It is because the early fermentation is not complete, and the pickled cabbage that is not fully fermented will continue to ferment when the temperature rises, leading to deterioration.

The shelf life of pickled cabbage mainly depends on the previous fermentation process. If it is fully fermented, sauerkraut will not deteriorate even if the temperature rises, otherwise it will be easy to brown and oxidize.

In this season, citizens can observe whether their pickled vegetables are brown, touch the surface of pickled vegetables with their hands and smell them with their noses. If it stinks, it means it has been corrupted. If this happens, don't eat it. Because pickled cabbage will breed a variety of harmful bacteria after deterioration, especially the increase of pathogenic bacteria such as Escherichia coli, which will cause gastrointestinal diseases.

Extended data:

Make pickles healthily. ?

1, pay attention to the choice of dishes.

There are many vegetables that can make pickles. When choosing, you should generally choose raw materials that are compact in texture and can keep crisp and tender after pickling. Radish, carrot, lettuce, Chinese cabbage, Chinese cabbage, garlic shoot and cucumber are all good choices. ?

2, electrical appliances choose glass, ceramic products.

These two kinds of utensils have good acid resistance and sealing, and are not easy to breed bacteria, while plastic boxes and metal utensils have poor acid resistance and are not suitable for pickling. In daily life, people rarely use pure strains for fermentation, and homemade kimchi has a certain risk of contamination by miscellaneous bacteria. Once mixed with unknown pathogens, it may increase the risk of illness or even death.

Therefore, before pickling kimchi, the relevant containers must be washed and dried, and special attention should be paid not to get oil stains to avoid kimchi deterioration. ?

3. add some vitamin C.

From the point of view of nutrition and safety, pickled vegetables are actually not a good choice, which will cause serious loss of water-soluble components such as vitamin C in vegetables. In order to make up for the deficiency of nutrition, vitamin C should be dissolved in cold boiled water during curing, and hot water should not be used to avoid damaging vitamin C and affecting the curing effect.

The experiment confirmed that adding 400 mg vitamin C to 1 kg vegetables can greatly reduce the production of nitrite and prevent the sour pickled cabbage from becoming moldy and hairy. ?

3, three weeks is the most reassuring.

Nitrite will be produced more or less in the curing process, but the content of nitrite is not constant, and there will be a process of rising first and then falling. After curing, it reaches the peak in about half a month, and then drops. It is suggested that when eating pickles, you should either finish them within a few hours after pickling or wait until 20~30 days later, which is relatively safer. On the contrary, the "pickled vegetables" preserved for only a few days have a very high nitrite content. ?

4. The suitable temperature is 5℃ ~ 65438 05℃

After the weather turns cold, many people like pickled vegetables. In fact, if the temperature is too high, pickles are easy? Rot and low temperature are not conducive to fermentation. Generally speaking, the temperature is 5℃~ 15℃. Whether before curing or during storage, attention should be paid to controlling the temperature to avoid bacterial growth. ?

People's Daily Online-Pickled sauerkraut should not be eaten after May.

People's Network-How to eat pickles is more reassuring? It is safest to add vitamin C to supplement nutrition for three weeks.