How to reduce nitrite in pickled Chinese sauerkraut?

It is safer to eat after pickling for 30 days. Adding some vitamin C to pickles can reduce the formation of nitrite, and the blocking rate of nitrite by adding 400 mg vitamin C per kilogram of pickles is 75.9%. In a word, pickles will not become carcinogenic factors as long as they are properly processed and eaten in time and in moderation.

Sauerkraut should be stewed and cooked thoroughly before eating. Long-term gluttony of pickled cabbage with poor quality, poor food hygiene, mildew and short curing time may cause urinary calculi.

Extended data Eating pickled cabbage contaminated by miscellaneous bacteria, mildewed and containing too much nitrite due to short curing time will turn hemoglobin in the blood into methemoglobin with anaerobic function.

Red blood cells lose the ability to carry oxygen, leading to tissue hypoxia, resulting in symptoms of nitrite poisoning such as cyanosis of skin and lips, headache, dizziness, nausea and vomiting, palpitation and palpitation, and even death in severe cases.

Baidu encyclopedia-Chinese sauerkraut