First determine whether it is really because of improper operation, resulting in contamination, sauerkraut stinks. Or is it that you are not used to the flavor of pickled sauerkraut and think it is bad and stinky. At least I think the smell of pickles stinks, I can't stand it. If it's really bad, it's not recommended to eat it because of the possibility of higher nitrites and other harmful substances.

Sauerkraut stinks harmful to the body

Individuals in the process of pickling sauerkraut should pay more attention to the selection of raw materials, to choose the good quality of vegetables, pollutant residues less cabbage, the choice of containers should also be clean, sanitary, and will be compacted, sealed, the water must not be more than the cabbage, to ensure that the fermentation of the full.

The shelf life of sauerkraut mainly depends on the fermentation process in the early stage, if fully fermented, even if the temperature rises, sauerkraut will not deteriorate, otherwise it is prone to browning, oxidative deterioration. In this season, you can observe whether your own sauerkraut is browning, touch the surface of the sauerkraut with your hand to see if it is sticky, and smell it with your nose to see if it produces a strange odor, and if it stinks, it means that it has been corrupted and spoiled. If it stinks, then it is rotten and spoiled. If there is any of the above conditions, then do not eat it. Because sauerkraut spoiled, will breed a variety of harmful bacteria, especially E. coli and other pathogenic bacteria increase, will cause gastrointestinal diseases.

Sauerkraut harm

1, easy to cause the human body vitamin C deficiency and stones

Pickled vegetables in the process, vitamin C is a large number of destruction of its components almost "wiped out". Eat a lot of pickles, will lead to human vitamin C deficiency. Therefore, appropriate to eat some pickles can increase appetite, regulate appetite, but if the addiction to food, long-term consumption, it is easy to cause a variety of diseases.　

Pickled sauerkraut contains more oxalic acid and calcium, after eating will be absorbed in large quantities, the formation of calcium oxalate in the intestinal tract is not easy to be discharged from the body, calcium oxalate will be crystallized deposits in the urinary system, the formation of stones.

2, contains carcinogenic substances - amine nitrite

Pickled food processing will add a lot of salt, salt contains nitrite, nitrate and other impurities, may produce such as amine nitrite and other harmful substances. In the process of pickling, if the amount of salt added is less than 15%, the nitrate in vegetables may be reduced to nitrite by microorganisms. Nitrite content increases after one hour of pickling, can reach its peak after two weeks, and can last for two to three weeks. Such pickled food can generate a carcinogen amine nitrite, often eaten to the detriment of the body, can induce cancer. For example, natural vegetables such as radish, potherb mustard and cabbage contain a certain amount of non-toxic nitrates. If the pickles put salt less than 10%, high temperature, pickling time less than 8 days, it will cause a large number of bacterial reproduction, nitrate easy to reduce to toxic nitrite.