New kimchi is generally sealed for about 15 days. Pickles will produce a large amount of nitrite a few days before pickling, which is harmful to human body. The concentration of nitrite is the highest in about a week and begins to decline in about ten days. After opening the altar, it is also necessary to prevent eating for about three days. Where did kimchi originate? Kimchi originated in China. In the Shang Dynasty 3100 years ago, the earliest prototype of kimchi appeared in China, called salted vegetables.
Pickled vegetables, called kudzu in ancient times, is a vegetable lactic acid fermented food made from vegetables in low concentration salt solution.
Kimchi is mainly divided into three categories: Chinese kimchi, Korean kimchi and Japanese kimchi. （XinPaoCaiYiBanMiFengJiTianKeYiKaiTan）