Why pickle pickles with fresh vegetables?

(1) The nitrite content in fresh vegetables is low, so fresh vegetables should be selected when making pickles.

(2) The pickle brine should be heated and boiled first to eliminate the miscellaneous bacteria in the brine, and then cooled for later use to prevent the temperature from being too high and killing lactic acid bacteria.

(3) Lactic acid bacteria are anaerobic. In the process of kimchi production, in order to ensure the anaerobic environment of lactic acid bacteria fermentation, water should be often added to the jar at the edge of the jar.

(4) Colorimetry is a common method to determine the content of nitrite; In order to determine the best eating time and reduce the intake of nitrite, the change trend of nitrite content was determined regularly during the pickling process of kimchi.

(5) Nitrite produced by fermentation is different due to different kinds and quantities of microorganisms in different pickle tanks, so the nitrite content measured in different tanks at different times is also different under the same curing conditions and the same material.

(6) Higher concentration of alcohol will inhibit the growth and metabolism of Acetobacter, thus reducing the yield of acetic acid. Therefore, when the alcohol concentration is high, it is usually not suitable for acetic acid fermentation.

(7) In the process of making sufu, the fermentation strain is Mucor, which is an aerobic microorganism, and the strain for making fruit vinegar is Acetobacter, which is an aerobic organism, so the production of sufu and fruit vinegar needs oxygen.

So the answer is:

(1) nitrite content is low.

(2) first heat and boil, and then cool.

(3) Anaerobic

(4) Master the best feeding time.

(5) Species and quantity of microorganisms in each tank

(6) inhibiting the growth and metabolism of acetic acid bacteria

(7) making fermented bean curd and fruit vinegar