In principle, small bubbles will appear in 24 hours, but it depends on the temperature to determine whether it is really fermented. Because the ambient temperature is constantly changing, there is no stability. The container should be sealed to create an anaerobic environment conducive to lactic acid bacteria fermentation.

The ambient temperature is generally 15℃~39℃, which is beneficial to the slow fermentation of microorganisms at low temperature and rapid fermentation at high temperature. In summer, pickles start to ferment in a few hours and can be eaten in three or four days. In other seasons, under normal circumstances, fermentation bubbles begin to appear in 24 hours, and you can eat them in about a week.

Extended data:

Analysis of nutritional value of pickles;

1, kimchi is rich in active lactic acid bacteria, which can inhibit the growth of intestinal spoilage bacteria, weaken the toxic effect of intestinal spoilage bacteria, and help digestion, prevent constipation, prevent cell aging, lower cholesterol, and resist tumors;

2. Irritating ingredients such as pepper, garlic, ginger and onion in kimchi can play a bactericidal role and promote the secretion of digestive enzymes;

3. Kimchi can also promote the absorption of iron by human body.

People's Network-How many days does it take to pickle? Analysis of Nutritional Value of Pickles

? People's Network-pickles are delicious and delicate.