What happens if you eat more salted acid? What to do if you put too much salt in pickled cabbage

You will get cancer, because the substances in green plants will generate nitrite in the process of pickling, go to the Internet to know the harm of nitrite,,, in the future pickled food to eat less, I hope it can help you,

If you put too much salt in the pickled cabbage, you must pour out the water in the sauerkraut jar and add water to marinate again. Putting too much salt in pickled cabbage will cause the yeast and lactic acid bacteria in the sauerkraut to not survive, resulting in the sauerkraut not fermenting. The water in the sauerkraut jar can only be replaced and re-marinated.

When changing the water, be careful not to add tap water, but to add cool boiled water.

If you put too much salt in the pickled cabbage, you must pour out the water in the sauerkraut jar and add water to marinate again. Putting too much salt in pickled cabbage will cause the yeast and lactic acid bacteria in the sauerkraut to not survive, resulting in the sauerkraut not fermenting. The water in the sauerkraut jar can only be replaced and re-marinated.

When changing the water, be careful not to add tap water, but to add cool boiled water.

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The salt of the pickles has been pickled into the dish, and if you want to wash out the salt directly in this way, it is unlikely, this needs to change the shape of the pickles, cut the pickles into small pieces and soak them in water to dilute, so that they will not be so salty to eat.

The basic standard of salt used for pickled pickles can not exceed 25% of vegetables, such as pickling 100 kg of vegetables, the maximum amount of salt can not exceed 25 kg, and the minimum amount of salt can not be less than 10% of the weight of vegetables, which is put in accordance with a certain proportion.

In life, we often encounter times when cooking is "smashed", such as salty, sour, spicy, etc., which can be remedied with the following tips.

Seaweed can be removed from the soup: When the soup is too greasy, you can put a little seaweed on the fire and roast it, then knead and sprinkle it into the soup, so that the soup is not so greasy.

Vegetable oil can prevent the porridge from overflowing: when cooking porridge, drop a few drops of sesame oil or peanut oil into the pot and switch to low heat, so that the porridge will not spill out.

Sugar, milk, and vinegar can relieve the saltiness of vegetables: If you put too much salt when stir-frying, add an appropriate amount of sugar to relieve saltiness. When the dish is salty, put some vinegar, or soak it in water mixed with white wine, which has a significant salty effect.

Milk can dilute the sauce: put too much soy sauce in the sauce, add a little milk to neutralize the flavor of the dish.

Three ways to remedy the saltiness of the soup: wrap some cooked rice in gauze and put it in, which can absorb salt and reduce the saltiness; You can cut a few potato slices and cook them together in the pot, and pick them up immediately when cooked, so that the soup will not be so salty; Add a few pieces of tofu or tomato slices and cook together.

Baijiu can relieve acidity: when cooking dishes, if you add too much vinegar and the taste is too sour, just pour some baijiu into the dish to reduce the sourness.

Eggs can reduce spiciness: when stir-frying, if there are too many chili peppers and the taste of the dish is too spicy, beat one or two fresh eggs and fry them together to reduce the spiciness;

If it is a single fried chili, because the chili pepper is too spicy, you can cut the chili pepper into dices when cooking, first stir-fry it with oil and salt, and then pour in a fresh egg and fry it into an egg pack of diced peppers, which can greatly reduce the spiciness.

Vinegar can neutralize alkali: when steaming steamed bread, if there is too much alkali and the steamed bread is yellow, you can pour 150 200 grams of vinegar into the steamer water, and then steam the steamed yellow steamed bread over slow fire for more than 10 minutes, and the steamed bread will turn white and have no sour taste.

Songhua eggs can reduce the sourness: When cooking dishes, if you put too much vinegar and the dish is too sour, mash the Songhua eggs and put them in the pot to reduce the sourness.

White vinegar can remove bitterness: When cooking melon dishes, if the melon taste is too bitter, add a little white vinegar to remove the bitterness.

Remove the burnt smell of rice: open the rice pot, put a few fresh green onion segments on the rice, cover the pot, and after a few minutes, take out the green onion segments, and the mushy taste of the rice will be eliminated; Or, when the rice smells burnt, quickly turn off the heat, put a piece of bread crust on top of the rice, cover the pot, and after a few minutes, the crust will absorb the burnt flavor.

Answer: Pickles have water when pickled, so in fact, a lot of salt is in the vegetable soup. Therefore, if you put too much salt, you can take out the pickles that you have put in before, and then pour out the soup inside, so that the saltiness can also be reduced.

You can soak some more food and it's OK. You can add a little Jiangjin Lao Baigan.

If you put too much salt in pickled cabbage, it will not be sour.

If you put too much salt in the pickled cabbage, you must pour out the water in the sauerkraut jar and add water to marinate again. Because this will cause the yeast and lactic acid bacteria in the sauerkraut to not survive easily, and the sauerkraut will not ferment. In this case, the only way to do this is to replace the water in the sauerkraut vat and re-marinate.

When changing the water, be careful not to add tap water, but to add cool boiled water. Because there are more bacteria in tap water, it is not conducive to the growth of yeast and lactic acid bacteria, while there are fewer bacteria in cool boiled water, which will not affect the growth of yeast and lactic acid bacteria, and will provide a beneficial growth environment for these two types of bacteria.

If the pickles are sour, they can't be eaten.

Because the main reason for pickles to become sour is that the limbs are sensitive to microbial pollution, the microorganisms that cause pickles to spoil are bacteria, yeasts and molds, etc., which will produce various enzymes in the process of growth and reproduction, destroy the walls of the fine holes and enter the cells, so that the nutrients in the food are decomposed. The quality of food deteriorates, which in turn causes food to spoil and spoil.

After the pickles are spoiled, due to the serious microbial pollution, the chance of the existence of pathogenic bacteria and toxin-producing bacteria is increased, and some bacteria with weak pathogenicity can grow and multiply in large quantities, so that human consumption will cause foodborne diseases.