Generally speaking, it is unhealthy to eat pickled food regularly, because a lot of salt will be added in the pickling process, which will inevitably increase the salt intake. On the other hand, the long-term curing process is also easy to breed bacteria, which leads to the deterioration of ingredients, especially at home, and it is difficult to be completely sterile.
3. Back to kimchi itself, nitrite is the most likely to cause cancer. In order to avoid nitrite exceeding the standard, kimchi is either made into "bath kimchi", that is, it is eaten after less than one day of pickling. Generally, ingredients with high water content, such as Chinese cabbage, cucumber, watermelon peel, Chinese cabbage, eggplant, etc., are all suitable for "bathing kimchi". Or soak for more than a month before eating. Because nitrite will increase greatly from the third day after kimchi enters the jar, the content is the highest after soaking for one week, then it begins to decline and basically disappears after the twentieth day.
Koreans regard kimchi as a part of food culture, so they have done a lot of research on kimchi. In a word, they think kimchi is a very healthy food. In fact, in China, the food culture in many areas contains rich kimchi practices, but from the perspective of modern nutrition and health, eating fresh vegetables is of course the best. Kimchi has a unique flavor and can be adjusted occasionally, but it can't replace fresh vegetables.