How long can you eat spicy cabbage pickled and how long can you eat spicy cabbage

Spicy cabbage pickled for half a month is best eaten after eating.

Generally speaking, the spicy cabbage can be eaten three to four days after pickling, but the flavor and nutritional value of spicy white are not the best at this time, because the lactic acid bacteria improve the nutrients in the spicy cabbage after pickling for half a month, and the nitrite produced by pickling spicy cabbage during this period will gradually decline under the decomposition and destruction of lactic acid bacteria, so it is best to eat spicy cabbage after half a month of pickling.

Extended Materials. In general, from the third day onwards, the oxygen in the kimchi jar is depleted due to the continuous reproduction of microorganisms, and the nitrate content in the vegetables gradually decreases due to oxidation, so the nitrite content in the kimchi will gradually decrease and tend to a relatively stable value. But it takes close to 15 days.

In the middle of pickling, the lid of the kimchi must not be opened, because the entry of oxygen is not conducive to the reduction of nitrite content. After 20 days of pickling, the nitrite content drops to a very low level and turns into nitrate. Through this cycle, it can be understood that the time period with the highest carcinogen content is the time when it is cured for 1 to 3 days, and it should be consumed after 20 days.

Eating kimchi that has been stored for a long time (more than 30 days) is relatively healthy.

Regardless of kimchi or pickled pickles, 1 to 3 days after pickling is the period when nitrite content is the highest, and its content shows an increasing trend during this period. In general, from the third day onwards, the oxygen in the kimchi jar is depleted due to the continuous reproduction of microorganisms, and the nitrate content in the vegetables gradually decreases due to oxidation, so the nitrite content in the kimchi will gradually decrease and tend to a relatively stable value. But it takes close to 15 days.

In the middle of pickling, the lid of the kimchi must not be opened, because the entry of oxygen is not conducive to the reduction of nitrite content. After 20 days of pickling, the nitrite content drops to a very low level and turns into nitrate. Through this cycle, it can be understood that the time period with the highest carcinogen content is the time when it is cured for 1 to 3 days, and it should be consumed after 20 days.

Eating kimchi that has been stored for a long time (more than 30 days) is relatively healthy.

1 How long does it take for spicy cabbage to be pickled before you can eat it.

The pickled spicy cabbage is best eaten after about a month, and the taste of the pickled spicy cabbage in a month is not only more delicious, but the nitrite content contained in the spicy cabbage pickled for a longer time will be greatly reduced.

2 Can you eat spicy cabbage when it is just pickled.

It's better not to eat it.

At this time, if the lid is lifted, let the cabbage and the air come into direct contact, it will cause the increase of microorganisms contained in the cabbage, and accelerate the decay of the spicy cabbage, so do not open the lid of the spicy cabbage when you start pickling, and wait until three days later, the harmful substances contained in the pickled spicy cabbage will gradually begin to decrease due to insufficient oxygen supply, and the nitrite content contained in the spicy cabbage will gradually decrease at this time. Slowly approaching a stable value, wait until about half a month later, the nitrite content will drop to an intermediate value, at this time do not open the lid of the spicy cabbage, so as not to cause oxygen to enter, causing microorganisms to begin to multiply in large quantities, nitrite content increases, wait until about a month or so after you can start to eat spicy cabbage, because the content of microorganisms and nitrite contained in the spicy cabbage pickled for about a month has reached the minimum, It will not cause any adverse effects on human health, and the taste of spicy cabbage is the best in about a month.

3 How to make spicy cabbage is the easiest.

Ingredients: Chinese cabbage, apple, pear, salt, ginger and garlic, glutinous rice flour, chili noodles.

Method. After the prepared Chinese cabbage is cleaned in clean water, remove the excess vegetable leaves, cut it in half and then put it in a prepared clean basin, add an appropriate amount of edible salt, the salt content is determined according to the amount of cabbage you need to pickle, spread the edible salt evenly on the cabbage, put it aside and marinate for a period of time, and then clean the prepared apple in clean water, remove the apple peel and apple core, and cut it into small pieces, pears are also treated in the same way, After it is ready, it will be placed in a juicer for juice extraction, poured out after preparation, the prepared garlic and ginger will be washed and then chopped into minced pieces for later use, an appropriate amount of glutinous rice flour will be added to the pot for heat treatment, and then the prepared apple juice and pear juice will be placed in the pot together for frying, and after the glutinous rice flour gradually becomes viscous, you can turn off the heat and let it cool, then add the prepared chili noodles and minced green onion and ginger, and then stir evenly and set aside, After draining the Chinese cabbage that has been pickled for a period of time, the prepared glutinous rice flour is smeared on the cabbage, and it should be evenly spread, so that it will be pickled into the flavor during the pickling process, and after processing, the prepared cabbage can be placed in the pickle jar for sealing, and it can be eaten after being stored in a cool place for a period of time.

For spicy cabbage, we all know that it is the patent of Koreans, but with the exchange and spread of culture, more and more people are influenced by some Korean food culture, as well as the existence of some Hazakh people, making kimchi has become a common food on the table of Chinese.

Space spicy cabbage can be eaten for a few days after pickling.

Spicy cabbage pickled for half a month is best eaten after eating.

Generally speaking, the spicy cabbage can be eaten three to four days after pickling, but the flavor and nutritional value of spicy white are not the best at this time, because the lactic acid bacteria improve the nutrients in the spicy cabbage after pickling for half a month, and the nitrite produced by pickling spicy cabbage during this period will gradually decline under the decomposition and destruction of lactic acid bacteria, so it is best to eat spicy cabbage after half a month of pickling.

Space spicy cabbage preservation.

How to preserve spicy cabbage Kimchi is generally not bad, the taste will quickly become sour when the temperature is high, and it will be sour a little slower when the temperature is low. But there is a problem that the taste is too disturbing, if you put it directly in the refrigerator, unless you don't want anything else in the refrigerator. So it's still necessary to seal it well.

Originally, Koreans used special kimchi jars at home, but now they have switched to special kimchi Xiaoice boxes. If it is a small amount of kimchi made at home, the best temperature for storing spicy cabbage is 0 degrees, but it must not be frozen (if there is no condition of 0 degrees, put it in the refrigerator), it can also be kept for about half a month, and then it becomes sour, you can fry the spicy cabbage or put it in the miso soup It will be delicious After the kimchi is ready, it can be kept fresh in the refrigerator for about ten days.

It's just that the more time passes, the more sour it becomes, and it must be sealed well when you put it in the refrigerator, otherwise the refrigerator will smell of kimchi everywhere. Buy a small jar (can hold one) and put it in the refrigerator with a compacted seal will be a little more than the ordinary method, but it is a little heavy and takes up space.

Pickling method of sour cabbage 1.

Sour cabbage. Preparation of ingredients.

Chinese cabbage, salt, water, vitamin C tablets.

Methodological steps. 1. Peel off the old leaves of the Chinese cabbage and dry it for a few days; 2. Clean the kimchi jar and other utensils; 3. Cut the cabbage in half, add water to the pot and bring to a boil, put the cabbage in the blanch for more than 10 seconds and remove it; 4. Cool the cabbage, and prepare an appropriate amount of cold boiled water; 5. Put the cabbage into the jar in layers, sprinkle salt evenly on each layer and then put stones to press it; 6. Pour in cool boiled water, submerge the stones, and add an appropriate amount of vitamin C tablets; 7. Seal the jar and wait for about 20 days.

Pickling method of sour cabbage two.

Sour cabbage. Preparation of ingredients.

cabbage, salt, white vinegar, water.

Methodological steps. 1. Wash and peel the cabbage; 2. Bring water to a boil, blanch the cabbage for a few seconds, scoop it up and let it cool; 3. Boil a pot of boiling water, add white vinegar, and let cool; 4. Take the pickling container, a layer of cabbage and a layer of salt, then pour in cold vinegar and boiling water, seal; 5. Wait for about 15 to 20 days before eating.

Pickling method of sour cabbage three.

Sour cabbage. Preparation of ingredients.

Chinese cabbage, salt, water.

Methodological steps. 1. Cut the cabbage in half, wash and drain it and put it in a container; 2. Boil a pot of water, add salt after boiling, and pour it into a container after cooling; 3. Seal the container and wait for 15 days before eating.

Nutrition and attention of sour cabbage.

Sour cabbage. Sour cabbage can increase appetite and promote digestion. In addition, sauerkraut should be avoided for too short a pickling time, and the sauerkraut within 10 days has a high nitrite content, which is a carcinogen, and finally it is eaten after 15 to 20 days.

For the people of the Northeast, the taste is heavy, and the love of salty, spicy, and heavy taste is the characteristic of the Northeast region. Spicy cabbage is still very popular in the Northeast as a developed dish of the Korean nationality, but not everyone likes to eat a flavor of spicy cabbage, some people love to eat sweet and sour, some people love to eat salty, each is different, so this issue will introduce the pickling method of spicy cabbage and make your favorite spicy cabbage!

Preparation of spicy cabbage.

Step 1. Fifty catties of Chinese cabbage (you can mix it at will), it is best to be sweet and crisp Chinese cabbage (the variety is best to be wrapped), remove the surface green leaves, and then cut each cabbage in half.

Step 2. Prepare ten catties of water, three catties of kimchi and large grains of salt (the amount of salt is controlled by yourself, not absolute), mix it into brine, and soak fifty catties of cabbage up....Soak for a day or so. Then remove the water from the control.

Step 3. Prepare a five-centimeter diameter spoon, 25 spoons of sugar, 3 or 4 spoons of millet chili noodles, 20 spoons of Korean-style coarse chili powder, 25 spoons of Korean-style fine chili powder (not absolute), 500 ml of sugar, 300 ml of fish sauce (if you like to eat seafood, you can increase it appropriately), 3 to 5 spoons of ginger paste, 5 to 8 spoons of garlic paste, 5 large apples, 5 large pears, 5 spoons of Huhu chili sauce, an appropriate amount of garden onions, an appropriate amount of leek segments, an appropriate amount of shredded carrots, an appropriate amount of shredded radish, an appropriate amount of glutinous rice paste, an appropriate amount of shrimp paste (you can also leave it alone), Five spoons of Korean flavor can also be replaced with red plum monosodium glutamate, but the taste will be almost, an appropriate amount of potassium sorbate, and an appropriate amount of spicy cabbage juice.

Step 4. Dress up all the above ingredients as sauce, picture on each cabbage leaf, put it in the crisper and buckle the lid, put it in the refrigerator, and come out of the box in 12 days! If you like to eat sweet, you can increase the amount of sugar, and if you like spicy, you can put more spicy...If you like to eat sour, you can ferment it for a few more days....It's not absolute, the more you become proficient, the better it gets!

Spicy cabbage can be eaten in 3-4 days.

Spicy cabbage is a common food in life, with a sour and spicy taste. Normally, the spicy cabbage can be eaten after pickling for 3-4 days, and the spicy cabbage at this time has moderate acidity, the texture and taste are not very sour, and it is relatively crisp.

Spicy cabbage is sweet and sour, fresh and refreshing, can be eaten raw, and can be cooked, spicy cabbage can be made into spicy cabbage fried pork belly, spicy cabbage sauce soup, spicy cabbage instant noodles, spicy cabbage stewed tofu, spicy cabbage bibimbap and a series of delicious dishes. It is a good healthy and delicious food for home travel. Spicy cabbage is rich in inorganic substances such as calcium, copper, phosphorus, and iron.

Can promote vitamin C

and absorption of B vitamins.

If it is placed at room temperature of 25 degrees, it can be stored for up to a week in the case of jars. If it is placed in the refrigerator compartment, such a temperature can maintain the shelf life of spicy cabbage for about a month. If the spicy cabbage is put into a sealed plastic lunch box and stored in the refrigerator, it can be stored for about half a year.

If you don't do much, you can put it in a cool place, depending on the ambient temperature. It can be stored for a longer time in the refrigerator. If you want to use a large bowl, you can just use a plastic bag.

If you have a large bowl, seal the bowl with plastic wrap to prevent flavor from spreading in the refrigerator. The fresh-keeping bag can be divided into several small portions, so it is also convenient when eating.

Spicy cabbage production and storage attention:

1. In the process of making spicy cabbage, it is necessary to ferment the cabbage naturally in a sealed container, and give the vegetables a special flavor and taste through fermentation.

2. In the process of fermentation, there will be countless lactic acid bacteria in the sealed container that begin to grow and multiply, and this period of time is an important stage that dominates the success or failure of the production of spicy cabbage, so preservation is extremely important at this time. Therefore, after the spicy cabbage is packed into a container and covered and sealed, it should be placed in a cool place where the sun does not shine.

3. The most suitable temperature for the reproduction of lactic acid bacteria is 0-25, to avoid too high temperature, because the higher the temperature, the faster the growth rate of lactic acid bacteria, so if you make spicy cabbage in a season or region with higher temperature, you should pay attention to observe or shorten the fermentation time, so as not to over-ferment and make the spicy cabbage become too sour.

The method of saving determines how long it is saved. If you want to keep it at room temperature (25 degrees), you can store it for up to a week in the case of jars. If it is placed in the refrigerator compartment, such a temperature can maintain the shelf life of the spicy cabbage for about a month, and it can be used at any time, and the refrigerated spicy cabbage has a more refreshing taste.

Generally, it should be placed in the refrigerator to keep it fresh, if not, it can be placed in a cool place, but do not seal it with plastic wrap because it is easy for him to spoil, the best time to eat spicy cabbage is to eat it after three days of pickling, emphasizing that it is eaten after drowning, which is good for the body, because spicy cabbage will produce bad substances after a long time.

Precautions for the preservation of spicy cabbage.

1. If it is packed in a bowl, remember to seal the bowl with plastic wrap before putting it in the refrigerator, because there are many other foods in the refrigerator, which can well prevent the smell of spicy cabbage.

2. Because the kimchi is to be fermented, it is necessary to remove the lid of the sealed box in a day or two when making it and re-cover it, otherwise the lid will be bulging. Spicy cabbage can also be made into spicy cabbage fried rice and spicy cabbage soup pot, as well as spicy cabbage fried pork belly, the taste is very good.