How long can kimchi be eaten, and kimchi can be eaten in a few days

Kimchi generally lasts 6-10 days. Because the nitrite content of kimchi is highest on the first day of soaking, the nitrite content will gradually decrease as the soaking time of kimchi is extended, reaching the lowest on the sixth day. If you don't start eating it on the tenth day or keep it properly, the nitrite content will gradually increase over time, and the color and flavor of the kimchi will change.

1. The amount of salt water should be appropriate. Salt not only gives pickled vegetables a salty taste, but also has a preservative effect. The amount of salt added depends on the type of vegetable.

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 the formation of white mold in pickles.

2.Pour the cylinder in time. After the vegetables are put into the jar, the upper and lower temperatures, melting salt, and salt absorption of the vegetables are inconsistent, and it is easy to produce some bad gases.

The heat in the vegetables must be poured out to remove harmful gases. Inverting the cylinder can also prevent uneven temperature and high salt content in the cylinder, which is conducive to color protection, brittleness and quality.

3.Choose fresh vegetables that are free of pests and diseases and do not rot for pickles. The marinating water should be clean, and the vegetable jar should be placed in a ventilated and cool place to prevent harmful microorganisms from entering.

Before soaking, the old roots and yellow leaves of various vegetables are peeled off, washed and dried, cut into strips (pieces), and pickled in the human altar. The vegetables should be filled, leaving as few gaps as possible, and it is advisable to use the liquid surface close to the mouth of the jar and the salt water to flood the vegetables. Pour cool boiled water into the sink around the mouth of the altar, buckle the bowl and place it in a cool place.

7 After 10 days, it will be done. If the kimchi is not suitable for the taste when eating, you can also make some adjustments: if it is not crispy, you can add some wine; If it's too sour, you can add some salt; At this time, the mildew should be removed, add salt and a small amount of liquor, move to a cool place, open for about 10 minutes a day, and the musty smell will disappear naturally in about 3 5 days.

If you find that the kimchi is soft and rotten, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable stew can no longer be used. When making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the time for making kimchi. If you use aged soup to make kimchi, you can eat it after 2 to 3 days.

The more times the kimchi is marinated, the more fragrant and delicious the pickled dishes will be. But every time you make pickles, depending on the number of dishes, add some salt, peppercorns, ginger slices, and white wine. Use special chopsticks to eat kimchi, and do not bring oil to avoid oil and raw water from entering the jar.

Kimchi cannot be stored for a long time, and should be eaten as you soak it. The sink at the mouth of the altar should be kept clean and filled with water frequently. If you like spicy flavor, you can take out the kimchi, cut it into appropriate size cubes, add chili oil and monosodium glutamate, mix well, and serve on a plate, which is the "kimchi" that is often found in Chinese restaurants.

20 days later.

Regardless of whether Paolai or pickles are pickled at home, 1 3 days after pickling is the period when the nitrite content is the highest, and the content of nitrite increases during this period. In general, from the third day, 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 highest carcinogen content is the time period when it is marinated for 1-3 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.

It can be eaten in two days in summer. Refrigerator temperature 2-3 degrees Celsius is best.

Hello dear, kimchi generally needs to be fermented, and the fermentation time is generally about a week.

It depends on what kind of dish you soak, if the white radish can be soaked for a long time, if the Chinese cabbage can be eaten in two days, I generally soak the white radish, mustard greens, ginger, Jiaotou (to soak for a few days to eat), Dahongpao pepper (also two or three days can be eaten), Jiang bean (to be tender oh old soaked is not crisp), Chinese cabbage (soaked for a day to eat, long time is not delicious and do not soak leaves), tender garlic, carrots, small peppers (can be soaked at any time, because you can take pickled peppers to stir-fry, very delicious). Many dishes can be soaked and eaten. I haven't eaten my mother's bubble for two or three years (but there can't be no water around the jar, because someone from my mother's house helps to put water, so it's good.)

It's good to go home for the Chinese New Year this year, and it's so fragrant.

Freshly made kimchi can generally be eaten in 6-10 days.

Kimchi contains nitrite, a substance that can affect human health, and the nitrite content is highest on the first day of pickling, and the nitrite content will gradually decrease with the extension of the pickling time, generally reaching the lowest level after the 6th day.

Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour taste, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, the purpose of long-term storage can be achieved.

Kimchi can be eaten after soaking for six to ten days.

The best time to consume homemade kimchi is six to ten days, after ten days you should stop marinating and keep it in the refrigerator with a sealed refrigerator.

The utensils of kimchi should be kept clean and dry before pickles, there should be no water stains inside, there should be no oil to avoid breeding bacteria, and the pickle mouth should be completely sealed.

The data shows that if you do not eat it on the 10th day and do not take reasonable storage methods, the nitrite content will gradually increase over time. At the same time, the color, aroma and taste of kimchi will also change, gradually changing from the original golden yellow to yellow-brown and brown.

How to store kimchi:

Kimchi can be kept in the refrigerator, but it is not recommended to keep it frozen, and it is best to keep it in the refrigerator. When the weather is hot, kimchi is very easy to over-ferment and become sour, and at low temperatures, it is not very easy to be overly salty. Therefore, if you don't finish the kimchi, you should still put it in the refrigerator as soon as possible, so that you can prolong the eating time.

The kimchi can be sealed with a food bag, put it in a box with good sealing performance, the mouth of the bag should be tightened, the lid should be closed, and it should be fermented at room temperature first, fermented for 24 hours in summer and 48 hours in winter, and then put it in the refrigerator for 10 days.

Once the kimchi is ready, it can be stored at room temperature. Because of the salt in kimchi, the kimchi itself needs to be fermented, but it must be sealed because the smell of kimchi is relatively pungent. It can be stored in a sealed glass bottle, and it is not recommended to continue eating if the surface is moldy.

Pickled kimchi is not pickled for as long as possible, it is best to eat it within 5 months, otherwise bad substances will be produced in kimchi after a long time. <>

If you don't finish it, you should remove the pickled vegetables in time and refrigerate them in a dry storage box. The utensils must be clean, water-free, and oil-free to avoid mold growth, and the kimchi should be eaten within 3 days.