Vegetables pickled with salt. Is pickles, also refers to some pickles.

The raw materials and auxiliary materials needed for pickling pickles are very simple. This is the difference between pickles and pickles and pickles.

Second, the characteristics of pickles:

Pickled vegetables contain nitrite, which is also the reason why pickles make many people flinch.

The content of nitrite in pickles was not high in the first two days, but it reached its peak on the third to eighth day, and began to decline after the ninth day, and basically disappeared after 20 days. Therefore, pickled pickles generally take a short time within 2 days, and long pickles should be pickled for one month before they can be eaten.

Manual detoxification. After pickled into pickles, it can be boiled in water for 2 minutes or exposed to sunlight for 30 minutes before eating, or washed with hot water, which can remove the residual nitrite in pickles to some extent.

Not all vegetables are suitable for pickling pickles. For example, some vegetables contain a lot of water, so they are afraid of being squeezed and pressed, and they are easy to rot. Like ripe tomatoes, they are not suitable for pickling. Some vegetables contain a lot of fiber, such as leek. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stewed food are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties that are resistant to storage, pressure and squeezing, and have solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi).