The pickled snow is red and rotten. What is the reason? These two days are the time to pickle sherry red. Although the pickling method of sherry red seems simple, there are actually many small details and key points. If you are not careful or a little careless, the curing failure of sherry red is also common.
What is the reason why pickled snow is red and rotten? In my analysis, there should be the following reasons, which will affect the solidification of snow red and make it worse.
Salt is not enough.
Sherry red is preserved with salt, and the ratio of Sherry red to salt is very important. According to the curing method of sherry red, the proportion of salt is also different. Sherry red cured with water requires relatively little salt and is easy to be cured thoroughly. Snow red without water is salted directly. At this time, the demand for salt is relatively large. If there is not enough salt, snow red is very easy to deteriorate and not easy to pickle.
The curing container is not clean.
All pickled foods have very high requirements for containers. Containers containing pickled foods must be cleaned without any sundries, and the water should be controlled to be dry. Generally, the container is cleaned in advance and then put in a ventilated place to dry. If it is pickled and washed on the same day, the water will not dry.
The temperature is not suitable.
When curing snow red, the position of snow red is also very important. Be sure to put the pickled snow red container in a cool and dry place, or directly in a ventilated outdoor place. If the temperature is too high, sherry red will go bad, and sometimes you will find that sherry red has turned sour and started to ooze.
Snow red is not carefully selected.
When pickling sherry red, the first thing to do is to cut off the roots of sherry red, and then carefully select it. Remove the yellow leaves and rotten leaves, and then pickle them. The pickled quality will not be affected by the rotten leaves and yellow leaves of snow red seeds.
Curing time is not in place.
When the raw sherry red is pickled, it basically takes about 30 days, and the water-cured sherry red takes at least 20 days. At the same time, don't open the jar of pickled sherry easily. Sherry will go bad if the bottle is opened and it is not completely pickled.
The pickling method is incorrect.
When curing snow red, whether it is raw snow red or soaked snow red, it must be pressed firmly, and the palm of your hand should be pressed hard so that the snow red is completely pressed in the curing tank. Finally, put a piece of green slate thick enough on the top of the curing container to prevent the snow red from fermenting and expanding during the curing process, and the snow red will go bad after the air enters.