Many people like to eat pickled radish and pickles because they are sour and refreshing. However, the sodium nitrite produced during the pickling process of pickles can easily cause cancer, so everyone is reluctant to give up pickles. In fact, we can get rid of this dilemma as long as we look at it scientifically, seize the time, learn from each other's strengths, eliminate sodium nitrite, and eliminate cancer. Now the question arises: Can pickled radish and pickles still be eaten if they have black hairs? Let’s actually look at the detailed explanation.

Can you eat pickled radish and pickles if they have black hairs?

You cannot eat pickled radish and pickles if they have black hairs. The first pickling time is within 2 days or more than 20 days. According to scientific research, the sodium nitrite content of radish pickles is not high during the first two days of pickling. It only reaches a peak on the 3rd to 8th day, and begins to decrease after the 9th day. After 20 days, the sodium nitrite content reaches a peak. Basically subsided. Therefore, the pickling time for short pickles is generally within 2 days, and the long pickles should be pickled for a month before consumption.

The following issues should be paid attention to when storing pickled sauerkraut

(1) Temperature.

Because microorganisms have their own optimal temperature, once the temperature is suitable, the quality of pickled vegetables will change. Therefore, pickled vegetables must be stored at low temperatures to ensure the best storage environment. Fortunately, the temperature is 0°C--4°C. Pickled vegetables are not suitable for exposure to the sun, nor are they suitable for baking around a heating plate, and the utensils are not suitable for being tightly covered.

(2) Persistence that "dishes cannot be separated from soup."

When storing pickled vegetables, we must insist that "vegetables cannot be separated from the soup." The method of soaking in the original soup reduces the exposure of the product to the air, which can not only reduce the dry consumption caused by water evaporation, but also Reduce the increase in oxygen in the air and product temperature, and reduce the impact of microbial bacterial growth on product quality. For example, pickled mustard, pickled potherb, etc., when the original soup is missing, you can use 10 pounds of boiling water and 2 pounds of salt to dissolve, then pour it into the pickled sauerkraut and soak it. If the sugar and garlic soup is short of soup, you can make a brine based on the ratio of 10 pounds of boiling water to 4 pounds of white sugar. Boil it over fire and let it cool before pouring it into the main vat.

(3) Keep the warehouse clean and hygienic.

Keep the warehouse clean and tidy, and look, smell, and sort out the pickled vegetables frequently to reduce opportunities and places for microbial contamination.

How to eat pickled sauerkraut to be healthy

Before eating radish and pickled vegetables, I have some suggestions that I hope can help everyone. After pickling the radish pickles, you can blanch them in water for 2 minutes or expose them to light for 30 minutes before eating, or clean them with boiling water. This can remove the residual sodium nitrite in the radish pickles to a certain extent. Regularly eating detoxifying foods, such as garlic, tea, vitamin C, etc., have detoxifying effects. They can not only eliminate bacterial infections, but also avoid the conversion of sodium nitrite into nitrite, eliminating the risk of cancer. For example, the allicin in garlic can inhibit phosphate-reverting bacteria in the stomach and significantly reduce sodium nitrite in the stomach. Theanine in tea can block the production of nitrite. Fresh fruits containing vitamin C can prevent the production of nitrite in the stomach, and therefore have the effect of inhibiting the carcinogen of nitrite.

How to make pickles

1. Pickled mustard greens

Wash the nine-head mustard greens, dry them, and then put them in the sun for a day until they are a little dry. Dry the vegetables and pile them together for a day or two to allow the leaves to turn yellow. After the vegetables are piled yellow, cut them into short pieces and put them in a container. Add appropriate amount of salt, usually 1 jin of salt for 10 jins of fresh vegetables. Knead vigorously until enough water comes out. Place into a vessel and tamp firmly. A hanging object is placed on top of the compacted vegetables. In this way, after about four weeks, you can finish it.

2. Pickled radish

Cut radish and carrot into strips and pickle them with salt for most of the day. Leave to dry in the sun for a day. Add chili noodles and five-spice noodles to the sun-dried radish strips and knead repeatedly until the radish strips become loose. Sun-dried radish strips. Add chili powder to the sun-dried radish strips. and five-spice noodles. Rub repeatedly. Until the radish strips become loose. Seal it in a plastic bag and marinate at room temperature for ten days. When eating, just pour rice vinegar and soak it with sesame oil.