Can I add something to the dish I picked up yesterday today?

You can add something, but the taste is not so good, because after all, what was soaked yesterday has already tasted, and the taste of adding things today is definitely not as good as yesterday!

If you don't finish eating the kimchi, you can add new dishes.

Kimchi is a vegetable that has been fermented for a long period of time, and can be made into kimchi as long as it is a vegetable or fruit that is rich in fiber.

The more times the brine is brined, the more fragrant and delicious the kimchi is, but every time a new dish is added, depending on the number of dishes, salt, pepper, ginger slices, liquor and other materials need to be appropriately added.

It's better not to. Because of a batch, a batch of new dishes is better. If you add new dishes before you finish eating, and when the new dishes you add can be eaten, the rest (the previous batch) will be overdone, which will not taste good and seriously affect the taste. So, kimchi must or better be eaten before adding a new dish.

If you don't finish your kimchi, you can add it, but you should put some salt or wine properly, and eat those mushrooms.

Introduction: Many people like to eat kimchi in their daily life, and there are also many people who like pickled salt dishes in their daily life. It should be noted that kimchi cannot be eaten directly after only soaking in the jar for a day or two. <>

In fact, kimchi can be eaten in the jar for a few days, and this question depends on what kind of vegetables are soaked in the jar, if it is Chinese cabbage, peppers and other vegetables that are easier to pickle, then the pickling time can be shorter, but for white radish, radish, cowpea and other vegetables that are difficult to pickle, the pickling time should be extended. If the pickling time is short, nitrite is easy to form in kimchi, and it is important to know that nitrite is a substance that is very carcinogenic in daily life. When many people buy kimchi outside, those kimchi may be pickled for a short time, and those dishes may contain a lot of nitrite.

And if the pickling time is too short, there are many microorganisms in the jar, and the most common microorganisms in the kimchi eaten daily are lactic acid bacteria, which is a kind of microorganism that can produce lactic acid, and it is safe for the human body. For those kimchi that have been marinated for a short period of time and only soaked for a day or two, they may contain a lot of harmful microorganisms. Normally, if the kimchi is marinated for about 20 days, then the nitrite content in the jar will be reduced to a minimum level and become nitrate, which is a relatively safe substance.

In addition, when pickling kimchi, it should be noted that the ratio of salt to water should be controlled in the range of 1:5, because if the salt content is too low, it is not enough to inhibit microorganisms, which can easily cause the vegetables in the jar to rot, and if the salt content is too high, it may affect the taste of the pickled kimchi.

Although kimchi is delicious and many people like to eat kimchi, many people now prefer to eat things with strong flavors, so it is necessary to reduce the consumption of kimchi, a food with high salt content, in daily life.

The pickles are sealed and soaked for about a week. The taste and texture are comparable, but after soaking for a day or two, I ate it directly.

Yes, kimchi is sealed and soaked for about a week, and the taste and texture are quite good, but it can be eaten directly when soaked for a day or two.

Of course not, the kimchi must be marinated for more than a month, so that it can absorb the flavor, and the kimchi will be delicious, otherwise it will have no taste.

No, soak for at least 10 days. This is a very appropriate time so that it will be better flavored.

Of course not, the kimchi must be pickled for more than a month before it tastes good, and the kimchi is eaten before it is eaten, otherwise it will be tasteless.

No, because at this time the kimchi has not been fermented well, and it is easy to have some poisonous things.

No, because the kimchi has not yet fermented well at this time, and it is easy for some poisonous things to appear.

If you don't finish eating the kimchi, you can add new dishes.

Kimchi is a vegetable that has been fermented for a long period of time, and as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi.

The more times the brine is brine used in kimchi, the more fragrant and delicious the kimchi is, but every time a new dish is added, depending on the number of dishes, it is necessary to appropriately add salt, pepper, ginger slices, white liquor and silver bucket wine and other materials.