How long can spicy cabbage be pickled?

As we all know, spicy cabbage is a Korean patent. However, with the exchange and spread of culture, more and more people are influenced by Korean food culture. Some people from China and South Korea make kimchi a common food on the table.

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Spicy cabbage can be eaten for a few days after pickling.

Spicy cabbage can be eaten for a few days after pickling.

Spicy cabbage tastes best after being pickled for half a month.

Generally speaking, spicy cabbage can be eaten three to four days after pickling, but the spicy white flavor and nutritional value are not the best time at this time, because lactic acid bacteria improve the nutritional components in spicy cabbage after pickling for half a month, and the nitrite produced by pickled spicy cabbage during this period will gradually decrease under the decomposition and destruction of lactic acid bacteria, so it is best to eat spicy cabbage after pickling for half a month.

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Spicy cabbage can be eaten for a few days after pickling.

Preservation of spicy cabbage

How to preserve hot cabbage and kimchi is generally not bad. When the temperature is high, the taste will turn sour quickly, and when the temperature is low, it will turn sour slowly. But there is a problem that the smell is too disturbing. If you put it directly in the refrigerator, unless you don't want anything else in the refrigerator. So we should seal it.

Koreans used to use special kimchi jars at home, but now they have replaced them with special kimchi refrigerators. If it is a small amount of kimchi cooked at home, the best temperature for storing spicy cabbage is 0℃, but it must not be frozen (if it does not have the condition of 0℃, it can be stored for about half a month). After it turns sour, it can be fried with spicy cabbage or put in miso soup, which will be delicious. After kimchi is cooked, it can be stored in the freezer for about ten days.

It's just that the longer it takes, the more sour it becomes. Seal it when you put it in the refrigerator, or it will smell of kimchi everywhere. Buy a small jar (can hold one), pack it, seal it and put it in the refrigerator. It will be a little less than the ordinary method, but it is a little heavy and takes up space.

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Spicy cabbage can be eaten for a few days after pickling.

The difference between spicy cabbage and kimchi

1, using different materials.

Spicy cabbage: Spicy cabbage has a single raw material, mainly Chinese cabbage, supplemented by ginger, garlic and oysters.

Kimchi: Kimchi is rich in raw materials. Pepper, tender ginger, garlic, lettuce, celery, children's vegetables and even meat and fruit can be used in kimchi.

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Spicy cabbage can be eaten for a few days after pickling.

2, the production method is different

Spicy cabbage: the production of spicy cabbage emphasizes pickling, and it can be made without soaking in liquid or sealing in any container. The fermentation type is facultative anaerobic.

Kimchi: Kimchi is made by soaking and needs to be sealed with a special pickle jar. Most of its lactic acid bacteria are anaerobic.

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Spicy cabbage can be eaten for a few days after pickling.

3. The curing time is different

Spicy cabbage: Spicy cabbage usually lasts about 3 days in summer and 10 days in winter.

Kimchi: Kimchi takes different time according to different categories. Pickles take less time to wash, and it takes about 20 days to soak on the first day and eat the next day. The other is made of kimchi.

4. Different nutritional values

Spicy cabbage: The raw material is only one cabbage. Although it is also rich in vitamins, it is still a single nutrition compared with kimchi.

Kimchi: Kimchi is rich in raw materials, and each raw material contains different nutrients, which can supplement various nutrients needed by the human body.

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Spicy cabbage can be eaten for a few days after pickling.

Pickling method of spicy cabbage

Ingredients: Chinese cabbage, pear, apple, garlic and ginger.

Exercise:

1, Chinese cabbage peeled off the old leaves, washed, evenly sprinkled with salt inside and outside, marinated for half a day, washed with clear water to remove the salty taste and squeeze out the water.

2. Chop ginger, garlic, apples and pears into small pieces (only 1/3 or 1/2 apples and pears can be used, which can improve the "clean" spicy taste of ginger, garlic and pepper).

3, the amount of Chili noodles depends on the degree of spicy taste you like, but also depends on the freshness of Chili noodles, and then add the right amount of cold water to mix Chili noodles, salt and monosodium glutamate.

4. Then pour ginger, garlic, apple and pear powder into Chili noodles, make Chili sauce and start pickles. From the innermost layer, wipe the prepared Chili noodles inside and outside the cabbage.

5. Wipe a whole piece, take a container with a lid and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap. After pickling for 3-5 days, you can eat Korean spicy cabbage.