How many days can I eat kimchi?

Kimchi can generally be stored for 6- 10 days. Because the nitrite content of pickled vegetables was the highest on the first day 1 day, with the extension of pickled vegetables, the nitrite content gradually decreased and reached the lowest level on the sixth day. If you don't start eating on 10, or adopt reasonable preservation methods, the nitrite content will gradually increase with time, and the color and flavor of pickled vegetables will also change.

Attention.

1, the amount of salt water should be appropriate. Salt not only makes pickles salty, but also has antiseptic effect. The amount of salt added depends on the kind of vegetables. Generally, the amount of salt used in summer is 20-25% of the amount of pickled vegetables, 15-20% in spring and autumn, and 10- 15% in winter. In addition, putting a few cloves of peeled garlic on the surface of salt water can effectively prevent white mold in pickles.

2, to pour the cylinder in time. Because the temperature, salt melting and salt absorption of vegetables are different after entering the jar, some bad gases are easy to be generated. After pouring the jar, the heat in the vegetables must be dissipated to eliminate the bad gases. Inverting the cylinder can also prevent uneven temperature and salt in the cylinder, which is beneficial to color protection, brittleness protection and quality assurance.

3. Pickled vegetables should be fresh vegetables without pests and diseases and rot. Pickled vegetables should be cleaned with clean water, and the vegetable vat should be placed in a ventilated and cool place to prevent harmful microorganisms from invading.