Can Sichuan pickles get cancer if they are eaten every day?
Kimchi is a vegetable fermented by lactic acid. Its salt content is not high, its flavor is fresh and refreshing, and it is slightly sour. Sauerkraut is a vegetable fermented by acetic acid. It is not too salty, but it has a strong sour taste, and it has a delicate flavor. Pickles are salted with salt, soy sauce, noodle sauce, etc., and some have to add a variety of spices. Ordinary pickles are relatively simple, and they are eaten after being salted for a few days or ten days.
Pickled vegetables can cause cancer because they contain more nitrite.
In stale vegetables, nitrate will be converted into nitrite. When vegetables are pickled, add some salt, which doesn't scare all microorganisms. Even if more salt is added, there will be "salt-tolerant bacteria" to continue their activities. Some bacteria can secrete "nitrate reductase", which increases the content of nitrite. This is the source of nitrite in pickles. Nitrite can synthesize nitrosamines in the stomach, which has carcinogenic effect. According to the survey, the incidence of gastric cancer is high in some areas of our country, and frequent consumption of a salted vegetable is an important reason.
However, pickles, sauerkraut, pickles and pickles are not the same thing on the issue of nitrite production.
In addition, although kimchi is crisp and delicious, for people with weak stomach or gastric ulcer, the spicy taste of kimchi may cause irritation to the affected area, so such people should avoid eating kimchi.
How to cook Sichuan pickles?
Required materials: a pickle jar (with a rim on the top, which can hold water, and the upper rim of the jar is filled with water, and water is usually indispensable to play a sealing role), sorghum liquor, pepper, pepper, anise (that is, star anise, also known as anise), rock sugar and salt.
The specific manufacturing method is as follows:
1, cultivating pickle fermentation bacteria
(1) First, put some pepper and a proper amount of salt in cold water, and then boil the water. The amount of water is about 10%-20% of the capacity of the jar, not too much.
Put a little more salt than usual when cooking, and it feels salty.
Put about 20 to 30 pieces of pepper, as much as possible, so that you can make a very fragrant dish.
(2) After the water is completely cooled, pour it into the jar, and then add one or two kaoliang spirits (more can be added in the big jar).
Other wines can't. Kimchi bacteria actually come from sorghum liquor, and wine is often added.
(3) Put more green peppers (which are long and strong dark green peppers, which are very spicy and used for seasoning) and ginger to increase the taste of the dish. Moreover, these two kinds of dishes should be kept in the jar all the time. They have the function of improving taste.
2-3 days later, you can pay attention to careful observation to see if there are bubbles around the green pepper. At first, there are one or two very small bubbles, which are almost invisible without careful observation. If there is a bubble, even if it is a bubble, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days, and it will become (4) the original juice of kimchi is done (kimchi bacteria are cultivated).
Pickle bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With the fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and sour taste is produced with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.
Precautions:
The inner wall of the jar must be cleaned, and then the raw water can be dried, or simply scalded with boiling water.
Never run water. After washing the green peppers, dry them, and never bring raw water.
Why can't we have fresh water? The reason is simple. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria.
Second, brewing
Add aniseed and rock sugar first.
(1) Commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper, etc. Note: It is best to eat carrots and cucumbers immediately after soaking, and take them out overnight, otherwise it will cause flowers in the jar (bubbles appear in the pickle soup and gray skin appears on the surface).
(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.
(3) Put the cultured pickle juice in the jar, the vegetables must be completely submerged in water, and then seal the jar mouth.
(4) Every time you add a new dish, you should add the corresponding salt in an appropriate amount, and you will grasp it after several times. If there is too much salt, it will be salty, less, sour vegetables and pickled vegetable soup will go bad easily.
After each new dish is added, the brewing time is different according to different dishes, and the longest time is one week.
Third, eating
(1) Pickles can be eaten directly after washing. Pickles can be eaten when eating porridge, and bowls of porridge can be eaten soon.
(2) It can also be cut into small pieces and then stir-fried, and the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. According to your own habits, you can use dried peppers in a wok and put salt and sugar.
(3) You can mix and eat. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a while to squeeze out the water, and add sesame oil, monosodium glutamate, coriander, etc., which is also a very good cold salad.
How many days can Sichuan pickles be eaten?
You can eat it if it is a little soft or changes color, usually in 2 to 3 days. In fact, Shanghai can't make authentic Sichuan kimchi because the salt is different. Sichuan kimchi uses well salt. What is the taste of kimchi? Just leave saliva when you smell it.