Only by taking corresponding preventive measures according to each situation, the kimchi made in this way will not grow flowers. Now I will introduce my method of making non-flowering kimchi as follows. First, choose a pickle jar. First of all, the jar must be sealed. If there is Chacon in the jar, which causes air leakage, nothing can be done. You can throw some lighted paper into the cylinder, cover the cylinder head immediately, and then add water to the edge of the cylinder, and the water will be sucked in immediately. The faster you smoke, the bigger the jar. Then, it is best to choose clay pots for pickled vegetables. If you are making "kimchi in a bath", you can also choose a glass jar. In addition, if you choose a pickle jar, you should choose a jar with a deep and wide mouth, so that more water can be filled along the jar, which not only has a relatively good sealing effect, but also avoids the trouble of adding water frequently along the jar.

Second, the bottom water is boiled with cold water. In the past, my hometown usually used raw water such as well water and spring water to make kimchi. In fact, the current raw water is really different from the previous raw water, and the difference is still very big. Don't use raw water for health. Nowadays, kimchi is basically boiled in water and then cooled with cold boiled water. Boiling water and cold water are certainly different. In fact, boiling water is boiled first and then cooled, and its main purpose is to play the role of disinfection and sterilization. When raw water is directly used, there are all kinds of miscellaneous bacteria in raw water, especially when it is hot, and they breed very fast, so the pickle jar in summer is particularly prone to "flowering" and deterioration.

3. Wash all kinds of vegetables, dry them, put them in a jar, and soak them completely with salt water. The concentration of salt must not be too light, otherwise it will easily lead to mildew of pickles. When pickling pickles, it is necessary to add a proper amount of high-purity grain to brew liquor, which is a "sharp weapon" to stop the growth of flowers. Even if kimchi has blossomed, put a few drops into it and it will disappear without a trace in a few days. Personally, I suggest that pickles should not be added with peppers and spices, and try to keep the natural taste and original flavor of vegetables, but onions (or scallions) and celery stalks can be added, the main purpose of which is to enhance fragrance.

4. After vegetables are added to the pickle jar, cover it immediately and add water along the jar to ensure the sealing effect. Remember: the water along the altar is neither dry nor dirty. If it is dry, the sealing effect is not good. If it is dirty, it will affect the taste of vegetables in the jar, so it is necessary to clean and replace the water along the jar from time to time. In fact, after the kimchi grows, it can also be solved by changing the altar along the water frequently. Generally, after 3 to 5 times, the flowering situation will disappear.

5. The jar for storing pickles should be placed in a cool place, and the sunlight is not easy to shine. "High temperature" is also one of the main reasons for the flowering of kimchi.

6. After opening the altar of kimchi, every time you hold the dish by hand, you can't get oil stains and raw water on your hands at any time, otherwise it will lead to the flowering of kimchi. The existing pickles in the jar are almost finished. When preparing to add fresh vegetables, remove the vegetables that have been soaked dead or soaked for a long time and throw them away to keep the tank clean, that is, clean the soaked products in the tank in time. When adding fresh vegetables to the jar, special attention should be paid: wash and dry. Immediately after adding vegetables, add a proper amount of kimchi salt and stir evenly to ensure that kimchi water is salty at any time. Then cover it and add water along the altar to ensure the sealing effect.