How long can kimchi be eaten?

Question 1: How many days can I eat kimchi? It can be eaten after 3 to 5 days of pickling.

Technology: Pickling taste: sour and spicy taste Step: 1 1 Step time: Question 2: How long can kimchi be pickled as long as possible? If the curing time is too short, direct consumption may cause cancer.

Question 3: I just made kimchi. How long can I eat? It usually takes more than twenty days to eat it

The content of nitrite was not high in the first two days of curing, but reached the peak on the third to eighth days, and began to decline after the ninth day, and basically disappeared after the twentieth day. Therefore, pickled kimchi generally takes less than 2 days for a short time, and it takes a month for a long time to eat.

Question 4: How long does it take to pickle kimchi before eating? Pickles need to be pickled for about a week before they can be eaten.

supplement

Pickling method of kimchi;

Pickled pickles, first you have to buy a pickle jar (this jar is special, there is a circle of recessed trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.

1. Wash and dry the jar first, fill it with cold boiled water and add salt (put a spoonful of salt in a bowl of water).

2. Pepper, garlic and pepper can be added.

3. Wash the vegetables that need to be soaked, such as radish, Chinese cabbage heart, kidney bean, cowpea, lettuce, pepper, cucumber and bergamot. Cut into pieces, dry and put in a jar.

4. Cover it, pour water and seal it, and put it in a cool place. You can finish it in about a week. After eating kimchi, you can continue new dishes in it.

5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.

Question 5: How long can kimchi be fermented and pickled for 3 to 5 days before it can be eaten? Process: Pickling taste: sour and spicy taste Step: 1 1 Step time: Question 6: How long Korean kimchi can be pickled depends on the kind of kimchi. For example, spicy cabbage takes a long time, fresh and cool 1 to 3 days, and those who like hot and sour can naturally ferment for about 3 days.

Question 7: Pickled pickles can be eaten in a few days and can be eaten the next day. Kimchi tastes different at each pickling stage.

Question 8: How long can I eat kimchi in summer? Marinate it for 3 to 5 days and I can eat it.

material

1 Chinese cabbage

condiments

Pear: 1

Apple: 1

Shrimp: Half a bowl.

condiment

Fish sauce: 30g salt: 1 00g sugar: 30g Chili sauce: 80g Chili powder: 40g shallots:1small bar.

step

1 Prepare the ingredients used; Wash the apples and pears first, then peel them.

2. Cut the pears into shreds and put them in a pot; After the apple is cut into pieces, put it into a blender with shrimp and stir it into mud. If you don't stir, you can add a little water.

3 Pour the beaten apples and shrimp paste into the basin.

4 Add 30g fish sauce, 30g sugar and 70g korean chili sauce.

5 Add 40 grams of Korean Chili powder and 1 root shallot and stir well.

6. Divide the cabbage into four parts; Rinse clean

7. Add100g salt, put it into a big glass bottle for pickling pickles, and marinate it with water for 5 to12h.

Take the cabbage out of the bottle and rinse it again to remove excess salt.

9 Squeeze out the water in Chinese cabbage

10 spread the sauce on the cabbage, put it in a container washed with boiling water in advance, and fill the whole container.

Cover 1 1, let it ferment at room temperature 12 hours, and taste the pickle slightly sour, which contains many bubbles produced by fermentation, so it can be stored in the refrigerator for 3-5 days.

Question 9: Seven ways to eat kimchi are sour and refreshing ~ 1. Eat alone: buy authentic kimchi as an appetizer or eat it with rice. It tastes great.

Two packs of rice balls. Use seaweed on rice, then add kimchi and meat to make rice balls. It is delicious.

3 ways to make bibimbap:

Production materials:

Ingredients: 3 slices of beef, 3 slices of celery, 70g of spinach, 2 tablespoons of spicy pickles, 1 bowl of boiled rice, 1 bowl of sesame seeds and a little minced garlic, 1 tablespoon.

Seasoning a: spicy bean paste 1 tablespoon sugar 1 teaspoon seasoning b: salt 1/3 teaspoons sugar 1/3 teaspoons seasoning c: soy sauce 1/2 teaspoons sugar 1 teaspoon seasoning.

Exercise:

(1) Slice tempura and cut celery for later use.

(2) Put the processed tempura and celery into an oil pan, add seasoning A and stir evenly.

(3) Cut the spinach into sections, stir-fry with minced garlic, add seasoning B, stir well, and take out.

(4) Remove the oil pan and cook the fried beef slices with seasoning C..

4. The specific methods of pickled vegetable soup are as follows:

1, put the stone pot on the fire, turn on a small fire, pay attention to the fire must be small, cut the pork belly into pieces and stir fry in the stone pot, do not put oil, because the pork belly will give out oil. Stir-fry pork belly slowly until it is fragrant, and the oil basically comes out. Add garlic slices and stir fry. Add a spoonful of Korean hot sauce (sold in supermarkets) and stir fry together.

2. Add Korean spicy cabbage to stir-fry the meat when it is ripe, add soup or water to add flavor, or cook with low heat.

3. When the water is boiling, add some seafood (according to your own taste, you can not add it), such as two or three shrimps, clams and shellfish. Everything added after the soup is according to your own taste.

4. Add sliced tofu and cook together.

5. condiments

Because kimchi itself is salty, you should taste it in advance, add salt and monosodium glutamate as appropriate, and sprinkle some chopped green onion when cooking. Just bring it to the table and eat rice. It smells delicious.

To make kimchi soup, try to prepare a stone pot or casserole.

5 delicious pickle cakes ~

Ingredients: pickles

Accessories: eggs, glutinous rice flour, fried powder.

Seasoning/marinade: Chili noodles, beef powder, sugar.

manufacturing process

1. Cut kimchi into filaments, put it in a container, add ingredients and seasonings and mix well.

2. Heat the wok with oil, add the noodles just prepared and spread them out.

3. After frying one side, turn the bread over and fry the other side.

6 kimchi boiled tofu fried pork belly:

1, stir-fry pork belly in the pan, add garlic slices to stir-fry until fragrant, and add kimchi to stir-fry to taste.

2. Boil the tofu slices in white water, add some salt to the water to prevent the tofu from cracking, and then cook them and eat them.

When eating, put the tofu flat, cover it with a piece of pork belly, add a piece of spicy cabbage and swallow it in one gulp. That smell is not known until you eat it. It is really delicious.

7 kimchi fried rice:

Pickles may be a little sour after a period of time, which is the result of kimchi fermentation over time. At this time, kimchi is the best choice for making fried rice. Put some oil in the pot, stir-fry the kimchi after the oil is boiled, then pour the rice in and stir it evenly, and a plate of fried rice with spicy cabbage will be ready. This is a very traditional and popular way for Koreans to eat, and it's really delicious. It is delicious and easy to make.