sour because lactic acid bacteria are produced in the process of pickling pickles, and the rapid growth of lactic acid bacteria makes pickles sour. But it is precisely because of this kind of lactic acid bacteria that fried vegetables become delicious. Lactic acid bacteria can stimulate the intestines and make people's appetite open, but if kimchi is too sour, the taste will not be liked. How can we prevent kimchi from being too sour? Here are a few simple methods for everyone. Importance of salt

In the process of making kimchi, one seasoning is very important, that is, salt. We will put some salt in the process of pickling kimchi. If too much salt is put, it will affect the sour of kimchi, so we don't put too much salt in the process of pickling kimchi, just put a little salt.

However, as mentioned above, if kimchi is preserved for too long, lactic acid bacteria will grow wildly and ferment kimchi. If there are more and more lactic acid bacteria, kimchi will be inedible. Therefore, the pickling time must not be too long. After 3-7 days, we can open the jar and taste the kimchi inside. If the taste is moderate, then put more salt at this time, so as to prevent more and more lactic acid bacteria from appearing. Therefore, if we want to make our kimchi not too sour, salt is an important seasoning that we must use. Clear water can stop sour taste

As mentioned above, salt can not make kimchi so sour, but if we didn't taste our pickled kimchi in time, the kimchi was already very sour, so is there any remedy?

Of course, there is a remedy, that is, soak the pickled kimchi in warm water for about 1-2 minutes, and then take it out so that the fresh water will synthesize the acidity of kimchi. So that kimchi is not so sour, and then when you eat it, drop a few drops of sesame oil and put a little sugar, and the taste of kimchi will be fully stimulated. Clever use of flour alkali

Edible alkali is also used in our daily life, making steamed bread and other pasta. Even in cook the meat, some edible alkali will be put in, because it will make many foods tender and tender, and make the meat taste more soft and rotten.

But edible alkali can also play the most important role in the process of making kimchi, that is, edible alkali will neutralize the acidity of lactic acid bacteria. If it is found that kimchi is too acidic and unwilling to put more salt, adding appropriate edible alkali will also kill lactic acid bacteria in kimchi and make the acidity of kimchi drop rapidly.