Whether in the south or the north, pickles are indispensable food in the diet, and their figures haunt the table. Although many friends like this kind of food, the rumor that eating it will cause cancer has always existed. However, is this statement true? This article will solve your doubts.

Kimchi is a kind of food after some vegetables are pickled. These vegetables often include cucumber, white radish, Chinese cabbage and some wild vegetables. Because the price of raw materials is relatively low, the price of pickles is often close to the people. The original purpose of making pickles is that vegetables are scarce and difficult to preserve in some areas and periods, so fresh vegetables can be preserved for a relatively long time after pickling, and pickles can be used instead when fresh vegetables are not easy to eat. Although there is no shortage of fresh vegetables and fresh-keeping methods under the condition of scientific progress, kimchi is still loved by the public for its unique flavor.

There are three main pickling methods for kimchi. The first kind is pickled vegetable fermented by acetic acid bacteria, which is sour and often called pickled vegetable. The second pickling process is similar to the first one, which belongs to biological fermentation. The strain used in this fermentation process is lactic acid bacteria, and its kimchi tastes fresh and sour, and the kimchi made from it is exactly what we call kimchi; We are all familiar with the third pickling method. This method is mainly pickled with salt, which is very operable and popular in many places in China.

There may be carcinogens in pickles, but we can't generalize. Many friends know that the carcinogen in pickles is actually nitrite, but not all pickles contain this substance. The first two methods mentioned above will not produce nitrite, while the third method will produce nitrite, but its content only exists in large quantities from the second day to the tenth day of curing. In short, the nitrite content of pickles used within two days after curing or eaten after half a month to one month often does not affect the human body. If you still feel uneasy, you can cook pickles with hot water or eat them with lemon juice before using them.

This paper was scientifically proofread by Ruan, director of the business department of Kexin Food and Nutrition Information Exchange Center.