I use cabbage and white radish, white vinegar, orange peel, sugar, salted pickles, and put them in t

This varies depending on the pickled product and the temperature at the time.

From the point of view of taste, the kimchi we made was taken out and eaten within 2 weeks, and the texture was very good, flavorful and crisp.

Tohoku kimchi usually takes 1 month and is also very delicious.

Nutritionally and safely, pickled kimchi is better for less than 2 days and after 1 month for the following reasons:

The nitrite content is not high in the first two days of pickling, but the nitrite content reaches its peak on the 4th to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. We are all aware of the dangers of nitrite to the human body.

There is a kind of "diving cabbage" that is only soaked.

It can be eaten in five or six hours, it tastes very crisp and refreshing, generally speaking, leaf vegetables can be eaten after soaking for about two days, and stem vegetables need to be soaked for more time, generally three --- five days.

Depending on the ambient temperature, it is about 3 to 5 days in summer and 1 week in winter.

According to dietitians, kimchi generally says that the bad substances are on the rise during the week. Gradually decrease after 7 days.

It mainly depends on what kind of dish you are picking, what is the salt content in the kimchi water, you can eat it in the shortest day, but the taste is not good, and the taste is better in about a week.

Cabbage can generally be eaten in a day, unless you put it whole, not set it aside, radish depends on the size, if it is big, it will be a few days, if it is small, it can be eaten in 2 or 4 days.

You have a good stove and I am happy to serve you, and I will give you the following answer: soaking cabbage root in salt and white vinegar can be stored for 2-3 months. Workaround and Procedure Steps:

1.Prepare the cabbage roots, wash the potatoes and cut them into small pieces; 2.Prepare the table salt and white vinegar and mix the table salt and white vinegar in a ratio of 1:

1；3.Put the cabbage root in a mixture of table salt and white vinegar and soak for 2-3 hours; 4.Put the soaked cabbage root into a container, add an appropriate amount of salt and white vinegar, cover with a lid, and put it in the refrigerator to refrigerate; 5.

Every once in a while, take out the container, check whether the cabbage root has deteriorated, and if so, replace the salt and white vinegar in time; 6.Every once in a while, take out the container and check whether the cabbage root has deteriorated, and if it is spoiled, replace the salt and white vinegar in time to ensure the freshness of the cabbage root. Related Knowledge:

Salt and white vinegar have the effect of pickling, which can effectively inhibit the growth of bacteria, thereby prolonging the preservation time of cabbage roots.

Peeled radishes can be put in the refrigerator to refrigerate, and the low temperature environment in the refrigerator is not conducive to the reproduction of bacteria, so the white radish is not easy to spoil here. However, the peeled radish will also lose moisture in the refrigerator, so we still need to eat it as soon as possible to avoid the taste of the white radish from deteriorating.

Can peeled white radish be kept refrigerated.

White radish is a vegetable that we often eat in our lives, and many of the white radishes we usually buy are very large, in this case, it is difficult to eat them all in one meal, so many people will put the processed excess white radish in the refrigerator for preservation.

There is no problem with putting the cut and peeled white radish in the refrigerator and storing it, the low temperature environment in the refrigerator is not conducive to the reproduction of bacteria, so the white radish is not easy to deteriorate here, and theoretically doing so can keep the white radish longer.

However, it is not possible to avoid the loss of moisture from the daikon in the chilled box, which will make the tastings slightly worse, so if we mind this, we should eat the excess radish as soon as possible.

The pickling method of sweet and sour white radish is very simple, cut the radish into slices, then boil the ratio of sweet and sour water to sugar 1 to one, put in a small amount of salt, and finally boil the water, and then pour it into the radish to soak.