Is eating kimchi bad for your health?

Some people are worried that nitrites that are harmful to the human body will be produced during the fermentation process of kimchi. In fact, they are overly worried. Homemade kimchi is absolutely authentic. As long as the pickling time is sufficient and appropriate, very little nitrite is produced. Why does the kimchi made taste sour? The reason is that there is less salt and the fermentation time is a bit long, so the sugar in various vegetables slowly loses and becomes sour. The processing time is generally 2 to 3 days in summer and 5 to 6 days in winter. If you are making it for the first time and are not sure about the degree of fermentation, you can use clean chopsticks to pick out a little kimchi to taste when the time is almost up. Once it tastes good, you can take it out and eat it. A truly successful kimchi should have all five flavors: sour, sweet, numb, spicy, and crispy. If the flavor is not enough, soak it for another 1 to 2 days. If it feels too sour, there is a remedy, which is to rinse it with boiled water before eating, then sprinkle it with a little sugar and mix it with it. The sour and sweet taste is particularly refreshing. Nowadays, most families are families of three. They don’t need to soak too much at one time. They eat often and always eat fresh food. As for the amount of salt, you can add a little more based on your experience. Don’t worry about the kimchi being too salty, the saltiness is dissolved in the water. And adding more salt can effectively prevent the kimchi from being too sour.