Can you still eat pickles when they are pickled, and can you still eat pickles when they are sour?

Pickles are a kind of food that we often eat in our daily life, this kind of food is very convenient to eat, and it is more convenient to make, it is through high concentration of salt to achieve the effect of sterilization and disinfection, so it can be stored for a long time on the market Sometimes we may find that the vegetable sauerkraut we make has become sour because of a long time, so in this case, can this pickle still be eaten? This is a question for everyone, today I will explain to you about the forget, what should we do now?

Step Method:

1. First of all, we should figure out that if the pickles become sour, then it may be caused by the spoilage of the pickles due to our lack of use for a long time, so in this case, 74 pickles can no longer be used, because there will be some damage to our body.

2. There is also that if the pickle itself has lactic acid bacteria in it, then he can still use it if he says a few words, for example, the spicy cabbage we specially pickled, he has a unique sour taste, so he has a break from the stool, which is also the result of successful brewing.

3. In addition, I need to remind everyone that pickles are a high-salt food, so diabetics cannot eat it, because it can be converted into sugars, which endangers the health of diabetics, and we should pay attention to a reasonable diet. Try to eat as few pickles as possible.

Can you still eat pickles when they are pickled and sour? Pickles can also be eaten if they are pickled and sour, and what pickles are divided, such as spicy cabbage is sour, and radish can also be eaten, and hydrochloric acid can also be eaten.

Don't eat the pickles if they're sour, in case they're spoiled. Pickles are vegetables that have been marinated with seasonings such as table salt. It has a strong salty taste and can be stored for a long time. Pickles contain nitrite, which is not high in the first 2 days of pickling.

Only the nitrite content reaches its peak on the 3rd to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. Therefore, pickled vegetables are generally shorter within 2 days, and the long ones should be pickled for a month before they can be eaten.

Precautions: 1. In the process of pickling, more salt should be put and the pickling time should be sufficient (at least half a month), so as to avoid nitrite-induced poisoning.

2. For vegetables that have not been pickled, bacteria multiply in large numbers in this case, reducing the nitrate in the vegetables to toxic nitrite, and people eat such pickled vegetables, and the nitrite will enter the stomach and enter the blood circulation, thereby oxidizing the normal hemoglobin in the blood to abnormal high hemoglobin.

3. Pickles should not be eaten more. In the case of enough fresh vegetables, it is better not to let pickles play a leading role on the table. If you like to eat pickles, you can first use pickles to replace salt, which can also increase the intake of some minerals and dietary fiber than directly putting salt, and at the same time save MSG chicken essence.

The above content reference: People's Daily Online - Pickles should not be eaten more What should I pay attention to in winter pickles?

Because the main reason for pickles to become sour is microbial contamination, 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 cell wall and enter the inside of the cell, so that the nutrients in the food are decomposed. The quality of food deteriorates, which in turn causes food to spoil and spoil.

When pickling vegetables, you can put more salt and marinate until 15 days before eatingThe nitrate content of pickles is closely related to the color change of pickles: the color of pickles changes from green to yellow in the early stage, which is the process of increasing nitrite content; In the later stage, the yellow color of pickles changed from light to dark, which was the process of reducing the nitrite content.

Therefore, in the process of making homemade pickles, the nitrite content can be judged by observing its color change. When pickling vegetables, you can put more salt and marinate for more than 15 days before eating. Of course, even pickles that have been pickled for half a month should not be eaten too much, let alone for a long time.

The above content refers to People's Daily Online - When pickling vegetables, you can put more salt and marinate until 15 days before eating.

1.Add sugar, edible salt, monosodium glutamate, liquor and other seasonings, stir and re-marinate for a few days before eating, which can well remove the sour taste in pickles. 2.

It can be stir-fried with shredded carrots or shredded potatoes to neutralize the sourness of pickles. 3.Pickles with a strong sour taste are rinsed with purified water, cut into small pieces and made into cold cuts, and eaten with rice porridge and other foods.

Hello dear and happy to answer for you. What to do if the pickles are sourThe solution is as follows:1

When the pickles are sour, you can first soak them in boiling water, then blanch them with boiling water, squeeze out the water in the dried pickles or dry them empty, and then stir-fry them with green onions, ginger, garlic, and sharp peppers, which are more delicious than delicious. 2.When the pickles are sour, if the batch is relatively large, you can soak it in water for a while, then re-dry, re-pickle, and when pickling again, add a little salt and put a little liquor appropriately, which can make the sour taste lighter.

3.When the pickles are sour, you can make a mistake, wash the sour dried vegetables, and then add some sugar to re-pickle or stir-fry them to make a sweet and sour dish, which is also a more delicious southern dish. 4.

When the pickles are sour, you can also soak the dried pickles in water, then blanch them with boiling water, control the water or squeeze them dry by hand, chop them into small pieces, and then put in the prepared meat filling, and then wrap them into sauerkraut buns. The above is all my reply, I hope it can help you, I wish you a happy life

1. The situation that can be eaten.

Some sauerkraut stinks, it is specially pickled out of the smell, this kind of sauerkraut can continue to eat, but it is still necessary to control the amount, to eat less, if you want sauerkraut to stink, it will generally be pickled for a long time, pickled for a long time, the content of microorganisms and nitrite in the sauerkraut will increase.

2. If you can't eat it.

If it is just ordinary pickled sauerkraut, it stinks in the process of pickling, then it is not recommended to eat, it is very likely that the sauerkraut has begun to rot, and the rotten sauerkraut is not recommended to eat, which contains some harmful substances and various nitrites, which will affect the human body.

What to do if the sauerkraut is too sour.

If the sauerkraut is too sour, you can soak the sauerkraut in warm water, which can reduce the acidity of the sauerkraut, if it is too sour, you can change the water once, wash the whole one with water, and then chop it and soak it in the water.

How to fry and dry sauerkraut.

1. Squeeze the rinsed sauerkraut dry, chop it, put the clean pot on the fire, heat it, and fry it without oil.

2. After the pot is hot, pour the chopped sauerkraut into it, turn it to medium-low heat and stir-fry constantly, which can force out the sour water in the sauerkraut.

3. When you stir the sauerkraut in the wok, you can smell the sour fragrance and the sauerkraut becomes drier, it means that the sauerkraut has been fried, turn off the heat, and scoop out the sauerkraut in the pot for later use.

4. The sauerkraut treated with sour water can be fried in the pot, so that the fried sauerkraut will be more crisp and palatable. To fry sauerkraut, you must first fry the sour water, so that the fried sauerkraut can be as delicious as the one in the restaurant.

Why should the sauerkraut be washed?

1. It must be washed, because many of the preservatives sodium benzoate are soaked in bags before leaving the factory, and sand and stones are also indispensable, so they must be washed.

2. Hot water will dilute the original taste of sauerkraut and make it spoil, do not use it. So wash it several times with cool water! Wash it off! It's going to be heated anyway! It does not affect the taste.

Hello, I have seen your question and am inquiring about it for you, please wait a while

1. If you encounter sour dried pickles, you can soak them in boiling water first, and then blanch them with boiling water, squeeze out the water in the dried pickles or dry them empty, and stir-fry them with green onions, ginger, garlic and peppers, so that they will be more delicious and delicious. 2. When the dried pickles are sour, if the batch is relatively large, you can soak it in water for a while, then re-dry, re-pickle, and when pickling again, add a little salt and put a little liquor appropriately, which can make the sourness lighter. 3. You can make a mistake by washing the sour dried vegetables, and then adding some sugar to re-pickle or fry them to make sweet and sour dishes, which are also more delicious dishes.

4. You can also soak the dried pickles in water, then blanch them with boiling water, control the water or squeeze them dry by hand, chop them into small pieces, and then put in the prepared meat filling, and then wrap them into sauerkraut buns.

Abstract: When pickles are pickled, you can add sugar, edible salt, monosodium glutamate, liquor and other seasonings, stir and re-marinate for a few days before eating, which can well remove the sourness in pickles.

What to do if pickles are pickled?

When the pickles are pickled, you can add sugar, edible salt, monosodium glutamate, liquor and other seasonings, stir and re-marinate for a few days before eating, which can well remove the sourness in the pickles.

It can also be stir-fried with shredded carrots or shredded potatoes to neutralize the sourness of the pickles.

If the pickles are pickled, you can add a little salt and monosodium glutamate.

Sake can effectively remove the sourness, and you can also use pickles with other ingredients to make dishes, which can also neutralize the sourness of pickles.

Nitrate content in vegetables is relatively high, especially green leafy vegetables.

1. Initial 1 3 days: whether it is kimchi or pickled vegetables at home, 1-3 days after pickling is the period with the highest nitrite content, and its content shows an increasing trend during this time period. So don't eat "bath kimchi" for 1-3 days.

2. Medium-term 3 20 days: Normally, from the 3rd day, the oxygen in the kimchi jar is depleted due to the continuous reproduction of microorganisms, and the nitrate content in vegetables is gradually reduced due to oxidation, so the nitrite content in kimchi will gradually decrease and tend to a relatively stable value. But it takes close to 15 days.

Therefore, in the middle of pickling, the lid of the kimchi must not be opened, because the entry of oxygen is not conducive to the reduction of nitrite content.

3. After 20 days in the later stage: After 20 days of pickling of kimchi, the nitrite content will indeed drop to a very low level and become nitrate. It is generally considered safe to marinate after 30 days.

However, nitrate is not good for the human body, but it is not as harmful as nitrite.

You can eat it, because pickles produce a lot of carcinogens when they are not ripe, but after a long time of pickling, this carcinogen ammonium nitrite will be converted into other substances, so you can eat it.

Pickles should be eaten fresh and healthy, and do not buy inferior pickles on the market, which may be salted with industrial salt or in chemical barrels, and this inferior product will definitely affect health.

When pickles are pickled, you can add a little salt, monosodium glutamate and wine to effectively remove the sourness, and you can also use pickles with other ingredients to cook, which can also neutralize the sourness of pickles.

The nitrate content in vegetables is relatively high, especially the nitrate content in green leafy vegetables is the highest, generally in 1000 mg kg-3000 mg kg, and most of them will not affect the human body after pickling for 2 days or more.

The pickled pickles have become sour, because of the lack of salt and the high temperature, and it is not difficult to change it

1. Remove the pickles and dry them.

2. Put the original soy sauce in a pot (add an appropriate amount of soy sauce if the amount is small), add salt, boil for 3 minutes, and add an appropriate amount of liquor above 50 degrees after cooling.

3. The original pickled utensils should be scalded with boiling water for later use.

4. Put the dried pickles into a container scalded with boiling water, and then pour in the original soy sauce that has been boiled and cooled after adding salt.