The curing time is less than 2 days or more than 2 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 2 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.

Extended information:

There are three main ways to pickle pickles:

The first one is pickles fermented by acetic acid bacteria, which has a relatively strong sour taste and is often called sauerkraut.

The second pickling process is similar to the first one, which belongs to biological fermentation. The strain used in this fermentation process is lactic acid bacteria, and its pickles taste fresh and sour, and the pickles made from it are exactly what we call kimchi.

We are all familiar with the third pickling method. This method mainly uses salt for pickling, which has strong operability and is very popular in many places in China.

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