The basic standard of salt for pickled vegetables should not exceed 25% of vegetables, such as 100 kg of vegetables, and the salt should not exceed 25 kg at most; The minimum salt consumption should not be less than 10% of the vegetable weight, and it should be placed in a certain proportion. If pickles are fast, that's another matter. The salt consumption of pickled fruits and vegetables and root vegetables is generally higher than that of pickled leafy vegetables.

Salt is the basic auxiliary material for pickling pickles. Only by accurately mastering the amount of salt can we pickle delicious pickles. In fact, whether the amount of salt is appropriate is the key to whether pickles of various flavors can be pickled according to the standard.

Extended data

Traditional vegetables take a long time to marinate and cannot be taken out for several days. Generally speaking, the content of nitrite will increase at the beginning of vegetable curing, and then it will decrease after reaching a peak. This peak is called nitrite peak. Some vegetables have one peak, while others have three peaks.

Generally speaking, the content of nitrite in vegetables is the highest in a week or so, but it is already very low after 20 days. It is safer to eat at this time. In order to reduce costs, some restaurants may not wait long enough to cook pickles, and diners eat a lot, which is easy to cause accidents. When pickling vegetables, choose vegetables with less nitrogen fertilizer, wash them as clean as possible, and pickle them with clear water and tanks, so that there is less air in the vegetable pickling tanks.

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