I have never heard of carcinogens in kimchi, because kimchi is not preserved, but fermented, containing some fungi, but belongs to bacteria beneficial to human body. Because kimchi is unheated, the vitamins in vegetables are still well preserved, but because it is unheated and cannot be washed before eating, it is best to clean the vegetables before cooking. But don't eat hard even if it's delicious:)

Some people worry that nitrite harmful to human body will be produced in the process of kimchi fermentation, but it is actually unfounded. The kimchi made at home is absolutely original, as long as the pickling time is sufficient.

Very little nitrite is produced.

Why does kimchi taste sour? The reason is that there is less salt and the fermentation time is a little long, so the sugar in various vegetables slowly loses and turns sour. The processing time is generally 2 ~ 3 days in summer and 5 ~ 6 days in winter. If you don't know the degree of fermentation for the first time, you can taste some kimchi with clean chopsticks at about the same time. When the taste is right, you can take it out to eat. The truly successful kimchi should be sour, sweet, hemp, spicy and crisp. If the taste is not enough, soak for 1 ~ 2 days. If you feel too sour, there is a remedy, that is, rinse with boiling water before eating, and sprinkle some sugar to eat, which is sour and sweet.

At present, most families are families of three. They don't have to soak too much at a time, they often eat and soak, and they always eat fresh food. For the amount of salt, you can add more on the basis of your own experience. Don't worry that kimchi is too salty, and the salty taste is soluble in water. Moreover, putting more salt properly can effectively prevent kimchi from being too sour.