How long can black fungus marinated in pickled chili be soaked before it becomes unsafe to eat?

Under normal circumstances, the safe consumption period for pickled pepper and wood ear mushrooms depends on the storage method. It is not recommended to consume them if soaked for more than 24 hours at room temperature or more than 72 hours under refrigeration; specific decisions should be based on their condition. Detailed analysis is as follows:

If pickled pepper and wood ear mushrooms are soaked at room temperature, bacteria can multiply rapidly, and soaking beyond 24 hours may lead to harmful substances that could cause gastrointestinal discomfort. Even if they appear normal, consumption is not advised. When stored in the refrigerator, low temperatures slow bacterial growth, allowing a maximum storage time of 72 hours; beyond this point, the risk increases. Check whether the mushrooms have become slimy or developed an off odor, and whether the pickling liquid has turned cloudy. If any of these signs appear, discard them immediately—even if the recommended time limit hasn't been reached. After soaking, consume promptly, rinse thoroughly before use, avoid eating raw, and moderate portion sizes to prevent overburdening the digestive system.

When preparing pickled pepper and wood ear mushrooms, it's advisable to soak only the amount needed, minimizing long-term storage to ensure freshness and safety. Combine with other vegetables to achieve balanced nutrition.