How many days should kimchi be pickled at least how long does kimchi have to be pickled before it ca

Kimchi is a very tasty pickled dish. The pickling method of kimchi has been passed down for many years, and many places have formed a unique kimchi pickling process, forming a type of kimchi with regional characteristics, with a unique taste and wide popularity.

However, nitrite is produced during the pickling process of kimchi.

It is a substance that is harmful to the human body. ......Therefore, kimchi must go through a long enough time when pickled to wait for the kimchi to be thoroughly marinated before it can be eaten.

Regarding the question of how long it is appropriate to marinate kimchi, we must first understand the pickling process of kimchi.

Specifically, the pickling process of kimchi is a probiotic.

Fermentation process in an oxygen-free environment.

In this process, there are several stages that need to be processed:

1. Initially, there is oxygen in the curing environment, and nitrite is produced during the curing process.

2. The nitrite content increases with time, reaching the highest when it is cured for five or six days.

3. After that, with the continuous consumption of oxygen, the fermentation effect of probiotics became more and more obvious, and the kimchi began to ferment. Until the fermentation is finally completed, the kimchi is pickled.

Knowing the above process, we know how many days the kimchi has to be pickled......

1. Within five or six days after pickling, the nitrite content is the highest, and kimchi cannot be eaten at this time.

2. After pickling for more than ten days, the nitrite content decreases, and kimchi can be eaten at this time. ......However, because the fermentation is not yet complete, the kimchi does not taste good, so you should not eat kimchi at this time.

3. After marinating for about 20 days to a month, the fermentation is completely completed, and the kimchi is pickled, and you can eat delicious kimchi at this time.

It should be noted that the pickling time of kimchi should not be too long. ......If it is too long, kimchi will spoil, which is not good for human health. At this time, the kimchi is not edible.

Generally speaking, kimchi needs to be soaked for 21 days before it can be eaten, 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.

Kimchi is generally pickled for 21 days, because 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 is gradually reduced due to oxidation, so the nitrite content in kimchi will gradually decrease and tend to a relatively stable value. But this demand is 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 decrease of nitrite content.

After pickling kimchi for 20 days, the nitrite content will drop to a very low level and become nitrate. Extended information: Kimchi can be stored in a cool place without light, not in the refrigerator.

The storage time of kimchi should be relatively long, but it is best not to exceed 5 months, because it is easy to produce harmful substances to the human body after a long time.

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.

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 pickled for 20 days can be eaten, and the pickled kimchi at this time has the best taste, sour and crispy and refreshing. If it's short, you can eat it, but you always feel that the taste is a little worse.

Pickled kimchi is prepared in a pickle jar, ingredients carrots, peppercorns, millet spicy, garlic, ginger and salt.

Prepare for a cold boil.

Wash and drain the pickled ingredients, pour them into the jar in cold boil, put in the required pickled ingredients, and add an appropriate amount of salt.

Kimchi is fermented under anaerobic. Therefore, the mouth of the jar must be sealed well, if it leaks, it will be easy to produce flowers, which will affect the fermentation and taste of kimchi.

Pickled kimchi can be eaten after 20 days of pickling. After eating the kimchi, you can also add ingredients to marinate. Be careful to add a little salt to prevent the salinity from not enough to produce flowers. Same as above, seal good anaerobic fermentation.

It should be salted for about ten days, and the pickling method is correct, otherwise nitrite is easy to be produced. Eating nitrite-producing kimchi is extremely bad for your health.

6-10 days. Impregnation of kimchi with brine produces nitrite, the nitrite content is highest on the first day of soaking, and gradually decreases with the extension of kimchi time, reaching the lowest level on the 6th day. After the 10th day, the nitrite content in the kimchi increases over time.

The time for pickling kimchi should be at least 20 days.

The reason why it takes at least 20 days to marinate kimchi is due to the following reasons.

1. The reason why kimchi can be fermented is because of the action of yeast and other flora.

The fermentation of yeast and other flora takes time.

Specifically, it takes at least 20 days for kimchi to fully ferment and develop its perfect taste.

2. During the pickling process of kimchi, the fermentation of yeast and other flora will produce a by-product in the intermediate process: nitrite.

Nitrite is a substance that is extremely detrimental to human health.

Therefore, nitrites must be eliminated as much as possible in the process of pickling kimchi.

In the pickling process of kimchi, the nitrite production process has a certain regularity.

Specifically, in the early stage of pickling kimchi, nitrite will be produced faster and the accumulation will be larger.

When the curing time reaches a certain level, the nitrite content will gradually decrease, and finally reach a safe range without adverse effects on the human body.

This process of gradual reduction and eventual disappearance of nitrite takes about 20 days or more.

Therefore, from the perspective of kimchi taste and safety, it takes at least 20 days to pickle kimchi.

Hello. Kimchi should be marinated for at least 30 days. Kimchi in the process of pickling.

The nitrite reaches its highest value in about 10 days. After 25 days, nitrite began to subside. So to be on the safe side.

Kimchi should be marinated for at least 30 days. Then it's safer to eat.

Ten simple recipes for home pickles.

There are many people in life who like to eat kimchi, but they don't know how to do it, and today I have collected and sorted out a ten-kind, common ingredients, and simple methods of making kimchi from the Internet.

1. Pickled cucumbers.

5,000 grams of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce.

1.Wash the common melon, drain the water, cut it into two (or not), add coarse salt, mix well, and press it with a clean large stone on the surface. After marinating for 3-4 days, remove the cucumbers and drain the brine;

2.Wash and dry the marinade, pour in the drained cucumber and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days and serve.

2. Sweet and sour cucumbers.

5000 grams of cucumber, 250 grams of sugar, 250 grams of salt, 20 grams of vinegar.

Wash the cucumbers, cut them, remove the seeds, dry them until they are semi-dry, then soak them in a solution of sugar, vinegar and salt, and seal them for 15 days.

3. Soaked bamboo shoots.

1000 grams of lettuce, 700 grams of old salt water, 5 grams of brown sugar, 10 grams of salt, 10 grams of dried red pepper, 20 grams of cooking wine, 5 grams of mash juice, 1 spice packet.

1.Remove the leaves, skin, wash the lettuce, cut it into two pieces, soak it in light salt water for 1 hour, pick it up, and dry the surface water;

2.Mix the various spices well and put them in the jar. Put lettuce strips and spice packets, cover the altar lid tightly with bamboo chips, fill the altar with water, and soak for 1 hour.

The marinating time is more than 20 days.

Generally speaking, the most nitrite in pickled vegetables occurs between two or three days to ten days after the start of pickling. When the temperature is high and the salt concentration is low, the nitrite peak occurs relatively early; On the contrary, when the temperature is low and the salt content is high, it appears relatively late. The time for pickling pickles and pickles in northern China is usually more than a month, and pickling pickles and pickles in southern regions is also more than 20 days.

Traditional pickles take a long time to make, even up to several months, so you don't have to worry about nitrite poisoning. Strict isolation of oxygen in kimchi processing can reduce the production of harmful substances, the addition of garlic in pickling can reduce nitrite production, and good craftsmanship and bacteria will also reduce the risk.

Kimchi is usually fine for a few hours or overnight. Let's take a look at how to make two pickles:

Method 1: Prepare the ingredients: Step 1: 4 radish, white radish, carrot, cucumber, a few celery, red pepper (not put), appropriate amount of garlic, 1 lemon.

Step 2: Slice the radish and cut the celery into strips, then put it in an oil-free basin, sprinkle 2 tablespoons of salt and mix well, marinate for half an hour, and after marinating, pour out the excess water.

Step 3: Put all the lemon in half, squeeze out the lemon juice and pour it into a basin, and cut the other half into slices and put it in a basin. Slice the garlic and red pepper and put them in a pot.

Step 4: Put 2 tablespoons of sugar, 4 tablespoons of white vinegar and a little cold boiled water into the basin, stir well and pour into the crisper box. Then cover and let it refrigerate for a few hours or overnight.

Method 2: Specific production method.

Step 1: 1 white radish and a pinch of red pepper. (If you can't eat spicy food, you can leave the chili pepper behind.) ）

Step 2: Peel and clean the white radish, then cut it into thin slices.

Step 3: Add 1 tablespoon of salt to the white radish, mix well and marinate for 30 minutes.

Step 4: Take an empty bowl, then put 3 tablespoons of sugar, 4 tablespoons of white vinegar, and a little red pepper into the bowl, then pour in an appropriate amount of cold boiled water and stir well, and the sweet and sour water is ready.

Step 5: Pickled white radish will produce a lot of soup. Throw out all the soup.

Step 6: Put the white radish slices and sweet and sour water together in a large bowl, cover with plastic wrap, and put them in the refrigerator to marinate for a few hours or overnight before serving.

In the process of pickling, kimchi produces nitrite. Nitrite is at its most abundant within two or three days of the first pickling, and gradually decreases after three days. After 20 days, the nitrite has dropped significantly, and lactic acid bacteria are also produced that are beneficial to the body.

So I think kimchi salt tastes better after 20 days.

Generally speaking, if you have kimchi, in fact, if you pickle it, you have to take it out and fry it when you pickle it.

How long do you have to marinate kimchi? You can eat kimchi, generally Yan Yiyi can eat kimchi pickled after two months, especially crispy sausages, people like to eat.

The kimchi should be pickled for about a month before eating, and it is very delicious when the kimchi is sent.

Generally, kimchi can be eaten after a week of pickling, and of course, the longer it is, the better it tastes.