What is the white color on kimchi

Many people don’t know much about the white substance that appears on kimchi. They always think that this is a situation that only occurs when the kimchi itself has deteriorated. In fact, kimchi will undergo some changes in the process of pickling and fermentation will occur. This is the main manifestation of fermentation. It can be ingested, but don’t ingest too much, because kimchi will contain nitrite, and eating too much is harmful to the body.

Food taboos

Since kimchi produces nitrite during the pickling process, which is a recognized carcinogen; and the nitrite content is closely related to many factors such as salt concentration, temperature, and pickling time, kimchi produced by families, small workshops, or manufacturers without strict safety testing is more likely to have excessively high nitrite content. Therefore, it is not advisable to eat too much kimchi.

Eating precautions

1. In Sichuan cuisine, any dish with a fishy smell will use pickled peppers and pickled ginger as condiments. If the pickles are not authentic, the Sichuan cuisine is definitely not authentic. Add more green peppers (the kind that are firm, dark green, very spicy, and used for seasoning) and ginger to enhance the flavor of the dish. Moreover, these two kinds of vegetables should be kept in the jar at all times, as they can enhance the flavor. After 2-3 days, pay attention to observe carefully to see if there are bubbles formed around the green peppers. At the beginning, there are one or two very small bubbles, which are almost invisible if you don't pay attention. If there are bubbles, even just one bubble, it means the fermentation is normal. After the green pepper turns completely yellow, leave it for another 2 to 3 days and it will be done!

2. Pickled radish: Choose small radish and soak it until it becomes plump. You can use it for three minutes. Four ducks stewed with pickled radishes are very delicious.

3. Pickled cabbage: Pickled cabbage is usually added when cooking fish. Pickled fish can be cooked spicy or non-spicy, depending on your taste. Sauerkraut can also be used to make sauerkraut vermicelli soup, or you can just wash the sauerkraut, cut it into shreds, mix it with red chili oil and a little MSG, and it is also a very delicious Chinese breakfast accompaniment.

Pickled cowpea: Stir-fried minced meat is a common but delicious side dish.

The main ingredients of kimchi are various vegetables. Kimchi is rich in vitamins and minerals such as calcium, iron, and phosphorus. Beans also contain rich complete protein. During the pickling process, the temperature of the vegetables is kept at room temperature, and the vitamin C and B vitamins in the vegetables will not be destroyed. Therefore, pickled vegetables have higher nutritional value than stir-fried vegetables.

Kimchi is rich in lactic acid, which can stimulate the digestive glands to secrete digestive juices and help digestion and absorption of food. Eating kimchi regularly can increase the beneficial bacteria in the stomach and intestines, inhibit pathogenic bacteria in the intestines, reduce the probability of gastrointestinal diseases, and increase the body's resistance.