question 1: how to store pickled Chinese sauerkraut when it is taken out? Seal the jar mouth with a thin plastic film, so as not to get wet with water or oil.

In addition, bubbles will be generated in the tank during fermentation, so the plastic film should be smoothed at any time.

storage temperature: 8-12 degrees; The temperature should not be lower than 5 degrees, which is not conducive to sour pickled cabbage. If it is too high, sauerkraut will rot easily.

pickling time: one and a half months, and sealing for one and a half months is most suitable for eating.

question 2: how to store pickled sauerkraut? Is it refrigerated or frozen? How long can it last? Buy a jar, wash the jar, put sauerkraut in it and put it in the shade. That's it!

Friendly reminder: Finally, water the altar cover, and half of it will be enough. This can play a good sealing role!

question 3: how to preserve pickled Chinese cabbage? Put it at about 4 -12 degrees

or under the refrigerator

Question 4: Can pickled sauerkraut be frozen in the refrigerator? Yes, it can be put in the refrigerator.

storage temperature: 8-12 degrees; The temperature should not be lower than 5 degrees, which is not conducive to sour pickled cabbage.

if it is too high, sauerkraut will rot easily.

put sauerkraut in the refrigerator, and the refrigerator should be sealed.

because there is no frozen and damp food in the refrigerator, bacteria are easy to multiply.

question 5: how to preserve sauerkraut? It should be kept in a low-temperature place, such as a freezer. Seal it with plastic bags, freeze it in the freezer, and melt it when you eat it. However, you can't freeze the rotted sauerkraut again, so it won't taste good again.

Question 6: How long can you keep your pickled sauerkraut in the refrigerator at low temperature? The boiled water in the sauerkraut will rot and grow long hair.

Question 7: How to keep the pickled sauerkraut for a long time and package it to keep the original juice.

question 8: how to preserve pickled kimchi? where should I put it? what is the best preservation time? generally, it can be kept in a cool and dark place without putting it in the refrigerator. Kimchi should be stored for a relatively long time, but it is best not to exceed 5 months. After a long time, it is easy to produce substances harmful to Rendan.

Question 9: How long does it take to eat pickled Chinese sauerkraut for 2 days?

Excessive consumption of pickled Chinese sauerkraut is likely to increase gastric acid secretion, causing hyperacidity and even peptic ulcer; The acidity of pickled cabbage is high in the pickling process, and the oxalic acid contained in it will react with calcium in it after entering the gastrointestinal tract, producing calcium oxalate and forming urinary calculi; During the pickling process, pickled cabbage is easily contaminated by microorganisms, which reduces it to nitrite. Eating pickled cabbage with too much nitrite will turn hemoglobin in blood into methemoglobin without oxygen carrying function, which will lead to poisoning symptoms such as cyanosis of skin and lips, headache, dizziness, nausea and vomiting, palpitation, etc., which can seriously lead to death. In the pickling process, pickled cabbage will also produce carcinogenic nitrite compounds, which are easy to induce cancer, especially moldy pickled cabbage, and its carcinogenic effect is more obvious.

For this reason, experts warned: When eating sauerkraut, we must pay attention to the following points: Pay attention to the pickling method. In the pickling process, sauerkraut will inevitably produce nitrite. If the nitrite content in 1 kg of sauerkraut exceeds 15 mg, it will cause poisoning. To reduce the nitrite content in pickled cabbage, firstly, put some vitamin C in pickled cabbage, and put 4 tablets of vitamin C in 1 kg of cabbage. The main function of adding vitamin C is to block the generation of nitrite. Adding C4 mg of vitamin C or 5 mg of preservative benzoic acid can block 75% and 98% of nitrite production respectively. But also can prevent sauerkraut from mildew and reduce rancidity and peculiar smell. The second is to put enough salt and marinate it thoroughly. With insufficient salt, bacteria can not be completely inhibited, which will reduce nitrate in vegetables to harmful nitrite. The third is to ensure the curing time. The content of nitrite has an obvious growth peak in the curing process. Under normal circumstances, the content of nitrite in cured products is the highest within 4 ~ 8 days, and it begins to decline after 9 days, and then disappears after 2 days. At this time, it can be eaten.