Which has a longer shelf life, food seal bag or glass bottle for kimchi?

It is recommended to use glass, shelf life.

I think as long as you don't have air or oil stains and protect from light during this period, it should be OK, and it depends on how you store it. Pickled kimchi cannot come into contact with the outside air and is perishable. <>

But in comparison, it is better to use glass jars, after all, pickled products contain corrosive originals, which are easy to react with plastic products. But it doesn't matter in a short period of time, it's just that in comparison, glass products are better.

Glass bottles are better! Once the ingredients are ready, they must be packed into containers and sealed to allow them to ferment! It takes a certain amount of time to eat!

And the quality of the sealed container directly affects the quality of the finished product! Although the food sealing bag is OK, its material itself is not perfect and it is easy to break! The glass bottle is relatively strong, but when you use the glass bottle, you must pay attention to the sealing, and generally use plastic wrap in the sealing.

Wrap the mouth of the bottle and tie it up with a rubber band to prevent air from entering! Then close it with a bottle cap!

Glass bottles have a longer shelf life, because there may be a risk of air leakage within the time range of the food sealed bag, and the glass bottle is sealed and isolated from oxygen, and the natural storage time is very long.

I think it's a glass bottle because it's easier to store and it's not easy to contaminate during the pick-up process.

Store in glass bottles for a long shelf life. Because the sealing effect of food sealed bags is not as good as that of glass bottles, and the service life of food sealed bags themselves is limited.

Kimchi is bottled in glass, and the shelf life will be relatively long. You can put a layer of salt on the mouth of the kimchi jar so that bacteria don't invade, and you can also seal the mouth of the bottle with plastic wrap.

The pickling of kimchi is generally pickled with kimchi jars, and the pickled kimchi can be sealed with food bags or glass bottles, but how long the shelf life of the two is ultimately determined by the way of storage, because if it is packed in a glass bottle, air leakage or air entering the bottle will easily cause the kimchi to deteriorate or decay, and if you use a food sealed bag, you can seal the bag one at a time, so that it is convenient to eat, and it is relatively difficult to deteriorate when stored; However, it is recommended that kimchi is a pickled food, and it is easier to find chemical changes after too long, and it is safer to eat it when it is fresh.

Food seals can isolate the air, can not be oxidized, and have a longer shelf life, unlike glass bottles that still have air inside.

The time that kimchi can be stored is about 4 to 5 months. Usually after the kimchi is ready, if it is stored well and placed in a cool, ventilated and dry place, the kimchi can be stored for a long time without spoiling. 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.

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.

When pickling kimchi, you can put an appropriate amount of liquor, so that the pickled sauerkraut should not deteriorate, because the wine has a certain bactericidal effect, which can eliminate a variety of bacteria in the kimchi, and can also inhibit the occurrence of kimchi deterioration.

Kimchi is not easy to be unqualitative when left cold and white.

When you make kimchi, if you want to avoid deterioration, the best way is to use cool white to make it, not only to use cold boiled water when you start making kimchi soup, but also to drain the water on the surface of the dish when you put it into the dish after making kimchi soup, and when you pickle the kimchi to eat, remember not to remember the chopsticks to dip in water, otherwise the kimchi will also deteriorate. Although some kimchi salt will be added to the kimchi soup when making it, the salt in the kimchi soup will decrease with the addition of new dishes, and it will deteriorate after reaching a certain level.

About 5 months. Kimchi is mainly made by soaking in salt water and has a long storage time. When making kimchi, pay attention to disinfection and sterilization, and the tools related to making kimchi should be disinfected and dried with boiling water to avoid other bacteria from entering it and multiplying and growing, causing the kimchi to become moldy and smelly.

The salt should not be too little, too little to make the kimchi will not be successful or will be stored for a short time.

Sichuan kimchi. The first step, the jar, that is, with a particularly clean jar of clean water, put salt and wine, put ginger, put garlic, put pepper, enlarge the material pepper, and then put long cowpeas, sealed for about a week, the water is slightly muddy, the taste has been sour, at this time the cowpeas can be fished out and eaten, and then successively put in the favorite vegetables, such as radish, cabbage, lettuce shoots, cucumbers, etc., generally two days or so have to be fished out to eat, otherwise it will be too soaked.

Therefore, in the case of non-vacuum, kimchi is eaten immediately, with a shelf life of one or two days at most, and a slight extension in winter, three or five days, otherwise it will be oversoaked, sour and salty, and lose its refreshing crispness.

Korean kimchi is Chinese cabbage, generally made in autumn, with a layer of salt stacks, two or three days, squeeze to remove the brine, and then use chili powder (not chili powder, is particularly fine chili noodles), ginger shreds, sugar, leeks, apple shreds, glutinous rice flour kneading, each layer should be wiped evenly, sealed, it is best to press with stones, let the water be released, basically a week can be eaten, generally at low temperature (North Korea or Northeast China autumn and winter temperature is still relatively low), can be kept fresh for half a month, for a long time, it is also too sour, There's no way to get in. Of course, vacuum-packed, can be kept for a year.

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.

Kimchi with vinegar can be indefinite. For example, vinegar and liquor, the longer the better. Of course, kimchi, after a long time, there is no nutrition.

The time that kimchi can be stored is about 4 to 5 months.

Kimchi can be stored for a long time, from a few months to several years.

That's an interesting question, but it doesn't seem to me that he has other answers, as you say, so please refer to the more information.

Vegetables are placed in a foam box, and they will not be kept fresh for a long time, about 7 days. Once the vegetables are plucked from the ground, they have no roots, cannot absorb water and nutrients, and cannot photosynthesize, but the respiration continues. As a result of the effects of respiration, the organic matter contained in vegetables is turned into carbon dioxide and water.

As a result, the vegetables will slowly emaciate and shrink until they disappear.

Vegetables are usually kept fresh in a low-temperature place, such as a refrigerator or freezer. Low temperatures will reduce the rate of photosynthesis, making consumption very slow and slow, and the loss of moisture is small, which also plays a role in preserving freshness. Because each vegetable has different requirements for temperature and humidity.

For example, cucumber, bitter gourd, cowpea, pumpkin and other moisture-loving vegetables should be stored in an environment of about 10, but not less than 8; Most leafy vegetables like cool, and should be stored in an environment of 0 to 5, but not less than 0. The humidity suitable for storing vegetables is about 85%. When storing vegetables, you can choose a thinner plastic bag, put fresh and intact vegetables into the plastic bag, and use a needle to pierce 6 small holes in the bag, and then seal the plastic bag.

Store in the refrigerator at a suitable temperature.

1. Kimchi has an expiration date. Kimchi is generally made on the same day and eaten on the same day, or soaked for more than 20 days. 1-3 days after pickling kimchi is the period when the nitrite content is relatively large, during this time period its content shows an increasing trend, raw kimchi is eaten immediately, there will be no nitrite problem, but in the pickled after shelving 1-3 days, the nitrite content gradually increases.

2. Under normal circumstances, from the third day, the oxygen in the kimchi jar is exhausted due to the continuous reproduction of microorganisms, and 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, it is observed that after the kimchi has been fermented for at least 15 days, there is basically no need to worry about nitrite.

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

Once you buy it, you have to eat it in about a week, and if you can't, you can also extend the shelf life by storing it in a sealed refrigerator.

Kimchi is a vegetable that has been fermented for a long time. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor that many people eat as a common side dish.

Therefore, modern people still make kimchi in a living environment where the ingredients are safe.

There are kimchi all over the world, and the flavor is also different due to different local practices, among which Fuling mustard, French pickled cucumber, and German sweet and sour cabbage are known as the world's three major kimchi. Kimchi that has been prepared is rich in lactic acid bacteria, which can help with digestion. However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to spoil, etc.

If you accidentally eat contaminated kimchi, you are prone to diarrhea or food poisoning.

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. The salt content in kimchi is 2 to 4 percent, making it a low-salt food.