2. Generally speaking, the nitrite content is the highest in two or three days to two weeks after pickling, and it is inedible at this time.

After 3 or 20 days, the content of nitrite has obviously decreased, and it is safer to eat after one month.

4. Pickled vegetables, which are loved by China families and pickled with salt and other seasonings for a certain period of time, have strong salty taste and can be preserved for a long time.

5. The main raw materials are cucumber, pepper, soy sauce, various vegetables and salt.