How long does it take to eat pickled sauerkraut at home

1. With the pickling process, in the first week, the nitrite content in sauerkraut is the highest; After 10 days, it generally begins to decline; After 20 days, it was basically gone. It is safer and safer to eat pickled sauerkraut, preferably after a month.

2. Generally speaking, the nitrite content of vegetables will continue to increase when they are just pickled, and will decline after reaching a peak. This peak is called nitrous peak. Some vegetables have one peak, while others have three peaks.

Generally speaking, sauerkraut has the highest nitrite content after about a week of pickling, and it is already low after 20 days. At this time, it is safer to eat again.

3. Although sauerkraut is delicious, don't eat sauerkraut after learning the method of pickling sauerkraut. Winter is the best season to pickle sauerkraut, and it can also be made in other seasons, but it is not as good as *** in winter.

Hello, when pickling sauerkraut, the salt should be sufficient, and the pickling time should not be less than 20 days. If not handled properly during pickling and storage, it can cause nitrite poisoning after consumption. In case of poisoning, it should be sent to the hospital in time**.

How long can pickled sauerkraut be eaten.

Pickled sauerkraut has to wait for almost a month before it can be eaten, because sauerkraut is pickled with table salt, so the amount of salt in it is very large, and table salt is rich in nitrite, which has a certain harm to human health. It is not edible in a short period of time, so with the passage of time, the nitrite will slowly decrease, and the threat to health will become smaller, and it will be safe to eat at this time.

In the process of pickling sauerkraut, in the first week, the nitrite content in the sauerkraut is the highest, after 10 days, the nitrite will gradually decrease, and after 20 days, the nitrite content will drop to a very low level, so wait for a month, this time is the safest.

How to pickle sauerkraut.

1. First of all, we need to prepare all the required materials, and it is best to choose a jar for the container of sauerkraut, that is, a ceramic one, not an aluminum container, because in the process of pickling, the salt will corrode the container, which is not conducive to the health of the body.

2. We need to wash the cabbage carefully first, soak it in salted water for a day, and then drain it.

3. After a day, we need to put the cabbage in a container, and it should be tightly stacked together, if it is difficult to stack when putting it, you can cut it and pile it up.

4. After all the cabbage is in the jar, we need to add boiling water to the jar, and add salt, the amount of water must exceed the cabbage, not the cabbage floating, we can take a stone to press it, and then seal the jar with a plastic bag, be sure to eliminate the air, and keep the temperature at about 20 degrees, the temperature determines the fermentation time, the higher the temperature, the shorter the fermentation time.

Sauerkraut in general, how long do you have to marinate before you can use it? Generally speaking, sauerkraut can be eaten after three months of pickling.

Sauerkraut needs to be marinated for about a month. With the pickling process, the nitrite content in the sauerkraut is highest in the first week. After 10 days, it generally begins to decline; After 20 days, it was basically gone. It is safer and safer to eat pickled sauerkraut and eat it after a month.

Because there needs to be a good fermentation process, but the temperature is different in each place, how long to marinate should be decided according to the actual situation.

Pickled sauerkraut generally takes about half a month to eat, and eating it too early has a high nitrite content, which is very bad for the body. In addition, don't eat too much pickled sauerkraut, as there are many nutrients in it that can be destroyed.

Sauerkraut can only be used after pickling for about 40 days, and sauerkraut pickled for about 40 days has no nitrite and is not harmful to the body.

Sauerkraut is generally pickled for more than a month before eating, and the nitrite content is relatively small.

Sauerkraut generally takes about half a month to eat. Eating too early with a high nitrite content is not good for the body. In addition, don't eat too much pickled sauerkraut, which destroys a lot of nutrients.

Looking at the type of pickled vegetables, generally pickles are not suitable for a pickled sausage, and there is nitrite in it in a short time, which will damage people's bodies, and over time, nitrite will be slowly degraded, so it takes at least a month to use sauerkraut.

This normal sauerkraut should be at a sufficient temperature. It can be eaten in a month, because the temperature is high, and the sauerkraut ferments relatively quickly. That's why I can eat early.

According to the practice in our hometown, it is put in a warmer place and eaten overnight.

Once sealed, it can be consumed after a month in the following ways:

Ingredients: 1 Chinese cabbage, a little salt, a little cool boiled water.

1. First of all, wash and cut the prepared cabbage and set it aside for later use.

2. After cutting, add salt and stir well with chopsticks.

After a few minutes, both the cabbage and the cabbage water are poured into the container.

4. Add water, seal well, and wait patiently for a month.

5. When the time is up, pour it into a bowl so that it is ready to eat.

The practice of Northeast sauerkraut is detailed Introduction Cuisine and efficacy: Northeast cuisine Northeast sauerkraut production materials: Ingredients:

Cabbage. Characteristics of Northeast sauerkraut: After sauerkraut is fermented by lactobacillus (lactic acid bacteria are bacteria that are beneficial to people), a large amount of lactic acid is produced, which has a good taste and is beneficial to the human body.

Teach you how to make Northeast sauerkraut, how to make Northeast sauerkraut delicious 1, prepare containers, plastic buckets, jars, jars, urns, can not use iron and aluminum containers, because lactic acid will be produced during the fermentation process to corrode the container. 2. Put the cabbage in the container, try to fill all the space, and if it is not good, you can cut part of the cabbage. 3. Fill up the boiling water, add a little salt, don't add it, press it with a stone to prevent the cabbage from floating, don't let the cabbage come out of the water, and seal the mouth of the barrel with plastic film to isolate it from the air.

Place at 10-20 degrees for more than 20 days, the higher the temperature, the shorter the fermentation time. This step is the key to do a good job of sauerkraut, it will rot if it is not good, the fermentation of sauerkraut is the process of lactobacillus reproduction, lactobacillus is anaerobic bacteria, mold and miscellaneous bacteria are aerobic bacteria, adding boiling water is to remove the oxygen in the water, so that other bacteria can not reproduce, to create living conditions for lactobacilli, sealing with plastic film is to prevent air from dissolving into the water again, the past practice is to seal the top of the cylinder with yellow mud, the purpose is the same. Now don't use it, the lid with the lid is tight, the lid is sealed with plastic film, in short, don't let the oxygen in, in order to consume the oxygen in the water, there is also a sauerkraut fresh - an additive for making sauerkraut, the purpose is also to remove the oxygen in the water, but I don't like to use additives.

Sauerkraut pickled for a month after eating is more secure, when the vegetables are just pickled, the nitrite content will continue to increase, the nitrite content in the sauerkraut is the highest, after 10 days, it begins to decline, and after 20 days, a large amount of nitrite basically disappears, which can make people directly poisoned, and nitrate will be reduced to nitrite in the human body.

Pickled cabbage pickled vegetables Sannong delicious recipes Northeast cuisine Pickled cabbage with this method, you can eat it in 5 days, without any additives, and the method is super simple! Use cabbage to make sauerkraut, the sour taste is pure, there is no addition, and you can eat it after 5 days of pickling!

It takes at least 21 days to eat, and nitrite takes more than three weeks to start to decline.

How long can I eat whole naked sauerkraut?

2-month sauerkraut is a type of kimchi made from cabbage, greens, baibai radish, duke rape, or mustard greens. Sauerkraut can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fudaoyuan sauerkraut, German sauerkraut, etc., and the taste style of sauerkraut in different regions is also different.

Mountain vegetables: I live in a vegetable garden in a remote mountainous area, humbly ask for advice, work hard to learn planting skills, and plant a small piece of cabbage at the door. However, she only learned the knowledge of growing vegetables, but did not learn to plant rice, which made the "rice people four" angry

If you can eat enough vegetables, why do you need rice? Immediately drove the "JAC" brand walk-behind tractor.

found the home of "Shancai", and didn't want "Shancai" to turn around, not only didn't listen to him, but also scolded him "Pig's head four, big villain!" In a fit of rage, "Daomin Si" posted a red note in the field of "mountain vegetables". On the one hand, the Party has set certain criteria as conditions for recruiting and developing Party members. On the other hand, the requirement to join the party is entirely voluntary, and no coercive element is allowed.

It is safer and safer to eat pickled sauerkraut, preferably after a month.

The nitrite content of vegetables will continue to increase when they are just pickled in celery, and the nitrite content in sauerkraut is the highest in the first week; After 10 days, it generally begins to decline; After 20 days, it was basically gone.

Large amounts of nitrite can cause direct poisoning, and nitrate can also be reduced to nitrite in the human body. Nitrite reacts with human blood to form high-methemoto-red car-based protein, so that the blood loses its oxygen-carrying function, causing hypoxic poisoning, dizziness, palpitations, vomiting, and blue lips in light cases, and delirium, convulsions, and shortness of breath in severe cases, which can be life-threatening if not rescued in time.

Sauerkraut should be pickled for about a month before it can be eaten.

Because sauerkraut is pickled with table salt, the amount of salt in the World Bank is very large. It is not edible for a short period of time, so as time goes by, then the nitrite will slowly become low, and it is safe to eat at this time. Wait a month, this is the safest time.

It should be noted that it is necessary to eat as little pickled food as possible. Try to eat more fresh vegetables and fruits, which can supplement vitamins and increase immunity.

Pickled sauerkraut method.

1. First of all, prepare all the required materials, and it is best to choose a jar for the container for sauerkraut, that is, a ceramic one, not an aluminum container.

2. Then wash the cabbage carefully, soak it in salted water for a day, and then drain it.

3. After a day, put the cabbage into a container, and pile it tightly together, if it is difficult to stack it when you put it, you can cut it and pile it up.

4. After all the cabbage is in the jar, add boiling water to the jar, and add salt, the amount of water resistance must exceed the cabbage, and the cabbage cannot float, and then seal the jar mouth with a plastic bag, and the air must be eliminated, and the temperature must be kept at about 20 degrees.