Kimchi must be soaked for more than two weeks before you can eat it, because the highest nitrite content in pickles occurs between two or three days to more than ten days after the pickling begins.

The amount of nitrite produced is related to the ambient temperature and salt water concentration. In northern my country, it usually takes more than a month to pickle pickles and sauerkraut, and in the south, it takes more than 20 days to pickle sauerkraut and kimchi. . Generally speaking, the nitrite content in pickles has begun to decrease significantly after 20 days, and it is very safe after one month. The real threat to food safety is the vegetables that are only pickled for two to three days to more than ten days. Vegetables that have been pickled for more than a month can be eaten with confidence. Regardless of kimchi or homemade pickles, 1 to 3 days after pickling is the period when the nitrite content is the highest, and its content shows an increasing trend during this time period. Generally speaking, starting from the 3rd day, the oxygen in the kimchi jar is depleted due to the continuous reproduction of microorganisms, and the nitrate content in the vegetables gradually decreases due to oxidation, so the nitrite content in the kimchi will gradually decrease and tends to a relatively stable value. But this takes close to 15 days. During the middle stage of pickling, the lid of the kimchi must not be opened, because the entry of oxygen is not conducive to the reduction of nitrite content. After pickling kimchi for 20 days, the nitrite content will drop to a very low level and turn into nitrate. Through this cycle, we can learn that the highest content of carcinogens occurs when marinating for 1 to 3 days, and should be eaten after 20 days. It is relatively healthy to eat kimchi stored for a long time (more than 30 days).

Tips for making spicy cabbage

1. The cabbage used to make spicy cabbage is preferably green on the outside and yellow on the inside. This kind of cabbage makes spicy cabbage more delicious.

2. When cutting cabbage, cut from the bottom, do not cut it all the way to the bottom, cut a little, and then break it apart with your hands. This way, the cabbage will stick to the knife to a minimum and the taste will be better.

3. When applying ingredients to the cabbage, remember to wear gloves, otherwise your hands will be very painful from being killed by the chili peppers. If you accidentally get chili pepper on your hands, you can wash them with vinegar to relieve the pain.

4. It is best to use a glass container for pickling spicy cabbage, preferably one that can be sealed, because spicy cabbage has a strong taste and the smell is easy to transfer when placed in the refrigerator.

Authentic Korean spicy cabbage pickling method

Ingredients: 2 Chinese cabbages, 1 carrot, 140 grams of apples, 140 grams of pears, 15 grams of garlic, 55 grams of leeks, ginger 8 grams, 10 grams of green onions, 50 grams of glutinous rice flour, 100 grams of salt, 140 grams of chili powder, 15 grams of shrimp paste, 20 grams of fish sauce, 1 tablespoon of Korean chili sauce, 60 grams of sugar, 500 grams of water.

Steps:

1. Break off the cabbage piece by piece, wash and drain.

2. Prepare a clean basin, spread the drained cabbage on a layer, sprinkle a layer of salt, sprinkle it all and marinate overnight.

3. After the cabbage is pickled, rinse the cabbage with running water. After rinsing, drain the water and squeeze out the excess water. Be careful not to tear the cabbage.

4. Add water to the glutinous rice flour and cook it into a paste over low heat in a small milk pot. Stir constantly to prevent sticking to the pot.

5. Put the glutinous rice paste in a large bowl, peel and core the apples and pears, and cut the carrots into small pieces.

6. Put the apples, pears, carrots, garlic, ginger and scallions into a food processor and smash them.

7. After beating, pour into a large bowl containing glutinous rice paste, then add sugar, chili powder, shrimp paste, fish sauce, Korean hot sauce, and stir evenly. Add the leeks and continue to mix.

8. Prepare a clean sealed box, put on disposable gloves, put the cabbage in the mixing bowl, spread it evenly every time, and place the wiped cabbage in the prepared sealed box. , leave it at room temperature overnight, put it in the refrigerator the next day, and it will be ready to eat after one day, but the taste will be better after a week.

Tips for making spicy cabbage

1. The cabbage used to make spicy cabbage is preferably green on the outside and yellow on the inside. This kind of cabbage makes spicy cabbage more delicious.

2. When cutting cabbage, cut from the bottom, do not cut it all the way to the bottom, cut a little, and then break it apart with your hands. This way, the cabbage will stick to the knife to a minimum and the taste will be better.

3. When applying ingredients to the cabbage, remember to wear gloves, otherwise your hands will be very painful from being killed by the chili peppers. If you accidentally get chili pepper on your hands, you can wash them with vinegar to relieve the pain.

4. It is best to use a glass container for pickling spicy cabbage, preferably one that can be sealed, because spicy cabbage has a strong taste and the smell is easy to transfer when placed in the refrigerator.