Traditional Culture Encyclopedia - Traditional customs - In order to shorten the time of kimchi, some people will also add a small amount of old kimchi liquid to the cooled brine to achieve
In order to shorten the time of kimchi, some people will also add a small amount of old kimchi liquid to the cooled brine to achieve
When making kimchi, in order to shorten the production time, some people will add a small amount of aged kimchi liquid to the cooled brine in order to add lactic acid bacteria strains and increase the number of lactic acid bacteria. The content of nitrite in kimchi will also be detected, and nitrite will react with some chemicals to produce rose red dye.
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