After flowering, add bamboo shoots, Chinese liquor, celery and sugarcane to remove pickles. Taking bamboo shoots as an example, 1-3 peeled bamboo shoots were washed and dried, and then put into a pickle jar. The flowering of pickles means that white mold grows during the storage of pickles, and it will smell a stinky smell after opening cans.

How to deal with the flowering of kimchi can be removed by adding bamboo shoots, liquor, celery, sugar cane, etc. Taking bamboo shoots as an example, the peeled bamboo shoots in section 1-3 were washed and dried, and then put into a pickle jar. After a while, the flowering phenomenon will disappear.

What do you mean by "kimchi blossoms"? Pickles will bloom and grow white mold when stored. When you open the jar, you will smell a stinking smell. After pouring out the whole can of kimchi, it will show a glistening piece, giving people the feeling of nausea and retching.

Prevention methods of kimchi flowering In order to prevent kimchi from flowering in the later period, a container with strong sealing should be selected when making, and the inside of the jar should be kept dry and clean. Vegetables should be washed and dried before entering the jar, thoroughly soaked in salt water, and compacted with stones.

Kimchi is a vegetable fermented for long-term storage. It is a lactic acid fermentation product of vegetables soaked in low concentration salt solution. The raw materials are cucumber, Chinese cabbage, Chinese cabbage, onion, celery, radish, carrot, turnip, beet, spring lettuce and tender ginger.