Can the seasoning and kimchi water be used again and again? Why?

Identify beforehand that there is no quality change in the pickle water. In the constant soaking of the phoenix claw, if the phoenix claw is not bad, the soaking water can generally be reused again. If there is no bubble and idle not in use, although put in the refrigerator, but also need to pay attention to smell there is no odor, if there is an odor to give up. Reuse can not immediately soak chicken claws, and need to boil to boiling, and add dried chili peppers and salt and other seasonings to cook into the flavor, and then poured out of the static to the refrigeration; at the same time, a very critical step must be replaced with another pot, with cold boiled water or purified water again, mixing the appropriate (the amount of use can be much less) a new bubble pepper water (this bubble can not be added to the liquid temperature).

Here a few pots of hot and cold soaking pepper water cooling to the ambient temperature consistent when mixing, resulting in a new wild mountain pepper liquid. Phoenix claws can be cooked and dipped into the cold soak. Independently with the previous one does not work well, not boil unsafe. This both flavor will be better. Unnecessary future wild pepper liquid need to be hermetically sealed static frozen, frozen when you need to fish off the surface of the white foam oil stars and drops of pure grain wine, and fishing neat sinking chicken bones broken phoenix claws, this is conducive to quality assurance. If you feel love and cherish, you can cook it high and thick and then fill the bottle and refrigerate, the next time in accordance with the second step to boil again to replace the pepper water can be. Naturally, its flavor will be much worse.

Kimchi in the case of pickling, will cause sodium nitrite. Sodium nitrite is the most is the case is the beginning of pickling within two or three days, three days later will slowly reduce, 20 days after the nitrite content has long been significantly reduced, but also cause the human body favorable lactic acid bacteria drinks. For how long the sauerkraut can be put, in fact, there is no expiration date. It can be loaded for three years and five years. The longer the medicinal properties of sauerkraut, the greater and higher. At that time pickled Korean kimchi is absolutely can eat, beyond 4 hours after don't eat. Because sauerkraut in the pickling situation will cause sodium nitrite, which is also recognized carcinogens; and sodium nitrite composition and salt content, ambient temperature, pickling time and many other elements are closely related to the home, a small processing plant or no rigorous testing services manufacturer of sauerkraut is more prone to nitrite content of the problem is too strong. Therefore, sauerkraut is not suitable for more food. If the old kimchi water is stored properly, it can be passed down from generation to generation, and the more you use it, the more flavorful it is. The preservation method of the old kimchi water is not very difficult, is to put the kimchi water into a cool place to keep away from the light on the line, summer can also be put into the refrigerator sealed preservation.