Kimchi was the main dish in this period. How long can you eat?
Some people pickle today and eat tomorrow; Some people marinate for a week before eating; Some people marinate for a month before eating. People in different places eat differently and have different opinions.
But for the sake of health, it is safer to wait a month before eating. Judging from the various steps of pickling, Chinese cabbage is half-baked in the pickling process, some skins are scalded with boiling water, while the inside of Chinese cabbage is still raw, and a lot of salt and sodium chloride are put in the pickling process. After fermentation turns sour, there is a chemical term nitrite that people often hear. Excessive intake of nitrite can cause vomiting, bloating and even poisoning.
The following is the pickling process of sauerkraut, which is shared with you here. Wash Chinese cabbage, blanch it in boiling water, turn it over, take it out of the pot, put it on a chopping board to cool, smear salt on each layer of leaves, pickle the cooled vegetables layer by layer in a big pot or vat, and pour the salt into boiling water to melt. Pour the cold ice into the pickle pot, press a big stone and ferment.
Vegetables are often preserved in rural areas, but how long it takes depends on what vegetables are preserved. Generally, Chinese cabbage can be eaten in half a month, because it doesn't take long for Chinese cabbage to be tender, and pickled radish can be eaten at least one month. Because the radish is hard, it takes a long time to pickle. Although pickled vegetables are delicious, they should be pickled. If pickled badly, you can't eat it with a bad smell! Even if it tastes tasteless, it is better to pour it out! But how to pickle it? First, prepare a leaky crock. Then you can hang the vegetables for a day, then put them in a jar with a wooden stick and put salt on them. When the tank is full, put a layer of salt on it, hold it down with stones, fill it with cold water for two days, and then tie it tightly with film. If you can't finish it, you can dry it for a few years. This is the basic operation of pickling sauerkraut. I don't know if it was pickled elsewhere!
What netizens said about pickles is right. Many documents say that the meal time is similar to what everyone said. Some nitrite was indeed produced during the curing process, and the concentration was the highest between 1 ~ 3 weeks.
Speaking of nitrite, I have to add one thing. This substance is a carcinogenic compound announced by WHO. Not ordinary nitrite, but concrete ammonium nitrite.
The high incidence area of malignant tumor caused by intake of ammonium nitrite in China is Linxian County, Henan Province. Mainly esophageal cancer. The drinking water in this area contains too much ammonium nitrite, and the carcinogenic rate of people and animals is high. Water, that's terrible. At this point, there was a project to introduce Zhanghe River into Henan Province, which was called "the construction of Hongqi Canal, a miracle on earth" and introduced Zhanghe River water from Shanxi Province into Linxian County, Henan Province.
In fact, pickles contain ammonium nitrite, which is not as high as Linxian. It doesn't matter if you eat less occasionally.
The longer the time, the better, and it is best to eat it after three months. Pickles are delicious, but you can't eat them all at once. Just eat a little every once in a while.
Pickled vegetables can be eaten after two to seven days in the first process, and it is not recommended to eat them after eight to twenty-three days because of the highest nitrite content. The second process is that you can eat it after 24 days.
Kimchi definitely occupies a place in China's food list, and some kimchi with a long history is world-famous. Sorry about the digression. As for the problem of pickling time of kimchi mentioned by the subject, it actually involves the formation of nitrite.
Nitrite will be produced in the process of curing vegetables, and there will be a time when nitrite will be produced and reach the highest level. Generally, the nitrite content in pickles is low within two days, and it will reach its peak in about one to three weeks with the extension of time, which means that pickles are safe within two days and three weeks. However, although this nitrite is relatively safe in theory, it is better to eat less nitrite because of the great loss of various nutrients and high salt content in pickled vegetables. The carcinogens in pickles mainly come from nitrite, so it can't be said that all pickles are carcinogenic. I hope my answer is helpful to you. Welcome to discuss in the comments section.
It's safer to eat pickles after one month! Because the content of nitrite is the highest in one month, it is best not to eat pickles in one month to prevent human poisoning!
Pickles usually take more than 20 days to eat. At this time, the nitrite content is low, and the sour taste of sauerkraut is the purest after more than 20 days of pickling. Just my own opinion.
Eating too much pickles can cause cancer? Whether this is true or not, the truth is here.
It is safest to eat for 40 days.