Sea salt pickles produce nitrites. This is because the vegetables themselves contain nitrate, and this nitrate will be oxidized by bacteria and converted into nitrite during the pickling process. In general, 4 hours after pickling, nitrite began to increase significantly, 14-20 days to reach the peak, and then gradually decline.

So, for health reasons, it is recommended to marinate for 20 days before consumption. In addition, adding vitamin C can make nitrite decrease quickly.