Korean kimchi is not fermented well, is it bitter?

The process of making kimchi will be more or less contaminated with impurities, so it is easy to lead to excessive nitrites. However, if it is marinated for a long time, the nitrite will be metabolized by some bacteria. Only some pickled foods that have not been cured for a long time, have poor hygienic conditions and are seriously polluted by impurities will be more prone to excessive nitrite and carcinogens.

Kimchi produces lactic acid bacteria during the pickling process. Since lactic acid bacteria do not possess nitrate reductase, the nitrite content produced by the fermentation of strict pure lactic acid bacteria is very low. Ingredients such as fresh ginger, fresh chilies, garlic, green onions, onions, and perilla added to pickled kimchi can help lower nitrite levels.

Pickles that need to be made for several months are also low in nitrite. Only pickled vegetables that are eaten after a few days, as well as pickles and sauerkraut that are polluted by miscellaneous bacteria and have insufficient pickling time, can promote carcinogenic problems.

There are many types of kimchi, and its taste varies greatly.

There is a type of unfermented kimchi called kimchi, which means kimchi that is freshly made and eaten, and of course there is no time to ferment.

There is also a type of kimchi that is not fermented, and this is what it really means to be unripe kimchi .

Everyone in the world has different tastes, some like fermented, some like it, and some like unfermented ones.

As for me. I like them all.

Korean kimchiNot carcinogenic because they are controlledNitriteWell controlled。In addition to preventing food from rotting, the salt in pickled vegetables will also produce nitrite, excessive consumption of nitrite in pickled foods can lead to poisoning or even more serious results, nitrite is also listed as one of the carcinogens, whether pickled food is carcinogenic or not, and its pickling time is related. The nitrite content is at its highest from 1 to 3 days after pickling, and the nitrite content is not harmful to the human body after about 20 days.

Kimchi is not carcinogenic

Whether it is pickles, kimchi or other pickled products, it is best to pickle for more than 20 days before eating, and most of the pickled products, because the amount of pickling each time is a lot, it takes a long time to pickle the food until it is ripe and flavorful, in this process, nitrite has almost subsided, and kimchi after more than ten days of fermentation, it will also produce lactic acid bacteria that are beneficial to the human body.

Whether it is pickles or pickles or bacon, etc., many people like to eat, sour and spicy, when there is no appetite for the rice is very good, if it is in accordance with the regular method of pickling or qualified channels to buy pickled products, the pickling date is more than 20 days, there is no need to worry about its nitrite, what really needs to be noted is that pickled food in order to keep fresh, its salt content is particularly high.

The daily intake of salt by our human body is best not to exceed 6 grams, excessive intake of salt is harmful to human health, and it is easy to cause cardiovascular diseases such as hypertension.

Therefore, when eating preserved foods, you need to pay attention not to overdo it, or after eating high-salt pickled foods, reduce or even eliminate salt in other aspects of your diet.

When making kimchi, you can add some vitamin C tablets to it, which can not only prevent the kimchi from producing nitrite, but also keep the kimchi fresher, and also inhibit miscellaneous bacteria, so that lactic acid bacteria can multiply better.

Generally speaking, as long as there is a slight problem with refrigeration.

For example, it is not put in the refrigerator in time after a meal.

There will be a slight sour taste.

It's not a big problem, though.

It's just that the fermentation process has changed.

Some people also prefer pickles that are a little sourer.

If it only has a sour smell and no peculiar smell, it is generally fine, but if you feel that it smells, you should give up.

That's either a bad story.

The kimchi bought in the supermarket will have an expiration date on the packaging, so it is best to eat it within the expiration date, the usual Korean kimchi can generally be stored for about a month, and it can be placed at room temperature in winter, but in summer, the weather is too hot, and the lactic acid bacteria ferment too quickly, and it will be sour very quickly, so be sure to put it in the lock and store it in the refrigerator.

Kimchi is not suitable for eating alone or with rice when it is relatively sour, and kimchi at this time is most suitable for making a little kimchi dish, for example, kimchi cake, kimchi soup, kimchi fried rice, etc.

If your kimchi becomes very sour within the expiration date, you should be careful, because kimchi itself is a fermented food, so it is difficult to see if it is bad or not, and if it is really bad, it will have a rancid taste. The short shelf life means that there are no added preservatives, and Guhe Youya Kimchi has no additives, and the taste is better.

If it's bad, the taste changes! It's soft and sticky! It's hairy!

If it's bad, the taste changes! It's soft and sticky! It's hairy!

Let's see what others have to say.

Because the kimchi pickles that Koreans eat every day are different from those in China, for example, we put a lot of salt when we pickle them, while Koreans are only suitable for a small amount.

In terms of time, pickles in China generally take a long time and even some for decades, while the pickling time in South Korea is only half a month. The Korean pickling method results in less nitrite, more beneficial bacteria, and fewer other carcinogens.

In addition, Koreans eat kimchi every day, and the cancers that may be caused are not all cancers, but mainly stomach cancer, rectal cancer and other digestive system cancers.

Kimchi will produce a large amount of nitrite during the pickling process, because nitrite will combine with gastrointestinal amines to form nitrosamines after entering the body. And nitrosamines are indeed a carcinogen. As a result, the incidence of digestive cancers such as stomach cancer and rectal cancer is higher than that of other cancers in Korea.

Even though it is a less healthy diet for Koreans to eat kimchi every day, although the love of kimchi makes the cancer incidence in Korea high, it does not mean that the cancer mortality rate in Korea is also high.

And in terms of the seriousness of Korean people towards cancer, they are still doing quite well in this regard. Compared to China, cancer screening and physical examination in South Korea are relatively good.

And because of their habit of eating kimchi, they will also pay special attention to the examination of the digestive system, and strive for early detection and early **. Therefore, even though the incidence of cancer in Korea is high, the cancer mortality rate is relatively low.

Pickled products contain small amounts of nitrite, which has been shown to cause cancer. Therefore, if you eat a large number of pickled products for a long time, the incidence of stomach cancer will indeed increase, but it cannot be arbitrarily said that eating pickled products will definitely cause cancer.

The carcinogen in kimchi is mainly "nitrite", so as long as you grasp the time of kimchi, you don't have to worry about nitrite residue.

1 3 days after pickling is the period with the highest nitrite content, during this time period its content shows an increasing trend, raw kimchi is eaten immediately, there will be no nitrite problem, but after pickling and shelving 1 3 days, the nitrite content gradually increases. In general, from day 3 onwards, the oxygen in the kimchi jar is depleted due to the continuous multiplication of microorganisms.

The nitrite content in vegetables begins to decline due to oxidation and tends to a relatively stable value. But it takes about 15 days. Therefore, after fermentation for at least 15 days, kimchi does not have to worry about nitrite.

After that, a large number of lactic acid bacteria are generated, which has a health effect on the human body. ”

It is recommended to eat fresh vegetables directly:

For preserved foods, consumers should eat them in moderation. Kimchi contains lactic acid bacteria that regulate the gastrointestinal tract, so "If you want to consume lactic acid bacteria, you might as well get them directly from healthier foods such as kefir." "Everybody's physique is different.

Some people have sensitive stomachs and intestines, and if they accidentally eat unhygienic pickled food, it may lead to abdominal pain and diarrhea."

This type of food contains a lot of salt, and Professor Jiang suggested that if you want to supplement vitamins, it is better to eat fresh vegetables directly. Vegetables are supposed to be used to supplement vitamin C by humans, but after pickling, the vitamin C will be depleted.

The above content reference: People's Daily Online-The more sour and expensive Korean kimchi is, the truth about whether it causes cancer.

The soaking water in the kimchi packaging bag is similar to the color of kimchi, which is a good kimchi. Poor quality kimchi, the soup is yellow, there are sundries in it, and there may be coloring added. Good kimchi boiled vermicelli, the soup is relatively white, the vermicelli is also white, and the stem of the kimchi is crispy; Bad kimchi soup is yellow, and the vermicelli will also be dyed yellow.

When buying pickled vegetable products, it is recommended to choose those who are less bright in color and darker green (brown) to buy, and should choose products with complete packaging when purchasing, and pay more attention to whether there is a clear label on the product; Recognize the Chinese label of the product, grasp the complete product information, and choose products made by excellent manufacturers.

Now the brand on the market, Guhe Youya's kimchi is a relatively good brand. Guhe Youya Kimchi is mainly made of Korean-style kimchi, and the kimchi made is ready to be delivered, as far as possible when the customer receives the goods, the kimchi is in the better time to eat.

Kimchi has become an indispensable part of Korean life as a part of Korean life, as it has become a unique tradition and culture.

There is another reason why Koreans love kimchi, and the temperament of Koreans is quite kimchi - very spicy, even a little violent; It's very cool, and it's crisp and quick. The kimchi complex hidden in the hearts of Koreans will probably linger forever.

Eating kimchi in South Koreans does not cause cancer. Kimchi is very particular about the soaking time of each ingredient, and generally ingredients with high water content such as cabbage, cucumber, watermelon rind, cabbage, and eggplant are suitable for making "bath kimchi", and it should be eaten no more than a day at most. And the condiment kimchi is soaked for more than a month before eating.

The practice of Korean kimchi.

Ingredients: 750 grams of cabbage, 25 grams of carrots, 50 grams of green peppers, 100 grams of apples, 20 grams of onions, 30 grams of leeks, 40 grams of garlic, 30 grams of chili powder, 30 grams of sugar, 5 grams of coarse chili powder, 5 grams of monosodium glutamate, 35 grams of flour, 25 grams of ginger foam, 5 grams of salt, 30 grams of white vinegar, 20 grams of fish sauce.

Steps: Tear the cabbage into large slices after washing, then cut the carrots into long strips, cut the green peppers into strips, then sprinkle salt on them, marinate for about two hours or so, wash the leeks, seven and a half inches long for later use, put the flour in the pot, add an appropriate amount of water, stir well, heat on the fire, form a thicker paste, put the coarse and fine pepper noodles in the paste, stir well, and then stir the pepper noodles evenly, put in monosodium glutamate and sugar when it is so hot and stir evenlyAdd the rice vinegar and fish sauce, add a small amount of salt, and then stir well.

2.Place the garlic and onion in a food processor. Beat it into a puree at high speed, take it out for later use, add a little mineral water to the ginger, stir and beat it into a mushroom, pour the three kinds of mushroom into the chili paste, stir evenly, cut the apple into small pieces, put it in the food processor and beat the feet, put in the chili paste, stir it evenly again, put the leeks prepared in advance in the pot and mix evenly, and mix the baby Chong Liangchuang well.

After the cabbage is marinated for two hours, it is not necessary to control the salty soup that is pickled cleanly, pour the pre-mixed chili paste mixture into the cabbage, stir evenly and it is completed, put the mixed cabbage in a sealed bag, squeeze out the air inside by hand, place it at room temperature for two hours, and then put it in the refrigerator room, and you can eat it after 24 hours.

Ingredients: cabbage, apple, pear.

Excipients: glutinous rice flour, salt, chili flakes, garlic, ginger.

1. Prepare the cabbage.

2. Prepare all kinds of auxiliary materials.

3. Remove the cabbage root and cut it horizontally.

4. Sprinkle the cabbage with salt and marinate for a while until the cabbage is soft.

5. Peel and core the apples and pears.

6. Beat the juice into a juicer separately.

7. Finely chop the ginger and garlic into minced pieces.

8. Pour glutinous rice flour into the pot.

9. Pour in the beaten apple juice and pear juice.

10. Boil it over high heat until it becomes a paste.

11. Add chili, ginger and garlic.

12. Stir.

13. Squeeze out the water from the pickled cabbage.

14. Wear gloves and spread the chili paste evenly on the cabbage.

15. Wipe each piece evenly.

16. Put the kimchi into an oil-free and water-free sealed container, put it in the refrigerator, and ferment for 3 to 5 days.