Of course, the longer you soak, the better.

Different pickle methods and pickle environments have different time requirements, and the nitrite content of pickled vegetables is also related to the pickling time. Generally, after 2-3 weeks of pickling, the nitrite content will gradually decrease, and if the pickle is too short-term, it is often inedible because of the high nitrite content ...

We should pay attention to the pickling time of pickled vegetables, so that the intake of nitrite within the allowable range will not harm our health. Excessive intake of nitrite will react with protein decomposition products in the stomach to form nitrosamines, which are strong carcinogens and may increase the risk of cancer.

When eating kimchi, you can mix it with some fresh vegetables and fruits. After repeated use of old kimchi, it should be sealed and stored in cold storage. Once mildew, odor and other phenomena appear, throw it away immediately. The containers for storing pickles should be made of ceramics or glass instead of stainless steel.

Finally, although kimchi has its own flavor, it is an indisputable fact that its salt content is too high. Long-term consumption will still bring health risks. Whether it is carcinogenic or not, we should reduce the frequency and amount of consumption … or don't soak it too much for too long.