How long can kimchi water last

Kimchi can be left for about 5 months. The storage time of kimchi should be relatively long, but it is best not to exceed 5 months, because it is easy to produce substances that are not good for the human body after a long time. There is a lactic acid bacteria ecosystem in the kimchi jar, which will spontaneously inhibit the growth of other bacteria.

If the bacteria are too serious to suppress, the flowers will spoil.

In order to prevent white mold from pickles, the following points should be noted:

1. The amount of salt water should be appropriate. Table salt not only gives pickles a salty taste, but also has a preservative effect. The amount of salt added depends on the variety of vegetables.

Generally, the amount of salt used is 20-25% of the amount of pickled vegetables in summer, 15-20% in spring and autumn, and 10-15% in winter. In addition, putting a few cloves of peeled garlic on the surface of the brine can effectively prevent white mold from growing in pickles.

2. Reverse the cylinder in time. Because after the vegetables are loaded into the tank, the upper and lower temperatures, the dissolution of salt and the degree of salt absorption by vegetables are inconsistent, and some bad gases are easy to be generated. Inverting the cylinder can also prevent uneven temperature and salt content in the cylinder, which is conducive to color protection, crispness and quality.

3. Choose fresh vegetables that are free of pests and diseases and rot. The pickle water should be clean, and the vegetable jar should be placed in a ventilated and cool place to prevent the invasion of harmful microorganisms.

Kimchi water can be left out for three to five years.

Here's how to save it:

1.Prepare the kimchi jar, making sure that the inside is very dry.

2.Wash the vegetables to be made and dry the surface moisture.

3.Spread a layer of cabbage or radish at the bottom of the jar to absorb the juice that drips from the water.

4.Put salt water in the jar, boil the salt water, add a lot of salt, cool and pour into the kimchi jar.

5.Place the vegetables in the pickle jar, be sure to completely submerge the vegetables, and if not enough, add water to the level of the vegetables.

6.Seal the pickle jar completely and place it in a cool place.

7.Wait 18-20 days before taking it out.

Tip: Put more cabbage or radish at the bottom of the jar to absorb the juice, which will allow the kimchi water to sit longer. Also, the time of kimchi water also depends on the number of times the kimchi is pickled during that period.

Do you mean the water in the pickle jar? If your jar is well sealed, the sour water can be put for several years, with the growth of time, there will be more and more bacteria in it, and the dishes will become more and more sour. In addition, if you are saying that you can get the brine out and pick up vegetables such as chicken feet, it can only be disposable, and you can't use it for a day at most.

If it's a marketed kimchi, preservatives are usually added, so you shouldn't have a problem keeping it for a year. If you do it at home, you can only keep it for a month or two (depending on the temperature) because the hyperosmolar pressure of kimchi inhibits microbial growth, which is good for preservation.

Kimchi can be found all over the country. Because of different eating habits, the preparation method of kimchi will be different, but without exception, it is made of selected fresh vegetables, and is made with salt, piercing ashes, cool white boil, dried red pepper, white wine and other condiments. Prepare a sealed glass bottle.

Once the kimchi water has cooled, add the chopped Chinese cabbage first, then the onion and pepper, and finally the chopped white radish and carrot. Put the onion and pepper in the middle so it tastes better. First, prepare a jar of pickles, clean and dry.

The size of the bottle depends on the population. There are only two people in my family. I chose a medium-sized ceramic kimchi jar, a glass jar will do, try the tightness of the kimchi jar, fill it with water, wash all the ingredients, cut the kale into leaves, cut the ava into segments, cut the carrots into strips, remove the chili flakes and put them in a bowl, put the sar in the jar and marinate for 20 minutes.

The raw materials are: alpine infant food, seasonings: Zhejiang red vinegar, chutney, red pepper sauce, Korean spice sauce, sugar, salt.

First wash the baby's high mountain, cut it into long strips, marinate it with sand fungus for 6 hours, salt the water in the baby's food, you can put more salt, the kimchi is delicious, and the other is to keep the temperature and the weather is good, you can eat it in no more than 5 days at room temperature, and you can get wet in two or three days in summer. If the filling time is too long and the temperature is too high, the kimchi will ferment very quickly, thus destroying the taste of the kimchi, we have a lot of ingredients to make kimchi, carrots and lettuce are very good, today I will use radish to make kimchi, remove the radiant knife, and cut it into slices.

The kimchi jar should be made of high-density Barrow, the biggest requirement is that it is not leaky, does not leak, and the sealing should be better, when buying a can of kimchi, the seller will fill the pot with water, and the first thing to do to make capers is to choose the pot. But Acha Flounder says old-fashioned ceramic flasks are better. I've been using this bottle for a long time.

Not only is this dish not perishable, but it also has a mild flavor that can be tried.

Generally, there is no problem in storing kimchi on the market for one year, and if you make it yourself, it is also good to keep its sealing effect well.