When making kimchi, vegetables that cannot be eaten raw do not need to be blanched.

1. Kimchi can be soaked with salt.

2. Blanching will cause the loss of nutrients and also lose the value of kimchi.

Kimchi, also known as kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, any fiber-rich vegetables or fruits can be made into kimchi; such as cabbage, Chinese cabbage, carrots, white radish, garlic, green onions, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor and many people eat them as a common side dish. Therefore, modern people still make kimchi in a living environment where there is no risk of obtaining ingredients.

Kimchi can be found all over the world, and the flavor varies depending on how it is made in different places. Among them, Fuling mustard, French sour cucumber, and German sweet and sour cabbage are known as the world's three major pickles. Prepared kimchi is rich in lactic acid bacteria, which can aid digestion. However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it will easily spoil, etc. If you accidentally eat contaminated kimchi, you may suffer from diarrhea or food poisoning.

Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration salt water or a small amount of table salt to pickle various fresh and tender vegetables, and then ferments it with lactic acid bacteria to make a pickled product with a sour taste. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it will be It can achieve the purpose of long-term storage. The salt content in kimchi is 2% to 4%, making it a low-salt food.