Pickles not only refresh, stimulate appetite, promote digestion, but also stimulate appetite. This is a very popular flavor food.
Factors affecting nitrite content in pickles;
1, contamination degree of miscellaneous bacteria
The higher the pollution degree of miscellaneous bacteria, the higher the nitrite content. Therefore, when putting raw materials, we must ensure that the dishes and ingredients are clean.
2. Temperature
When the fermentation temperature is high, the peak value of nitrite will appear earlier and lower. If the fermentation temperature is low, the peak value of nitrite appears later and the peak value is higher. Therefore, kimchi production should be fermented at a higher temperature, so that the fermentation process can be completed as soon as possible.
3. Quality of raw materials
Pickle raw materials also have an effect on nitrite content. Raw materials are relatively fresh, with high maturity and low nitrate content, while immature, stale and rotten raw materials contain more nitrite. In addition, the types of raw materials also have an impact on the nitrite content. Generally, the nitrate content of leafy vegetables is higher than that of root vegetables, and the peak value of nitrite will naturally be higher. For example, the nitrate content of Chinese cabbage is higher than that of radish.
How to eat kimchi healthily?
1, pickled kimchi, be sure to marinate it thoroughly before eating to ensure safety, usually after 20 days.
2. Kimchi is delicious and can't be eaten at all. At best, it can only be used as an adjustment. It is better to eat more fresh vegetables in your daily diet.
3. Studies show that vitamin C can block the synthesis of nitrosamines. It is suggested that people who eat kimchi regularly eat more fruits and vegetables rich in vitamin C and reduce the intake of animal food.