Pickled three

　　Eating in the morning to pickle can indeed make a man's appetite, but nitrite easy cancer that is really daunting.

　　What is interesting, and the Chinese pickles similar Korean kimchi is even the United States " health " magazine as the world one of five major health food, its experience is worth to draw lessons from. Korean kimchi pickled when give priority to with Chinese cabbage, likes to add a lot of three hot, garlic, chili and ginger is.

　　Three hot not only can increase the kimchi taste, but also can inhibit the stomach of nitrate reducing bacteria, nitrite was significantly reduced to. Not only that, adding these irritating ingredients, can play a bactericidal and promoting the secretion of digestive enzyme function, make kimchi as a healthy delicious dishes. According to personal taste, garlic, pepper, ginger, a layer of a layer.

　　Attention is also given to South Korea, long and cold winter, do not grow fruits and vegetables, a cylinder kimchi usually have a winter, curing time is generally longer. Experimental results show that, after 2 days of nitrite content in pickled vegetables increased gradually, from 4 to 8 days later reached a peak, 9 days after the start of the slow decay, 20 days later disappeared. Therefore, as long as the pickles longer than one month, the nitrite content can be controlled to eat in a safe range.

　　At the same time, pickles to choose those fleshy solid, resistant storage, not crowded vegetables, such as cabbage, white radish, carrot, garlic, beans, etc.. Some vegetables water much, squeeze fear pressure, easy decay, such as tomatoes, lettuce and other unfavorable. There are some vegetables ( such as leek ) contains a large quantity of cellulose also used less, a cured easy water, poor flavor.