1, time within 2 days or more than 20 days. Scientific determination, pickles in the beginning of pickling within 2 days of nitrite content is not high, just in the 3rd -8 days nitrite content reached its peak, after the 9th day began to decline, 20 days after the basic disappearance. So pickles are generally short within 2 days, long should be in the pickle after a month to eat.

2, pickles is a favorite Chinese families with salt and other seasonings pickled for a certain period of time after the vegetables, there is a strong salty taste, can be preserved for a long time. Production of raw materials are mainly cucumbers, chili peppers, soy sauce, various types of vegetables, salt and so on.

1 Pickles generally pickled a few days can eat

Pickles are rich in active lactic acid bacteria, the same weight will be higher than yogurt many times, it can inhibit the growth of intestinal putrefactive bacteria, weakening putrefactive bacteria in the intestinal tract of the undesirable effects, and has to help digestion, to prevent constipation, to prevent the role of cellular aging, etc.; Kimchi can also promote the human body to the absorption of iron, and so on.

But pickles pickle nitrite in the second day began to increase significantly, to the eighth or ninth day is the peak, half a month after the basic drop to a minimum, so we eat pickles must be soaked enough 21 days.

Kimchi

2 Pickled kimchi can be put how long

Generally placed in a cool place without seeing light can be, do not need to put the refrigerator. The storage time of kimchi should be relatively long, but it is best not to exceed 5 months, time is easy to generate substances that are not good for the human body.

There is an ecosystem of lactic acid bacteria in the kimchi altar that will spontaneously inhibit the growth of other bacteria. If the stray bacteria are too serious to inhibit, it will be raw flowers and bad. The salt in the kimchi is not antiseptic, to prevent bacteria salt content should be at least to 15% or more, plums so salty before possible.

3 How to preserve pickles

1, the amount of brine should be appropriate. Salt not only gives pickles a salty flavor, but also has a preservative effect. The amount of salt depends on the variety of vegetables. Generally, the amount of salt used in summer is 20-25% of the amount of pickles, 15-20% in spring and fall, and 10-15% in winter. In addition, put a few cloves of peeled garlic on the surface of the brine, which can effectively prevent the pickles from developing white mold.

2, to pour the tank in time. Because the vegetables in the tank, the upper and lower temperatures, salt dissolution and vegetables absorb salt degree of inconsistency, easy to produce some undesirable gases, must be poured through the cylinder to distribute the heat in the vegetables, in order to exclude undesirable gases. Inverted cylinder can also prevent the cylinder temperature and salt uneven, favorable color protection, crisp, quality.

3, pickles should be selected without pests and diseases and no rotting fresh vegetables. Pickle water should be clean, vegetable tank should be placed in a ventilated and cool place to prevent the invasion of harmful microorganisms.