Pickle jars turn white easily. What can be done?

You use an old-fashioned pickle jar with a short neck. According to the principle that the temperature changes, the sewage along the jar is easily sucked into the jar, so it is easy to bloom and turn white. Buy a new pickle jar with a high neck. The depth of the neck is more than 2.5 times that of the rim. It is very important and a patented product, which can effectively prevent sewage along the cylinder from entering the cylinder due to temperature change. Therefore, whether it is hot summer or cold winter, whether it is bungalows or buildings, whether it is the frontier of the desert or the ends of the earth like Hainan Island, you can make high-quality authentic kimchi without leaving Sichuan. Another point is not to dry the altar along the water.

White flowers bloom only because raw water has entered the vat, but you can't. Use special chopsticks to hold pickles. Don't dip chopsticks in raw water and stick them into the jar, otherwise white flowers will grow. . Putting some white wine seems to remove white flowers.

Put 1-3 peeled and washed bamboo shoots into the pickle jar to keep the salt water in the jar from blooming for at least one year. After fresh bamboo shoots are put into the pickle jar with flowers, the "flowers" will gradually disappear after a day or two. Before each new dish is served, it must be washed and dried before it can be put down. You can't release water into it. Adding some salt-controlling the salty and sour taste, adding a little rock sugar-increasing the sweetness and crispness of kimchi, and adding a little wine-increasing the flavor can also inhibit kimchi.

It is best to use special kimchi salt, which contains some antibiotics, which can inhibit the growth of yeast and promote the fermentation of kimchi. If you can't buy it, you can use well salt instead, or at worst, you can use crude salt. It is not recommended to use common edible salt, because it contains too much magnesium and iron, which is easy to react with tannin in kimchi, causing deterioration and flowering, making kimchi black, soft and rotten.