How long can you eat pickled cabbage, and how long does sauerkraut generally have to be pickled befo

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.

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, preferably after a month.

Precautions for eating sauerkraut.

If you eat sauerkraut with poor quality, poor food hygiene, mildew, and short pickling time, it may cause urinary stones. Eating sauerkraut that is polluted with miscellaneous bacteria, mildew, and excessive nitrite due to the short pickling time will turn the hemoglobin in the blood into methemoglobin that loses its oxygen-carrying function, so that the red blood cells lose the ability to carry oxygen, resulting in tissue hypoxia, and the symptoms of nitrite poisoning such as blue lips, headache and dizziness, nausea and vomiting, palpitations, etc., can also cause death in severe cases. Eating sauerkraut should pay attention to proper consumption, and it should also be eaten after cooking, so as not to appear some *** after eating raw, which is not good for health.

How long can you eat pickled cabbage? Sauerkraut pickled for two months can be eaten.

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.

1. Pickled sauerkraut for a month.

2. With the process of pickling, the cavity was destroyed in the first week, and the nitrite content in the sauerkraut was 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.

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

Pickled cabbage can generally be eaten after 20 days. Let's take a look at how to pickle cabbage.

Material. Ingredients: cabbage, salt.

Method. 1. Preparation container: cylinder, iron and aluminum container cannot be used, 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.

There is a lid tightly, no lid with plastic film sealing, in short, do not let oxygen in, in order to consume oxygen in the water, there is also an additive for making sauerkraut with sauerkraut, the purpose is also to remove oxygen in the water, but people generally do not like to use additives.

Nutritional value of sauerkraut.

The efficacy and function of sauerkraut often eat sauerkraut can increase the probiotics in the stomach and intestines, can help digestion to increase appetite, sauerkraut contains vitamin A, B, C and a variety of minerals, in addition to sauerkraut for obesity, hypertension patients will also play a preventive role, sauerkraut also has antioxidant activity, has the effect of beauty and anti-wrinkle, in which calcium lactate also helps children's growth and development.

Sauerkraut retains the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, dietary fiber and other nutrients, because the sauerkraut adopts the storage method of the dominant bacteria of lactic acid bacteria, so it contains a large number of lactic acid bacteria.