This is probably the rhythm that some capitals deliberately push expensive production and manufacturing instruments. Food will go through many processes before being imported, including your own processing, factory processing, and even growing in the ground. It is a bit alarmist to overemphasize the hygiene of a certain process and ignore the compensation of subsequent processes. For any kind of food, you will always consider whether the last level is done well, not whether the previous process is done well. We assume that the inspection standard is sound, so no matter whether the previous process is to water vegetables with manure or to grow by rain, as long as it is qualified in the end, there is no problem.

And even if the disinfection in front of you is good, the food is delicious to bake, but the takeaway brother sprinkled a bubble of urine on the road, and all the efforts in front of it are nonsense. Assuming that the inspection standard is unreliable, no matter how beautiful the previous process looks, you don't know whether there are any strange substances (such as mechanical wear) mixed into the food in these processes and passed the unsafe inspection standard. So are you relieved? Therefore, this kind of thinking about the rationality of a certain process does not take into account the inspection and control of the subsequent process. I can only say that you are either a fool or treat others as fools. Pickling is to add salt, then pile the vegetables together, then compact and vent the air. At this time, bacteria such as lactic acid bacteria ferment under anaerobic conditions, producing a series of products such as lactic acid, and also producing some amino acids and small molecular peptides to maintain flavor.

In this process, the less air the better, the less water. However, the compaction of vegetables is not easy to control, so many places are slowly stepped on. If the management is not good, the sanitary conditions will naturally be worrying. Soaking is to clean vegetables, dry the surface, then put them in water for fermentation and completely seal them to form an anaerobic environment. In this process, the salinity should not be too high, and the moisture temperature is suitable for bacterial growth. Therefore, it is necessary to avoid miscellaneous bacteria as much as possible, and all vegetables must be cleaned as much as possible, otherwise it will rot easily or produce strange smell, and sauerkraut will be completely soaked. Therefore, pickled vegetables with high water content, such as sour cowpea, radish, bamboo shoots, pickled mustard tuber, etc., should be kept clean, and the hygiene can be basically guaranteed, with high sodium additives and preservatives at most.