How long does it take for pickled Chinese sauerkraut to reduce nitrite content?
Generally speaking, the newly pickled kimchi will gradually release nitrite the next day. On day 10, nitrite will reach its peak. At this time, kimchi contains a lot of nitrite. After 10, the nitrite content will gradually decrease. Generally speaking, there will be no problem after 30 days. The weather will get warmer next spring. If you haven't eaten sauerkraut, you can put it in the refrigerator to extend the shelf life.
Pickling food for a long time will produce a lot of nitrite, and too much nitrite will cause nitrite poisoning. You must not eat fresh pickled kimchi.
How can pickles reduce nitrite?
When pickling sauerkraut, 4 capsules of vitamin C per kilogram of Chinese cabbage can prevent the formation of nitrite. Adding 400 mg of vitamin C or 50 mg of preservative benzoic acid can prevent 75% and 98% of nitrite respectively, and can also prevent sauerkraut from becoming moldy. Pickled vegetables must be pickled thoroughly, and the amount of salt must be sufficient, otherwise bacteria can not be completely inhibited, and nitrate will be reduced to harmful nitrite. Another point is to ensure that the curing time is long enough. Generally speaking, the content of nitrite in pickled products is the highest within 4-8 days after pickling. It began to decrease after 9 days and disappeared after 20 days. You can eat at this time.
How to reduce the intake of nitrite by eating pickles?
1, pickled kimchi can be boiled in water for 2 minutes or dried in the sun for 30 minutes before eating, or washed with hot water, which can remove the residual nitrite in kimchi to some extent.
2. While eating pickles, you can eat garlic, tea, vegetables and fruits containing vitamin C. Allicin in garlic can inhibit nitrate-reducing bacteria in the stomach and significantly reduce nitrite in the stomach; Tea polyphenols in tea can block the formation of nitrosamines; Fresh vegetables rich in vitamin C can prevent nitrosamines from forming in the stomach, thus inhibiting the carcinogenic effect of nitrosamines.
How much salt is suitable for pickles?
The basic standard of salt content of pickled vegetables should not exceed 25% of vegetables. For example, the salt content of pickled 100 kg vegetables should not exceed 25 kg, and the minimum salt content should not be less than 10% of the weight of vegetables. Put it on the scale. If it's quick kimchi, that's another matter. The salt consumption of pickled fruits and vegetables and root vegetables is generally higher than that of pickled leafy vegetables.
Salt is the basic auxiliary material of pickled kimchi, and the amount of salt must be accurately controlled to make delicious kimchi. In fact, whether the amount of salt is appropriate is the key to making kimchi with various flavors according to the standard.