Although pickles are delicious, many people are discouraged by the nitrite carcinogen. When we pickle pickles at home, as long as we master scientific methods, we can avoid producing too many nitrite carcinogens in the pickling process.
The curing time is less than 2 days or more than 20 days. Scientifically, the content of nitrite in pickles was not high within 2 days after curing, but it reached its peak on the 3rd-8th day, and began to decline after the 9th 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.
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matters need attention
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).
Baidu encyclopedia-pickles