What to do if the sour jar is too sour: hot topics and solutions on the Internet in the past 10 days
Recently, discussions about "the sour sauce is too sour" have soared on major social platforms and food forums. Many netizens reported that home-pickled sauerkraut, kimchi, etc. were overly acidic, affecting the taste. This article will combine the hot data of the entire network in the past 10 days to analyze the reasons and provide solutions.
1. Popularity data of topics related to “Sour Forum” in the past 10 days across the entire network
| platform | Amount of related topics | Maximum heat value | Main discussion direction |
|---|---|---|---|
| Tik Tok | 12,000+ | 5.6 million | Short video tutorial, acidity test |
| 6800+ | 3.2 million | Netizens seek help and experts provide answers | |
| little red book | 4500+ | 2.8 million | Sharing remedies and improving recipes |
| Baidu Tieba | 2300+ | 1.5 million | Traditional craft discussion and tool recommendation |
2. Three main reasons why the sour jar is too acidic
According to the analysis of big Vs in the food field and fermentation experts, over-acidity of the sour jar is mainly related to the following factors:
1.Fermentation time is too long: Most cases show that the acidity will increase significantly after 24-48 hours beyond the recommended fermentation time.
2.Improper temperature control: When the ambient temperature exceeds 25°C, the activity of lactic acid bacteria will be abnormally enhanced.
3.Imbalanced salt-to-sugar ratio: Insufficient salt (less than 3%) or too much sugar will accelerate acid production.
Three or five steps to solve the problem of over-acidity in the acid jar
| step | Specific operations | Effective time | success rate |
|---|---|---|---|
| first step | Take out 1/3 of the acid water and add cold boiled water | 2-3 hours | 85% |
| Step 2 | Add fresh vegetables (such as radish) to absorb acid | 6-8 hours | 78% |
| Step 3 | Add a small amount of edible alkali (0.5g per liter) | immediately | 92% |
| Step 4 | Refrigerate to slow down fermentation | 12 hours | 95% |
| Step 5 | Add sugar to adjust during subsequent cooking | immediate | 100% |
4. Three innovative methods that netizens have tested to be effective
1.Rice soup adjustment method: Add a small amount of glutinous rice soup (about 200ml/5L jar), and use starch to buffer the acidity
2.Kelp acid absorption method: Add 10cm square dried kelp to absorb acid and increase the umami flavor
3.secondary fermentation: Mix over-acidic ingredients and fresh ingredients at a ratio of 1:3 and re-pickle.
5. Precautions to prevent the acid jar from being overly acidic
• Use professional fermentation containers to ensure good sealing
• It is best to control the ambient temperature between 18-22℃
• Check fermentation status every 3 days
• Use purified water or cool boiled water to avoid bacterial contamination
• It is advisable to control the first fermentation time within 7-10 days
6. Reference table of fermentation parameters recommended by experts
| Ingredients type | Recommended amount of salt | Fermentation temperature | Best days | pH range |
|---|---|---|---|---|
| Cabbage | 3-3.5% | 18-20℃ | 7-9 days | 3.8-4.2 |
| Rhizome | 2.5-3% | 20-22℃ | 10-12 days | 4.0-4.5 |
| mixed pickles | 3-4% | 16-18℃ | 5-7 days | 3.5-4.0 |
Through the above methods and data reference, I believe everyone can solve the problem of "the sour jar is too sour". It is recommended that novices use pH test paper to check regularly when pickling to control the acidity within the ideal range. If you are still unable to improve after trying multiple methods, it may be due to an imbalance in the bacterial flora and it is recommended to start again.
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