1, kimchi is rich in active lactic acid bacteria, which can inhibit the growth of intestinal spoilage bacteria, weaken the toxic effect of intestinal spoilage bacteria, help digestion, prevent constipation, prevent cell aging, lower cholesterol, and resist tumors.

2. Pepper, garlic, ginger, onion and other irritating ingredients in kimchi can play a bactericidal role and promote the secretion of digestive enzymes.

Disadvantages:

Because pickles produce nitrite in the curing process, it is recognized as a carcinogen; Moreover, the content of nitrite is closely related to many factors such as salt concentration, temperature and curing time. The problem of high nitrite content is more likely to appear in pickles produced by families, small workshops or manufacturers without strict safety inspection. Therefore, kimchi should not be eaten more.

Extended data

Matters needing attention

1, initial 1-3 days: the highest nitrite content was 1-3 days after curing, during which its content increased continuously. So 1-3 days don't eat "kimchi".

2. Mid-term 3-20 days: Generally, from the third day, due to the continuous reproduction of microorganisms, the oxygen in the pickle jar is exhausted, and the nitrate content in vegetables is gradually reduced due to oxidation, so the nitrite content in pickles will gradually decrease and tend to a relatively stable value. But it will take nearly 15 days.

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