Why does kimchi have white spots? How many days can you eat fresh kimchi?

Kimchi has become a side dish to embellish food, mainly because it has a sour, spicy and refreshing effect, which makes people very addicted to it. If you pickle kimchi at home, you must make sure that the container is airtight to prevent oxygen from entering and affecting the fermentation of lactic acid bacteria. Why does kimchi have white spots? Many friends are very confused. Let's take a closer look.

Contents of this article

1. Why does kimchi produce white flowers?

2. How many days can you eat newly made kimchi?

3. What ingredients are needed to make kimchi?

Why does kimchi have white flowers?

It may be that the pickling time is too long, or it may not be sealed well, allowing bacteria to enter. If the pickled cabbage has white flowers, if it is not rotten, you can still eat it after rinsing the white flowers on the surface. If it has deteriorated and rotten, it is not recommended to eat it, as it may cause physical discomfort.

If there are fewer white flowers produced, you can scoop them out and add a small amount of high-proof liquor into the container, which can eliminate the white flowers.

When pickling kimchi, the environment should be kept clean. It is best to place it in a cool, ventilated place and avoid direct sunlight. Do not use chopsticks, tweezers or other tools that may carry grease to pick up the kimchi in the container to prevent it from spoiling and rotting.

The container for pickling kimchi must be airtight to prevent oxygen from entering and affecting the fermentation of lactic acid bacteria.

How many days can you eat freshly made kimchi?

Generally, it can be eaten after 6-10 days. Pickled cabbage contains nitrite, which can affect human health. The nitrite content of pickled mustard greens is the highest on the first day. At this time, the mustard greens appear yellow and green in color. As the pickling time increases, the nitrite content gradually decreases, generally reaching the lowest level after the 6th day.

Kimchi is not necessarily safer the longer it is soaked. If it is not eaten on the 10th day and is not stored properly, the nitrite content will gradually increase over time and the color, aroma and taste of the kimchi will also change.

What ingredients do you need to make kimchi?

In addition to various raw materials, kimchi also needs to be prepared with appropriate amount of cold boiled water, salt, star anise, ginger, pepper, chili, rock sugar and white wine. First, add salt to boiled water, stir and let cool, add raw materials such as radish and cucumber, and then add appropriate amount of ingredients, seal and marinate. White wine helps fermentation and sterilization, and can also increase the crisp taste.

Prepare an airtight jar, wash the ingredients such as cucumbers and radishes and set aside. Add cold boiled water to the jar, put in the cucumbers and radishes, and add enough salt. Then add appropriate amounts of chili peppers, ginger, rock sugar, peppercorns, white wine and other dishes. Completely seal it and place it in a cool place.