Chao is a type of condiment that adds a unique flavor to many Vietnamese dishes. However, if not stored properly, chao can quickly spoil, compromising its taste and potentially posing health risks. In this article, we will explore some tips on how to preserve chao for an extended period, preventing it from turning sour.
1 How Long Does Chao Last?
Preserved in salt and fermented, chao has a relatively long shelf life. If the chao has not been opened, it can last up to two years from the date of production. If you have unopened chao that you are not ready to use, store it in a cool, dry, and clean place.
For dishes prepared with chao, consume them within the day and avoid refrigerating them, as this can cause the chao to spoil and potentially lead to stomach discomfort or diarrhea.
2 Identifying Spoiled Chao
To determine if your chao has gone bad, observe it for the following signs:
- Smell and color: If you notice dark or gray spots on the chao or detect an unpleasant odor, it is likely spoiled and should not be consumed.
- Taste: A bitter taste in chao is another indication that it has gone bad and is no longer suitable for use.
3 Proper Chao Storage Techniques
To preserve chao for an extended period, store it in a clean glass jar. Close the lid tightly after use to prevent air from entering.
Keep the chao in a dry location away from sunlight. When scooping out the chao, use clean chopsticks or a spoon. Consume the chao within a month of opening the container.
These are some tips for storing chao and identifying spoiled chao that we would like to share with you. We hope this article has provided you with helpful information.
Spoiled Chao will often display dark or gray spots and emit an unpleasant odor. A bitter taste is another clear indication that the Chao has gone bad and should not be consumed.
When handling Chao, always use clean utensils to scoop it out and ensure the container is tightly sealed after use to prevent air from entering and causing premature spoilage.
