Kimchi in the pickling process will produce nitrite, which is recognized as a carcinogen; and nitrite content and salt concentration, temperature, pickling time and many other factors are closely related to the family, small workshops or no strict safety testing manufacturers produce kimchi is more likely to be too high nitrite content problems. Thus, pickles should not be eaten more.

Vegetables in the pickling and storage at the beginning of the nitrite content is low, but due to the fermentation of nitrate reductase in the early stage of miscellaneous bacteria (Enterobacteriaceae bacteria and fungi, etc.), a large number of nitrate in the vegetables were converted to nitrite, so that the nitrite content increased sharply. With the reduction of oxygen in the fermentation system, the growth of lactic acid bacteria leads to a decrease in pH, the propagation of stray bacteria is limited or even dead, and lactic acid bacteria gradually evolve into the dominant flora. Due to the lactic acid produced by the metabolism of lactic acid bacteria and the lactic acid bacteria's own enzyme system, a considerable portion of nitrite was degraded, and also weakened the ability to reduce nitrate. By the end of fermentation, the nitrite content is reduced to the lowest point or even disappears. So from the whole process of lactic acid fermentation of kimchi, the fermentation process nitrite content changes will appear a nitrite peak, which is inevitable. Generally, any fiber-rich vegetable or fruit can be made into kimchi; cabbage, Chinese cabbage, carrots, radishes, garlic, green onions, cucumbers, onions, and kohlrabi. Vegetables have a special flavor after being pickled and seasoned, and many people eat them as a common side dish. This is why people still make kimchi in modern times, when they have access to a wide range of ingredients.

References

Baidu Encyclopedia - Kimchi