How long can kimchi be eaten?

After 1 week, it can be preserved as a fermented vegetable for a long time. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as Chinese cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers, onions and cabbages.

Vegetables have a special flavor after pickling and seasoning, and many people will eat it as a common side dish. So modern people will still make kimchi in a safe living environment.

Extended data Kimchi mainly relies on lactic acid bacteria fermentation to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit corrupt microorganisms. Kimchi is to pickle all kinds of fresh vegetables with low concentration of salt water or a small amount of salt, and then ferment them with lactic acid bacteria.

Pickled products with sour taste can be preserved for a long time as long as the lactic acid content reaches a certain concentration and is isolated from the air. The salt content in kimchi is 2% to 4%, which is a low-salt food.

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