How many days after pickling sauerkraut does nitrite have the lowest content?

After one month of marinating, it is generally the lowest.

When pickling sauerkraut, put 4 capsules of vitamin C per kilogram of cabbage to block the generation of nitrite, add 400 mg of vitamin C or 50 mg of preservative benzoic acid, which can block the production of 75% and 98% of nitrite respectively, and can also prevent sauerkraut from mold;

Salt should be put in sufficient amount, otherwise the bacteria cannot be completely inhibited, and the nitrate will be reduced to harmful nitrite; The third is to ensure the pickling time. In general, pickled products have the highest nitrite content within 4 to 8 days of pickling, begin to decline after the 9th day, and begin to disappear after 20 days, at which time they can be eaten.

Extended information: Although eating pickled vegetables can regulate appetite, enhance appetite, and supplement dietary fiber, there are many health risks. When fresh vegetables are pickled, the vitamin C contained in them will almost disappear, so the nutritional value of pickled vegetables is much lower than that of fresh vegetables.

What's more, pickled vegetables contain a lot of nitrite, which will form carcinogens nitrosamines after entering the human body, which is harmful to the human body. ”

During the curing process, nitrate is converted into toxic nitrite by some bacteria, which causes trouble. After that, nitrite is gradually used or decomposed by bacteria, and the concentration will gradually decrease after reaching a peak, or even disappear almost.

Generally speaking, the most nitrite in pickled vegetables is between two or three days to ten days after the start of pickling: when the temperature is high and the salt concentration is low, the "nitrous peak" appears relatively early; On the contrary, when the temperature is low and the salt content is large, the "nitrous peak" appears relatively late. The time for pickling pickles and pickles in northern China usually takes more than a month, and it takes more than 20 days to pickle pickles and pickles in southern China.

In general, to.

After a few days, the nitrite level has dropped significantly, and after a month it is very safe. What really threatens food safety is the kind of vegetables that are only pickled for two or three days to ten days, and vegetables that have been pickled for more than a month can be eaten with confidence.

More than 20 days, nitrite.

Reduced to a very safe level.

Don't worry, sauerkraut can provide a lot of lactic acid bacteria, which is very good for the body.

It can be said that pickled vegetables are very popular with many people, and most people choose to eat some pickled dishes when they eat barbecue or eat some particularly greasy dishes, which will solve the very greasy taste. But pickled vegetables should not be eaten too much, because they contain very high nitrites. When the content of this substance reaches a certain concentration, it will have a certain effect on the body, and nitrite is a carcinogen.

Nitrite harm to the body If you eat too much nitrite for a long time, it will lead to cancer, so it is recommended that you do not eat more pickles, and like pickles, when pickled for about 11 days, the nitrite content is the highest. In fact, the concentration of nitrite released by different vegetables is not necessarily, and the amount of nitrite released by each vegetable is also different when pickled. Therefore, it is recommended that after pickling some dishes, it is best to eat them within a week, so that the nitrite will not be too much and will not cause a certain impact on the human body.

Eat less pickles but in any case, it is still recommended to eat less pickles, and you can usually eat pickles as a side dish, but some elderly people like it very much. It is very incorrect to eat pickles as a staple food at night, and the younger generations in the family tell the elders that many older people think that pickles taste very good. Moreover, the taste of the elderly may deteriorate a little, therefore, ordinary dishes may not taste some tastes, so the elderly are more fond of eating pickled vegetables.

However, the body of the elderly is not as good as that of young people, so eating too many dishes containing nitrite will make this carcinogen play a certain role. Therefore, it is also recommended that all people should eat pickles in moderation. The nitrite content of pickled vegetables is generally about a week, that is, 6 to 7 days, and this content is the lowest.

But if you eat something that is easier to taste, like a cucumber or cabbage, it's best to eat it in 3 to 4 days.

The lowest is when it is just pickled, because when it is just pickled, the salt has not yet entered the vegetables, and the longer it is pickled, the nitrite will become higher and higher.

Under normal circumstances, when it is two or three days to ten days, the nitrite content is relatively low.

Generally, when the pickles are not pickled thoroughly, the content and moisture at this time are the lowest, and it will affect the health of the body.

After 20 days of pickling, the nitrite content will decrease at this time, and it is safer at this time, so you can eat it with confidence.

It is the lowest when it is more than a month, and if you eat this food at this time, you will not be easily poisoned.

Hello, I'm glad to answer for you how long is pickled vegetables, this nitrite is relatively low, this question must have just been pickled, it is fresher, and you should eat it as soon as possible. Don't leave it for too long, I hope it will help you, I wish you a happy life Kimchi will have an antibacterial effect with fermentation. The action of harmful bacteria is inhibited by the action of lactic acid bacteria produced during the fermentation process, and the sour lactic acid bacteria that are produced with the maturity of fermentation not only make kimchi more delicious, but also inhibit other bacteria in the intestines, prevent abnormal fermentation, and inhibit pathogens.

Wild vegetables, which are used as raw materials for kimchi, contain a lot of fiber, which has the effect of preventing constipation, enteritis, and colitis.

The main ingredient used in kimchi is rich in water, so the nutrients are relatively small, but lactic acid bacteria have the effect of inhibiting the reproduction of harmful bacteria in the intestines, promoting the secretion of pepsinase, a proteolytic enzyme in the gastrointestinal tract, and normalizing the distribution of microorganisms in the intestines, helping to purify the stomach and intestines. Kimchi, which is one of Korea's leading fermented foods, has the effect of increasing lactic acid bacteria such as yogurt by reducing intestinal acidity, inhibiting the growth of harmful bacteria, and purifying the stomach and intestines by increasing lactic acid bacteria during the aging process. In the acidity degree, which gives the stomach tract umami, the content of vitamin C is also the highest.

Nitrite levels are highest on days 14 to 20 of pickled pickles.

When pickles are pickled, the nitrite content increases and decreases after reaching a peak. This peak is called nitrous peak. Generally speaking, pickles that have been marinated for about two weeks have the highest nitrite content, but after 30 days, it is already very low, so you can eat it with confidence.

Although pickles are delicious, they are discouraged by the presence of nitrite carcinogens. When we pickle pickles at home, as long as we master the scientific method, we can avoid excessive nitrite production in the pickling process. Moreover, after pickling into pickles, they can be boiled in water for 2 minutes or sunshine for 30 minutes before eating, or washed with hot water to remove the residual nitrite in the pickles to a certain extent.

The peak is reached on days 4-8.

The peak of nitrite in pickles is about 4-8 days, usually basically absent in the first two days, reaching a peak on the 4th-8th day, and starting to decline after the 9th day. After 20 days, nitrite was almost gone.

In fact, there are two kinds of concentration change charts between time and nitrite, one is the table of nitrite increase due to the intervention of miscellaneous bacteria under natural fermentation conditions (this kind of table should not be uniform, because each miscellaneous bacteria is different), and the other is to add probiotics (such as Lactobacillus brevis) to dissolve the body surface of nitrite.

Attention should be paid to the pickling temperature and place of pickles.

1. The temperature of pickles generally cannot exceed minus 20 degrees Celsius, otherwise, the pickles will quickly rot and deteriorate and change their taste. In winter, the temperature should be maintained, generally not lower than -5 degrees Celsius, preferably 2 to 3 degrees Celsius. If the temperature is too low, pickles will deteriorate and taste when frozen.

2. The place where crispy vegetables are stored should be cool and ventilated, after the vegetables are pickled, in addition to the pickles that must be sealed and fermented, the pickles for reprocessing are generally pickled for reprocessing, and the picklers must be opened in the early stage of pickling, and the picklers should be placed in a cool and ventilated place to facilitate the dissipation of the heat generated by the pickles.

The rotting and deterioration of pickles is mostly caused by the fact that the pickles are stored in unsatisfactory places, the temperature is too high, the air is not circulated, and the breathing of vegetables cannot be dissipated in time. Do not expose pickled pickles to the sun.

1 to 3 days after curing is the highest peak of nitrite contentDuring this period, its content showed an increasing trend. In general, from the third day onwards, the oxygen in the kimchi jar is depleted due to the continuous reproduction of microorganisms, and the nitrate content in the vegetables gradually decreases due to oxidation, so the nitrite content in the kimchi will gradually decrease and tend to a relatively stable value. But it takes close to 15 days.

Korean kimchi. Korean kimchi is a fermented food that uses vegetables as the main raw material and various fruits, seafood and meat as ingredients in Korea, North Korea and Korean ethnic areas of China. The main ingredient is lactic acid bacteria, which is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than 10 kinds of amino acids required by the human body.

Due to the geographical location of South Korea, the winter is cold and long, and there are no fruits and vegetables, so Koreans use salt to pickle vegetables for winter. By the 16th century, imported chili peppers were widely used to make pickles. There are more than 200 kinds of kimchi, and all kinds of vegetables can be pickled into kimchi, and even fruits, fish, meat, etc. can be pickled to make various styles of kimchi.

Kimchi pickling time is short, nitrite content is too short, is the pickling time is too short, easy to cause bacterial proliferation, nitrite content increases.

Generally, after 10 days of curing, the nitrite content begins to decline.

Kimchi, known in ancient times as 葅, refers to vegetables that have been fermented for a long period of time. It is a processed product of vegetable lactic acid fermentation brewed in a low-concentration table salt solution.

The craftsmanship of kimchi is one of the long and exquisite culinary heritage of our country.

A variety of seasonal vegetables, such as cabbage, cabbage, carrots, peppers, cucumbers, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Kimchi is one of the most popular and widely processed vegetable products in China, and its manufacturers are all over the country with a wide variety of varieties. Sichuan kimchi is a typical representative of kimchi in China, its taste is salty and sour, crisp and tender, bright color, fragrant, can increase appetite, help digestion, salt content of 4%-8%, its production process is as follows:

Fresh vegetables, finished, washed, cut, dried, watered, put into the jar, soaked in salted water, closed fermentation, finished product.

Sichuan kimchi is a "kimchi" in the true sense of the word, and its essence lies in the fact that all kinds of vegetables play a role in fermentation through soaking in a closed closed territory, so as to produce the unique flavor and texture of kimchi. The vessel that provides a closed environment for malolactic fermentation is the kimchi jar. In Sichuan, almost every family makes kimchi, and every family has one or several kimchi jars, and the choice of kimchi jars is especially important for the quality of kimchi.

Kimchi jars are generally made of clay as raw materials and glazed on both sides, and can also be made of glass fiber reinforced plastic and painted iron, but these materials are required not to react chemically with salt water or vegetables. In addition, kimchi jars also require good enamel, no cracks, no trachoma, good water sealing performance along the altar edge, and crisp steel sound.

The pickling liquid commonly used in kimchi has sour and salty taste and sweet and sour taste, the former tastes sour, salty, fresh and spicy, and the main auxiliary materials used are salt, pepper, white wine, dried chili pepper, brown sugar, and boiled with water. The latter tastes sour and sweet, and the main auxiliary materials are sugar, white vinegar, salt, and bay leaves boiled with water.

Seasoning is an indispensable material for the preparation of kimchi brine, which is not only the key to forming the unique flavor of kimchi, but also can play a role in sterilization and odor inhibition. The seasonings used in Sichuan kimchi include condiments and spices, such as wine, sugar, chili pepper, etc., and spices such as star anise, grass fruit, and Sichuan pepper. At present, most kimchi manufacturers in Sichuan still follow the traditional process of old pickled brine for production, that is, first add old brine (kimchi marinade) to the kimchi jar, and finally add auxiliary materials and raw materials for fermentation production, of course, if the old brine is insufficient, add new brine.

The longer the kimchi marinade is used, the more fragrant and delicious the soaked dishes will be, and now you can still find kimchi marinade that has been used for decades or even hundreds of years in Sichuan.

To solve this problem, it is necessary to understand the experimental principle of kimchi making:

1. Lactic acid bacteria decompose sugar into lactic acid under oxygen-free conditions

2. The process of using lactic acid bacteria to make kimchi will cause changes in the content of nitrite The temperature is too high, the amount of salt is less than 10%, and the pickling time is too short, which is easy to cause a large number of bacteria to multiply, and the nitrite content increases Generally, after 10 days of pickling, the nitrite content begins to decline

3. The principle of determining nitrite content: under the condition of hydrochloric acidification, nitrite and p-aminobenzene sulfonic acid undergo diazotization reaction, combined with N-1-naphthylethylenediamine hydrochloride to form rose red dye, and the nitrite content in kimchi is estimated by visual comparison with the standard chromogenic solution of known concentration