What are the advantages and disadvantages of eating kimchi?

The main raw materials of kimchi are all kinds of vegetables, which are rich in minerals such as water, carbohydrates, vitamins, carotene, calcium, iron and phosphorus. At the same time, kimchi is rich in lactic acid, which is generally (0.4 ~ 0.8)%. Delicious taste and tender meat can stimulate appetite and help digestion. In addition, kimchi also has a certain medical function. According to experimental reports, many pathogenic bacteria, such as Escherichia coli, spoilage bacteria, Salmonella and Shigella, cannot develop in kimchi. For example, Shigella dysenteriae can be completely killed in kimchi for 3 ~ 6 hours, and cholera bacteria 1 ~ 2 hours can be completely killed. Ascaris eggs attached to fresh vegetables will also suffocate and die due to lack of oxygen in the sealed pickle jar. Therefore, kimchi is a nutritious and hygienic processed vegetable.

The disadvantages of eating kimchi often

Pickles contain nitrite, which is a recognized carcinogen. The content of this substance is the highest in the first few days (2 ~ 3 days) of kimchi soaking, and then it gradually decreases. Therefore, we should try to eat kimchi soaked for a short time (several hours) or a long time (more than 3 days). But on the whole, the advantages of kimchi definitely outweigh the disadvantages, so please feel free to eat it.

How to cook kimchi?

1. Wash and dry the vegetables that need to be soaked.

2. Boil clean water and add appropriate amount of salt (about 80g salt per kloc-0/kg water).

3. Water on the altar: Use the "mother water" in the pickle jar before and put it in a fresh jar. If you're looking for

I'm going to remake it myself before I get to "Mother Water". Then pour the cooled clean water into the "mother water"

In the middle.

4. Add seasonings, such as pepper, fennel and white wine.

5. Marinate the prepared vegetables in the jar. When serving vegetables, leave as little space as possible and rely on the liquid level.

Near the altar mouth, it is advisable to submerge vegetables with salt water. Pour cold boiled water into the water tank around the altar mouth and fasten it.

Bowl, in the shade.

6. Kimchi should be placed in a cool place, and there should be water at the mouth of the jar to ensure that it does not enter the jar.

Air and bacteria. If you find flowers in the altar, add a little white wine.

How to eat:

1. In Sichuan cuisine, pickled peppers and ginger are used as seasonings for all dishes with fishy smell, and kimchi is not authentic.

Sichuan food is definitely not authentic.

2, pickled radish: choose radish, it will be fat after soaking, and it can be used for stew, which is very beautiful.

Taste.

3, sauerkraut: when cooking fish, sauerkraut is usually added, and pickled fish can also be spicy or not, depending on the taste. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish.

4, soaked cowpea: fried minced meat is a common but delicious side dish.

Remarks: if the prepared kimchi is not suitable for eating, you can make some adjustments: if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.