How long can I eat kimchi for the first time?
It depends.
For example, kimchi can generally be eaten for one day and one night. Generally speaking, you can eat it the next day by soaking it in a sealed bag for one day and one night. Be careful not to mourn for too long.
Before soaking traditional kimchi in China, the old roots and yellow leaves of various vegetables are peeled off, washed and dried, cut into strips (blocks) and pickled in an altar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade. 7 ~ 10 days later. If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days.
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Can kimchi be eaten when it is soft?
It depends on the actual situation.
If kimchi itself is soft and not caused by deterioration, it is completely edible, but if it is softened by deterioration, it is not edible. Generally, deterioration will be accompanied by rotten and smelly kimchi, so don't eat it.
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Matters needing attention in eating kimchi
1. Pickled vegetables with short curing period are not suitable for eating.
The content of nitrite in kimchi is not high in the first two days, but it reaches a peak on the third to eighth day, which is called nitrite peak. This is because there are many miscellaneous bacteria that can produce nitrite in vegetables. After pickled vegetables, a large amount of nitrite can be produced, but then it gradually decreases and falls to a safe range after one month.
2. Patients with gastrointestinal diseases should not eat pickles.
Kimchi is an acidic food, and the pickling process is also a fermentation process. Kimchi can help the human body secrete stomach acid, stimulate appetite and relieve boredom. If people with gastrointestinal diseases often eat pickled vegetables, it will increase the burden on the stomach and may cause ulcers and other problems. Such people are advised not to eat pickles.
3. Patients with hypertension should not eat pickles.
Kimchi generally refers to the infiltration of a large amount of salt into food tissues, thus achieving the purpose of preserving food. Therefore, a handful of pickles has a high salt content. For patients with hypertension, too much salt intake will break the osmotic pressure balance in the body and increase blood pressure, which is not good for the condition.