Nitrite content of freshly pickled white radish will rise, after a period of time, and then fall to the original level. Pickling, the lower the salt content, the higher the temperature, the faster the rise in nitrite, generally pickled five to ten days, nitrate and nitrite rise to peak, fifteen days after the gradual decline, twenty-one days will return to normal values. Therefore, pickles are to let pickling through the high-risk period before choosing to eat, that is, generally should be eaten after twenty days, do not be in a hurry and damage their health Oh.

Pickled radish how to become sour and crisp

1, the selection of materials to be good, radish to be fresh, a pick up but also very heavy to buy, said the water is sufficient and not afraid of hollow, go back to wash it into two halves, two halves and then divided into a few small portions, placed on the balcony in the sun.

2, pick the right weather, do not pickle salted radish in cloudy days. Because there needs to be enough sunlight to dry the radish to 80% or 90% before it is suitable for pickling.

3, pickling to add appropriate amount of white vinegar and rice wine, can make the salted radish taste more crisp.

4, to taste more crisp, pickling do not peel.