Sauerkraut is delicious and appetizing, what are the harms of eating sauerkraut that has not been pi

The sauerkraut was delicious and appetizing, and eating the sauerkraut that was pickled long enough would have made usNitrite poisoning。I am from the Northeast, and in our Northeast, every household likes pickled sauerkraut, but we also know that sauerkraut must be full-term, which is what we usually call 30The rest of the day, in order to really pickle the sauerkraut well, at this time the sauerkraut is pickled thoroughly, so that it can be eaten safely.

Pickled sauerkraut should be pickled thoroughly, and it can only be eaten after full-term, otherwise it is easy to poison pickled cabbage, don't worry, it must be full-term, only full-term sauerkraut can be delicious and safe. The old people who have experience in pickles in our northeast often tell you that pickled cabbage must be dried in the cabbage, and the water will be taken out after a few days of drying. Then put salt on it, pour water, place a large stone on it, and finally wait more than 30 days before it is completely marinated.

Whether the sauerkraut is pickled well also depends on the temperature, if the temperature is high, the pickling speed is fast, and if the temperature is low, it will be slightly longer. If the sauerkraut is less than a month, it will cause the nitrite in the sauerkraut to rise, resulting in nitrite poisoning.

Love to eat sauerkraut, but also need a moderate amount of people say that pickled food may cause tumors in the body, but Northeast people have always liked to eat this bite, everyone knows that the characteristics of the Northeast are to eat sauerkraut, sauerkraut on the green flower, sauerkraut stewed pork powder, sauerkraut stuffed dumplings, buns, especially refreshing and appetizing. Not only people in the Northeast like it, but even friends from the south who come to the Northeast as guests will also fall in love with sauerkraut. A place is a custom, Northeast people love to eat this appetizing sauerkraut, although they love to eat, but it is also necessary to say that eating sauerkraut in moderation, eating too much pickled food will lead to our nitrite poisoning.

Therefore, when eating sauerkraut daily, be sure to pickle the sauerkraut thoroughly. At the same time, the cut sauerkraut should also be thrown several times in the water to clean the water to ensure the safety of eating sauerkraut.

Sauerkraut can be eaten in moderation, because sourness can cause hyperacidity in our stomach. Pickled pickles. It contains certain carcinogens, and sometimes urinary tract stones.

There will be nitrite, and if this thing is not salted long enough, the nitrite content will not go down. will be poisoned. Severe can be fatal. So be sure to pay attention to this issue.

First, if the curing time is not enough, a part of the bacteria will not be suppressed. Second, nitrite will be found in dishes that are not pickled thoroughly, and eating it will cause cancer.

1. Put too much salt to cause the sauerkraut to be not sour, remedy: replace the water of the pickled sauerkraut.

2. The temperature around the sauerkraut tank is too low, change the warm environment or increase the heating facilities.

When pickling sauerkraut, first pick the cabbage, then remove the stump rotten leaves, large leaves and yellow leaves, dry them in the sun for a few days, wash them with water, and then place them neatly in the vat one by one.

After pressing a large stone on top of the dish, add raw water or cool white boil to soak and marinate, seal and store, let the vegetable slowly shrink and ferment in a cold environment, and it will be completed after 30 days.

To catch up with the cooling, the sauerkraut is removed from the vat through the ice ballast. This method is called raw pickling, and there is also a kind of cooked pickling, which takes a shorter time. First boil a pot of boiling water, put the washed cabbage in the pot and blanch it, let it cool and then press it into the jar, so that it can be stewed and eaten after 30 days of pickling.

Due to improper storage of sauerkraut, spoilage.

The shelf life of sauerkraut mainly depends on the fermentation process in the early stage, if it is fully fermented, even if the temperature rises, the sauerkraut will not deteriorate, otherwise it is easy to brown, oxidation and deterioration, touch the sauerkraut with your hands and shout whether the surface is sticky, and smell it with your nose whether it produces a peculiar smell, if it stinks, it means that it has been spoiled.

After sauerkraut deteriorates, it will breed a variety of harmful bacteria, especially the increase of pathogenic bacteria such as E. coli, which will cause gastrointestinal diseases. A good sauerkraut cabbage is slightly white and transparent, the leaves are slightly yellow, and the overall color is very refreshing.

Step 1: Choose your dishes.

The pickled cabbage is very particular about the selection of vegetables, the size is moderate, and the thickness is evenly proportioned. When choosing vegetables, you should choose the yellowed cabbage, so that the pickled cabbage has a good color.

Step 2: Wash the vegetables.

Rinse the cabbage with tap water 2-3 times, and while washing the vegetables, remove the bad leaves and trim the roots.

Step 3: Cook the vegetables.

Add two-thirds of the water to the pot, after the water boils, first put the root of the cabbage into the pot, boil for about 2-3 minutes and take it out, then turn it over and put the head of the cabbage into the pot, boil for 1-2 minutes and take it out, the leaves can turn green, take it out and put it in the basin to cool thoroughly.

Step 4: Enter the tank.

Sprinkle a little salt on the bottom of the jar, then put the root of the cabbage outward and the cabbage heart inward into the jar in turn, after a layer is filled, sprinkle a little salt, and then sprinkle a little salt on the full layer. Take 100 catties of cabbage as an example, you need to add 7-8 taels of salt. Cover a few slices of boiled cabbage over the cabbage to prevent it from rotting.

In order to have a good fermentation effect, the next morning, take a basin of water, add a bottle of light beer, stir well and pour it into the vat. Press a large stone on top of the cabbage and add water until it is submerged over the stone.

Space temperature and time of pickled sauerkraut.

Temperature: 8-12 degrees; The temperature should not be lower than 5 degrees and the temperature is too low, which is not conducive to sauerkraut becoming sour. Too high, sauerkraut is perishable.

Eating time: After pickling the sauerkraut for a month and a half, it can no longer be put in the jar, if you want to continue to eat, you can take it out and put it in the refrigerator to freeze. When you want to eat it, you don't need to clean it, and it tastes better when you put it in the pot directly.

space precautions.

1. Don't blanch the cabbage, it's easy to rot if it's scalded;

2. The whole process must be oil-free, the container must be oil-free, the tool must be oil-free, and the sauerkraut will be rotten if it is stained with megalead oil;

3. There are always damaged and bad-growing cabbages bought back, don't throw them away, boil them with boiling water and dry them in cold water, seal the tank with it, and make the best use of them without wasting them!

4. After two or three days of cabbage into the tank, open the tank, see how much water the cabbage has, add cold water if the water in the tank is less (it is best to use the water left over from the scalding vegetables at that time, and use raw tap water), and then a few days, the cabbage will slowly enter the water with the infiltration of salt, if there is more water in the tank, scoop it out with a clean and oil-free cup, in short, the top of the dish should not be exposed to guess the bird out of the water, and it will be moldy when exposed;

5. Temperature is very important. The outdoor temperature of ten to fifteen degrees can be accumulated. The sauerkraut jar is best placed in a place of about 5-10 degrees, the temperature is too high and it is easy to rot the tank, and the temperature is low and does not like acid.

Dangers of pickled sauerkraut:

1. Sauerkraut contains nitrite, and when nitrite encounters amines in the human body, nitrosamines can be generated, nitrosamines are carcinogens, so eating more sauerkraut may cause cancer;

2. Eating sauerkraut will cause great damage to the stomach, and a large amount of acid in sauerkraut will cause great damage to the gastric mucosa, which will cause great damage to the stomach;

3. It is easy to cause anemia, vegetables are rich in vitamins, especially vitamin C, and pickled sauerkraut will lose a lot of vitamins, of which vitamin C is almost all lost, so eating more sauerkraut may cause vitamin C deficiency anemia.