How long does kimchi take to eat the most healthy

Question 1: how long does kimchi ferment to eat the best Pickling before the old roots of various vegetables, yellow leaves stripped, washed and dried in, cut into strips (blocks), people altar pickling. Vegetables should be filled, leaving as little space as possible, with the liquid surface close to the mouth of the altar, salt water submerged vegetables as appropriate. In the altar around the mouth of the sink filled with cool boiled water, buckle buckle bowl, placed in a cool place. 7 ~ 10 days after the ready. Do a good job of kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too acidic can add some salt; moldy taste, is too high in the altar heat, or access to unclean tools caused by this time should be removed from the mildew, add salt and a small amount of white wine, put in the shade and cool place, every day, open mouth for 10 minutes or so, about 3 to 5 days of the smell of mold naturally disappeared. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

When making kimchi for the first time, you can add some vinegar or sugar to accelerate fermentation, increase lactic acid, and shorten kimchi production time. If you make kimchi with aged soup, you can eat it after 2 to 3 days. The more times the kimchi brine is used, the more fragrant and flavorful the dish is. However, each time you pickle, depending on the number of dishes, supplement some salt, pepper, ginger and white wine as appropriate.

Take pickles to use special chopsticks, do not take oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, to eat with the bubble. The altar mouth sink should be kept clean, and often change the water filled. If you like the spicy flavor, you can fish out the kimchi cut into the appropriate size of the diced, plus chili oil, MSG mixed well in the plate on the table, is often found in Chinese restaurants "kimchi".

Question 2: How long does it take to eat kimchi Pickling before the old roots of various vegetables, yellow leaves stripped, washed and dried in, cut into strips (blocks), people altar curing. Vegetables should be filled, leaving as little space as possible, with the liquid surface close to the mouth of the altar, salt water submerged vegetables as appropriate. In the altar around the mouth of the sink filled with cool boiled water, buckle buckle bowl, placed in a cool place. 7 ~ 10 days after the ready. Do a good job of kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too acidic can add some salt; moldy taste, is too high in the altar heat, or access to unclean tools caused by this time should be removed from the mildew, add salt and a small amount of white wine, put in the shade and cool place, every day, open mouth for 10 minutes or so, about 3 to 5 days of the smell of mold naturally disappeared. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

When making kimchi for the first time, you can add some vinegar or sugar to accelerate fermentation, increase lactic acid, and shorten kimchi production time. If you make kimchi with aged soup, you can eat it after 2 to 3 days. The more times the kimchi brine is used, the more fragrant and flavorful the dish is. However, each time you pickle, depending on the number of dishes, supplement some salt, pepper, ginger and white wine as appropriate.

Take pickles to use special chopsticks, do not take oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, to eat with the bubble. The altar mouth sink should be kept clean, and often change the water filled. If you like spicy flavor, you can fish out the kimchi cut into the appropriate size of the diced, plus chili oil, monosodium glutamate mix well in the plate on the table, is often found in Chinese restaurants "kimchi".

Practice 1:

Choose a clean pickle altar, put clean cold water in it. The first is to make the mother water. In the bottle put a large piece of ginger, peeled garlic braids dozens of, fresh small red chili pepper (to be extra spicy). Then add washed mustard greens (or cabbage, etc.) and half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and leave it at room temperature for about ten days. At this time, the mother water should have been developed filial piety sour (sauerkraut is not the result of vinegar, oh), then you can take out the soaked vegetables to eat. But at this time, the mother water is not enough to taste, but also need to be refined if times, to be able to become flavorful sour water. If you have the conditions, you can put a number of Chinese red peppercorns to add flavor, preferably produced in Hanyuan, do not use Thailand. After the success of the first soaked dishes, can be added to the new dishes. At this time, some of the water in the altar must be placed in the refrigerator.

Tips:

1, the trick of making kimchi is not to make mother water for the first time, but to keep the dynamic balance of the acidity of the brine at any time in the future. If you feel that the brine is not acidic enough, you can take out the spare water from the refrigerator and add some of it to the altar to promote fermentation. If the brine is too acidic, it is better to pour out part of the brine and add water and salt as appropriate.

2, sometimes see white flowers in the bottle, can be poured into a few drops of white wine. Generally speaking, you can use mustard, turnip (preferably its skin), cabbage, beans, celery and so on.

3. If you want to pursue high precision, you can use ginger, bamboo shoots, young ginger. It is also necessary to add another process: that is, first bedded in lightly salted water overnight, and then put into the kimchi altar, a day can be eaten. The good standard is colorful, taste mellow (should not be too acidic), slightly spicy and pure.

4, cucumber can also be into the bubble, but must use another bottle. Because cucumbers are easy to bad brine. After soaking, can be eaten at room temperature overnight.

5, long soaked pickles can be put into the bone broth for sauerkraut soup, the flavor is very beautiful. You can also add fresh fish slices, instantly under the so-called pickled fish - a popular new style of Sichuan cuisine in recent years.

6, pour the salt water can be used as other family's mother water.

7, the key to pickles is to avoid oil, avoid bacteria. Therefore, the pickle altar should be cleaned and cooled dry before use; pickle altar cover around the water seal, avoid entering the air, breeding bacteria; each time from the altar pickle tool must be dedicated, can not have oil stains.

Practice 2:

Ingredients:

Young river beans, carrots, cabbage, ginger, water, salt, dry chili, brown sugar, white wine, white vinegar, ginger.

Method:

The kimchi altar washed and dried, dried chili peppers first washed and de-tipped water control, ginger scraped and washed, put the above seasonings in the altar standby; will be injected into the altar of water, water along the edge of the altar, cover, that is, kimchi water; all kinds of vegetables washed to dry the water, put into the altar with the cover tightly, the summer put the outdoor cooler place 1 to 2 days, the winter can be eaten in 4 to 5 days.

Characteristics:

Diverse colors, salty and sour, slightly sweet.

1, pickles must be good brine (upstairs some comrades called mother water, but the Chinese generally called the old brine --- before the Chinese girls get married, when the mother must be ready to prepare a jar of old brine for dowry, so a jar of old brine can be passed on for several generations, and it is the daughter does not pass on the son yo). The production of salt water is very simple ...... >>

Question 3: How long do you eat the best Szechuan kimchi soak This actually has a lot to do with what you use it for!

1, used as a small dish of flavor, that is, "rolling kimchi" is more delicious!

2, used as a condiment, you need the old kimchi. For example, chaotic old duck soup, liver and waist with fried kimchi.

Question 4: What are the hazards of eating kimchi every day? How long do you have to soak the kimchi to eat it will not be harmful to the body? Many people like to eat short soaking time pickles kimchi, but such is very dangerous. Soak 24 hours to 72 hours of vegetables, nitrite content has reached its peak, because nitrite can cause hypoxia symptoms in the human body, but also with food in the combination of secondary amines to form carcinogenic nitrosamines, at this time to eat will increase the chances of human disease. Therefore, it is best to eat through the pickled, generally soaked 4 weeks after eating the best.

Pickles must be washed before making, otherwise, some microorganisms and parasite eggs are not easy to be completely killed. In addition, if the pickle brine becomes turbid, black, odor, color evil, maggots and other deterioration phenomena, you should immediately discard the vegetables and brine, and the vegetable altar for high temperature sterilization to avoid infection, and then prepare a new brine, re-soaking.

Problem 5: Kimchi: how to eat kimchi is the most healthy Long-term consumption of kimchi will also give health buried hidden danger. Pickles in the presence of nitrates and nitrites, nitrites can be synthesized with amines in the human body nitrosamines. Although there is a lack of information on the direct carcinogenicity of nitrosamines in humans, there is no doubt about the carcinogenicity of animals. Epidemiological investigations have shown that Chile, Japan, certain regions and China's Henan Linxian high incidence of gastric cancer, esophageal cancer, may be related to the local residents eat food nitrate, nitrite content is too high.

The nitrite content of newly pickled kimchi is very high, and if consumed at this time, it can pose a health and safety hazard. The nitrite content in kimchi increases and then decreases gradually, meaning that peak nitrite levels occur as the pickling time increases.

Using different raw materials to make kimchi peak time is not the same, for example, some studies have shown that kale (lotus white) in the fermentation of the third day, the nitrite content of the highest peak, the peak lasted a short time, after which, the nitrite content declined rapidly, the fermentation to the sixth day after the content of the stabilization. And cabbage kimchi fermentation to about 10 days, the nitrite content reached a peak, lasted two days after the decline.

The short time of pickling kimchi nitrite content of the risk of exceeding the standard is very large, the family homemade kimchi best two weeks later to eat.

As a precautionary measure, first of all, we should use high-quality fresh vegetables, and the pickling process should be prevented from being contaminated by harmful microorganisms. Secondly, some foods have the role of preventing the harm of nitrosamines, such as garlic in the allicin can inhibit the nitrite-reducing bacteria in the stomach, so that the nitrite content in the stomach is significantly reduced. Tea also has a blocking effect on the generation of nitrosamines. In addition, studies have shown that vitamin C can block nitrosamine synthesis. Therefore, people who often eat kimchi should eat more vitamin C-rich vegetables and fruits, such as green peppers, tomatoes, broccoli, and citrus, grapefruit, lemon, fresh dates, hawthorn, kiwi and so on.