1. Under normal circumstances, it is best to soak the newly-made kimchi for 21 days before opening the lid, because when pickling kimchi, the nitrite in it will increase obviously from the next day, and it will reach the peak in about 8-9 days, and it will drop to the minimum after half a month, so eating it after 21 days is guaranteed for health.

2. Kimchi is rich in active acidophilic bacteria, which can inhibit the growth of spoilage bacteria in the intestine, help digestion, prevent constipation, promote gastrointestinal peristalsis, and help the human body absorb iron, so proper consumption is very beneficial to the body.