The kimchi I made was sealed with water after it was cooked. When can I open it?

For the first time, wait for half a month before opening the pickle jar, because during the pickle process, try not to let too much air into the jar. Pickled vegetables will produce a lot of nitrite in the first few days, which is harmful to human body. After soaking kimchi for one week, the nitrite content was the highest. Generally, you can't open a can for 20 days until 14.

When Sichuan pickles are made, there is usually soup with pickled pickles. If not, it needs to be done in advance. After the pickle soup is ready, the dishes such as white radish, cucumber and beans that need to be brewed do not need to be salted in advance. Just wash it, then control the water and put it directly into the pickle jar for pickling. The curing time should be about three to seven days.

Matters needing attention in making kimchi

1, kimchi should not be eaten more. It is suitable as an appetizer or appetizer, not as a main course, and it is not allowed to eat kimchi every meal every day. In addition, when kimchi is used, the jar must be clean, not sticky with oil, to avoid breeding bacteria, and to have a reasonable preservation method.

2. Cabbage is pickled with salt, preferably with some water, while white radish can be pickled for three to four hours before making kimchi. Of course, the size of pickled radish pieces is also related to the pickling time, so how long pickled kimchi takes with salt needs to be flexibly mastered.

3, 2-3 days later, you can pay attention to carefully observe whether there are bubbles around kimchi. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there is a bubble, or even a bubble, the fermentation is normal.