[How long can Kimchi be kept]_storage time_storage time

[How long can Kimchi be kept]_storage time_storage time

Many people like kimchi usually eat kimchi. There are many types and methods of kimchi. The method of kimchi is different in different places. Kimchi is rich in active lactic acid bacteria, which has many benefits for human health.Helps people digest, and can also prevent the aging of cells. Eating Kimchi in moderation is good for human health, but the storage method of Kimchi is something that most people care about.

How long can kimchi be kept?

Generally, it can be stored in a cool and dark place, and there is no need to put a refrigerator.

Kimchi should be stored for a relatively long time, but it is best not to exceed 5 months. Over time, it is easy to generate substances that are not good for the human body.

There is a lactic acid bacteria ecosystem in the kimchi jar, which will spontaneously inhibit the growth of other bacteria.

If the germs are too severe to suppress, the flowers will be broken.

The salt in kimchi is not antiseptic. If the salt content of bacteria is to be at least 15% or more, then the plum is so salty.

How to preserve pickled vegetables Pickled vegetables are one of the methods to preserve vegetables. Improper marinating will cause a layer of white mold on the surface of the pickled vegetables. The light ones will deteriorate and the bad ones will rot.

In order to prevent the white pickles of pickled vegetables from attracting attention, the following points: 1. The amount of brine should be appropriate.

Salt gives the pickles a salty taste and has a preservative effect.

The amount of salt depends on the type of vegetable.

Generally, the amount of salt used in summer is 20-25% of the amount of pickled vegetables, 15-20% in spring and autumn, and 10-15% in winter.

In addition, putting a few cloves of peeled garlic on the surface of the saltwater can effectively prevent the pickle from growing white mold.

2. Invert the cylinder in time.

After the vegetables are put in the tank, the upper and lower temperatures, the melting of the salt and the degree of salt absorption by the vegetables alternate, and some bad gases are easy to be generated. The various gases in the vegetables must be passed through the inverted tank to eliminate the bad gases.

Inverting the cylinder can also prevent uneven temperature and salt content in the cylinder, which is beneficial for color protection, crispness and quality.

3, pickles must choose fresh vegetables without pests and rot.

The pickled vegetables should be cleaned with water, and the vegetable bowl should be placed in a cool and ventilated place to prevent the invasion of harmful microorganisms.

Ingredients for making kimchi: a kimchi jar (I prepared 25 kg of large capacity), half a jar of pure water, 500 grams of salt, a small handful of pepper, about 10 cloves of garlic, half a catty of white wine, a piece of ginger, pickleCabbage, white radish, carrot, red radish, green pepper, red pepper, long bean, or other pickled vegetables1. Kimchi jars should be cleaned in advance to feel dry. The pickled vegetables should also be dried and dried. Radish cutSimmer the cabbage, peel the garlic, and clean the whole ginger without cutting. 2 Put all the ingredients into the jar, add salt (usually 25 grams of salt per 500 grams of water), and pour into the wine., Sprinkle the pepper, cover it with filling, and pour the water on the eaves to seal the main shaft. Wait for about 7 days to eat.