On the one hand, Sichuan kimchi is a necessary and convenient side dish in Sichuan people's homes. You can take it out at any time, so the time of kimchi is not fixed! Some old pickles have a history of one year or even more than ten years, such as sour radish, which needs to be run for as long as possible.

And some pickles can be eaten in a few days, such as crisp vegetables, radishes and lettuce. On the other hand, however, modern people pay attention to health. Kimchi is a pickled vegetable, which produces nitrate and must be soaked for a long time before eating.

Sichuan pickles are made according to different dishes, and the brewing time is also different. You can eat it for a week at most. It is scientifically proved that nitrate can be completely dissolved within one week.

Sichuan kimchi soaked for a week can be safely eaten and will not harm your health! Of course, this is on the premise that the hygienic index of Sichuan kimchi you made is qualified.

Pickled vegetables, called "autumn" in ancient times, refer to vegetables fermented for long-term preservation. It is a plant lactic acid fermentation product brewed in low concentration salt solution. Commonly used raw materials are cucumber, cabbage, Chinese cabbage, onion, celery, radish, carrot, turnip, beet, spring lettuce, tender ginger, tender lentils, sword beans and green tomatoes.

Pickles are found all over the world. Different places have different practices and different flavors. Among them, Fuling mustard tuber, French pickled cucumber and German sweet and sour cabbage are also called the three largest pickles in the world.

The kimchi is rich in lactic acid bacteria, which can help digestion. However, there are certain rules in the production of kimchi, such as not touching raw water and oil, otherwise it will rot easily and so on. If you eat contaminated kimchi by mistake, it is easy to have diarrhea or food poisoning. ?

Pickles mainly rely on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit corrupt microorganisms. Pickle is a kind of pickled product which is pickled with low concentration salt water or a small amount of salt and then fermented by lactic acid bacteria. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, the purpose of long-term preservation can be achieved. The salt content in kimchi is 2% to 4%, which is a low-salt food. ?