{"content_id":"mlxbd2fdch","slug":"salted-cabbage-storage-washing-kimjang","locale":"en","schema_type":"Article","category":"knowledge_base","category_name":"Knowledge Base","title":"Salted Cabbage: Washing After at Least 1 Day at Room Temp","summary":"Using salted cabbage on the day it is received is recommended. The Ministry of Food and Drug Safety's 2015 guidance recommends washing it if it has been kept at room temperature for at least 1 day, so if the date for making kimchi changes, check the actual storage conditions as well.","sponsorship_disclosure":null,"affiliate_disclosure":null,"commerce_disclosure":null,"author":{"name":"Injoys Editorial Team","url":"https://injoys.com/ko/about"},"key_points":["The Ministry of Food and Drug Safety advised using salted cabbage on the day it is received.","If it has been kept at room temperature for at least 1 day, washing it before use is recommended.","To wash it, soak it in water, rub it gently, then rinse it twice with water.","The 2015 guidance does not specify how long it can be kept refrigerated.","When ordering, distinguish the shipping date from the expected delivery date and also decide when you will actually start making kimchi."],"content_markdown":"Salted cabbage is best used on the day you receive it. **If it has been stored at room temperature for at least 1 day**, washing it before use is recommended. If you receive it on a different day from when you make kimchi, check the actual storage conditions as well as the time between those days.\n\nThe storage and washing guidance and experimental figures are based on the [Ministry of Food and Drug Safety’s October 27, 2015 guidance](https://impfood.mfds.go.kr/CFBBB02F02/getCntntsDetail?cntntsSn=281730).\n\n## Why use it on the day you receive it\n\nColiform bacteria can increase during room-temperature storage. Coliforms are a group of bacteria used as an indicator of hygiene. The Ministry of Food and Drug Safety explained that they can increase when salted cabbage is stored at room temperature for at least 1 day.\n\nThe ministry’s press release, “Use Salted Cabbage Safely During Kimchi-Making Season,” says:\n\n\u003e It is best to use salted cabbage on the day you receive it.\n\nSalted cabbage is soaked in brine, then washed and drained. Some products come with instructions to use them without washing or draining them again. This does not mean every product must be washed again before use.\n\n## Salted cabbage storage conditions\n\nThe time since receipt alone is not enough to determine whether washing is needed. The ministry’s guidance also takes storage temperature into account. The following table breaks down the guidance by situation.\n\n| Situation | Applicable guidance | What to check |\n| --- | --- | --- |\n| Used on the day of receipt | Recommendation to use it that day | Product instructions for washing and draining |\n| Stored at room temperature for at least 1 day | Recommendation to wash before use | Washing steps below |\n| Stored in a refrigerator | The guidance gives no refrigerated storage period | Product label and the manufacturer’s or seller’s storage instructions |\n| Storage conditions unknown | The date alone is not enough to determine which recommendation applies | Actual storage location and elapsed time |\n\nYou cannot assume that refrigeration keeps the cabbage suitable for a set number of days. The 2015 guidance gives neither a refrigeration temperature nor a permitted number of days. If kimchi-making is delayed, check the storage conditions for the specific product first.\n\n## How to wash salted cabbage\n\nIf washing is needed, wash it gently, then **rinse it twice with water**. The ministry gives these steps:\n\n1. Place the cabbage in water.\n2. Gently rub the root area and between the leaves with your fingers to wash them.\n3. Rinse twice with water.\n\nThe rinsing follows the gentle washing step. It does not mean washing by rubbing 3 times and then adding rinses. The ministry explained that excessive washing can damage the cabbage. It therefore recommended washing it no more than 3 times.\n\n## What the bacterial reduction figures mean\n\nThe bacterial reduction rates are experimental results included in the 2015 guidance. They are not figures from a new study conducted in 2026. The experiment found the following reductions after about 3 washings.\n\n| Measurement | Reduction compared with before washing |\n| --- | --- |\n| Total bacterial count | 95% |\n| Coliforms | 93% |\n\nThe figures also appear in the [ministry guidance published by Korea Policy Briefing](https://www.korea.kr/news/interviewView.do?newsId=148802426) at the time. These results do not guarantee the same reduction each time cabbage is washed at home. Nor do they mean the bacteria were completely removed.\n\n## Checklist for the receipt date and kimchi-making schedule\n\nWhen ordering, check whether you can actually make kimchi on the day you receive the cabbage. On September 30, 2026, Yonhap News Agency reported on advance reservations for kimchi-making ingredients. The report described an option to pick them up at a store on a chosen date. That report was separate from any revision to hygiene guidance. [Yonhap News Agency’s advance reservation report](https://www.yna.co.kr/view/AKR20260929154200030)\n\n1. Set a day for making kimchi, including preparing the seasoning.\n2. Check whether the date shown when ordering is the dispatch date or the date you will receive the cabbage.\n3. Compare the expected receipt time with the time you will actually start work.\n4. If the schedule does not line up, ask the seller about the storage conditions needed.\n5. Check whether you can change the receipt date if delivery is delayed or your schedule changes.\n\nWeight and place of origin are no substitute for checking the schedule. The report featured 20kg products from Haenam, Goesan, and Pyeongchang. But the ministry’s guidance did not specify different numbers of washings by origin or package weight. Check the instructions for the cabbage and seasoning products separately to determine how much seasoning you need.\n\n## The difference between the dispatch date and the actual work time\n\nIt is better to record the time you will receive the cabbage, not just the date, in your schedule. The dispatch date is the day the seller sends the product. The receipt date is the day you actually receive it, so the two should not be treated as the same.\n\nThe fact that you receive the cabbage on one day and make kimchi on another does not, by itself, tell you how long it has been stored. Even if you use it the next day, the elapsed time depends on when you received it. Conversely, “use on the day of receipt” is not a timetable permitting the cabbage to be left at room temperature. The “1 day” in the ministry’s guidance should not be treated as a threshold that guarantees safety.\n\n## Common mistakes\n\nThe most common misunderstanding is applying a conditional recommendation to every situation. Following the recommended number of washings does not resolve every storage issue. The following distinctions can help.\n\n| Misunderstanding | What to distinguish |\n| --- | --- |\n| Always wash it again if using it the next day | The guidance applies when it has been stored at room temperature for at least 1 day |\n| Refrigeration keeps it safe for a set number of days | The guidance gives no permitted number of days for refrigerated storage |\n| The more you wash it, the better | Excessive washing can damage the cabbage |\n| The bacterial reduction rate guarantees safety | A reduction rate from a specific experiment is different from assessing the safety of an individual product |\n\n## Frequently asked questions\n\n### If I make kimchi on the day I receive it, can I skip washing it again?\n\nSome products come with instructions to use them without washing again. Check the product’s instructions.\n\n### What should I check if I put off making kimchi until the next day?\n\nCheck both the actual storage temperature and the elapsed time. The change of date alone does not tell you whether the room-temperature storage condition applies.\n\n### How many days can it be refrigerated?\n\nThe 2015 ministry guidance alone does not specify a period. Check the product label and the manufacturer’s or seller’s instructions.\n\n### Is there a set time for draining it?\n\nThe guidance gives no standard draining time. It provides no basis for applying the same time to every product.\n\n### Was this guidance newly issued in 2026?\n\nNo. The storage and washing guidance and experimental results were published on October 27, 2015.","content_html":"\u003cp\u003eSalted cabbage is best used on the day you receive it. \u003cstrong\u003eIf it has been stored at room temperature for at least 1 day\u003c/strong\u003e, washing it before use is recommended. If you receive it on a different day from when you make kimchi, check the actual storage conditions as well as the time between those days.\u003c/p\u003e\n\u003cp\u003eThe storage and washing guidance and experimental figures are based on the \u003ca href=\"https://impfood.mfds.go.kr/CFBBB02F02/getCntntsDetail?cntntsSn=281730\"\u003eMinistry of Food and Drug Safety’s October 27, 2015 guidance\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#why-use-it-on-the-day-you-receive-it\" class=\"anchor\" id=\"why-use-it-on-the-day-you-receive-it\"\u003e\u003c/a\u003eWhy use it on the day you receive it\u003c/h2\u003e\n\u003cp\u003eColiform bacteria can increase during room-temperature storage. Coliforms are a group of bacteria used as an indicator of hygiene. The Ministry of Food and Drug Safety explained that they can increase when salted cabbage is stored at room temperature for at least 1 day.\u003c/p\u003e\n\u003cp\u003eThe ministry’s press release, “Use Salted Cabbage Safely During Kimchi-Making Season,” says:\u003c/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eIt is best to use salted cabbage on the day you receive it.\u003c/p\u003e\n\u003c/blockquote\u003e\n\u003cp\u003eSalted cabbage is soaked in brine, then washed and drained. Some products come with instructions to use them without washing or draining them again. This does not mean every product must be washed again before use.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#salted-cabbage-storage-conditions\" class=\"anchor\" id=\"salted-cabbage-storage-conditions\"\u003e\u003c/a\u003eSalted cabbage storage conditions\u003c/h2\u003e\n\u003cp\u003eThe time since receipt alone is not enough to determine whether washing is needed. The ministry’s guidance also takes storage temperature into account. The following table breaks down the guidance by situation.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSituation\u003c/th\u003e\n\u003cth\u003eApplicable guidance\u003c/th\u003e\n\u003cth\u003eWhat to check\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eUsed on the day of receipt\u003c/td\u003e\n\u003ctd data-label=\"Applicable guidance\"\u003eRecommendation to use it that day\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eProduct instructions for washing and draining\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eStored at room temperature for at least 1 day\u003c/td\u003e\n\u003ctd data-label=\"Applicable guidance\"\u003eRecommendation to wash before use\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eWashing steps below\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eStored in a refrigerator\u003c/td\u003e\n\u003ctd data-label=\"Applicable guidance\"\u003eThe guidance gives no refrigerated storage period\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eProduct label and the manufacturer’s or seller’s storage instructions\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eStorage conditions unknown\u003c/td\u003e\n\u003ctd data-label=\"Applicable guidance\"\u003eThe date alone is not enough to determine which recommendation applies\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eActual storage location and elapsed time\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eYou cannot assume that refrigeration keeps the cabbage suitable for a set number of days. The 2015 guidance gives neither a refrigeration temperature nor a permitted number of days. If kimchi-making is delayed, check the storage conditions for the specific product first.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#how-to-wash-salted-cabbage\" class=\"anchor\" id=\"how-to-wash-salted-cabbage\"\u003e\u003c/a\u003eHow to wash salted cabbage\u003c/h2\u003e\n\u003cp\u003eIf washing is needed, wash it gently, then \u003cstrong\u003erinse it twice with water\u003c/strong\u003e. The ministry gives these steps:\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace the cabbage in water.\u003c/li\u003e\n\u003cli\u003eGently rub the root area and between the leaves with your fingers to wash them.\u003c/li\u003e\n\u003cli\u003eRinse twice with water.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eThe rinsing follows the gentle washing step. It does not mean washing by rubbing 3 times and then adding rinses. The ministry explained that excessive washing can damage the cabbage. It therefore recommended washing it no more than 3 times.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#what-the-bacterial-reduction-figures-mean\" class=\"anchor\" id=\"what-the-bacterial-reduction-figures-mean\"\u003e\u003c/a\u003eWhat the bacterial reduction figures mean\u003c/h2\u003e\n\u003cp\u003eThe bacterial reduction rates are experimental results included in the 2015 guidance. They are not figures from a new study conducted in 2026. The experiment found the following reductions after about 3 washings.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMeasurement\u003c/th\u003e\n\u003cth\u003eReduction compared with before washing\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Measurement\"\u003eTotal bacterial count\u003c/td\u003e\n\u003ctd data-label=\"Reduction compared with before washing\"\u003e95%\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Measurement\"\u003eColiforms\u003c/td\u003e\n\u003ctd data-label=\"Reduction compared with before washing\"\u003e93%\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThe figures also appear in the \u003ca href=\"https://www.korea.kr/news/interviewView.do?newsId=148802426\"\u003eministry guidance published by Korea Policy Briefing\u003c/a\u003e at the time. These results do not guarantee the same reduction each time cabbage is washed at home. Nor do they mean the bacteria were completely removed.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#checklist-for-the-receipt-date-and-kimchi-making-schedule\" class=\"anchor\" id=\"checklist-for-the-receipt-date-and-kimchi-making-schedule\"\u003e\u003c/a\u003eChecklist for the receipt date and kimchi-making schedule\u003c/h2\u003e\n\u003cp\u003eWhen ordering, check whether you can actually make kimchi on the day you receive the cabbage. On September 30, 2026, Yonhap News Agency reported on advance reservations for kimchi-making ingredients. The report described an option to pick them up at a store on a chosen date. That report was separate from any revision to hygiene guidance. \u003ca href=\"https://www.yna.co.kr/view/AKR20260929154200030\"\u003eYonhap News Agency’s advance reservation report\u003c/a\u003e\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eSet a day for making kimchi, including preparing the seasoning.\u003c/li\u003e\n\u003cli\u003eCheck whether the date shown when ordering is the dispatch date or the date you will receive the cabbage.\u003c/li\u003e\n\u003cli\u003eCompare the expected receipt time with the time you will actually start work.\u003c/li\u003e\n\u003cli\u003eIf the schedule does not line up, ask the seller about the storage conditions needed.\u003c/li\u003e\n\u003cli\u003eCheck whether you can change the receipt date if delivery is delayed or your schedule changes.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eWeight and place of origin are no substitute for checking the schedule. The report featured 20kg products from Haenam, Goesan, and Pyeongchang. But the ministry’s guidance did not specify different numbers of washings by origin or package weight. Check the instructions for the cabbage and seasoning products separately to determine how much seasoning you need.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#the-difference-between-the-dispatch-date-and-the-actual-work-time\" class=\"anchor\" id=\"the-difference-between-the-dispatch-date-and-the-actual-work-time\"\u003e\u003c/a\u003eThe difference between the dispatch date and the actual work time\u003c/h2\u003e\n\u003cp\u003eIt is better to record the time you will receive the cabbage, not just the date, in your schedule. The dispatch date is the day the seller sends the product. The receipt date is the day you actually receive it, so the two should not be treated as the same.\u003c/p\u003e\n\u003cp\u003eThe fact that you receive the cabbage on one day and make kimchi on another does not, by itself, tell you how long it has been stored. Even if you use it the next day, the elapsed time depends on when you received it. Conversely, “use on the day of receipt” is not a timetable permitting the cabbage to be left at room temperature. The “1 day” in the ministry’s guidance should not be treated as a threshold that guarantees safety.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#common-mistakes\" class=\"anchor\" id=\"common-mistakes\"\u003e\u003c/a\u003eCommon mistakes\u003c/h2\u003e\n\u003cp\u003eThe most common misunderstanding is applying a conditional recommendation to every situation. Following the recommended number of washings does not resolve every storage issue. The following distinctions can help.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMisunderstanding\u003c/th\u003e\n\u003cth\u003eWhat to distinguish\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Misunderstanding\"\u003eAlways wash it again if using it the next day\u003c/td\u003e\n\u003ctd data-label=\"What to distinguish\"\u003eThe guidance applies when it has been stored at room temperature for at least 1 day\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Misunderstanding\"\u003eRefrigeration keeps it safe for a set number of days\u003c/td\u003e\n\u003ctd data-label=\"What to distinguish\"\u003eThe guidance gives no permitted number of days for refrigerated storage\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Misunderstanding\"\u003eThe more you wash it, the better\u003c/td\u003e\n\u003ctd data-label=\"What to distinguish\"\u003eExcessive washing can damage the cabbage\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Misunderstanding\"\u003eThe bacterial reduction rate guarantees safety\u003c/td\u003e\n\u003ctd data-label=\"What to distinguish\"\u003eA reduction rate from a specific experiment is different from assessing the safety of an individual product\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003ch2\u003e\n\u003ca href=\"#frequently-asked-questions\" class=\"anchor\" id=\"frequently-asked-questions\"\u003e\u003c/a\u003eFrequently asked questions\u003c/h2\u003e\n\u003ch3\u003e\n\u003ca href=\"#if-i-make-kimchi-on-the-day-i-receive-it-can-i-skip-washing-it-again\" class=\"anchor\" id=\"if-i-make-kimchi-on-the-day-i-receive-it-can-i-skip-washing-it-again\"\u003e\u003c/a\u003eIf I make kimchi on the day I receive it, can I skip washing it again?\u003c/h3\u003e\n\u003cp\u003eSome products come with instructions to use them without washing again. Check the product’s instructions.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#what-should-i-check-if-i-put-off-making-kimchi-until-the-next-day\" class=\"anchor\" id=\"what-should-i-check-if-i-put-off-making-kimchi-until-the-next-day\"\u003e\u003c/a\u003eWhat should I check if I put off making kimchi until the next day?\u003c/h3\u003e\n\u003cp\u003eCheck both the actual storage temperature and the elapsed time. The change of date alone does not tell you whether the room-temperature storage condition applies.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#how-many-days-can-it-be-refrigerated\" class=\"anchor\" id=\"how-many-days-can-it-be-refrigerated\"\u003e\u003c/a\u003eHow many days can it be refrigerated?\u003c/h3\u003e\n\u003cp\u003eThe 2015 ministry guidance alone does not specify a period. Check the product label and the manufacturer’s or seller’s instructions.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#is-there-a-set-time-for-draining-it\" class=\"anchor\" id=\"is-there-a-set-time-for-draining-it\"\u003e\u003c/a\u003eIs there a set time for draining it?\u003c/h3\u003e\n\u003cp\u003eThe guidance gives no standard draining time. It provides no basis for applying the same time to every product.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#was-this-guidance-newly-issued-in-2026\" class=\"anchor\" id=\"was-this-guidance-newly-issued-in-2026\"\u003e\u003c/a\u003eWas this guidance newly issued in 2026?\u003c/h3\u003e\n\u003cp\u003eNo. The storage and washing guidance and experimental results were published on October 27, 2015.\u003c/p\u003e\n","tags":["Food shopping","Food hygiene"],"faqs":[{"question":"Why is it best to use salted cabbage on the day you receive it?","answer":"The Ministry of Food and Drug Safety explained that coliforms, which are used as an indicator of hygiene, may increase if the cabbage is stored at room temperature for at least one day. It therefore recommended using it on the day you receive it."},{"question":"If you make kimchi the next day, do you have to wash the cabbage again?","answer":"The change of date alone is not the deciding factor. The Ministry of Food and Drug Safety recommends washing it if it has been stored at room temperature for at least one day."},{"question":"How should you wash it when washing is needed?","answer":"Soak it in water and gently rub the root end and between the leaves with your fingers. Then rinse it twice with water."},{"question":"Is it better to wash it more times?","answer":"The Ministry of Food and Drug Safety explained that excessive washing can damage the cabbage. It advised washing it no more than three times."},{"question":"How many days can it be kept in the refrigerator?","answer":"The 2015 guidance does not specify how long it can be refrigerated. Check the label on the product you bought and the storage instructions from its manufacturer or seller."},{"question":"Does every product need the same amount of time to drain?","answer":"That guidance does not specify a standard draining time. Some products come with instructions to use them without draining them again, so check the instructions for each product."},{"question":"Are the bacterial reduction rates from a 2026 experiment?","answer":"No. The 95% reduction in total bacterial count and 93% reduction in coliforms are results from an experiment included in the Ministry of Food and Drug Safety's 2015 guidance. These figures do not guarantee the same effect for individual products."}],"sources":[{"url":"https://impfood.mfds.go.kr/CFBBB02F02/getCntntsDetail?cntntsSn=281730","title":"Ministry of Food and Drug Safety, Use salted cabbage safely during kimchi-making season, October 27, 2015","type":"source"},{"url":"https://www.korea.kr/news/interviewView.do?newsId=148802426","title":"Korea Policy Briefing, Use salted cabbage for kimchi-making on the day you buy it whenever possible","type":"data_point"},{"url":"https://www.yna.co.kr/view/AKR20260929154200030","title":"Yonhap News Agency, Lotte Mart and Lotte Super to accept first-round preorders for salted cabbage from the 1st to the 7th of next month, September 30, 2026","type":"source"}],"images":[{"id":1752,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MjY3MzksInB1ciI6ImJsb2JfaWQifX0=--41d62ca36956408c82817c38bdb3ebda96d8ff1e/ai-c415cf41.webp","is_representative":true,"generation_method":"ai_photo","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"청록색 앞치마를 입은 남성이 부엌에서 물이 담긴 대야 속 절임배추를 손으로 씻는다.","caption":"절임배추를 상온에서 1일 이상 보관했다면 세척 후 사용하는 것이 권장된다.","description":null},"en":{"alt":"A man in a teal apron washes brined napa cabbage by hand in a basin of water in a kitchen.","caption":"Brined napa cabbage kept at room temperature for at least one day should be washed before use.","description":null},"ja":{"alt":"青緑色のエプロンを着けた男性が、台所で水を張ったたらいの塩漬け白菜を手で洗っている。","caption":"塩漬け白菜を常温で1日以上保管した場合は、洗ってから使うことが推奨される。","description":null},"es":{"alt":"Un hombre con delantal verde azulado lava a mano col china salada en un recipiente con agua en la cocina.","caption":"Se recomienda lavar la col china salada antes de usarla si ha pasado al menos un día a temperatura ambiente.","description":null},"id":{"alt":"Pria bercelemek hijau kebiruan mencuci sawi putih asin dengan tangan di baskom berisi air di dapur.","caption":"Sawi putih asin yang disimpan pada suhu ruang selama satu hari atau lebih disarankan dicuci sebelum digunakan.","description":null},"pt":{"alt":"Um homem de avental verde-azulado lava à mão acelga salgada numa bacia com água na cozinha.","caption":"Recomenda-se lavar a acelga salgada antes de usá-la se ficar à temperatura ambiente por um dia ou mais.","description":null},"zh-hant":{"alt":"一名穿著藍綠色圍裙的男子在廚房用手清洗水盆裡的醃漬大白菜。","caption":"醃漬大白菜在室溫下存放1天以上，建議清洗後再使用。","description":null},"de":{"alt":"Ein Mann mit türkisfarbener Schürze wäscht eingesalzenen Chinakohl in einer Schüssel mit Wasser.","caption":"Eingesalzener Chinakohl sollte nach mindestens einem Tag bei Raumtemperatur vor der Verwendung gewaschen werden.","description":null}}},{"id":1753,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MjY3NDUsInB1ciI6ImJsb2JfaWQifX0=--d44585cd4500e144b1e2653e519f1656cfdb8ab4/ai-8317864e.webp","is_representative":false,"generation_method":"ai_semi","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"집 현관에서 여성이 배송 상자에 담긴 절임배추 봉지를 들어 올리고 있다.","caption":"절임배추는 받은 당일 사용하는 것이 좋다.","description":null},"en":{"alt":"A woman lifts a bag of brined napa cabbage from a delivery crate at her doorway.","caption":"Brined napa cabbage is best used on the day it arrives.","description":null},"ja":{"alt":"玄関先で女性が配送用の箱から塩漬け白菜の袋を持ち上げている。","caption":"塩漬け白菜は届いた当日に使うのが望ましい。","description":null},"es":{"alt":"Una mujer saca una bolsa de col china salada de una caja de reparto junto a la puerta de su casa.","caption":"Se recomienda usar la col china salada el mismo día de su recepción.","description":null},"id":{"alt":"Seorang perempuan mengangkat kantong sawi putih asin dari kotak pengiriman di depan pintu rumah.","caption":"Sawi putih asin sebaiknya digunakan pada hari diterima.","description":null},"pt":{"alt":"Uma mulher retira um saco de acelga salgada de uma caixa de entrega à porta de casa.","caption":"É recomendável usar a acelga salgada no dia em que é recebida.","description":null},"zh-hant":{"alt":"一名女子在家門口從配送箱中提起一袋鹽漬大白菜。","caption":"鹽漬大白菜最好在收到當天使用。","description":null},"de":{"alt":"Eine Frau hebt an ihrer Haustür einen Beutel mit gesalzenem Chinakohl aus einer Lieferkiste.","caption":"Gesalzener Chinakohl sollte möglichst am Tag der Lieferung verwendet werden.","description":null}}}],"published_at":"2026-10-11T01:21:41+09:00","updated_at":"2026-10-11T01:21:41+09:00","license":"cc_by","translation_status":"reviewed","available_locales":["ko","en","ja","es"],"data_locales":["ko","en","ja","es","id","pt","zh-hant","de"],"url":"https://injoys.com/en/articles/salted-cabbage-storage-washing-kimjang"}