How many days is it safest to eat kimchi?

1. On which day is it best to eat kimchi?

Everyone is very familiar with pickled kimchi. If you pickle kimchi yourself, it is very easy to absorb excessive nitrite if you don’t eat it within the appropriate time. If the kimchi is only pickled for one or two days, although it tastes crisp, the nitrite content is very high, and it is the riskiest to eat. Generally speaking, it is safer to pickle it for 6 to 10 days.

The nitrite content in pickled mustard greens is the highest on the first day of soaking, when the mustard greens appear yellow and green in color. In fact, the longer the time for pickling vegetables, the gradually lower the nitrite content will be, and it will reach the lowest level on the 6th day.

2. Is kimchi safer the longer it is kept?

The longer the food is soaked, the safer it is not. If kimchi is not eaten by the 10th day, its quality will deteriorate. If kimchi is not stored correctly, the nitrite content will increase over time. The color of the kimchi will gradually change from golden yellow to yellowish brown and brown, and there will be some problems with the taste. Therefore, it is best to eat kimchi within 6 to 10 days of pickling. If the pickled vegetables are not eaten after 10 days, they should be taken out in time and refrigerated in a dry storage box. The container must be clean, water-free and oil-free to prevent mold growth.

3. Kimchi Consumption Guide

1. In Sichuan cuisine, any dish with a fishy smell will use pickled peppers and pickled ginger as condiments. If the pickles are not authentic, the Sichuan cuisine is definitely not authentic. Add more green peppers (the kind that are firm, dark green, very spicy, and used for seasoning) and ginger to enhance the flavor of the dish. Moreover, these two kinds of vegetables should be kept in the jar at all times, as they can enhance the flavor. After 2-3 days, pay attention to observe carefully to see if there are bubbles formed around the green peppers. At the beginning, there are one or two very small bubbles, which are almost invisible if you don't pay attention. If there are bubbles, even just one bubble, it means the fermentation is normal. After the green pepper turns completely yellow, leave it for another 2 to 3 days and it will be done!

2. Pickled radish: Choose small radishes. After soaking, they will become plump. You can use three or four pickled radishes to stew duck, which is very delicious.

3. Pickled cabbage: Pickled cabbage is usually added when cooking fish. Pickled fish can be cooked spicy or non-spicy, depending on your taste. Sauerkraut can also be used to make sauerkraut vermicelli soup, or you can just wash the sauerkraut, cut it into shreds, mix it with red chili oil and a little MSG, and it is also a very delicious Chinese breakfast accompaniment.

4. Pickled cowpea: Stir-fried minced meat is a common but delicious side dish.

5. Kimchi soup, a specialty drink of North Korea, is rich in crude fiber and can moisten the intestines and aid digestion.