There are naturally nitrates and nitrites in plants. Among fresh vegetables, nitrates account for the vast majority and nitrite content is very low.

The content of nitrite in stale vegetables will increase, but it is difficult to reach the level of poisoning.

There will be more nitrite in the dishes overnight, but the same amount is very small, which is almost impossible to cause poisoning. (Except for poisoning caused by bacteria)

In the process of pickling pickles and sauerkraut, plant cells die and biological enzymes are released. At the same time, with the help of anaerobic fermentation bacteria, nitrate will gradually transform into nitrite, and it will reach the maximum value in about 3-7 days.

Some pickles in China are pickled for a short time, called "pickled vegetables", which occasionally cause food poisoning. In fact, the way to prevent them is very simple. Just wash them before eating, because nitrite can be dissolved in water.

With the prolongation of curing time, in about 20-40 days, nitrite is gradually transformed into nitrate or other substances, and the content is greatly reduced or even disappeared.

The nitrate content of different vegetables is different, and the nitrite in pickled vegetables will be reduced to the minimum in about 40 days, so there is basically no nitrite in pickled vegetables.

Second, is kimchi a healthy food?

The essence of making kimchi is lactic acid bacteria fermentation, so many people feel amazing at the sight of lactic acid bacteria fermentation, which is actually exaggerated.

In particular, kimchi has a high salt content and can only be eaten as pickles. How can it be the "healthiest" food?

I don't know where it was evaluated, but it's not surprising if it was evaluated by Koreans. After all, the whole galaxy was invented by South Korea.