韓國泡菜｜致癌還是有益腸道健康？亞硝酸鹽是怎麼消失的？Kimchi

泡菜製作 大白菜5.6kg 鹽1杯（給白菜脫水） 其他蔬菜： 白蘿蔔適量/340克 胡蘿蔔3根/ 375克 蔥1把 大蒜3個 生薑4片（厚片） 洋蔥2個 340克 魚露1杯 蝦米100克 韓國辣椒碎2杯（中辣） 梨1個450克 2杯水+2湯匙糯米粉+2湯匙糖 煮成米糊 泡菜醃製時間於溫度 大量製作的時候，在25攝氏度室溫下需要5天左右，15攝氏度需要10天以上，放冰箱慢發酵則需要多餘2個星期。發酵越徹底，乳酸菌含量越高，亞硝酸鹽含量越低. 少量製作：25攝氏度發酵2-3天 15攝氏度發酵5-7天 冰箱冷藏發酵2週以上 Kimchi: Chinese cabbage 5.6kg 1 cup salt (dehydrate the cabbage) Other vegetables: White radish/340g 3 carrots / 375g 1 bunch of green onion/shallots 3 whole garlics 4 slices of ginger (thick slice) 2 onions 340g 1 cup of fish sauce 100g dried shrimp 2 cups Korean kimchi chili flakes (medium spicy) 1 large pear 450 g 2 cups of water + 2 tablespoons of glutinous rice flour + 2 tablespoons of sugar boiled into rice soup Kimchi marinating time and temperature When making large quantities, it takes about 5 days at room temperature of 25 degrees Celsius, more than 10 days at 15 degrees Celsius, and 2 weeks for slow fermentation in the refrigerator. The more thorough the fermentation, the higher the lactic acid bacteria content and the lower the nitrite content. Small batch: Fermentation at 25°C for 2-3 days Fermentation at 15 degrees Celsius for 5-7 days Refrigerator fermentation for more than 2 weeks