1 Will kimchi go bad?

In fact, it will go bad if it comes into contact with air.

Usually pickled kimchi will deteriorate, especially after it comes into contact with oil or rotten substances, the chance of deterioration will be greater. After deterioration, kimchi cannot be eaten anymore, otherwise it will cause harm to the body. Various discomforts occur. 2 How to prevent kimchi from deteriorating

It is recommended to have as little contact with air as possible, and the kimchi environment must be kept clean.

1. After washing the cabbage and peppers, be sure to dry them thoroughly. Do not remove the stems of the peppers, otherwise they will easily break when marinated in raw water during washing.

2. The jar for pickling must be water-free and oil-free, so as to ensure that the kimchi will not spoil.

3. The water for pickling must be boiled and allowed to cool, because the boiled water has killed the bacteria in it, or pure water can be used directly. How long does it take for the kimchi pickled like this to go bad?

4. Be sure to isolate external bacteria. If bacteria in the air enter the kimchi jar, it will destroy the kimchi and destroy the anaerobic bacteria. White flowers will grow on the water surface, insects will grow, and the kimchi will have a peculiar smell and then spoil. At the same time, try to prevent oxygen from entering the kimchi jar. 3 Benefits of eating kimchi

1. kimchi will produce a large amount of probiotics during the fermentation process. These probiotics can not only inhibit the growth of harmful bacteria in the human intestine, but also regulate the intestinal flora and promote the balance of the human intestinal flora.

2. Kimchi produces a large number of active lactic acid bacteria during the fermentation process. Lactobacilli mainly inhabit the small intestine and small intestine of the human body. They ferment sugar to produce organic acids such as lactic acid, acetic acid, propionic acid and butyric acid, which are beneficial to the absorption of intestinal nutrients.

3. Kimchi has very low calories. The main ingredients of cabbage and garlic have the function of burning fat. They are also rich in dietary fiber, which can prevent constipation and inflammatory bowel disease and other diseases, and can also prevent the accumulation of fat in the body. Efficiently consume fat, forming an impact on diet and health.

4. Nutrition of kimchi Kimchi is a supplier of various nutrients. As a sauce of animal materials, it supplies amino acids and supplements the protein lacking in rice. In addition, during the kimchi fermentation process, the proteins contained in shrimp paste, anchovy paste, yellowstone fish paste, etc. are decomposed into amino acids and become a supply source.