Second, the medium term is 3-20 days.
Generally speaking, from the third day, the oxygen in the pickle jar is exhausted due to the continuous reproduction of microorganisms, and the nitrate in vegetables is gradually reduced due to oxidation, so the nitrite content in pickle will gradually decrease and tend to a relatively stable value. But it will take nearly 15 days. Therefore, in the middle of pickling, the lid of kimchi must not be opened, because the entry of oxygen is not conducive to the reduction of nitrite content.
Third, in the past 20 days,
After pickled kimchi for 20 days, the nitrite content will indeed drop to a very low level and become nitrate. It is generally believed that it is safer to marinate for 30 days. But nitrate is not good for human body, but it is not as harmful as nitrite. You can change your taste once in a while, instead of eating all the time.
Therefore, through this cycle, we can know that the highest carcinogen content in pickles and home-cooked pickles is 1-3 days, which should be eaten after 20 days. So kimchi stored for a long time (more than 30) is healthier!