Placing the kimchi jar on the balcony to dry all day will not produce harmful substances

Yes, high temperature will ferment and deteriorate, producing nitrite

Yes, not on the balcony.

The secret to making kimchi is:

1. Choose a clean jar with good sealing or a plastic box with good sealing and combustion. (hereinafter referred to as kimchi jar).

2. Boil clean water (the purpose is to kill the bacteria in the water), cover and let cool. The amount of water is determined by the amount of the dish. The water can submerge all the dishes.

3. Pour the cool water into the cleaned kimchi mold jar. Add salt and it will feel salty.

4. Put chunks of rock sugar in order to keep the kimchi crispy and delicious. Do not substitute white sugar and brown sugar.

5. Wash your favorite vegetables (can be: white radish, white radish stalk, red-skinned radish, carrot, cabbage, celery, ginger, garlic, red pepper that is not damaged and will not enter the water, long beans, lettuce, mustard greens, etc.), dry the water on the surface, and then put it in the kimchi jar.

6. Water must be released at the sealing place.

7. If it is freshly soaked, it will take about 7-10 days in summer for kimchi to eat. It takes about 15 days in winter. During this time, do not open it lightly.

The number of anaerobic bacteria in the freshly soaked water is still relatively small, and it is best to soak cabbage for the first time, because this is the easiest to cook. If you soak white radish for the first time, it is best to cut the white radish into thin slices.

Precautions: 1. The most important principle of kimchi is to use anaerobic probiotics to ferment vegetables. Lactic acid bacteria are produced during the fermentation process, and the sour taste is produced during the ripening of fermentation with the skin, which makes the kimchi more delicious.

Therefore, it is necessary to isolate the miscellaneous bacteria from the outside world. If you let the bacteria in the air enter the kimchi jar, it will destroy the kimchi and destroy the anaerobic bacteria. White flowers will grow on the surface of the water, insects will grow, and the kimchi will have a peculiar smell, and then it will spoil. At the same time, try to avoid oxygen entering the kimchi jar.

2. According to the principle of Article 1, sealing is very important! Be sure to ensure that there is water at all times at the seal of the kimchi jar (the role of water is to seal and prevent oxygen and bacteria from entering), and to change the clean water once a week.

3. According to the principle of Article 1, anaerobic bacteria prefer cool places. Therefore, the pickle jar must be placed in a cool and dark place.

4. According to the principle of Article 1, the time of each opening should not be too long, preferably not more than 1 minute. The number of times you scoop kimchi (that is, the number of times you open the seal) should not exceed 3 times a day. Because the more times you go, the more likely you are to get into the bacteria and oxygen.