Pickled vegetables may indeed contain nitrite, which may increase the risk of cancer after entering the body. However, the key to safety is time. Recently, China Agricultural University conducted an experiment with mustard tuber as an example. The results showed that the content of nitrite in pickled mustard was the highest on the first day of soaking, and the mustard was yellow-green. Then, with the extension of kimchi time, the content of nitrite gradually decreased and reached the lowest level on the sixth day. But it is not that the longer the vegetables are soaked, the safer they are. The data show that the content of nitrite will gradually increase with time if it is not eaten on the day of 10 and reasonable preservation methods are not taken. At the same time, the color, fragrance and taste of kimchi will also change, from the original golden yellow to yellow brown and brown. The original sweet and sour taste gradually turned into a faint smell until it stinks.

Experts remind that many people like to eat kimchi "Kimchi", which has only been marinated for one or two days, and it feels particularly crisp. In fact, the content of nitrite is the highest at this time, and long-term consumption will cause great harm to health. Pickles are best preserved for 6- 10 days. If it is more than 10 day, it should stop curing and refrigeration in time. Kimchi utensils must be clean and free of oil to avoid mold growth. If you find a layer of white film growing in kimchi, it means that mold is overgrown and it is best not to eat it. If there is a white film in the pickle jar, you can add a proper amount of white wine and leave it for 20 days before eating. Finally, pickles that are still green and yellow in color or have changed color and taste are not suitable for eating.