Generally speaking, the most nitrite in pickles is between two or three days and ten days after the start of pickling, and the ammonium nitrite in pickles reaches its peak on the fourth day after pickling.

On the tenth day, the nitrite content in kimchi began to decrease obviously, and after 20 days, the nitrite content decreased obviously, and it was safe after one month.

Because pickles produce nitrite in the curing process, it is not suitable to eat more pickles.

Extended data:

Because pickles produce nitrite in the curing process, it is recognized as a carcinogen; Moreover, the content of nitrite is closely related to many factors such as salt concentration, temperature and curing time. The problem of high nitrite content is more likely to appear in pickles produced by families, small workshops or manufacturers without strict safety inspection. Therefore, kimchi should not be eaten more.

Eat pickles, boiled leftovers, etc. It is easy to produce nitrite. Bulk salt extracted by criminals from industrial salt is the main source of nitrite. Nitrite is an oxidant, which can oxidize normal low-iron hemoglobin into methemoglobin, lose the ability of oxygen transmission and make tissues anoxic.

Observe that the patient's face is blue, his lips are purple, and his venous blood is blue-purple, which are all manifestations of hypoxia and should be given oxygen immediately.

References:

Pickles-Baidu Encyclopedia